Show EATING LIVE FOOD Prof H W Cox and the New York Times together one as discoverer and the other as historian have let us into a few I secrets that It Would have been pleasanter not know Science constantly does this so that it is getting to be that not only is a little learning a dangerous thing but any knowledge at all on some points is exceedingly exceed-ingly disagreeable Few readers of TUE HERALD aro there no doubt who do not recall the horror with which they received the revelations of tho microscope that tremendous exaggerator which shows us the abominable looking inhabitants of a single drop of clear water with their immense im-mense pop eyes and attenuated tails The thought of swallowing a myriad of such living wriggling creatures at one gulp of the fluid sparkling and bright in the liquid light melted from the icicle thats curdled by the frost and hangs on DIALS temple was torture And to think too of the weird population of a breath inhaled in-haled from the passing zephyrs Aye theres the rub For it is these invisible winged denizens of the circumambient air freighted with consumption fever and pestilence pes-tilence these microbes of disease and death that have produced the greatest terror so that we shudder at encountering tho very word bacteria PIIOF CONS with that coldblooded and pitiless indifference which tho man of science schools himself to has made a kind of catalogue of comestible and nutritious bacteria Leaving Dr Kocn to take care of the harmful little insects he tolls us of a variety that are good to catnot like that certain convocation of politic worms that HAMLET referred to but the kind that aro eaten Wo Knew before of course that certain epicures affect an appetite for rancid cheese of a peripatetic nature but Prof CONN enlightens us on the uses the skippers perform not only for cheese but for butter cream and milk as well Thus milk curdles just as Topsy growed or because it was built that way and in a quart of i that is to say before it reaches tho pump or hydrant there aro fifty millions of bacteriasome that produce whey some curd somo that i are odorless and somo that faintly suggest Limburger or other fromages from not too foreign lands These creatures cant be kept out of the milk which oven thunder cannot sour in the udder but they can be slaughtered by heating to a temperature I that must bo under 150 degrees if the I boiled milli taste Is to bo kept off Bacteria are indispensable In tho manufacture manu-facture of butter and cheese which will not mature or ripen without them Where thero are fifty millions to a quart in milk there are million to the drop in cream And right hero wo have some useful use-ful hints as to why butter is stronger sometimes than at other times Referring to theso bacteria the writer in the Times saysWhen When they arc few the oily globules slip and slide over ono another so easily that the butterfat butter-fat atoms cannot be separated readily But as th e bacteria increase they secrete lactic acid which breaks down tho cream globules thus setting frdo the butter which coalesces into masses Moreover this ripening produces the flavor if too ripe that is 1 the bacterial i growth be not checked at the right time the butter is strong but i there are bacteria enough and not too many then tvo have the genuine odor and flavor of cowslips and new mown hay Tho same things aro truo of cheese but in greater degree and the suggestion is a natural one that the dairy business will sooner or later develop tho Industry of breeding highclass strains of butler and cheese bacteriacanning them perhaps after the fashion of caviar and otherwise preparing pre-paring them for the export trade Thus wo shall without counterfeiting be able to produce at will tho appetizing Sweltzer kase which resembles peanut candy with the nuts picked out tho loud and nosecom pressing Limburgor with its moist elip perinoss the marbleized Roquefort with its castilesoap bar features or any of the tinfoiled and odoriferous brands that como on with the poussc cafe |