222 BACTERIA, YEASTS, AND MOLDS 



the action of certain microorganisms. Sauerkraut is a 

 preparation which is allowed to undergo an incipient de- 

 composition the flavors of which give the peculiar character 

 to this food. That sauerkraut is a harmless food product 

 is, of course, perfectly evident. In gamy meat we have 

 flavors of decomposition produced by microorganisms. The 

 very common use of such partially decomposed meats, 

 and the fact that many persons are exceptionally fond of 

 them, are indications enough that they are not appreciably 

 harmful. These illustrations are sufiicient to show that 

 the simple fact that food contains decomposition products 

 is not sufficient to make it unwholesome, since many de- 

 composition products are distinctly desirable in our foods. 

 The flavors of cheese in particular are very useful, for when 

 eaten with coarse bread they give relish to otherwise rather 

 tasteless foods. 



Encouraging the Growth of Bacteria in Food 



In all the food products mentioned in the previous sec- 

 tion, cheese, vinegar, and so on, the growth of bacteria is 

 actually encouraged. To what extent is the housewfe 

 concerned in learning how to use bacteria in the manu- 

 facture of these foods? Vinegar is never made in the city 

 home, butter seldom, and few kinds of cheeses are home- 

 made products. Nevertheless certain of these processes 

 are useful to the housewife and should be understood. 



Cottage cheese is often made at home. It is a very use- 

 ful way of saving milk that has soured. If the milk has 

 already soured before the housewife decided to make the 

 cheese she does not have to encourage the growth of bac- 



