9 A.M., the
following day. The milk was curdled, and possessed the normal acid taste
of such cultures.

The different types of apparatus are all quite simple, and it would be
easy to make something at home. Get two round tins, the one less in
diameter by from two to three inches than the other, put one or two
pieces of wood across the bottom inside the larger tin, and fill up the
space between with cotton-wool, which is an excellent non-conductor of
heat. Place the smaller tin centrally inside the larger one. Fix three
or four distance pieces of wood in the space between them, fill up with
cotton-wool, leaving a little space at the top to permit the lid of the
smaller tin to be fixed on. The boiling-water vessel may be a tin
saucepan with a lid, but no handle, and its proper place would be on the
bottom of the inner tin. A tripod stand made of three pieces of wire
bound together, and with legs reaching past the hot-water vessel to the
bottom of the tin, would support a false bottom of tin forming the shelf
on which the vessels of milk to be treated would rest. These might be
tumblers covered with tin lids. To prevent radiation through the lid of
the inner tin, a thick pad or hood of cotton-wool packed between cloth
would be placed over the top. A little experimenting would be necessary
to determine the quantity of boiling water required to maintain the
proper temperature.

The soured milk obtained in the above manner is of the consistency of
ordinary buttermilk; a separation of whey frequently takes place, and
this may be poured off if desired. The taste and flavour should be
pleasantly acid and agreeable, and both are distinctive enough to give a
good idea of the purity of the product. In many places a more
concentrated article is made by boiling down the milk to one half or one
third of its bulk, and then fermenting it in the ordinary way. A kind of
thick pudding is thus obtained, which is highly recommended both as an
agreeable article of food and as a stronger medium for the support of
the germs it is the purpose of the sour milk treatment to introduce
into the digestive system.

The cultures for making soured milk can now be had from all the leading
wholesale and retail chemists, with directions as to the quantities to
be used.

It is very necessary that the milk used should be not only fresh and
good, but also free from chemical preservatives. The effect of these is
to inhibit the growth and development of b