Am.  Jour.  Pharm.) 
May,  1920 J 
Good  Drinks  Made  of  Milk. 
349 
tioti  and  the  industry  it  represents  would  most  certainly  grow  in 
public  esteem. 
It  is  from  your  Scientific  Section  that  this  recommendation, 
fathered  by  Dr.  Eldred  of  Eli  Lilly  &  Co.,  comes  and  though  it  may 
be  the  most  ambitious  recommendation  ever  made  by  the  section 
it  is  only  in  keeping  with  the  scale  on  which  the  Association  should 
begin  to  do  things  if  it  would  make  the  most  of  its  possibilities. 
The  growth  in  the  cooperative  spirit  in  the  industry  which  your 
Secretary  has  watched  with  a  good  deal  of  satisfaction  during  the 
past  four  years  causes  him  to  hope  that  the  message  of  this  report 
does  not  wander  too  far  beyond  the  confines  within  which  you  think 
the  Association  should  be  kept.  But  if  it  does,  he  accepts  your 
dictum  with  all  the  good  grace  of  a  loyal  servant  and  he  hopes  in 
turn  that  you  will  pardon  his  frankness  as  inspired  by  a  sincere 
desire  to  advance  the  interests  of  the  membership. 
GOOD  DRINKS  MADE  OF  MILK.* 
Milk  drinks,  made  right,  are  unquestionably  good.  They  are 
healthful,  nourishing  and  delicious,  and  when  made  according  to 
the  methods  prepared  by  milk  specialists  of  the  U.  S.  Department 
of  Agriculture,  no  difficulty  should  be  experienced  in  marketing 
them.  Following  are  some  methods  for  making  buttermilk,  yogurt 
or  Bulgarian  buttermilk,  buttermilk  lemonade  and  kefir  or  koumiss. 
Buttermilk. — In  making  buttermilk  from  milk  the  same  procedure 
should  be  followed  as  in  making  a  starter  for  cream  ripening.  A 
good,  clean-flavored  mother  starter  should  be  carried  along  with 
every  possible  precaution  to  prevent  contamination.  Good  com- 
mercial cultures  can  be  obtained,  but  if  it  is  not  convenient  to  use 
one  of  these  a  natural  starter  should  be  secured.  For  this  purpose 
the  following  procedure  may  be  followed. 
Select  milk  from  several  sources;  put  about  one  pint  from  each 
source  into  clean  glass  jars  or  bottles  and  allow  them  to  stand  in  a 
warm  place  until  the  milk  is  curdled.  When  this  occurs,  put  about 
I  pint  of  milk  into  each  of  an  equal  number  of  bottles  and  hold  in 
steam  or  boiling  water  for  one-half  hour.  When  these  bottles  of 
milk  are  cooled,  transfer  about  i  teaspoonful  of  milk  from  each  of 
the  bottles  of  sour  milk  obtained  in  the  first  operation  to  one  of 
the  bottles  of  heated  and  cooled  milk.    Allow  these  samples  to  cur- 
*  From  Pure  Food  Products,  Feb.,  1920. 
