The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-17
Milk Derivatives
NJ JAM: EDDINGTOS.

There has been great intcrc,t from
the health standpoint. In what arc
called the milk derivative..' We f-s.
heard OF tho bulgarian bacillus -.
cause OF Metchnikoft's study OF Il IA
wardcr-of or old age. There Are
extremely old people In Bulgaria. and
this fact is credited 10 the circrni-
stance that they are drinker. o, sur
milk
All tho milk derivatives are i.
se"s" sour milk. All are intestinal
antiseptics. Curds and whey are an
ancient dish and plain sour milk with
sugar 10 not bad. But II is butter
milk that thousands are t-i:!as now
adays AS medicinal food, If ,hey arc
not taxing some Of mo foreign de-
rivat!V,s
hittcrmilk is uscr b. people who
vs. n 10 reduce. because IL is milB de-
rr'r.d Of rs fat 1t is used By pco.
rlc Who want TO cat too much. and do
II with more safety than they can y
they 10 not take an anttsep:ic. 9ut-
tcrmilh is n remedy ror gast-o-ir,e.-
final troubles IN Infants. because the
absence OF fat makes IL easier to a.
asst than whole milk. and because IT
nas direct disinfcc.ant action. Wkcy
cures arc used for the same .orts OF
troubles. no matter what the age.
Another OF these milk dcriva.:re. IS
kcphir, which is obtained by Il p-ocess
or Tactic fermentation OF cows milk
or sleeps milk by the aid OF two fer
mentins agents. /, comes from the
region OF the Caucasus, and now Is
put UP in tablets for household use
But an authority on the subject saws
that 1t IS difficult TO obtain sat!sfac-
tory results with them al home. Ciou-
raud gives the following recipe:
kephir-"Boil the milk; take cn the
cream; nh tho bottle three-quarters:
add the kophir tabl-<: cork the oot,ls
tightly and put u In warm place
II should De shaken every two hours.
The amount of alcohol and OF .ac,ic
acid is increased ny protrac,et fer
mentatlon. As rule, kcphir No
Is employed. which has fermcnttd for
two days Ecphir or one days ,tand-
ing Is rather Laxative, and that OF three
days very constipaiinr"
Gouraud gives its characteristic
properties and It's reactions as food
He says that il is food easily digest
cd. as II does not stay In the stomach
long, especially II il is made OF skim
milk. II acccicrates nutrition By dim
finishing acidity. etc. il makes nesh
because II aids assimilation. II IS
recommended for gastric and intestinal
troubles, II affords relief from can
Ger, II is antagonists 10 the actions OF
tubercle poisons. at renders great yer
wees In stimulating n failing appetite
and arrestiny a stubborn loss OF flesh"
etc. etc. II Is not recommended WHEN
people have troubles with the heart
kidney or blood vessels-plethora or
congestion.
koum!ss is another one Of these
milk derivatives with the same medical
uses as kcphir. and youghourt is an
other. Eut less Is understood about
koumiss than the others. and moro
misstatements are made about 1t. I,
is really the alcohonc drink of .he
Tartars and Is made from mares MIX
BY a process OF lacto-alcoholic fer.
mentation.
Gautier In his book. "Diet and p-
etetlcs." says: "Koumiss long had been
used only in the steppes OF Southern
Russia and Tartary. But for some
years ii also has been made In North
ern Russia and even in Germany for
the needs of :nvalids The Tartars
for making koumiss. mix ten volumes
Of fresh and tepid mares milk with
one volume of previously prepared
koumiss, which contributes its own
special ferment. This mixture is put
into an upright cask, which is placed
in the fresh air in summer and not far
from stove in winter. From time %
time the mixture is stirred with a
stick. At the end of two or three
hours bubbles OF gas begin to appear;
an intense Tactic fermentation, after
wards alcoholic. originates In the
mass; the liquid acidines and becomes
alcoholic. II IL has to be kept for
some time, II is advisable, ut the end
of the first five or six hours OF fer
mentation. to put 1t in strong and wired
bottles. which are kept in the fresh
air. After some day,, a roaming emul.
stoned liquid is obtained. OF a taste "A.
once acid and sweet, slightly recall.
ing almond milk, stimulating the appo-
tite, facilitating digestion, and slight
ly Intoxicating"
Gouraud says that, unfortunately.
good koumiss cannot be obtained in
France. OF its alcoholic content. he
says that 1t is the same as small beer
Some of our cookbook makers are
including recipes for making koumiss
OF cows milk. saying that IL Is simply
fermented milk and that which is made
at home is much more palatable than
that made at pharmacies. One such
recipe uses yeast fermentinc
agent--compressed yeast, a nth OF a
cake to champagne bottle OF milk.
Quite an apparatus is needed for the
work.
Undoubtedly all these milks are saf,
foods when one Is we'll. but the invalid
should never take them without a
doctors prescription.