The Dawson news. (Dawson, Ga.) 1889-current, 1911-02-15
PRODUCES ELIXIR OF YOUTH
SOUR MILK ICE CREAM is IOWA
MANS OLD AGE CURE.
Plan Is Followed By BuIgarlans

Soda Fountain True Spring for Per-
petual Juveniles, Asserts Professor
Mortensen of the Hawkeye States
Agricultural College.
Professor Mortensen of the dairy
department of the Iowa State Agri-
cultural College at Ames Ia, has in
vented a new frozen elixir of life
which he calls lacto.
When Professor Metchnikoff of the
Pasteur Institute at Paris published
his book on the 'Prolongation of
Life" Professor Mortensen got an
Idea. Metchnikoff traced the cause
Of old age to the putrefactive bacte-
ria that make their home in the in
testines. These bacteria throw off
poisons which cause i'll health, old
age and finally death. The way to
dislodge them is to give them dose
of their own medicine. The Tactic
acid bacteria which are found in sour
milk produce an acid which is fatal
TO their poisonous relatives.
In certain districts of Bulgaria,
where sour milk is a regular article
OF diet the people are said to live to
an old age not approached elsewhere.
But people generally don't like to
drink sour milk.
Bacteria Made PaIatable.
So Prof Mortensen started to
work out his idea, which was to
supply the Tactic acid bacteria in a
paIatable form. At first he diluted
the elixir of life with buttermilk fla
yored with fruit juices. Later he
decided to put his Tactic acid bacte-
ria IN cold storage and market them
in the form of ice cream rather than
as a drink.
Here was the opportunity. An ice
cream cone afOat in a sea of soda
water has come to be the great ma
IonaI drink of the United States.
The substitution of lacto for ice
cream cannot but result in a great
improvement in the health of the
LTeQuenter of the soda fountain, Pro-
lessor MOrtensen believes Aside
rom being loaded with friendly bac-
terra it contains less fat than ice
cream, which makes it more digesti-
Ole Lacto contains a high amount
OF protein, the muscle building part
OF the food.
LactO Had Majority.
An experiment was called on at
Ames to see just how well lacto was
Iked by the average person. Out of
I'S persons who sampled lacto 1928
Pronounced it very good, 81 good,
six lar and eight poor. Comparing
IL with common vanilla ice cream
~ reported that they preferred lac
TO- nine considered it equal to ice
cream, and tifty-nine preferred ice
cream.
Lacto is made of loppered whole
OF SkImmink, with the addition of
Ssss, sugar, lemons and favoring
material. 1t can be made in a one
salon freezer on the back porch as
easily as in the factory The family
recipe is given by Professor Morten-
sen as follows:
rake a bottle of good fresh milk
which has not been heated and set
II away in a temperature of from 6S
~ ~ uSSL66S L. until IL CuTQleS. IL
III forms smooth solid curd without
plnholes, if the aroma is clean and
pleasant, and the flavor nice and
creamy, it can be used as a starter
LOT a larger amount of pasteurized |
whole or skimmilk.
after this second batch Of milk /
1as curdled it should have mild |
clean acid flavor The curd must be
thoroughly broken up by the pouring
from one dish tc another until il is |
as thick and velyety as rich cream.