The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1908-05-15
9UTTERMILK
How 1t May be Quickly PREPARED
From Sweet Milk in Any
Home Kftchen

DehclOus ana health-giving butter.
milk may now be easily and ouicll,
prepared in any kitchen and nv any,
person without putting sour cream
through the cburning process, and ger.
ting II as by-prOduct of varying oual-
ity and doubtful cleanliness
II is prepared by sOuring swaa, mil.
by means Of Tactic acid bacilH. put nm
in the form Of tablets, called .lactooa
tablets" each one containing sniff
cient material to convert a quart of
milk into buttermilk. These talIets
if not Obtainable al nearby drug
stores, may be obtained from Parlza
Davis & Co, Detroit Mich. with
branch houses in New York. BOSTON
Chicago, London, Eng. and other
places, who manufacture them in
large quantities for the retail trade
The tablets are marketed in bottles
each bottle containing twenty five
and are sold al 50 cents a bottle.
To prepare a quart of the butte--
milk. put the milk. which should n,
fresh. into a pitcher or other Suitable
vessel and add about one-third of =
quart of water: the richer the milk
the more water may be added. Then
sprinkle in a little salt and add one N
the lactOne tablets. crumbling il into
the milk and shake or stir the milk
well Cover the vessel with a piece
Of paper or cloth, and let it stand Ia
q room whose temperature is from &c
70 so degrees, until the milk thickens.
The thickening will be completed in
from twelve 10 thirty-six hours. DE-
pending upon the temperature. The
buttermilk should be kept i'm an ice
box until needed. and just before US
ing it should be thoroughly stirred
with a spoOn-milk TO which a pre-
sentative has been added will not
sour properly by this process.
The product has the genuine butter
milk appearance, taste and OdOr. ami
because the cream is left in the milk.
it is much superior TO ordinary butter
milk in nutritive value. And it is
more desirable than ordinary butter
milk for the important additional rea-
son that putUefactive bacteria are en-
tirely, or almost entirely. excluded
from the product. Putrefactive pro
ducts are always found in ordinary
buUteTmilk on account Of the slow
sOuring Of the cream.
Sour milk. under the name OF but
uermilk. matzOOn. kelhr. etc, is strong
" recommended by the medical pro
fessiOn as Of high nutritive value. and
easily digested To many persons but
termilk is much more palatable than
while milk or skinned milk, and an
ordinary glass of ii contains as mu2r
8Ourishment as a gOOd-sized potato,
two ounces of bread of half pint -
oysters. Sour milk of one kind or an
other is much used in hospitals TO-
cOnvalescing invalids and infants.
There is a noticeable absence of dia--
Lucdl GlSCdSCS dllOlAS AAloSV WIN US
these milks.
And MetchnikOff advocates the use
of sour milk as the best means fOG
prolonging life, holding the opinion
that old age and its often accompany
ing disturbances, sclerOsis. or harden
ing Of the tissues. is largely due 10
the absorption of toxins from the
large intestines where they are pro-
duced by putrefactive bacteria. BY the
use of properly prepared sour milk
these bacteria would be replaced by
harmless Tactic acid bacteria.
The average composition Of ordi-
nary buttermilk is shown by the fol
lowing analysis statement:
Per cent.
Water. o.. go &C.. 49, .-. .SU.Oz
Caseim and other proteids.. 80. S.7S
Fat...... &C.. &C.. &C.. &c. 5000. l.21
Milk sugar 800 &c. &c. ..' ''' o'oe
Tactic acid. 49, ... ...... V.Sz
Prepared buttermilk differs from
this lin the products obtainable by
chemical analysis) mainly in the
amount of fat, containing from $50 II
s per cent. more than the percentage
of fat found in common buttermilk.-
Thomas r. Baker, Phi. D. Of Rollrs
rSoTor-o :, Times TniOn