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,