SOURED MILK IN HEALTH AND DISEASE
When people are ill the best thing they can do is to place themselves in
the hands of the doctor, who will try to regulate their lives, including
their diet, in accordance with the conditions which science suggests as
the most likely to lead to their recovery.
It is not the aim of this book to teach persons who should be under
medical treatment to doctor themselves; soured milk may or may not be
beneficial in their case--that is for the medical man to say; and
further, if it should be beneficial the doctor ought to have its
preparation under his control. Slight differences in quality and purity
may count for much in cases of acute disease, differences which might
not matter to the person who requires no medical attention, and who
consumes the article as a health-giving food. A considerable body of
evidence is already on record as to the potency in certain cases of
soured milk as a curative agent, and it seems to have taken its place in
medicine as a recognised remedy.
There is a wide field of usefulness, however, outside of the strictly
medical one. Professor Metchnikoff has collected many striking examples
of individuals and peoples inhabiting different parts of the world, who
thrive, and in many cases attain to a great age, and whose diet consists
largely of soured milk. He has made a wide and general inquiry into the
causes which tend to shorten life, and makes out a strong case in
support of the view that in many cases this is the result of what is
called auto-intoxication or self-poisoning. In man and in the mammalia
generally, the colon or large intestine is very largely developed; this
organ is not of much value in the digestion of food, and seems to be
chiefly a receptacle for waste material; it is, as a rule, extremely
rich in bacterial flora, which produce putrefactive changes in the waste
material. As a result various poisonous principles are evolved, and
these find their way into the blood, accompanied frequently, there is
every reason to believe, by the injurious bacteria themselves. In this
way many diseases and ailments are produced which shorten life. The
inquiry then naturally turns to what is the best way of dealing with
this state of matters. It is known that the bacteria referred to
flourish best in alkaline or at least non-acid surroundings, and it is
known that these conditions very frequently exist in the large
intestine. Acids are the best antiseptics; they have been used from time
immemorial as preservatives; pickles are preserved in vinegar or acetic
acid, and when milk is allowed to sour under proper conditions, the
germs of putrefaction are destroyed or their activity inhibited, and it
keeps a considerable time. Doubtless, in hot countries, it was this
property of lactic acid which first led to milk being artificially
soured with a view to its preservation as an article of food. So
powerful is lactic acid in this respect that it is a custom in some
countries to preserve meat by placing it in soured milk.
How can acids be applied so as to control the bacterial flora of the
large intestine? Not in the ordinary way, because, when administered
through the mouth, they are used up long before they can penetrate to
the colon. The brilliant idea occurred to Professor Metchnikoff, of
administering acid-producing germs which might work their way through
the digestive system, and, reaching the large intestine, produce the
acid required. After much experimenting the bacillus of Massol,
_Bacillus bulgaricus_, was adopted as the most suitable. The Bulgarian
bacillus is an extremely vigorous one, multiplying with great rapidity,
and persisting in conditions that would be inimical to other microbes.
The growth and development of bacteria is interfered with by the
products of their own activity; thus, ordinary lactic-acid-producing
organisms die when a certain amount of lactic acid has been developed;
the same fate overtakes the Bulgarian bacillus, but it survives longer
and is able to produce as much as two and one half per cent. of lactic
acid in milk before it ceases operations. It seemed therefore the most
likely to be able to survive the journey through the digestive system.
Experiments fully bore out this supposition, as no great difficulty was
encountered in naturalising the Bulgarian bacillus in the large
intestine, not only in milk cultures, but grown in solution of malt,
bouillon, etc. It thrives in all kinds of sugar, and therefore can be
administered in a variety of media, very beneficial results following in
many cases. Direct tests showed a large reduction of the injurious
intestinal flora when the Bulgarian bacillus had been naturalised in
the colon, and the bacillus persisted long after it had ceased to be
administered. Specialists who have taken up the subject report the cure
of many ailments through the agency of soured milk, and it seems to have
entered upon a lengthening career of medical usefulness.
The fact of so many old people being found in countries where soured
milk is a staple of diet naturally raises the question as to whether its
general use in other countries might not have a beneficial effect on
health and longevity. Its usefulness as a remedial agent in certain
diseases is already demonstrated; is there not a strong probability,
amounting almost to a certainty, that its consumption by people in
health would tend to ward off many ailments and prolong life? Of course
there will be some for whom it is not suitable; there are people who
cannot eat strawberries without discomfort, but no one thinks of
prohibiting the general use of the fruit on that account. In the matter
of diet the person in health, if he exercises ordinary care, may be left
to find out for himself what suits him. The soured milk remedy is not a
disagreeable one, as, when properly prepared, the article forms both a
pleasant and refreshing article of diet. The question of getting the
right article, however, is a very important one. Milk is a splendid
rearing ground for many bacteria, some of which are very injurious;
among these may be pathological germs, the seeds of tuberculosis,
enteritis, etc. The danger with soured milk is, that in the process of
culture we develop the best condition for the increase of these when
they preponderate, or when, through the use of bad cultures, the
lactic-acid-producing bacteria are absent, or present only in small
numbers. By the thorough boiling of the milk, we get rid of all living
bacteria and nearly all spores or germs, and by scrupulous cleanliness
in the vessels used--scalding or even boiling them, and allowing them to
dry naturally in an inverted position--we greatly diminish the
probability of infection with fresh injurious germs from the atmosphere.
All depends on the purity of the culture employed; this can now be
obtained, prepared in the most careful manner, from wholesale chemists
making a speciality of its manufacture.
As we have seen, even the Bulgarian bacillus is ultimately killed by the
products of its own activity, and the natural corollary is, that the
life of cultures cannot be a long one. Only those cultures should be
bought which are labelled with the date to which they are guaranteed to
maintain their efficiency. With fresh good milk, careful boiling,
scalding, and cleanliness with regard to the containing vessels, and the
means of maintaining the incubating temperature for ten or twelve hours,
there is not the slightest difficulty in preparing perfectly reliable
soured milk. There are simple tests which will sufficiently guide the
experimenter; the soured milk should not be too acid to the taste, and
it has a flavour of its own by which its quality can be recognised. The
litmus test-papers mentioned in the chapter on the chemistry of milk are
very useful; both the red and the blue papers should be obtained and
used first of all in testing the quality of the fresh milk. After
incubation the soured milk should turn the blue paper decidedly red; if
this does not occur, test it with the red paper; if the latter turns
blue it is proof that the wrong fermentation has taken place--that
putrefactive germs have gained the upper hand. The most probable
explanation is, that the culture is bad, the Bulgarian bacillus is not
present, or if so, only in small numbers. With these simple tests,
combined with proper care, one cannot go far wrong. The Eastern nations
who prepare soured milk in various forms do not exercise the care we
have predicated, but they seem to make the article of fairly constant
and good quality. It has been suggested in explanation that, as the
ordinary flora differs in different countries, the bacterial flora
varies in a similar manner, and that in these Eastern countries
injurious bacteria are not so prevalent in the atmosphere as they are
with us.
It is also said that the flavour of the soured milk prepared in Bulgaria
is quite different from that prepared in Paris, London, or New York; one
reason probably is that the "maya" or ferment used in Bulgaria contains
several other organisms besides the Bulgarian bacillus, which raises the
question whether a pure culture of one bacillus is the best to use.
Professor Metchnikoff found that this bacillus alone had certain
defects; it attacks fat and is apt to give a tallowy taste when cream is
present in the milk. He therefore associated with it another
lactic-acid-producing organism, and this combination is the basis of his
culture called "lactobacilline." The presence of yeasts, which occur in
the Eastern ferments, has been advocated by some; the yeast in
association with the lactic organisms produces a small amount of
alcohol. The question of the composition of the culture will have to be
fought out by the experts, but meantime, if we go to the right source,
we have good enough cultures to go on with.
A good deal can be said for the use of skimmed or separated milk instead
of whole milk. Cream as a rule contains far more bacteria than the rest
of the milk, and we therefore start from a surer foundation when it is
removed; besides, the mechanical separator, now so largely used, removes
slime and other impurities from the milk, and these also are hotbeds of
bacteria.
Soured milk may be taken at any time, the first thing in the morning,
before or after meals, or the last thing at night. The quantity will
vary with the individual, but from half a pint to a pint is a fair
amount for daily use. If one wishes to have the maximum effect it is
necessary for the time being to curtail the use of butcher's meat and
substitute fish, yolk of eggs, and other similar foods; not much alcohol
should be taken, and smoking might be reduced to a minimum. Those who
cannot take even skimmed milk may use whey in which to cultivate the
bacillus; it is not desirable to employ the whey which has been
separated by the use of rennet, as in cheese- or junket-making. A better
article is obtained by adding a very small quantity of pure hydrochloric
acid to milk which has been boiled, and then filtering through a sieve,
which retains the curd while the liquid whey passes through; a pinch of
soda is added to neutralise the excess of acid, and, after boiling, the
liquid should turn red litmus paper blue; it is then ready for the
addition of the culture and incubation in the same manner as with milk.
A solution of malt--the extract dissolved in hot water is
convenient--may also be used instead of milk, and strongly malted bread
or biscuits are excellent to take with the soured milk or cultures in
other mediums, to supply food for the bacillus in the form of malt
sugar. Other sugars, cane or grape, are also very useful, and may be
taken in the form of fruit juices, syrups, confections, jams, sweet
puddings, etc.
We lay stress on the use of soured milk or other cultures of the
Bulgarian bacillus by people in health as a probable preventive of
disease and a possible agent in the lengthening of life, but it may be
of interest to give a short account of its use by medical men in the
treatment of various ailments. An English authority on the subject, Dr.
Herschell, states that the symptoms of the poisoning of the system by
the toxic substances produced by injurious bacteria in the large
intestine may include headaches, misery and depression of spirits,
drowsiness and stupor, giddiness, dimness of sight and dizziness,
fatigue without obvious cause, both of the muscles and brain, fear,
panic, and nervousness, disagreeable sensations in the limbs or face,
such as numbness, tingling, or prickling, crawling sensation of weight
or of heat or cold, dyspepsia of the sort where there is a deficiency of
hydrochloric acid and pepsin in the gastric juice, accompanied by
flabbiness and loss of power in the muscles of the stomach, and
characterised by flatulence, nausea, loss of appetite, with discomfort
and weight after food, furred tongue, emaciation, earthy colour of the
skin, offensive perspiration and the other signs of biliousness,
enlargement of the liver, and anæmia. These symptoms may have other
causes, and when one or several of them are present a chemical and
physical examination of the urine and fæces is necessary to prove that
they have resulted from auto-intoxication. When this is shown the
soured milk treatment is indicated, and many striking cures are detailed
as witnesses to its efficacy. The liver and kidneys are the natural
guardians of the body against the toxines we are speaking of, and
frequently they are over-strained; the soured milk treatment greatly
lightens their load. In malignant disease of the stomach, soured milk
will frequently be retained when all other foods are rejected. In cases
of neurasthenia and gout it has also proved of value, and in the
"run-down" condition which is so common in middle life. Chronic
diarrhoea and certain forms of constipation have in numerous instances
yielded to the treatment, the whey culture being usually found the most
suitable. Then, in some forms of anæmia, the lactic acid cultures have
proved most successful, and, as a means of rendering the
gastro-intestinal track aseptic previous to operations, they have proved
of considerable value.
If all this has been accomplished in a year or two, what may not we look
forward to in the future when more extended use and experiment shall
have more fully exhausted the possibilities of the cure? But if we
follow the example of the different nations who have so long used
soured milk as a regular article of diet, does it not seem probable that
we may eliminate some, at least, of the causes of ill-health that call
for the intervention of the doctor?
The human organism is by no means perfect; we have within us many
defective parts, and some organs whose working seems to be against the
welfare of the economy. It has now been clearly shown that one of the
chief of these is the large intestine, as to the use of which only vague
and unsatisfactory theories have been formed. There can be no doubt as
to the damage which it frequently inflicts on the system, and, thanks to
the researches of Professor Metchnikoff and other investigators, we seem
to be in possession of a natural remedy which is sufficient to deal with
the evils it produces.
FOOTNOTES:
[1] _Discoveries in Nineveh and Babylon_, by Layard, chap.
xiii.
[2] Ex. xviii. and xxiii.; Lev. ii. and xi.
[3] _Encyclo. Biblica._
[4] Burckhardt and Doughty.
[5] _Annals of Dairying in Europe_, by Loudon M. Douglas.
[6] Burckhardt, _Bedouins_.
[7] This word is spelt in a great many ways by different
writers: _Yoghourt_ would seem to be the one most
favoured.--AUTHOR.
[8] _Damascus and Palmyra_, by Chas. G. Addison, 1838.
[9] _Travels in Syria and the Holy Land_, by Burckhardt,
1822.
[10] _Lands of the Saracens_, by B. Taylor.
[11] _Travels through Sweden, Finland, and Lapland and to
the North Cape in the years 1798 and 1799_, by Joseph
Acerbi, 1802.
[12] Letter to the author, from Mr. H. Cavendish Venables,
British Vice-Consul at Varna.
[13] _One Hundred and Twenty Years of Life_, by Reinhardt;
_The Secret of Longevity_, by an F.R.M.S.
[14] _Foods, their Composition and Analysis_, by A. W.
Blyth.
[15] _Dictionary of Applied Chemistry_, by T. E. Thorpe,
C.B.
[16] _Koumiss or Fermented Mares' Milk and its Uses, and
the Treatment and Cure of Pulmonary Consumption and Other
Diseases_, by L. Carrick, M.D., 1881.
[17] _Transactions of the Royal Society of Edinburgh_,
vol. i.
[18] Clarke's _Travels_, 1810.
[19] 1845.
[20] _Dictionary of Applied Chemistry_, by Thorpe.
[21] A leathern bottle.
[22] "I have brought forward Tchembulatof's receipt, which
differs from Bogoyavlensky's in the use of a larger
quantity of millet-flour, and in the boiling of the latter
apart from the milk. Dr. Postnikof's plan is the
following: Half a pound of millet-flour and a quarter of a
pound of malt are mixed with a sufficient quantity of
honey to form a paste, which is put into a clean jar,
covered with a linen cloth, and placed on a warm stove.
The mass soon begins to rise, and is then taken out,
wrapped in a piece of muslin, and dropped into a clean
earthenware vessel, containing about a quart of new mares'
milk, which is placed in the same temperature that the
paste was kept in. As soon as signs of fermentation begin
to show themselves in the fluid, the paste must be
removed, while the milk, after being stirred, should be
left in the same temperature till bubbles appear (only in
very small quantities) on its surface. The ferment is then
ready."
[23] _Food and the Principles of Dietetics._
[24] _Food and the Principles of Dietetics_, by Robert
Hutchison, M.D.
[25] _Bacteria in Milk and its Products_, by Conn.
[26] _Dict. App. Chem._, Thorpe.
[27] _Nature_, July 23, 1884.
[28] _The Exploration of the Caucasus_, by Duncan W.
Freshfield, 1896.
[29] Quoted by George M. Sternberg, M.D., LL.D.,
_Text-Book of Bacteriology_, 1898.
[30] _Encyclo. Biblica._
[31] Conn.
[32] _Cyclo. of Biblical Lit._, M'Clintock and Strong, and
Burckhardt's _Arabia_.
[33] _The Indian Medical Gazette_, Sept., 1909, "A New
Lactic Acid producing Streptothrix," by Gopal Ch.
Chatterjee, M.B.
[34] In their studies on Leben in the _Annales de
l'Institut Pasteur_ of 1899, Rist and Khoury, in speaking
of the amount of lactic acid produced by _Streptobacillus
lebenis_ in milk, say "Nous avons mesuré cette acidité
dans une culture sur petit lait de vingt-quatre heures;
elle était .261 grms. per cent. exprimée en acide
lactique," which will make the amount of lactic acid
produced in one litre of milk 2.61 grms. The production of
this small amount of lactic acid does not tally with the
ordinary view of the vigorous lactic-acid-producing power
of the bacillus.
[35] _Prolongation of Life._
[36] _Prolongation of Life._
[37] An accurate census of Bulgaria is being prepared and
will exhibit the cases of long life in that country.
[38] See A. Rosam, _Österreichische Molkerei Zeitung_, 15,
p. 31.
[39] _Revue générale du Lait_, vii., pp. 8 and 9 (letter
from Dr. Otakar Laxa of Prague, Bohemia, to the author).
[40] _On the Prolongation of Human Life_, by Élie
Metchnikoff; also _The Century Magazine_, Nov., 1909, "The
Utility of Lactic Microbes," by the same author.
[41] _Century Magazine_, Nov., 1909.
[42] See _Annals of Dairying in Europe_, by Loudon M.
Douglas.
[43] Adapted from a report by Robert E. Turnbull, in _Live
Stock Journal_.
[44] _Facts about Milk_, by R. A. Pearson, B.S.,
Washington.
[45] _Care and Handling of Milk_, Marshall and Wright,
Bulletin 221, Michigan, 1904.
[46] _Journal of the Royal Society of Arts_, March 6,
1908--"Modern Dairy Practice," by Loudon M. Douglas.
[47] Skolotowski, _Wratsch_, 1883 (Russian), from
Codwyssozki.
[48] Podowyssozki, _Zeitschr. f. diat. u. physik.
Therapie_ vol. v., 1901, p. 570.
[49] Hammersten, _Jahresb. u. d. Fortsch. d. Tierchem_,
1886, Bd. 16, p. 163.
[50] Essaulow, _Dissert. Moscow_, 1895, _Abstr., Koch's
Jahresb._, 1895, Bd. 6, p. 222.
[51] Kern, _Bulletin Soc. des Naturalistes de Moscow_,
1881, 3, p. 141.
[52] Krannhals, _Deutsch. Arch. f. Klin. Med._, 1884, Bd.
35, p. 18.
[53] Beijerinck, _Centralbl. Bakt. Par._, 1889, Bd. 6, p.
44.
[54] Scholl, _Die Milch_, Wiesbaden, 1891, p. 38.
[55] Adametz, _Centralbl. Bakt. Par._, 1889, Bd. 5, p.
116.
[56] Freudenreich, _Landw. Jahrb. d. Schweiz._, 1896, vol.
x., p. 1.
[57] Nikolaiewa, _Annals of the Botan. Lab. of the Med.
Inst. for Women_, No. 10. St. Petersburg, 1907.
[58] Kuntze, _Centralbl. Bakt. Par._, 1909, 24, p. 101.
[59] See Chap. II.
[60] Rubinsky, _Centralbl. Bakt. Par. II._, 1910, vol.
xxviii., p. 161.
[61] Biel, _Jahresb. ü. d. Fortschr. d. Tierchem_, 1886,
16, p. 159.
[62] Allik, _Dissertat. Dorpat._, 1896, 19, p. 303.
[63] Fleischmann, _Lehrb. d. Milchwirtschaft_, 2d edition.
Bremen, 1898.
[64] Rist and Khoury, _Annal. Pasteur_, 1902, 16, p. 65.
[65] Guerbet, _Comptes Rendus_, 1906.
[66] Weigmann, _Lafar's Handb. d. Techn. Mykol._, 2d
edit., 1905, vol. ii., p. 134.
[67] Emmerling, _Cent. Bakt. Par._ 1898, vol. iv., p. 418.
[68] Lindner, _Mikroscop. Betriebscontrolle, i. d.
Gärungsgew_, 3d edit., Berlin, 1901.
[69] Kalantharianz, _Dissert. Berlin_, Abs. in _Koch's
Jahresb._, 1898, Bd. 9.
[70] Luerssen and Kühn, _Centralbl. Bakt._
[71] Piorkowski, _Sitzungsber. der Berl. med. Ges._, Nov.,
1907.
[72] Metchnikoff, _The Prolongation of Life._
[73] Grigoroff, _Revue Médicale de la Suisse Romande_,
1905, p. 10.
[74] Grixoni, _Abstr. Cent. Bakt. Par._ 11, 15, p. 750.
[75] Freudenreich and Jensen, _Cent. Bakt. Par._ 11, 1897,
3, 545.
[76] Moro, _Wien. klin. Wochenschr._, 5, 1900.
[77] Makrinoff, _Cent. Bakt. Par._ 11, 1910, vol. xxvi.,
p. 374.
[78] White and Avery, _Cent. Bakt. Par._ II, 1909, vol.
xxv., p. 161.
[79] Hastings and Hammer, _Research Bull., Wisconsin
Experimental Station_, 6, 1909.
[80] Boutroux, _Comp. Rend._, 86, 1905, 605.
[81] Richet, _Comp. Rend._, 86, 1905, 550.
[82] Koning, _Milchw. Zentralbl._, 1905, 1, 280.
[83] Heinemann, _Centralbl. Bakt. Par._ 1908, 21, 57.
[84] Chap. I.
[85] Metchnikoff, _The Prolongation of Life_, 1908, p.
161.
INDEX
A
Acerbi, 8
Acidity of milk, 64
Adametz on keffir, 92
Albumen, 52
Alcoholic fermentation, 17, 84
Allen & Hanbury's apparatus, 132
American incubating apparatus, 149
Analysis of milk, 48, 61
Aneyza Bedouins, 2
Arabs, 2
Arakà, 106
Ash of milk, 56
B
_Bacillus acidi lactici_, 107, 112
_Bacillus acidophilus_, 110, 112
_Bacillus bulgaricus_, 39, 46, 82, 108, 110, 123, 154
_Bacillus casei_, 113
_Bacillus caucasicus_, 92, 94, 95, 119
_Bacillus caucasina_, 39
_Bacillus coli_, 45
_Bacillus esterificans_, 96
_Bacillus keffir_, 96, 97
_Bacillus lebenis_, 105
_Bacillus matzoon_, 109, 110
Bacillus of long life, 46
_Bacillus putrificus_, 122
_Bacillus subtilis_, 90, 92, 107
Bacteria in milk, 76
Bacteriology of fermented milks, 84
_Bacterium acidi lactici_, 92, 96
_Bacterium aërogenes_, 92, 96
_Bacterium coli commune_, 119, 122
_Bacterium sardous_, 110, 111
Balkan Peninsula, 4
Bedouins, 2
Beijerinck on keffir, 91
Biestings, 63
Biology of the keffir grain, 90
Blood, water contents of, 50
Bourgoul, 6
Bulgarian maya, 10, 109
Bulgaricus group, cultural characteristics of, 115
Burckhardt, 6
Butin, 51
Butyric acid fermentation, 16
Butyrin, 51
C
Camels' milk, 2
Caprinin, 51
Capronin, 51
Caprylin, 51
Carrick on koumiss, 18
Casein, 52, 53
Centenarians in Servia, Bulgaria, and Roumania, 41
Chatterjee on Dadhi, 38
Chemistry of milk, 47
Chocolate preparations and the soured-milk bacillus, 137
Citrates in milk, 57
Clay, Paget & Company's apparatus, 132
Coagulation of casein, 59
_Colitis_, 45
Colostrum, 63
Constituents of milk, 48
Continuous apparatus for producing soured milk, 81
Creamometer, 62
D
Dadhi, 15, 38
Dairy Machinery & Construction Company's apparatus, 80, 82
Dairy Outfit Company's apparatus, 145
Dairy Supply Company's apparatus, 143;
steriliser, 148
Dirt in milk, 63
Diseases of keffir grains, 97
_Dispora caucasia_, 34, 90
Dried sour milk, 5
Duclaux, 51
E
Edgar's "Lactogenerator," 143
Eggs, yolk of, 52
_Enteritis_, 45
Enzymes in milk, 57
Equipment for town's dairy, 80
Essaulow on keffir, 89, 92
F
Fat of milk, 50
Ferments at the altar, 3
Flügge, 35
Freshfield on keffir, 33
Freudenreich, 92
G
Gaseous fermentation, 84
Gay-Lussac, 17
Gioddu, 107
Globulin, 54
Grieve, Dr. John, on koumiss, 19
H
Hammerstein on keffir, 89
Handling of milk, 68
Health and disease, 151
Hearson & Company's "Lactobator," 141
Hebrews, 3
Houran, inhabitants of, 6
Hueppe, 16
Hutchinson, Dr. H. B., bacillus from English market milk, 120
Hutchison on koumiss, 30
I
Ice chest, 136
Impure cultures, 158
Incubators, 141
India, 1
International Dairy Federation, 68
J
Jebours, 3
K
Kalmucks, 20
Keffir, 15, 32, 85;
old, 88
Keffir grain, biology of, 90
Kephir, 34, 85.
_See also_ Keffir.
Keshk, 6
Keshk-leben, 6
Koumiss, 15, 18;
Bogoyavlensky's method of preparation, 28, 98;
analysis, 102;
artificial, 102
Krannhals on keffir, 91
Kuntze, 95
L
Lactic acid, bacillus, 16;
cultures, 55;
fermentation, 16, 84;
Ferments apparatus, 131
"Lacto" apparatus, 145
"Lactobacilline," 158
_Lactobac. caucasicus_, 91
_Lactobacillus keffir_, 94
Lactometer, 64
Lapland, 8
Laurin, 51
Layard, 2
Leben, 15, 37, 104
Leben Raïb, 104
Lecithin, 52
"Le Ferment" apparatus, 128
Liebig, 17
Longevity, 155
M
Mares' milk, 24
Matzoon, 15, 38, 106
Maya, 42;
Bulgarian, 10
Maya Bulgare Company's apparatus, 131
Meeresy, 5
Metchnikoff, 34, 40, 44, 121, 158, 163
Micro-organisms, discovery of, 13
Middle Ages, 13
Milk-filling apparatus for bottles, 82
Milk, general properties of, 57;
of different animals, 60;
supply of the United Kingdom, 69;
industry in the United States, 71;
management, 74
Mitscherlich, 17
Myristin, 51
N
Neolithic times, 1
Nikolaiewa, 95
Nitrogenous constituents of milk, 52
O
Ojràn, 106
Olein, 51
Oxygala of Pliny, 4
P
Paleolithic times, 1
Palmitin, 51
Pasteur, 14, 78
Pasteurisation, 78
Pelouze, 17
Pilaff of rice, 5
Pina, 21
Podowyssowski on keffir, 87
Preparation, of soured milk, 81;
in the house, 125;
in the dairy, 139
Primary cooler, 78
Proteids, 53
Pyrenees, 4
R
Reindeer's milk as soured milk, 8
Rubruquis, William de, 19
S
_Saccharomyces cerevisseæ_, 90
_Saccharomyces keffir_, 32, 33, 91, 93, 94
Sakwaska, 88
Sale of Food and Drugs Act, 1899, 49
Scheele, 17
Scholl on keffir, 91
Scythians, 18
Secondary cooler, 79
Shammar Bedouins, 2
Sheneena, 2
Skolotowski on keffir, 86
Smith, Professor Robertson, 3
Soured milk, in the house, 125;
in the dairy, 139;
in health and disease, 151;
from impure cultures, 158;
use of, 159
Souring of milk, 47, 54
Specific gravity of milk, 65
Stearin, 51
Steriliser, 148
_Streptobacilli lebeni_, 39
_Streptobacillus lebenis_, 111
_Streptococcus a_, 93, 94
_Streptococcus acidi lactici_, 95, 96
_Streptococcus b_, 93, 94
_Streptococcus lacticus_, 92, 93, 122, 124
Sugar of milk, 54
Sugar preparations and the soured-milk bacillus, 137
Suter-Naef on Swiss koumiss, 26
Swedish whey cheese, 60
Swiss hard cheese, 113
Symptoms of disease, 161
T
Temperature allowances when testing milk, tables of, 66
Town's dairy equipment, 80
Transmission of disease by milk, 72
U
United Kingdom, milk supply of, 69
United States, milk industry of, 71
Urgoutnik, 43
V
Van Leeuwenhoek, 13
Variation limits of milk, 49
Vedas, 1
"Veronelle" apparatus, 132
Vina, 21
Vinous fermentation, 17
W
Willows Refrigerating Company's apparatus, 144, 145
Wilson on koumiss, 23
Y
Yoghourt, 9, 42, 46, 107
Yoghourt bacillus, 109
Z
Zakvaska, 42
* * * * *
Putnam's
Science Series
1. +The Study of Man.+ By A. C. HADDON.
2. +The Groundwork of Science.+ By ST. GEORGE MIVART.
3. +Rivers of North America.+ By ISRAEL C. RUSSELL.
4. +Earth Sculpture, or; The Origin of Land Forms.+ By JAMES GEIKIE.
5. +Volcanoes; Their Structure and Significance.+ By T. G. BONNEY.
6. +Bacteria.+ By GEORGE NEWMAN.
7. +A Book of Whales.+ By F. E. BEDDARD.
8. +Comparative Physiology of the Brain, etc.+ By JACQUES LOEB.
9. +The Stars.+ By SIMON NEWCOMB.
10. +The Basis of Social Relations.+ By DANIEL G. BRINTON.
11. +Experiments on Animals.+ By STEPHEN PAGET.
12. +Infection and Immunity.+ By GEORGE M. STERNBERG.
13. +Fatigue.+ By A. MOSSO.
14. +Earthquakes.+ By CLARENCE E. DUTTON.
15. +The Nature of Man.+ By ÉLIE METCHNIKOFF.
16. +Nervous and Mental Hygiene in Health and Disease.+ By AUGUST FOREL.
17. +The Prolongation of Life.+ By ÉLIE METCHNIKOFF.
18. +The Solar System.+ By CHARLES LANE POOR.
19. +Heredity.+ By J. ARTHUR THOMPSON, M.A.
20. +Climate.+ By ROBERT DECOURCY WARD.
21. +Age, Growth, and Death.+ By CHARLES S. MINOT.
22. +The Interpretation of Nature.+ By C. LLOYD MORGAN.
23. +Mosquito Life.+ By EVELYN GROESBEECK MITCHELL.
24. +Thinking, Feeling, Doing.+ By E. W. SCRIPTURE.
25. +The World's Gold.+ By L. DE LAUNAY.
26. +The Interpretation of Radium.+ By F. SODDY.
27. +Criminal Man.+ By CESARE LOMBROSO.
28. +The Origin of Life.+ By H. CHARLTON BASTIAN.
29. +The Bacillus of Long Life.+ By LOUDON M. DOUGLAS.
_For list of works in preparation see end of this volume_
* * * * *
_A Selection from the
Catalogue of_
G. P. PUTNAM'S SONS
Complete Catalogue sent
on application
Putnam's
Science Series
+1.--The Study of Man.+ By Professor A. C. HADDON, M.A., D.Sc.,
M.R.I.A. Fully illustrated. 8°, net $2.00.
"A timely and useful volume.... The author wields a pleasing pen and
knows how to make the subject attractive.... The work is calculated to
spread among its readers an attraction to the science of anthropology.
The author's observations are exceedingly genuine and his descriptions
are vivid."--_London Athenæum._
+2.--The Groundwork of Science.+ A Study of Epistemology. By
ST. GEORGE MIVART, F.R.S. 8°, net $1.75.
"The book is cleverly written and is one of the best works of its kind
ever put before the public. It will be interesting to all readers, and
especially to those interested in the study of science."--_New Haven
Leader._
+3.--Rivers of North America.+ A Reading Lesson for Students of Geography
and Geology. By ISRAEL C. RUSSELL, Professor of Geology, University
of Michigan, author of "Lakes of North America," "Glaciers of North
America," "Volcanoes of North America," etc. Fully illustrated.
8°, net $2.00.
"There has not been in the last few years until the present book any
authoritative, broad résumé on the subject, modified and deepened as
it has been by modern research and reflection, which is couched in
language suitable for the multitude.... The text is as entertaining as
it is instructive."--_Boston Transcript._
+4.--Earth Sculpture; or, The Origin of Land-Forms.+ By JAMES GEIKIE,
LL.D., D.C.L., F.R.S., etc., Murchison Professor of Geology
and Mineralogy in the University of Edinburgh; author of "The
Great Ice Age," etc. Fully illustrated. 8°, net $2.00.
"This volume is the best popular and yet scientific treatment we know
of the origin and development of land-forms, and we immediately
adopted it as the best available text-book for a college course in
physiography.... The book is full of life and vigor, and shows the
sympathetic touch of a man deeply in love with nature."--_Science._
+5.--Volcanoes.+ By T. G. BONNEY, F.R.S., University College, London.
Fully illustrated. 8°, net $2.00.
"It is not only a fine piece of work from a scientific point of view,
but it is uncommonly attractive to the general reader, and is likely
to have a larger sale than most books of its class."--_Springfield
Republican._
+6.--Bacteria+: Especially as they are related to the economy of
nature, to industrial processes, and to the public health.
By GEORGE NEWMAN, M.D., F.R.S. (Edin.), D.P.H. (Camb.), etc.,
Demonstrator of Bacteriology in King's College, London. With 24
micro-photographs of actual organisms and over 70 other
illustrations. 8°, net $2.00.
"Dr. Newman's discussions of bacteria and disease, of immunity, of
antitoxins, and of methods of disinfection, are illuminating, and are
to be commended to all seeking information on these points. Any
discussion of bacteria will seem technical to the uninitiated, but all
such will find in this book popular treatment and scientific accuracy
happily combined."--_The Dial._
+7.--A Book of Whales.+ By F. E. BEDDARD, M.A., F.R.S. Illustrated
8°. $2.00.
"Mr. Beddard has done well to devote a whole volume to whales. They
are worthy of the biographer who has now well grouped and described
these creatures. The general reader will not find the volume too
technical, nor has the author failed in his attempt to produce a book
that shall be acceptable to the zoologist and the naturalist."--_N. Y.
Times._
+8.--Comparative Physiology of the Brain and Comparative Psychology.+
With special reference to the Invertebrates. By JACQUES
LOEB, M.D., Professor of Physiology in the University of Chicago.
Illustrated. 8°. $1.75.
"No student of this most interesting phase of the problems of life can
afford to remain in ignorance of the wide range of facts and the
suggestive series of interpretations which Professor Loeb has brought
together in this volume."--JOSEPH JASTROW, in the _Chicago Dial._
+9.--The Stars.+ By Professor SIMON NEWCOMB, U.S.N., Nautical Almanac
Office, and Johns Hopkins University. 8°. Illustrated. Net.
$2.00. (By mail, $2.00.)
"The work is a thoroughly scientific treatise on stars. The name of
the author is sufficient guarantee of scholarly and accurate
work."--_Scientific American._
+10.--The Basis of Social Relations.+ A Study in Ethnic Psychology. By
DANIEL G. BRINTON, A.M., M.D., LL.D., Sc.D., Late Professor of
American Archæology and Linguistics in the University of
Pennsylvania; Author of "History of Primitive Religions," "Races
and Peoples," "The American Race," etc. Edited by LIVINGSTON
FARRAND, Columbia University. 8°. Net, $1.50 (By mail, $1.60.)
"Professor Brinton has shown in this volume an intimate and
appreciative knowledge of all the important anthropological theories.
No one seems to have been better acquainted with the very great body
of facts represented by these sciences."--_Am. Journal of Sociology._
+11.--Experiments on Animals.+ By STEPHEN PAGET. With an Introduction
by Lord Lister. Illustrated. 8°. Net, $2.00. (By mail, $2.20.)
"To a large class of readers this presentation will be attractive,
since it gives to them in a nut-shell the meat of a hundred scientific
dissertations in current periodical literature. The volume has the
authoritative sanction of Lord Lister."--_Boston Transcript._
+12.--Infection and Immunity.+ With Special Reference to the
Prevention of Infectious Diseases. By GEORGE M. STERNBERG,
M.D., LL.D., Surgeon-General U. S. Army (Retired). Illustrated.
8°. Net, $1.75 (By mail, $1.90.)
"A distinct public service by an eminent authority. This admirable
little work should be a part of the prescribed reading of the head of
every institution in which children or youths are gathered.
Conspicuously useful."--_N. Y. Times._
+13.--Fatigue.+ By A. MOSSO, Professor of Physiology in the University
of Turin. Translated by MARGARET DRUMMOND, M.A., and W. B.
DRUMMOND, M.B., C.M., F.R.C.P.E., extra Physician, Royal
Hospital for Sick Children, Edinburgh; Author of "The Child.
His Nature and Nurture." Illustrated. 8°. Net, $1.50.
"A book for the student and for the instructor, full of interest, also
for the intelligent general reader. The subject constitutes one of the
most fascinating chapters in the history of medical science and of
philosophical research."--_Yorkshire Post._
+14.--Earthquakes.+ In the Light of the New Seismology By CLARENCE
E. DUTTON, Major, U. S. A. Illustrated 8°. Net, $2.00. (By
mail, $2.20.)
"The book summarizes the results of the men who have accomplished the
great things in their pursuit of seismological knowledge. It is
abundantly illustrated and it fills a place unique in the literature
of modern science"--_Chicago Tribune._
+15.--The Nature of Man.+ Studies in Optimistic Philosophy. By ÉLIE
METCHNIKOFF, Professor at the Pasteur Institute. Translation and
introduction by P. CHAMBERS MITCHELL, M.A., D.Sc. Oxon. Illustrated.
8°. Net, $1.50.
"A book to be set side by side with Huxley's Essays, whose spirit it
carries a step further on the long road towards its goal"--_Mail and
Express._
+16.--The Hygiene of Nerves and Mind in Health and Disease.+ By
AUGUST FOREL, M.D., formerly Professor of Psychiatry in the
University of Zurich. Authorized Translation. 8°. Net, $2.00.
(By mail, $2.20.)
A comprehensive and concise summary of the results of science in its
chosen field. Its authorship is a guarantee that the statements made
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regarded.
+17.--The Prolongation of Life.+ Optimistic Essays. By ÉLIE
METCHNIKOFF, Sub-Director of the Pasteur Institute. Author of
"The Nature of Man." etc. 8°, Illustrated Net, $2.50.
(By mail, $2.70.) Popular Edition. With an introduction by
Prof. CHARLES S. MINOT. Net, $1.75.
In his new work Professor Metchnikoff expounds at greater length, in
the light of additional knowledge gained in the last few years, his
main thesis that human life is not only unnaturally short but
unnaturally burdened with physical and mental disabilities. He
analyzes the causes of these disharmonies and explains his reasons for
hoping that they may be counteracted by a rational hygiene.
+18.--The Solar System.+ A Study of Recent Observations. By Prof.
CHARLES LANE POOR, Professor of Astronomy in Columbia
University. 8°. Illustrated. Net, $2.00.
The subject is presented in untechnical language and without the use
of mathematics. Professor Poor shows by what steps the precise
knowledge of to day has been reached and explains the marvellous
results of modern methods and modern observations.
+19.--Climate--Considered Especially in Relation to Man.+ By ROBERT
DECOURCY WARD, Assistant Professor of Climatology in Harvard
University. 8°. Illustrated. Net, $2.00.
This volume is intended for persons who have not had special training
in the technicalities of climatology. Climate covers a wholly
different field from that included in the meteorological text-books It
handles broad questions of climate in a way which has not been
attempted in a single volume The needs of the teacher and student have
been kept constantly in mind.
+20.--Heredity.+ By J. ARTHUR THOMSON, M.A., Professor of Natural
History in the University of Aberdeen; Author of "The Science of
Life," etc. 8°. Illustrated. Net, $3.50.
The aim of this work is to expound, in a simple manner, the facts of
heredity and inheritance as at present known, the general conclusions
which have been securely established, and the more important theories
which have been formulated.
+21.--Age, Growth, and Death.+ By CHARLES S. MINOT, James Stillman
Professor of Comparative Anatomy in Harvard University,
President of the Boston Society of Natural History, and Author
of "Human Embryology," "A Laboratory Text-book of Embryology,"
etc. 8°. Illustrated.
This volume deals with some of the fundamental problems of biology,
and presents series of views (the results of nearly thirty years of
study), which the author has correlated for the first time in
systematic form.
+22.--The Interpretation of Nature.+ By C. LLOYD MORGAN, LL.D.,
F.R.S. Crown 8vo. Net, $1.25.
Dr Morgan seeks to prove that a belief in purpose as the causal
reality of which nature is an expression is not inconsistent with a
full and whole-hearted acceptance of the explanations of naturalism.
+23.--Mosquito Life.+ The Habits and Life Cycles of the Known
Mosquitoes of the United States; Methods for their Control;
and Keys for Easy Identification of the Species in their Various
Stages. An account based on the investigation of the late James
William Dupree, Surgeon-General of Louisiana, and upon the
original observations by the Writer. By EVELYN GROESBEECK
MITCHELL, A.B., M.S. With 64 Illustrations. Crown 8vo.
Net, $2.00.
This volume has been designed to meet the demand of the constantly
increasing number of students for a work presenting in compact form
the essential facts so far made known by scientific investigation in
regard to the different phases of this, as is now conceded, important
and highly interesting subject. While aiming to keep within reasonable
bounds, that it may be used for work in the field and in the
laboratory, no portion of the work has been slighted, or fundamental
information omitted, in the endeavor to carry this plan into effect.
+24.--Thinking, Feeling, Doing.+ An Introduction to Mental Science.
By E. W. SCRIPTURE, Ph.D., M.D., Assistant Neurologist Columbia
University, formerly Director of the Psychological Laboratory at
Yale University. 189 Illustrations. 2d Edition, Revised and
Enlarged. Crown 8vo. Net, $1.75.
"The chapters on Time and Action, Reaction Time, Thinking Time,
Rhythmic Action, and Power and Will are most interesting. This book
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the advances made in the study of the mind, which advances, in the
last twenty-five years, have been quite as striking and epoch-making
as the strides made in the more material lines of knowledge."--_Jour.
Amer. Med. Ass'n._, Feb. 22, 1908.
+25.--The World's Gold.+ By L. DE LAUNAY, Professor at the École
Superieure des Mines. Translated by Orlando Cyprian Williams.
With an Introduction by Charles A. Conant, author of "History of
Modern Banks of Issue," etc. Crown 8vo. Net, $1.75.
M. de Launay is a professor of considerable repute not only in France,
but among scientists throughout the world. In this work he traces the
various uses and phases of gold; first, its geology; secondly, its
extraction; thirdly, its economic value.
+26.--The Interpretation of Radium.+ By FREDERICK SODDY, Lecturer
in Physical Chemistry in the University of Glasgow. Crown 8vo.
With Diagrams. Net, $1.75.
As the application of the present day interpretation of Radium (that
it is an element undergoing spontaneous disintegration) is not
confined to the physical sciences, but has a wide and general bearing
upon our whole outlook on Nature, Mr. Soddy has presented the subject
in non-technical language, so that the ideas involved are within reach
of the lay reader. No effort has been spared to get to the root of the
matter and to secure accuracy, so that the book should prove
serviceable to other fields of science and investigation, as well as
to the general public.
+27.--Criminal Man.+ According to the Classification of CESARE
LOMBROSO. Briefly Summarized by his Daughter, Gina Lombroso
Ferrero. With 36 Illustrations and a Bibliography of Lombroso's
Publications on the Subject. Crown 8vo. Net, $2.00.
Signora Guglielmo Ferrero's résumé of her father's work on criminal
anthropology is specially dedicated to all those whose office it is to
correct, reform, and punish the criminal, with a view to diminishing
the injury caused to society by his anti-social acts; also to
superintendents, teachers, and those engaged in rescuing orphans and
children of vicious habits, as a guide in checking the development of
evil germs and eliminating incorrigible subjects whose example is a
source of corruption to others.
* * * * *
The most valuable production since Darwin's "Origin of Species."
The Nature of Man
_Studies in Optimistic Philosophy_
By Élie Metchnikoff
Sub-Director of the Pasteur Institute, Paris
Translated with an Introduction by
P. Chambers Mitchell
Secretary of the Zoölogical Society
Octavo. Illustrated. Popular Edition. $1.50 net. By mail, $1.65
It is not often that a scientific book may be read with ease, profit,
and pleasure by the general reader, so that M. Metchnikoff's book
comes in the nature of an agreeable surprise. It is marked by a
refreshing _naïveté_ and a large simplicity which are
characteristically Russian. The scientific importance of this work is
so great that it is spoken of in England as the most valuable
production since Darwin's _Origin of Species_.
Opinions of the Press
"An extremely interesting and typical book.... With a distinguished
frankness, M. Metchnikoff defines his attitude to our universal
prepossessions. It is his theory that the infirmities of age are to be
overcome. If there be ground for this conception, humanity is to be
profoundly changed and what we call life now, will be the childhood
and youth of that longer and larger life."--H. G. WELLS, in _London
Speaker_.
"Undoubtedly a great book (in some quarters it has been hailed as the
greatest since Darwin's famous message to the world) and should be
read by all intelligent men and women."--_The Nation._
"A book to be set side by side with Huxley's Essays, whose spirit it
carries a step further on the long road towards its goal."--_Mail and
Express._
New York--G. P. Putnam's Sons--London
* * * * *
"_Remarkable for its simple language and clear
style.... Bears the stamp of a production of
an erudite scientist and a deep thinker._"--Science.
The Prolongation of Life
Optimistic Essays
_By_ Élie Metchnikoff
_Author of "The Nature of Man," etc._
_8vo. Illustrated Popular Edition. $1.75 net By mail, $1.90_
M. Élie Metchnikoff is one of those rare scientists who have found a
way to lay hold of and present to the world in untechnical
phraseology, intelligible to the lay mind, such results of his
researches as are of universal interest and go straight home to the
bosoms and business of intelligent men. _The Nature of Man_, by the
same author, was one of the most fascinating books, at once popular,
and scientific, which have appeared for decades. The book here in
question will stand beside it as a worthy companion volume. It is
satisfactory to report that, absorbed as Metchnikoff is in "material"
problems, and deep as he is in the mysteries of the physical universe,
these essays show him to be an optimist who speaks with no uncertain
voice.
A great deal of attention is given in _The Prolongation of Human Life_
to the subject of old age and its causes, with scientific observations
of special cases among human beings and the lower animals. The author
suggests means of prolonging life and health, while contemplating
natural death with serenity, and finding that agreeable sensations
accompany its approach. Beyond a certain point it seems to him a
disadvantage to prolong life. Passing on from these mortuary
lucubrations, the essays concern themselves with psychological
matters, with optimism and pessimism and in general with questions of
science and morals. The temperaments of certain great men are analyzed
in studies that have for their subjects respectively Byron, Leopardi,
Schopenhauer, and Goethe. In the preface the author says that he has
avoided, as far as possible, repeating points which have been
sufficiently treated in _The Nature of Man_.
G. P. PUTNAM'S SONS
NEW YORK LONDON
End of Project Gutenberg's The Bacillus of Long Life, by Loudon Douglas