32 FLIGHT FROM THE CITY 



cid cream, artificial coloring, and synthetic flavoring, 

 is not a desirable food. But even the best commercial 

 ice-cream cannot be compared with home-made ice- 

 cream and frozen desserts made from clean, sweet 

 cream, fresh eggs, and real fruit juices. Much of the 

 cheese now consumed in the city is synthetic, made 

 from something which the breweries invented and 

 which ought not to be called cheese at all. We ate little 

 cheese before we left the city; after we went to the 

 country we began to eat all the pot cheese we could 

 enjoy, and when we learned how useful a part of the 

 diet cheese can be, we began to buy the kinds of 

 cheese which we could not make at home. 



Our revolt against commercial milk products was 

 helped by one of those fortuitous incidents which 

 shape all of our lives, though we are seldom conscious 

 of their importance at the time. Mrs. Borsodi, before 

 she gave up business, had occasion to visit one of the 

 largest creameries in the country to secure informa- 

 tion for an advertising campaign. Her disillusion- 

 ment about the dairy industry and creamery butter 

 was complete. Modern science, she found, was being 

 used to produce a tasty and attractive-looking butter 

 from raw materials which often came into the cream- 

 ery only fit for slopping to hogs. Of superficial clean- 

 liness there was plenty, but underneath the scrupulous 

 surface was the fact that the system was so perfect 

 that no matter what sort of cream was used, a prod- 

 uct which had the appearance of quality was pro- 

 duced. No doubt in a perfectly organized industrial 



