The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-07-11
s-1srHoroarro rorBs.

. .aS sootsr,s into steriiisod croSm for the pur.
s oSt t ssspU porla % = 1 prrp mStSoa OF ., q nsoaool saro q per.
flavor. but also keeping qualities, Experience
has demonstrated that butter made from fresh
or sweet cream Is inferior TO that ohurned from
sour or ripcncd cream. Tho sOuring of milk
ana cream IL auo y ono prosohce Oh corIoih
bacteria OF different varieties. These come
from. ynrious sources; from the air. the uddcr
- tho go ,ho s,oh,,ng or tho nnoioo,I,nas.
o. u oow, n '~yn'e vi e"o uheleanihnosS
Of the attcndants. DR.. Woigmann, whose ex-
periments developed these conclusions, con-
ceived the idea OF isolating bacteria essential to
the best ripening OF cream from those which
wero useless and INFERIOR, and thus preparing a
pure culture which, added TO any stcrilized
cream, would give butter OF the purest quahty
and flavor. he was entirely successtul; out
the product which resulted although OF aDSo-
lutte purity ana OF GOOD keeping quaIty, was en-
tirely deficient In aroma and flavor. After
much effort no succoedeo IN cul'ivatine pac-
terra which supplied TINS deneicncy.
The point In which Dr. "eiBmanns cultures
lacked commercial veiue ana restricted tne,r
uso was that they were In liquid FORM. WINE
this was convenient enough for laboratory pur-
| poses, 1t was not wen eahpueo Ior trade olslrl-
button, hence Dr. eignannS cultures v were
| So
succeeded In making e preparation OF these 6ac-
terra, IN appearance IKE a nne white powder;
grammes., and may be exported and preserved
for an ind.nniIe Rerlvai = very sinan Iuentlty
tits Of butter, which WIN possess ali TIC quail.
necessary to use the pure culture perhaps once
portion of tho fermentation starter is left over
for q subsequent operati9n; me discovery
made by DIZZY oiSmehn, anu ine pr4Sticn5 Loini
in which It Is made ayaliapie, by Dr. Witter.
promise.to lead TO vniuaoIe results ~ inc manu-.
which, except In the case of Goraonzola and
possibly, through ,he use Oh proper cuitures' DO
~ -
Among the on the past sixty years
In England there are many mat relate 10 1000
and It's preparation. While during that period
tho English have learned TO supply the dehoien-
cies of their larder by drawing upon foreign
sources, they have not been able to save from
exhaustion the once prolific fisheries OF their
coasts. This refers particularly TO the lobster
fishery, which during the last years OIL the
Queens reign has well nigh como 10 an end
a ant n LOBSTER chs %n . .0r artiaies sn Of tood. hnOI England nJand
UNI anu vnoapo'S aeo. .,at than LA nv,
Few families al were a 50 poor shss t usy y ooula n 40
the close Of It the 9siS,sn, s, FSStSn the l hS fpg IH5
2Snrnai, IN spea aEhagn IN Inb ~ ssuaUg1eeoiS IN byiisk do
tn,s 1rhcn thnnsands sTo c,smorine for lob
mana, when tnous sah,sou nso .rms IN camn ~ ris",
with r tns.T s " Is eo ootSi0 nc a more than thar ue cruel 10 b
crnst1oe@n. =. . nU tha hr;ut ~ q lohster 10
told that "a, We are on .ne pr,aH OF q LOBSTER n IAN sn,
inc, ,hhinnhh "a "a a. Srnniias Than the Ena,isb
ii oSster mu are becoming almost as dificult to pro
for &C; 20 cents cent, q g pound 5Sg. Sr in our ssH 6e'sSs markets Bs r nss,
az ny n msat a. ino,oses ia actual cost ia nov
as inc meat ~ thcfoses, y ueaas sh xyith H. % oy
s ereaiop s ~ Salmon inan ~ trout There is no remed,
Septloh VI Innn ~ "a th orn = neon,e aha 70 na;
ttSSr MS no oI Isws viii nrotcct the lobster
Ee pr oa t No ofyereJ for ale row snailcr
bach year lhoSe onereu q '"A'sio" 'n'"N't'
r.,,,hso, ,.,. has hoo, o,,,
Noticeable to substitute. the plainest treatmen
. NJ visnds In cooking for the complicated meth
t ods In vogue for the past two or more ~centurie.
IA one that promises to grow. This admirabl
irnuIse i, duo To tho anglomania of a SINAI
t proun Of Frenchmen whose gastronomio opir
: ions are considered authoritative. The men
a bers of this band claim that to scrvo roast bee
= with any other gravy than the juice which 70
lows the cut of the knife is positive desecra
). ton; that vegetables of certain sorts shout
never be scaSoned with anything but
q hrue sa NJ, IA r,ost o is,nh VIII mint samn,
boiled mutton with caper sauce, and roas
Q shoulder OF mutton with onion sauce. Ihes
y are tho simplest forms that sauces 10 accon
4 Pany meats can a"s cname;ainnaI thT Ere i X none ne De e
I are r able to Contribute from the point Of view {
!; simplicity OF treatment q dish or prepaFatio
8 that Is essentially American, ana one OF TcI
9 great merit; Open g round clam SO hat u
\ ! meat Is divided IN me ne m nhal9 &c, Gar es mtt,e SEP fn
y OF the liquor as possible; transfer the whole
one of the shells with tho addition OF a III
butter and a pinch Of salt and pepper and the
allow the clam TO cook in a hot oSynSSnI for q fG
minutes, Then transfer Ter , ,hS sn n1d " YIN win ! !
. found that bath the wi1E Io slam ACCIDENTS Sp ,fSafsd w rssu :
This method of treating a clam reduces COO
Z cry to the TS St%hR ixsiy foT When w' pnon a haS SooEed
this way appears in the half shell with i. snu'
composed only OF its own juice and a lit
? melted butter.
a ,,ruo. .,o ai.,inr,,shod nb;lo,o,;s+ n,
n Oriental scholar. has recently given eHprcssi'
y to his Vows in relation to dining out.
10 claims that this function is a torture and su
= vival of the dark ages; that moro and bett
" people have fallen victims to dinners thf
p, have persisted through accidents. Tho Rsthet
a. =. craze, SO much in vogue at one time, he hop
- -,z-Il .". 49, n-l 20 nv modify fhnGa sanpi