The weekly times-record. (Valley City, N.D.) 1912-1922, 1917-08-16
Copy right. 1915 by u G. futile.
VIEWS AND INTERVIEWS

VIEWS AND INTERVIEWS
w. w. Smith: l have just returned
from trip to Glasgow, Mont, going
around by Fargo and Frand Forks.
West of Grand Forks the crops are
practically no crops at all. In Mon
tana, around Glasgow, there is wheat
that may go ten bushels per acre. Aft:
er a trip like that Barnes county, and
Valley City in particular, look mighty
good to yours truly.
Glen Granger: The war scare and
poor crops have knocked everything
out of the real estate business except
the bottom. However, it looks as
though right here in Barnes county a
crop can be raised whether conditions
are ideal or not, and this years good
showing under adverse conditions
ought to bring us lot of business this
fall.
M. H: Dreyer: While was east I
had mighty hard time to find pur-
chasable merchandise, but I stayed
with the game until 1 landed the right
lines at the right prices, with g guar
antee of prompt shipment. Unless
one goes to the big markets they can
have no adequate idea Of the merchan-
disc situation. We expect to soon be
telling our customers about the many
fine lines we were able to secure by
personal effort, and, Of course,
through the columns of the Times-
Record
BUTTERMiLk A FOOD DRINK
"A pleasant, refreshing beverage and
a nourishing food combined in one
product is found in buttermiik. 1t con-
tains practically all the food materials
of whole milk with the exception Of
the fat, most of which is removed in
the process of churning. Buttermilk
contains about 3 per cent of protein,
nearly 5 per cent of carbohydrates in
the form of milk sugar, o. per cent of
mineral constituents, and O.5 per
cent OF fat. Thus a quart of butter
milk furnishes slightly more that an
ounce of protein, one of the chief body
builders.
The increasing consumption of but
termilk testifies to its popularity as a
beverage. People are beginning to
realize that it is much better to drink
a glass of milk or buttermilk than it
is to consume other drinks having lit
tie food value. Many physicians rec
Ommend buttermilk in the treatment
of certain intestinal disorders, and it
is also gaining~in favor in hospitals.
Prepared buttermilk is usually made
from skimmilk and has all the chem
ical properties of buttermilk. If it is
churden, as is usually the case, it
agrees in appearance. and flavor with
real buttermilk. In fact, it is often a
better product, especially If clean,
sweet skimmilk is used and it is care
fully ripened and churned Prepared
buttermilk can be made in the city
home, but more uniform results can
be obtained when it is made on large
scale, and for that reason it Is usually
better to purchase it from reliable
dealer.
"euttermilk Lemonade
A delicious variation may be made
from ordinary buttermilk by the ad.
dition of lemon Juice and sugar.
"Buttermilk lemonade usually re,
quires the juice of three lemons to
one quart of buttermilk. The guam
tity Of lemon and sugar, however
should be varied to suit the taste of
the individual. The beverage is de-
.hghtful and is especially refreshing
on hot summer day.
"Lacto"
The Iowa agricultural experiment
station, in Bulletin 118, describes a
number Of ways in which sour milk
or buttermilk may be converted into
frozen delicacies. The following for.
mula is adapted from the bulletin:
2 quarts butterm11k.
2 pounds sugar.
2 eggs.
/ 2.3 cups orange juice.
2 cups orange Juice. 3.
Dissolve the sugar in the buttermilk
and add the eggs, the yelks and
whites beaten separately. Stir and
strain the mixture and add the fruit
juices. Freeze in the usual way, and
pack in ice and salt for an hour be-
fore serving.
OF course buttermilk may be used
in cookery III any receipt calling for
sour milk.