The Providence news. (Providence [R.I.]) 1891-1906, 1897-06-26

When he was rescued life-was discovered.
however and no was removed To Phila-
delphia. 1t was then learned that both
his legs were fractured, his right arm
broken, and.fige ribs were crushed. one of
which penetrated his left lung. Last, Dub
not least, the top OF his skull was crushed.
The practice OF using the fork at table
TO convey food To the mouth, seems 20 DO,
ever. at this late day. only gradually be-
coming general The use OF the fork
appears 80 have been adopted first In
Italy. In 1900 and not In England until
1880. Even then knives were not. as rule,
served 10 guests on common occasions,
every person being expected 80 provide his
own. When forks were sometimes used by
the gentry in England, say as late as 1000,
il was still more common 10 use tho
fingers. and II any one brought FORK
with him TO table those who used their
fingers were won't TO observe, Fingers
were made before forks" An ancient
book of table etiquette says: set never
on fyshe fiesohe. no fowle, more than
two fingers and thombe. About
generation ago IL was common TO use the
knife. and To have criticisms made about
the rudeness OF carrying the sharp edge
toward tho mouth instead of the back OF
the knife. While it is the thing To use
the fork now there are vulgar tricks
played with the knife at table, such as
using IL on the Dutter.instead OF the but
ter knife Even now the knife neatly
handled Is preferable TO the awkward and
ungainly use of the fork. The Chinaman
uses his chop sticks expertly while we
would behave very poorly at his table
were we TO attempt their use and yet we
might learn TO no neat in handling them.
The fork has the call just now. but 1t
should be handled more gracefully than 1t
Is in most cases.
So much has been said about bacteria
as causing and propagating disease that
IL is difficult TO make the public regard
these minute organisms as anything but
mischief makers y Nevertheless, an Amer
ican scientist Professor Conn of Wesleyan
University, and Simon &. Keith of Bos-
ton, are demonstrating by experiments
that they serve u useful purpose In ma
ture. and contribute quite as much TO
| ones pleasure as to ones discomfort.
The outcome of their Investigations Is
| that it is to the development OF bacteria
| in milk that the delicate flavor OF butter
| and cheese is due, and that the reason
some kinds of butter and cheese have bet
| ter flavor than others Is that different
| species of bacteria have been developed.
! They have succeeded in isolating these
different species.
In 1891 Prof. Wilhelm Storch of Copen-
| hagen, succeeded in isolating certain acid
| bacteria from ripened cream, and was
| able 10 cultivate and utilize them In the
| creameries for accomplishing an artificial
| ripening in the cream and consequent
| fermentation, in order that a more uni
| form and better favored butter might be
| produced. But IL was not until two years
ago. when Prof. Conn discovered germ
| for the ripening of cream which was rad
| ically different from any. heretofore Used,
that the subject began to be studied in
| this country with the view of developing
its commercial possibilities. Since then
laboratory has been fitted up in Boston
| by Orrin Douglass for the separation, cul-
| tivation and Investigation of bacteria
| from commercial standpoint. Mr..
| Douglass has associated with him Sir.
keith. who is graduate of the Institute
! of Technology.