244 ILLINOIS DAIRYMEN'S ASSOCIATION. 



dairy where it was produced, and was regarded by the few 

 consumers as an excellent summer beverage. 



But I wish to state right at this instant that the use of 

 buttermilk for medical purposes either in concentrated or pre- 

 served state will be largely increased and will have an immense 

 future. 



The curative qualities of buttermilk have for many years 

 been recognized in Europe, and therefore you find in all dairy 

 countries, foremost in the Tyrolean Alps of Austria, and in 

 Switzerland, Denmark, Sweden and Norway, sanitariums, where 

 thousands of people troubled with kidney or liver complaint 

 and other abdominal diseases, get not only relieved, but in most 

 cases cured. 



That the value of buttermilk is coming also to its well de- 

 served recognition in this country, is demonstrated in an arti- 

 cle emanating from Washington, about preserving and concent- 

 rating buttermilk, and where the more liberal use of buttermilk 

 is recommended especially for those suffering from the above 

 mentioned ailments, and I can state to you that I have succeed- 

 ed in preserving buttermilk to any length of time without injury 

 to the consumer. 



Now we come, in my opinion, to the most profitable part 

 of the milk, the utilization of the milk into curds and other 

 new products. In the year 1868, I entered in my father's busi- 

 ness, who at that time was known as one of the first manufac- 

 turers of "Casein," or as it is called in England, "Lactarin" 

 from milk, and had introduced the article as far back as 1848. 



At the London Exposition in 1862, and later at Exposition 

 in Vienna in 1873, and at the Centennial Exposition in Philadel- 

 phia in 1876, he was awarded diplomas for his "Casein" ex- 

 hibits. The article was exported for a long time from our fac- 

 tory in Austria to the United States via England, and the knowl- 

 edge of its utilization was very limited, thanks to the non-com- 

 mital attitude of the English agents. 



I therefore wish to emphasize that "Casein" or "Lactarin" 

 or whatever fictitious name was given to dry curd, no matter 



