Norwich bulletin., 1919-04-18

tard in consistency In fact, cust1rd is really only milk which has been sartiticialiy '.loppered" with the addi- tion of eggs, sugar and spices. The eggs and sugar make it richer ana the spices give a seductive flavor. But the main constituent is ,n1lk and it's chief food value is de1:ye- from ths milk.
 If the milk is good milk to begin with has been kept clean and free from all contamination, especially o, f odors, and has "foppered" naturally, there are many who find it almost as tasteful as custard and less cloying In many parts of the country, indeed it is as customary a DreaKfast dish as cereal. Eaten either with or without sugar, according to the individual taste, it is an easily digested, nutri- tious food.
 But that isn't, by any means, it's sole value.
 Some years ago, famous European physician discovered that a certain , beneficient bacillus, residing in the hu- man colon and there working twenty l four, hours a day to eliminate the | poisons which make that intestine a breeding ground for disease, was iden- | tical with the bacillus which causes l the "loppering" of milk. AS this doc l tor lived not far from Bulgaria and | knew the habits of the Bulgarians in tinately, he named this discovery the | Bacillus Bulgaricus,' because sour milk is one of the chief articles of l Bulgarian diet.
 i As longevity statistics show, the Bulgarians are about the longest-lived race in Europe, despite their many l dirty and insanitary customs. This | doctor, putting two and two together, reasoned that one cause of their long 1 evity might well be found in their sour milk diet. He believed that the most l frequent cause of human physical de- cay lay in the absorption into the system of poisons from the colon, poisons so many and malignant that the normal functioning of that organ wasn't able to eliminate them all. That 1.-the Bulgarians, feeding largely on sour milk, were also famous TOT their long lives, he felt might reasonably be as cribed to the action of the bacilli in 1 that sour milk.
 Remember that he had already found that the bacillus in sour milk was the very same as the bacillus whose nor nal function it is to help eliminate colon poisons. If these latter proved insufficient for their task. then the re- Inducements given them in a copious diet of sour milk might well prove, like the Yankee marines at Chateau Thierry, the salvation of the battle. On that hint he acted. He prepared ! treatment, carefully segregating the | Bacillus Bulgaricus from sour milk, which he used in combating all dis eases which his diagnosis showed | sprang originally from the retention in i the colon of poisonous fernents or gases, etc. It had such success that it came into worldwide use.
 The particular John Farmer who is writing this has enjoyed" the com panionship of an intestinal indigestion | for nearly forty years. Nothing seem l ed to help it or relieve it. For more than twenty-five years hardly a day i passed without distress which ofter rose to the point of violent pain. Every aginable precaution in the way o1 ! diet was tried in vain. The Sufferine was every whit as keen after a months restriction to mutton broth, and boil ed rice as after reckless feast or Welsh rarebit, mince pie, old cheese black coffee and strong cigar.
 One day heard of this Metchnikof treatment and invested s7.5O in a si1 weeks course. At the end of tha ! time the distress was iessened. An. other six weeks course ended it. was not heard from for six months Then it began to grumble away, again The family doctor, appealed to me tt get another batch of the treatment | saying: You have your own COW there's nothing in these costly vial
 which isn't in the milk of that COW after it has loppered; wny cont yol get the bacilli you're after by eatiny your own home made bonny -clab abber :?
 1 took his advice. For five or si, years I've eaten a dish of bonny -clab
 Der at least twice a day, De-ore meals In all that time Pve had but thre, brief and comparatively bearable at
 tacks of intestinal indigestion. Ant they yielded easily to simple medica
 ton.
 Do you wonder that John Farmer i
 an addict of bonny- clabber? Or tha
 he looks upon it as about the greates
 thing ever got up for chronic disorder
 of the lower intestines
 don't know whether milk artificial
 ly soured by rennet or junket tablet
 would serve the same end or not. l
 would taste as well. pernaps better, bu
 our bonny -clabber has asways ma
 itself in the natural way, and that i
 the only sort 1 can vouch for from ex
 perience. My correspondent ask
 how to avoid the bitter gaste." Frank | ", don't know. We never have an
 with that taste, except. on the yer
 rare occasions when the weather is to
 cold to permit natural souring in
 reasonable time. In that case "
 sometimes resort to starters and tn
 aid Of gentle warmth and, once in
 while, the bonny clabber thus made ha
 a slightly disagreeable flavor. Bu
 that which we get in the summe,
 from pasture-fed cows, soure
 naturally, and kept from contamina
 tion before and after loppering, is nev
 CT bitter.
 Now, as to Cottage cheese" als
 called Dutch cheese" "crear
 cheese etc. For informant as t
 how that is made I had to go to tn
 head of the family. The directions
 obtained were not so explicit and com
 municable as one could desire. I. i
 evident that this particular cheese
 maker relies upon indications, clea
 enough doubtless to experiaeced eye.