106 DAIRY LABORATORY GUIDE 



liberated no whey. Add about 30 per cent of good 

 flavored buttermilk and churn at 50° to 55° F. until 

 the curd is entirely emulsified, when it is ready for 

 use. Repeat, using whole milk instead of skim-milk 

 and omit the addition of buttermilk. 



Drink two glasses of buttermilk daily for a week 

 and note effect on digestion. 



Buttermilk contains about the proper amount of 

 lactic acid necessary to produce perfect digestion. 

 It is anti-scorbutic and forms carbonic acid in the 

 stomach, which unites with the calcium, magnesium, 

 or potassium salts that are always present in the 

 food, and forms carbonates which purify the blood by 

 preserving its alkalinity; while alkaline in reaction 

 the blood throws off uric and other waste acids which 

 would otherwise be absorbed. It has, therefore, a 

 great diuretic and dietetic value. The casein is in a 

 coagulated, finely divided flocculent state, and is 

 readily converted into peptones for body use. It 

 contains enough water to quench the thirst, takes the 

 place of fresh fruit to a great extent, keeps the body 

 in a laxative condition, and at the same time furnishes 

 considerable valuable readily digestible food. 



Moose 



Make what is known as Moose by adding to 15 per 

 cent cream about 20 per cent of sugar and flavoring 

 to suit the taste. Put in a small baking powder can 

 or small ice cream packer and set in pulverized ice 

 to which a small amount of salt has been added. 

 Allow to freeze without stirring. 



