BUTTERMILK AS A DRINK.

Buttermilk, so generally regarded as a waste product, has latterly been coming somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and in an editorial article the Canada Lancet, some time ago, highly extolled its virtues.  Buttermilk may be roughly described as milk which has lost most of its fat and a small percentage of casein, and which has become sour by fermentation.  Long experience has demonstrated it to be an agent of superior digestibility.  It is, indeed, a true milk peptone—­that is, milk already partly digested, the coagulation of the coagulable portion being loose and flaky, and not of that firm indigestible nature which is the result of the action of the gastric juice upon cow’s sweet milk.  It resembles koumiss in its nature, and, with the exception of that article, it is the most grateful, refreshing and digestible of the products of milk.  It is a decided laxative to the bowels, a fact which must be borne in mind in the treatment of typhoid fever, and which may be turned to advantage in the treatment of habitual constipation.  It is a diuretic, and may be prescribed with advantage in some kidney troubles.  Owing to its acidity, combined with its laxative properties, it is believed to exercise a general impression on the liver.  It is well adapted to many cases where it is customary to recommend lime water and milk.  It is invaluable in the treatment of diabetes, either exclusively, or alternating with skimmed milk.  In some cases of gastric ulcer and cancer of the stomach, it is the only food that can be retained.

Medical journal.

CURRANT WINE.  No. 1.

The currants should be quite ripe.  Stem, mash and strain them, adding a half pint of water and less than a pound of sugar to a quart of the mashed fruit.  Stir well up together and pour into a clean cask, leaving the bung-hole open, or covered with a piece of lace.  It should stand for a month to ferment, when it will be ready for bottling; just before bottling you may add a small quantity of brandy or whisky.

CURRANT WINE.  No. 2.

To each quart of currant juice, add two quarts of soft water and three pounds of brown sugar.  Put into a jug or small keg, leaving the top open until fermentation ceases and it looks clear.  Draw off and cork tightly.

Long Island Recipe.

BLACKBERRY WINE.  No. 1.

Cover your blackberries with cold water; crush the berries well with a wooden masher; let them stand twenty-four hours; then strain, and to one gallon of juice put three pounds of common brown sugar; put into wide-mouthed jars for several days, carefully skimming off the scum that will rise to the top; put in several sheets of brown paper and let them remain in it three days; then skim again and pour through a funnel into your cask.  There let it remain undisturbed till March; then strain again and bottle.  These directions, if carefully followed out, will insure you excellent wine.