The Bacillus of Long Life / A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

A concise manual and survey of fermented milks that combines historical accounts with practical science and technique. It outlines milk chemistry and the bacteriology of lactic ferments, documents methods for preparing soured milks at home and on an industrial scale, and illustrates equipment and sterile handling procedures. Photographs and micrographs accompany descriptions of starter cultures and cultivation practices for products such as yoghurt and kefir. The work concludes with discussion of dietary uses and purported therapeutic effects, emphasizing microorganism identification, reproducible preparation, and the role of fermentation in extending milk’s shelf-life and nutritional applications.