Does Gelatine, Or Gum, Make Milk More Digestible?

"Well, some recommend mixing gelatine or some of the gums like gum arabic. If white gelatine, such as the Keystone, be soaked until dissolved and then sufficient water added to make it pour readily, it makes an admirable milk diluent."

The gelatine should be soaked in cold water for several hours and then the cup set in water and boiled; then it is fit to add to the milk.

"A teaspoonful may be put in a nursing bottle with two or three ounces of milk."

How Is The Gelatine Prepared?

Why Does Taking Acids And Milk Together Frequently Make People Sick And Cause Them To Vomit?

"Almost any kind of acid, whether it be fruit acid, vinegar or the mineral acids, will coagulate milk. That is very noticeable if it be used on cherries or sour berries. Now, if a considerable quantity of acid be taken with milk, it forms large clots or curds in the stomach, and if the stomach happens to be a little sore, the clots irritate it sufficiently to cause vomiting."

Then, According To This, No One Should Ever Eat Acids And Milk Together?" "No; They Are Wholly Incompatible."' "What About Cream?

"Cream is that part of the milk which rises to the top of the can after it has stood for some hours. The reason it does this is because the fat or oil is not as heavy as the milk."

What Is The Ordinary Composition Of Cream?

"Well, cream ordinarily contains about two-thirds of its bulk of fat, one or two per cent of casein or tissue-forming food, two or three per cent milk sugar, and a trace of mineral matter."

What Are Some Of The Particular Uses Of Cream?

"Cream has many and varied uses. There is no fat or oil which ordinarily agrees with a disabled stomach so well as cream, although in some constitutional maladies cod liver oil has greater value. The reason for this is, that cream is one of the most easily digested of all the fats because its particles are more readily separated. It is of great use in diseases of the stomach where digestion can be performed in the intestines, and as fat is not greatly acted upon by the secretions of the stomach, cream gives the stomach rest, and furnishes a large amount of heat for the body. For fattening purposes, cream is especially desirable, and people who wish to put on fat for their comfort or their beauty, can often do so more quickly by using a large amount of sweet cream, than in any other way. Pure cream is not affected by acids to the same extent as milk, but milk and cream as ordinarily used is incompatible with acids."'

Doctor, I Have Heard A Great Deal About Milk Infection; Is It Really A Serious Matter, And If So, What Are Some Of The Causes?

"Yes, milk infection is much more serious than the people suppose, because there is no food which so readily takes up poisonous bacteria as milk."

How Does The Infection Ordinarily Occur?

"One of the great sources of infection is from the vessels in which it is kept or handled. Typhoid fever has been spread in many cases by washing the cans from a well that was infected, and while the cans would appear to be perfectly sweet, they still contained deadly poison. Then again, milk will absorb poison in cellars containing foul air or in a sick room, where there is disease.

Another source of contagion is from the animals themselves. They are often kept in filthy, disease-breeding stables, milked by persons whose hands are perhaps both diseased and filthy, and then the milk is often allowed to stand around in open cans and buckets, in foul-smelling stables and yards."

What Is The Remedy For This?

"Of course the greatest remedy would be cleanliness, but as the people who usually supply milk are beyond the reach of those who buy it, the only thing to be done is to strain it and treat it in such a way that disease-breeding bacteria will be destroyed."'

How May This Be Done?

"Doubtless the best way to strain milk and be sure that it contains no part of barn-yard filth, is to take a piece of cotton, sterilize it (by boiling) and then put it in a funnel and strain the milk through it. There is also a process of purifying by centrifugal force. The most popular way for rendering inert any germs in milk is by pasteurizing, though it is alleged that infants fed on pasteurized milk have developed rickets."

How Is Milk Pasteurized?

"Well, in substance it is keeping milk at a temperature of about 1G0 to 170 degrees Fahrenheit for a half hour or more and then allowing it to cool."

Does This Greatly Affect The Character Of The Milk?

"No. The change in taste is very slight, probably not noticeable at all. For ordinary use the best way to sterilize milk is to take bottles that have been cleaned with boiling water; then take the corks and clean them thoroughly with boiling water and punch a small hole through them. Fill the bottles with milk and then take a kettle of boiling water and add a small amount of cold water to reduce the temperature slightly, and set on top of a stove or where it will get only limited amount of heat. Put the bottles of milk up to the cork in this kettle of hot water and allow them to stand thirty or forty minutes, and then stop the hole in the cork with hot wax or sterilized cotton. The water should not be allowed to get cooler than 175 degrees F."

How Long Will Milk Keep If Treated This Way?

"Pasteurized milk has been kept sweet for a year or more, but the ordinary precautions taken are not sufficient to insure the absolute destruction of all bacteria, but if it be done with any care at all, the milk will Keep several days, if put in a cool place."

What Is The Difference Between Pasteurizing And Sterilizing?

"Well, in pasteurizing the average temperature is about 105 degrees F. This temperature if kept up for some length of time destroys ordinary bacteria, but not all germs of every description. To sterilize milk it must be raised to a temperature of 212 F., which changes the taste very much."