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The original theory was interesting and was, in part, that the bacteria derived from soured milk would drive out of the intestinal canal all the harmful germs. Quite possibly there may be something in the theory, especially if large quantities of milk are taken with the lactic acid bacilli, but the beneficial effect of this change of bacteria is not convincingly of great consequence.
The first reaction produced by taking nitrate of silver internally is a combination of this salt with the proteinaceous tissues with which it comes in contact, as also a precipitation of chloride of silver. According to Mitscherlich, the combination with the proteine or albuminous substance is not a permanent one, but suffers a decomposition by various acids, as dilute acetic and lactic acid.
As regards the instincts which you attribute to your fellow-actress, it is as futile to blame her for them as to blame lactic acid for being an acid possessing mixed properties." "What are you talking about?" "I am saying that we can no longer assign praise or blame to any human thought or action, once the inevitable nature of such thoughts and actions has been proved for us."
Frequent gargling of the throat and mouth, with a solution of lactic acid, strong enough to taste sour, will help to keep the parts clean, and correct the foul breath. If there is great prostration, with the nasal passage affected, or hoarseness and difficult breathing, a physician should be called at once.
The calf does not when young draw off the milk completely, and when it is taken off by the hand, the cow withholds a part of her milk, and, whenever a cow's udder is not completely emptied every time she is milked, the lactic secretion as before stated is thereby diminished. Feeding of calves by hand is also, in various respects, advantageous.
The milk is soured by the bacteria it contains. The lactic acid bacteria are harmless. When there is a lack of care and cleanliness, other bacteria get into the milk, and these are also harmless to people in good health, and most of them are not injurious to sick people. Bacteria thrive in sick people, especially when they are fed when digestive power is lacking.
Buttermilk and clabbered milk are better than the sweet milk. The lactic acid seems to have a sweetening effect on the alimentary tract. Sweet milk is constipating for many people. The buttermilk and the clabbered milk are not constipating to the same degree. The use of fruit and vegetables has a tendency to prevent constipation.
In 1857, a young man, Louis Pasteur, sent to the Lille Scientific Society a paper on "Lactic Acid Fermentation" and in December of the same year presented to the Academy of Sciences in Paris a paper on "Alcoholic Fermentation" in which he concluded that "the deduplication of sugar into alcohol and carbonic acid is correlative to a phenomenon of life."
In that work we established for the first time that the lactic ferment is a living, organized being, that albuminous substances have no share in the production of fermentation, and that they only serve as the food of the ferment. M. Bechamp's note was even subsequent to our first work on alcoholic fermentation, which appeared on December 21st, 1857.
If the changes in lactic, alcoholic and butyric fermentations are due to minute living organisms, why should not the same tiny creatures make the changes which occur in the body in the putrid and suppurative diseases?
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