15G THE ALUMNI JOURNAL 



veyed to the nervous center by the touch, and thus, thought nuist 

 be the connecting- Hnk between the sensation and the motion. 

 Then the question is presented to the incjuiring mind, 'if this is so with 

 a person, is it equally so with one of the lower animals, and, if so, are 

 those plants that are endowed with the power of motion, as a result 

 of sensation, capable of connecting- the sensation of touch with their 

 movements by the process of thought?' " Thought is "supposed to be 

 an operation of the mind, aiid in no way related to matter." 



HOME-MADE BUTTERMILK. 



it is now within the power of every household to have an abundance 

 of that refreshing and healthful summer (also winter) drink — butter- 

 milk. To the present time no one knew of any source of buttermilk 

 except from the butter-maker ; I)ut now-a-days the butter-maker does 

 his work so well that the buttermilk is entirely deprived of the de- 

 licious little grains of fat which add so much to its food qualities as 

 well as to taste. True buttermilk, made direct from fresh rich milk, 

 within a few hours, of the finest flavor and taste, nutritious and more 

 excellent than the article as originally known, can now be prepared 

 in any kitchen. This is done by taking a quart of fresh, rich milk, 

 adding a pinch of salt and about a half-pint of hot water to raise the 

 temperature to body heat, and lastly adding a tablet which contains 

 a TMire culti:re of lactic acid bacteria. Place all in a pitcher, cover with 

 a napkin, and let stand for twenty to twenty-four hours at the ordin- 

 ary temperature, and there is your perfect buttermilk. The tablets 

 are made by Parke, Davis & Co.. the pharmaceutical and chemical man- 

 ufacturers of Detroit, Michigan, and are called "Lactone" or butter- 

 milk tablets. 



On the farm, in the process of buttermaking the cream is allowed 

 to sour spontaneously and is then churned. The souring is the lac- 

 tic acid fermentation caused by lactic acid bacteria or ferments. The 

 difiference between the new and old process is one of method and not 

 result. In the old, the lactic fermentation Is waited for and expected 

 to occur spontaneously, with disappointment sometimes. In the new, 

 the ferment in pure culture is directly planted in the milk, and the 

 desired fermentation is secured without fail. In P)ible days, spontan- 

 eous fermentation of dough was depended upon to leaven or lighten 

 bread, anfl faihu'e frequently attended the process, the dough putre- 



