Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-06

particular, tho bacteria called anaoroOteO.
| that is to say. capable of living without
| free oxygen and taking what they need
from organic matter-which they decom-
pose. And this decomposition shows itself
in phenomena of fermentation and putre-
faction. often accompanied by the produc-
ton of the poisonous human-body afkaloids
already named called ptomaines. not to
speak Of acid fats and even real toxines.
The Pasteur Institute Is particularly
strong on all this. Pay attention. 1t con-
Germs your health.
A Source Of Trouble.
In the great intestine of the normally
healthy man these phenomena Of fermenta-
ton and putrefaction go on very feebly:
but in the intestinal troubles of children
and grown persons the putrefying microbes
develop abundantly and begin abundantly
secreting their Irritating poisons.
The great thing Is. Of course. to down
these putrefying microbes and bacteria.
For some time past the putrid maladies OF
little children have been treated by the
administration Of sterilized milk only; and
when other food is given it is also steri-
lized.
But. note, in their studies of putrefac-
ton. experimenters like MetchnikoF, Ewald
and Baumann noticed that milk itself pu-
trefies very rarely. while meat submitted to
identical conditions decomposes with the
greatest facility.
Tactic Microbes.
Wishing to know the cause of this differ
ence. these savants successfully attributed
the non-putrefaction of milk to the pres
ence of it's caseine and then to its lactose
At the present day, however. 1t is Quite es-
tablished (by Bienstock. Tissier and Mar
telly. that certain microbes normally de-
veloping in milk prevent it's putrefying!
These Tactic microbes are our friends!
They are, notably, the ones which turn
milk sour in Transforming lactose into
Tactic acid. The microbes Of putrefaction
microbes continue producing a great guam
tfty Of acid which prevents the develop
ment and action of the putrefying mi
crobes!
Now. you see why Tactic acid so often
stops certain diarrhoeas. and why the milk
regime Is so favorable in certain maIadies.
And. going further. why should the milk
be forced to begin its fermentation inside
US?
An italian physician. Rovlghi. drank
every day quart and pint of kefir The
English call 1t kaffir milk. In a few
words. 1t is milk that has undergone both
Tactic and alcoholic fermentation.
ut is. therefore. strongly Indicated" says
Metchnikoff himself. lin order to dimin-
ish these slow intoxications, which weaken
the resistance of our noble cells and excite
our phagocytes. to introduce into the all
mentary regime either kefir or. still better.
plain sour milk"
who wants to drink sour milk?' said
Waldeck-ROusseau, with the petuance of
sick man.
''Then try buttermilk," observed one of
his doctors.
Buttermilk has this advantage over kou-
miss and kefir, that 1t contains no alcohol.
which in course of time may very we'll
come to diminish the vitality of certain
important cells Of the human organism
And. note. there is yet another choice,
At the swell sanitarium of Divonne on the
French frontier near Geneva. perhaps the
most fashionable in Europe at the present
moment: they build up their neurasthenic
patients digestive tubes by a great diet of
lait caille-plafn curdled milk. called In
some regions ''loppered milk" and very
much like southern ''bonnyclabber
Indeed. l shall not soon forget the sight
1 saw there only few months ago of the
beautiful and distinguished MademoiselIe
D. of Madrid. Paris and New York put
ting away her big bowl Of Seemingly nau-
seous affair.
Diet and Exercise.
Its better than 1t looks" she said. "You
eat 1t with lots and lots of sugar"
Along with this they gave her plenty OF
vegetables and mighty little meat This
for food For diversion golf and tennis
are obligatory For treatment there are the
celebrated Divonne cold douches, always
exactly the same temperature.
You understand? The great thing Is to
get the Tactic microbes. Plain milk might
do the trick, but it is more logical to give
it first start toward fermenta ton But
termilk ought to be perfect.
But who wants to drink buttermlk?'
asked Waldeck- Rousseau
so by elimination-and by fashion and
by gourmandise-we come to the cream
cheeses that are now the rage in the swell
restaurants of Paris. How they are made
remains technical mystery / have ask
ed three maitres dhotel and got nothing