The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1909-01-01

n 81
though this may bs for ~.- s.hical

diet on himself and others, carefully
recording results. A change from
the ordinary mixed diet to any mon
odiet is beneficial, and milk is not
an exception. But the benefits de-
rived from the milk diet which have
recently been much advertised should
be credited to the monodiet, avoiding
the injurious effects of mixing several
Incompatible foods at the same meal.
Equally satisfactory results can be
shown from many, other monodiets-,
even the peanut, which is the most
concentrated of all foods, containing
an excess of albumen. Great gains
have been recorded from exclusive
diets of beans, oatmeal, wheat, etc., as
well as milk, pursued for so days or
more.
Prof. Metchnikotf, head of the Pas.
teur institute, who has; made most
praiseworthy: Investigations into the
causes of our early decay, has con-
cluded that the failure of the average
man to live his natural term of life,
100 years, is due to the development
of pathogenic germs in the lower part
of the food tube from improperly d.
'gested, superhuous food, and recon-
mends the use of buttermilk as an
antidote. -.
The chief causes of the offending
conditions in the colon, the large intesr
tine, leading to constant poisoning
of the stream of life, are: Too much
food, eaten hurriedly; too much starch
and not enough fruit, and bad combi-
nations of foods, good in themselves.
Buttermilk is not a natural corrective
of these abnormal conditions, although
1t no doubt serves as an antidote, nor
is the internal BATH" good in a way,
the true remedy; the cause should be
removed.
1t has been said that wine is the
milk of age" and of unfermented wine
this is true. The grape contains much
sugar, acid and iron, which are de-
ficient in milk. The most noted case
of prolonged life in history, that of
Cornaro, the Venetian nobleluan in the
sixteenth century, was due to a uni.
form diet, consisting chiefly of infer.
mented wine with an egg daily. The
egg supplied the fat, sulphur and al.
bumen deficient in the light wine,"
or grape juice. Broken down at 40 by
indulgence in eating and drinking, Cor
! naro lived to be more than 100 by sim.
pie living.
HOW TO MAKE GOOD BUTTER
MILK AT HOME.
You can make the best buttermflk
any day in your own Kitchen. And
| there is nothing better for digestive
| disorders, and especially for intes final
troubles, or as substitute in infant
feeding, in certain cases.
| You can get at the drug store tab
let's containing the Tactic acid bac
terium culture that will convert sweet
milk into full cream b1ttern1ilk by
simply dropping a tablet into quart
bottle of milk and maintaining the
proper temperature, according to the
instructions. Not only because this
full cream buttermilk contains the fat
In emulsified form is it better than the
buttermilk you buy of the butter
milk man, but because the Tactic acid
bacterium prevents the development
of injurious bacteria in the milk, This
is important in the case of infants.
| Cholera infantum, some forms of
diarrhoea and perhaps typhoid can be
avoided in this way. Here is the most
important practical application of the
| germ theory yet made, boon for in
FAINT humanity, recovery in some de.
gree of the loss due to departing from
| nature in infant feeding as q result,
| of departing from nature in other
| ways.
Prof. Metchnikoff discovered that the
| Bohemians have a greater percentage
of centenarians than any other people,
and the Bohemians drink more butter
milk than any other people.
1t has long been known that butter
milk is valuable food medicine
even when soured by lightning. We
can not always command the thunder,
but science has discovered how to
make buttermilk without a churn and
without lightning, and without sepa-
rating the butter. BUTTERFLIES butter
milk is good, full-cream buttermilk is
better in most cases.
Cows milk is digested by the infant
with difficulty, often resulting in COM
plete breakdown of the digestive and
nervous system; but the adult diges-
| tive system is not SO we'll adapted to
! the digestion of milk and hence fatu-
! lence and absolute revulsion often re-
| suit from it's continued use. But
buttermilk causes no such difficulties,
| because it is in a sense largely pre-
digested, the coarser curds of the
casein in cows milk being finely
! broken up.
This removes the greatest objection
to cows milk as diet for infants and
as an ideal monodiet for adults in
severe stomach and bowel troubles.
A certain amount of fat is necessary
to the best conditions for normal
nutrition, and fat is about ~ times
| more valuable as a heat and energy
| producer than other forms of carbon;
| and of the fats, butter is the most
easily assimilated, except peanut and
olive oil. But emulsified as the fat is
in milk, it is much more easily assimi-
| lated than as butter. For this reason,
and for others, the new way of making
buttermilk gives a much more. nutri-
tious product and more digestible, es-
pecially for the infant
Cows milk cannot be made Identical
with the infants natural food, but it
can be Appropriated to it.. The chief
difficulty to be overcome is to- adapt
! the lasge curds that tend to remain in