Show NATURAL YEAST A DIso discovery overy mado in california it to la a fermenting substance which to Is superior to the kopher found in tile the callea laus regions A species of yeast closely resembling the zephir found in the regions of the caucasus mountains has been discovered in california says a san francisco letter to the new york tribune like the zephir this american product causes alcoholic fermentation of milk affording a beverage that is pronounced refreshing 0 and delightful many californian housekeepers always have on hand this in a jar half filled with sweetened water ard the ferment product known as california bees beer is drawn and used as a tonic the zephir grains ferment dextrose as well as lao lac trose and it is the dextrose or grape ugar sugar ferment product that has been used mostly in this country in germany and russia the milk fermented by zephir grains has become popular as a drink and an efterpi ning firm has recently opened a factory where the ferment will be for the beverage loving 6 germans the original yeast known to sc scientists as kerns milk ferment is found in tho caucasus regions and is called by the natives cipher kefir heffi or 1 4 ahir the food fold of the peasants is li anted abed to flesh and milk for agriculture is ib impossible in mountainous dipti bisti its the milk is never taken straight the desired mixture being obtained 1 adding the alcoholic ferment to th fresh milk the process is simple em cm i ih ii the compound consisting of c no volume of zephir grains to six or soren eren volumes volume of milk is exposed c to the air at an ordinary temperature for about twenty four hours and shaken frequently the ferment is p poured aured from the grains and mixed with tv ice iab volume vol u me of f resh fresh milk which in turn is formen fermented ted eliminating a large amount u of carbo ic acid gas and form i ing from one hal hah one per cent of alcohol anen male m de successfully the liquid is thick without large coagulated lumps and lias a 1 ts antly acid taste the prel preparation ot the f famous amous koumiss of the UL apes defois s from this only in the longer of fermentation when it becomes a frothing foaming decidedly acid drink the popularity riLy of the zephir is duo due lar largely 1 clyto to its medicinal inz nd properties gastic and pulmonary complaints are often cured by it As ab a large part of the albumin in th milk tire re during fermentation alu tunic is a great aid to digestion t I 1 0 n the orran organ 13 of the zephir grains was wa s for a long time unknown nothing could be learned f from rom the natives of the source but scientists now believe that in its wild form it grows in little clumps or granules on bushes found in the mountains below the snow line it is supposed that the original growth was by spores but culture continued under a vai bety of conditions failed to show the spore process of growth the yeast cells for an infinity of generations have gron grown n by budding in the milk and tho the plant may have lost the knack of producing spores in appearance the grains rains are white compact elastic clastic slim enveloped massed spherical or elliptical in contour and varying in size from one to five millimeters in diameter the small grains are generally smooth but the larger ones havo have numerous small outgrowths growths out r and resemble miniature mini aure cauliflowers the grams airis shi ink by loss of water be becoming coining lowish brown N aien dry but do not lose the power of fermenting when placed in milk they become white again and in a few days grow as rapidly and ferment as readily as the fresh grains E each ach grain when examined with r a microscope disclosed two different structures yeast cells and bacteria the bacteria form forin the larger mass of the cell in in which chich the yeaby cells of all shapes and sizes arranged in rows are imbedded bedded im the american zephir in the precess of fermenting n milk does not baube the milk to sour in the abe orl ordinary inary sense the mixture 6 is acid but no coagulation takes place the ordinary acer yeast east has not the property of fermenting sweet milk although it does produce alcoholic fermentation in boux aila it a also I 1 50 inverts cane sugar agoti r point of difference between the icci tei yeast and zephir the latter having J e power to ferment dextrose and lautore lau lac tobe but not |