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قراءة كتاب 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

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‏اللغة: English
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

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

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دار النشر: Project Gutenberg
الصفحة رقم: 4

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50.—

.—"Lactobator" Made by Messrs. Charles Hearson & Co., Limited

140 51.—

Messrs. Hearson & Company's "Lactobator"

142 52.—

Edgar's "Lactogenerator," Sold by the Dairy Supply Co., Limited

143 53.—

Apparatus of the Willows Refrigerating Co., Limited

144 54.—

"Lacto" Apparatus of the Dairy Outfit Co., Limited

145 55.—

Sterilising Apparatus for Sterilising Milk On the Large Scale

146 56.—

Another Method of Sterilising (Dairy Supply Co., Ltd.). An American Apparatus for Preparing Soured Milk

148 57.—

An American Apparatus for Preparing Soured Milk

149

THE BACILLUS OF LONG LIFE


CHAPTER I

INTRODUCTORY—HISTORICAL

The milk industry is one of the oldest known to mankind, and it is difficult to imagine a time when milk in one way or another did not form a part of the diet of the human race. There is a good deal of evidence to show that in Paleolithic and Neolithic times, cattle were part of the possessions of the nomadic races; and, according to the Vedas, the manufacture of butter was known in India 1500 years B.C.

In the eastern part of Europe, milk has always been looked upon as one of the principal kinds of food, but not necessarily the milk of cows, as, from ancient times to the present day, the milk from camels, buffaloes, sheep, and goats has been used indiscriminately throughout the East.

According to Layard,1 "the Bedouins do not make cheese. The milk of their sheep and goats is shaken into butter or turned into curds; it is rarely or never drunk fresh, new milk being thought very unwholesome, as soon by experience I found it to be, in the desert. I have frequently had occasion to describe the process of making butter by shaking the milk in skins. This is also an employment confined to women, and one of a very laborious nature. The curds are formed by boiling the milk, and then putting some curds made on the previous day into it and allowing it to stand. When the sheep no longer give milk, some curds are dried, to be used as a leaven on a future occasion. This preparation, called leben, is thick and acid, but very agreeable and grateful to the taste in a hot climate. The sour milk, or sheneena, a universal beverage amongst the Arabs, is either buttermilk pure and diluted, or curds mixed with water.

The Pass of Bukova.

The Pass of Bukova.—During the revolution of 1904, a number of Turkish soldiers, just before traversing this pass, were given coffee containing "café" by a Bulgarian coffee-seller, or keeper of a small khan. Whilst in the pass the poison began to take effect, and they realized that they had been poisoned. Fortunately for them, a peasant with three horses loaded with Yoghourt (soured milk) had taken advantage of their escort. The soldiers ate freely of the Yoghourt, which counteracted the effects of the poison.

"The camel's milk is drunk fresh. It is pleasant to the taste, rich, and exceedingly nourishing. It is given in large quantities to the horses. The Shammar and Aneyza Bedouins have no cows or oxen, those animals being looked upon as the peculiar property of tribes who have forgotten their independence, and degraded themselves by the cultivation of land. The sheep are milked at dawn, or even before daybreak, and again in the evening on their return from the pastures. The milk is immediately turned into leben, or boiled to be shaken into butter. Amongst the Bedouins and Jebours it is considered derogatory to the character of a man to milk a cow or sheep, but not to milk the camel. The Sheikhs occasionally obtain dates from the cities. They are eaten dry with bread and leben, or fried in butter, a very favourite dish of the Bedouin...."

The practice is now the same as it was in scriptural times, when milk was looked upon as the principal article of diet, and throughout the Scriptures there are copious references to milk in different forms, some of which are of peculiar interest at the present day.

It may be noticed, for example, that milk is absent from the sacred offerings amongst the Hebrews, and this was ascribed by the late Professor Robertson Smith to the fact that all ferments were excluded from presentation at the altar,2 it being recognised that, owing to the hot climate, milk of all kinds became rapidly sour, and in this way came to be looked upon as only fit for consumption when in that condition. It has been suggested that the prohibition referred to is on the same level as the prohibition of the use of blood, "as milk has sometimes been regarded as a kind of equivalent for blood, and containing the sacred life."3 To this day the wandering tribes of Arabia consider the milk of their camels and flocks more refreshing when it has been slightly fermented or soured by being poured into a

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