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;
- Krannhals on keffir, 91
- Kuntze, 95
- L
- Lactic acid, bacillus, 16;
- "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;
- 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;
- 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;
- 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