The Republican., 1892-07-01
Butter AS FOOD.
Extract from Lecture by DIR. j. II. KeI-
logg, of the Rattle Creek Sanitsrium.

Extract from "a Lecture by DIR. j. ". KeI-
logg, of the Battle Creek Sanitarium.
One great objection to the use of but
ter is that it is free fat. In cream and
milk. the oily particles are in tiny
globules in the form of an emulsion and
they mingle freely with water and Just
as freely with the gastric juice, being
no hindrance to its work upon other
food elements. Fats are not digested in
the stomach but in the small intestines
Fats in free state, when they come in
contact with other food. smear it over
and thus interfere with its digestion
Saratoga chips, fried beefsteak and
other fried food are extremely indigest-
BILE, because the gastric juice cannot
find access to them. or, at least, but
very imperfectly. just so with hot but
tered toast or new bread with butter
Some stomachs are strong enough to
endure considerable free fat and after a
while worry it down into the small in
testines where it can be digested. but
when person has slow digestion it is
terrible strain upon the digestive
system.
Another objection to the use of butter
is insurmountable, and that is that it
is always full of germs unless it is made
from BOILED milk after the French fash
ion. The cream is allowed to accumu-
late for three or four days in the ordi-
nary dairy and to "ripen," which means
a process of fermentation and decay,
and when churning day comes, the ac-
cumulation of germs are gathered with
the butter. Milk is most prolific cul-
/ ture field for germs and they are al.
ways present in it. Some thirty or forty
different kinds have been identified.
They get into the milk from the hairs
of the cow and frorn particles of excreta
which form the sediment in the pail
before Straining and is often found in
the bottom of the pans after straining;
the air is full of dust and germs. the
milkman's S hands are not ALWAYS clean
as they should be, nor are his clothes
The warmth of the milk as it comes
from the COW is favora BILE to the growth
of these various germs, and SO they
multiply. are SKINNED off with the
cream and go to make up the butter.
Every one knows how quickly butter be-
comes rancid unless great pains is taken
in caring for it, and this rancidity is
due to the action of the germs which it
contains. When butter is taken into
the stomach, it finds the conditions of
warmth and moisture which is favor
able for the development of the germs
which it contains and the whole con-
tents of the stomach is infected We
are careful not to eat fermented fruit,
sour potatoes or grains; our dishes must
be clean and our spoons and knives pol
ished, but vet we take with our food
butter. which is very likely to spoil all
the other food which is taken with it,
have known'hundreds of chronic dys-
peptics to be cured by simply discarding
butter and it is certainly next to i'm
possible to cure person suffering from
heartburn. water brash. sour stomach,
etc, SO long as he continues the use of
butter. Yet there are some persons
who will add one outrage to another
that is, they will add cheese to butter.
Cheese is milk that is six months or
more old, and as the cheesemakers say.
it is ripe" that is. it is decaying. 1t is
now scientifically established that
cheese owes its different fiavors to the
different poisons generated by the
germs it contains.-Reported by Helen
l.. Manning.