98 Botanic Drugs 



alcoholic tr. or fl. made from the unripe grain 

 while "in the milk," or from the whole plant before 

 the grain is ripe. The dose is given as 3^ to 2 

 fluidrachms, and it is advocated by many physi- 

 cians. It has wholly failed in my hands, having 

 no material effect beyond what one would expect 

 from the alcohol content; but I know physicians 

 who esteem it highly. Recently ALFALFA has been 

 exploited as a potent tonic and with even less 

 scientific support. They are mentioned here be- 

 cause of their exploitation as ingredients in pro- 

 prietary specialties. 



BACILLUS BULGARICUS 



The B. lactis bulgaricus is one of a widely dis- 

 tributed group of lactic acid-producing organisms 

 which do not proliferate in laboratory media. 

 Metchnikoff and others believe these bacilli modify 

 the intestinal flora, thus limiting auto-intoxication 

 and its train of arteriosclerotic changes which lead 

 to premature senility. While the theory is not 

 proven, the administration of sour-milk products 

 is often beneficial, thus taking the place of protein 

 food and improving nutrition. 



Cultures of these bacteria are used to sour milk; 

 they may be given as a remedy, and they may be 

 used in treating sinuses. 



The Streptococcus lacticus is also used to sour 

 milk, as it grows readily at room temperature, 

 whereas the B. bulgaricus does not. In making 

 KEFIR and KOUMISS, lactic acid-producing organ- 

 isms are associated with an alcohol-producing yeast, 

 which latter renders the proteins of milk more 

 digestible* but adds an alcohol content. 



