The Hawaiian gazette., 1909-06-01
hieslih-Giving
Beverages.


osososonosososossosoaoso,c,
Tho curdled milk 10 which ths emi.
nrut ARCHAEOLOGICAL rrof hoichnlkan.
rfters a. Hpcclhe against abe more
deadly germs ~ disease and old agt.
Il the national beverage In Bulgaria.
Turkey Armenia Rnd othor castcin
countries Naourt A. 10 Turkish
name. matSoon II the Armenian deslg.
nation for this form ~ fcrtncntod mia
while Eoolak IL the trade name applied
10 Il By the distinguishing Armenian
physician Dr. Dadirrian who intro
duced its scientific Manufacture In
America A. beverage Il Is booom-
Ing more popular here every year.
while Americans have yet 10 learn
how delicious Il IL. served with bread.
cereals, crackers or Strawberries
In hospitals and sanitariums Il 10
now being used with signal success
The results which follow the systoma-
tic use Of yaourt. especially when lH
connection with a careful dietary sys-
tenn, are often most striking. Insoin.
nia. biliousness. headaches and other
distressbs which the modern doctor
now traces 20 "a common origin IN In
testinal auto-intoxication yield Ia A
short time. In malarial and typhoid
fevers Il proves not only most benea-
oial, but X exceedingly refreshing 10
the patient RiRhtfully made it has
an agreeable flavor and appearance.
and, being a pure Tactic product, L.
entirely free from alcohol and othes
deleterious substances found Ia ordi-
nary koumlss. one OF the largest
sanitariums Ia the United States IA
now supplying fits table with many
gallons OF this valuable preparation.
To make the yaourt at home one
must have culture" of the Bulge.
rian bacillus to start from. even M
our grandmothers always kept oE
| hand Jar of yeast flr a starter
for the home baking. You can buy
some Of the matzo0n or yaourt at any
Of the Armenian restaurants. Then n
the matzoon IL made daily or every
two or three days, as IN the case Ia
Turkey and Bulgaria, you must keep
out one-hah cup or one cup VI thu
soured milk each time Il ~ made for
starter for the next batch. Here
Is rule for It's making simplicity H..
self.
Rinse out cooking saucepan with
! cold water and without drying turn
In three pints OF sweet fresh miIk
| Watch carefully and bring ~ n boil.
not allowing IL 10 EcorGh. Take from
the fire, cool 90 Just "A little more than
lukewarm then stir into Il 0ne-sigiith
Of cup Of the old matzOon. BiS thor
oughly and sot the dish aside for Bey-
eral hours In warm place, when YOU
win find the milk thiekenad like iOD-
pered milk, only much richer. The
BulBarlans and Turks make the mat
zoon usually from bunalO's milk, buf
cows milk answers the same purD0se-
II must however, be milk that has
had no preventative applied, When H.
IL Impossible 10 get the starter ~ old
matZoon Il may be- made with yeAAf
IN this manner; For two small BOTTLES
allow one quart ~ milk, a teaspOOnfui
sugar and q third Of cake Of com
pressed yeast Dissolve the yeast ANA
sugar IN a small quantity OF the milk
that has first been slightly heated "
set the yeast working ~
| The remainder or the milk should
also be sonlded and cooled 10 luke
warm. In about one hour when the
yenSt bubbles begin " come on top,
unite the two milk mixtures ana miE
| thoroughly Turn into small bottles,
and II the corks do not fasteD with
spring snaps, tie Grmly into place lsHt
! the gases formed IN the fermentiBx
milk force them out.
Stand three hours IN a warm place,
then pat IN moderately cool place
for two days, shaking thoroughly three
or four times a day,
on The third day open The bottles
! md pour their ooDtoBtg into bom
| 10 allow the enGryeacenGa ~ Dam
awny This viii take from Ten 10 NJ
teen minutes. Pour BgaiD into ths
| bottles ana place on The ioe ~ pre-
vent any return Of fermentation, A.
soon as chilled II Is rendy for use,