The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1909-09-10
BUTTERMILK VALIANT FOE OF
OLD JOHN BARLEYcoRN

Al NSW lOIk nave ouuuSAly uloSONOi
ed that buttermilk is a beverage
which gratifies and satisfies, but does
not inebriate, and have adopted it to
such an extent that it takes all of
ones time in the Waldorf-Astoria to
carry jars of buttermilk from the Gel
lars to the bar. Fifty quarts is below
the daily average consumption of but
termilk at the Hotel KnickerbockerI
bar. Browns chop house has put in
big porcelain churn to keep butter
milk handy for it's devotees of the Ri
alto. Three or four hundred drinks
of it is the daily average consumed
by the sporting element which fire.
quents the Union cafe, on Broadway,
and the Bourse and other saloons in
the financial district sell more butter
milk than malt liquors.
Phillip Kennedy manager of the
Waldorf-Astoria bar, explained the
popularity of the homely beverage.
'ButtermiIk satisfies thirst, has an
agreeable after effect and does not
make you want another drink, as
milk, water and beer do" he said.
Doctors tell everybody that it is the
most healthful drink one can take.
Men who have an international repu-
tation as consumers of champagne
are drinking more buttermilk here
this summer than an ordinary farm
ers son will consume in a lifetime
Eight hundred to a thousand
drinks was the average daily sale of
buttermilk here up to the early part
of July, when a large proportion of
the class which patronizes this bar
went away for the summer. We had
one man doing nothing else than
bring up buttermilk. Now its sale is
equally large in proportion to the
whole amount of business done here !
When we first put it in here three or
four years ago we were laughed at, !
and we did not sell as much in three
months as we sell in a day now"
Buttermilh appeals to the hard !
liquor drinker more than to the con-
sumer of beer, according to the Stats
ticians Of the crooked elbow. They |
also assert that whiskey and wine |
drinking go with speculation and malt !
liquors do not, pointing for proof to |
the popular saloons in the Wall street |
district. where consumption Of beer
and ale is insignificant and whiskey is
going across the bars in a steady
stream for 10 to o'clock
But.ermiIk served in New York's
saloons is not the product of the old
time dairy farm, which it was too
much trouble to market at three
cents a gallon and was fed to the pigs
1t is a specially prepared fluid retain
ing in modified and ripened form
nearly all of the components of the
best fresh milk.
The small amount of butter extract
ed from the milk in this process is of
very low grade, and among the deal
ers themselves is most frequently re-
ferred to as axle grease" 1t is sold
only to the poorest classes of foreign
ers from southern Europe, and brings
ten cents or less a pound.
Fifteen to twenty thousand quarts
daily is the average of our sales of
buttermilk." said an official of a COM
pany. "The increase has been enor-
nous, especially this summer. We
have had a large, steady demand all
the year round for several years from
their physicians. When the weather
gets particularly hot the demand
takes a big jump. We make it from
the fresh milk, which is set over
night and carefully kept at a certain
temperature. Then the whole liquid
goes through a butter-making pro-
cess. Ordinary bUttermilk, such as
one gets on farms, is what is left af-
ter the cream has been removed. The
buttermilk sold in New York is a
much higher grade. il
Buttermilk has an excess of Tactic
bacteria which seem to be the spar
rows Of the bacterial world. The 9th
er microbes they meet have no chance
against them. They are harmless
and beneficial in driving out other
bacteria of the alimentary system,
and give to buttermilk a slightly lax
ative property which other forms of
milk are entirely without. The
slightly acid taste, which l believe
has had so much to do with making
buttermilk popular with barroom Gus
toners, and which makes it a CRATE
full aesuager of thirst is due to the
slight amount of Tactic acid in it,
Brooklyn Eagle.