FOOD, PURE FOOD, AND FRESH FOOD 31 



but in the very nature of things it was impossible for 

 them to be really fresh. Even near-by eggs rarely get 

 to the city before they are two weeks old. True, the 

 palate of the city man is so little cultivated that the 

 finer flavors of all sorts of foods have lost their impor- 

 tance to him. Industrialism and urbanism have com- 

 bined to blunt his taste. As to fresh eggs, the Borsodi 

 family consists of gourmets. The fact that the hum- 

 ble egg has developed a new value for us is typical of 

 the transvaluations which have come to us from our 

 return to nature. 



Milk, cream, buttermilk, butter, cheese, ice-cream 

 all the various milk products constituted one of 

 the large items in our food budget when we lived in 

 the city. Our fluid milk supply consisted of grade A 

 milk, delivered daily in glass bottles. This milk was 

 pasteurized. We used creamery butter which at that 

 time was made from raw cream. Since then efforts 

 have been made to compel creameries to use only 

 pasteurized milk. Buttermilk we drank only occasion- 

 ally. After we moved to the country it became a part 

 of our regular diet; it proved a most healthful and 

 nourishing foodstuff. Ice-cream we ate in much 

 greater moderation in the city than we do today, 

 perhaps because of some Puritanical inhibition about 

 eating too much dessert. But probably the notion was 

 actually correct, at least with regard to commercial 

 ice-cream, which is what we used to eat. Certainly the 

 bulk of commercial ice-cream, often made from ran- 



