Soured milk, prepared according to the receipt which I have given, has been analysed by M. Fouard, an assistant at the Pasteur Institute. When it was ready to be taken, M. Fouard found in it about 10 grammes of lactic acid per litre. Moreover, a large proportion (nearly 38 per cent.) of the casein had been rendered soluble during the fermentation, which shows that its albuminous matter is prepared for digestion much as in kephir. Of the phosphate of lime (which is the chief mineral substance of milk) 68 per cent. was rendered soluble during the fermentation. These facts all confirm the utility of the soured milk prepared from pure cultures of lactic bacteria. Those persons who, from some reason or other, cannot take milk, may swallow the bacilli in a pure culture without milk. However, as the microbes need sugar to produce lactic acid, it is necessary to take with them a certain quantity of sweet food (jam, sweet-meats, and especially beetroot). The Bulgarian bacillus produces lactic acid not only from milk sugar, but also from many other sugars, for instance, cane sugar, maltose, levulose and especially glucose. Cultures of the bacillus can be made not only in milk, but in vegetable broths, or broths of animal peptone to which sugar has been added. The cultures can be taken in a dry form (powders or tabloids), or in the liquid in which the bacilli had themselves been developed. A reader who has little knowledge of such matters may be surprised by my recommendation to absorb large quantities of microbes, as the general belief is that microbes are all harmful. This belief, however, is erroneous. There are many useful microbes, amongst which the lactic bacilli have an honourable place. Moreover, the attempt has already been made to cure certain diseases by the administration of cultures of bacteria. M. Brudzinsky[148] has used cultures of lactic microbes in certain intestinal diseases of infants, whilst Dr. Tissier[149] has used them in similar affections of infants and adults. From the general point of view of this book, the course recommended consists of the absorption either of soured milk prepared by a group of lactic bacteria, or of pure cultures of the Bulgarian bacillus, but in each case taking at the same time a certain quantity of milk sugar or saccharose. For more than eight years I took, as a regular part of my diet, soured milk at first prepared from boiled milk, inoculated with a lactic leaven. Since then, I have changed the method of preparation and have adopted finally the pure cultures which I have been describing. I am very well pleased with the result, and I think that my experiment has gone on long enough to justify my view. Several of my friends, some of whom suffered from maladies of the intestine or kidneys, have followed my example, and have been well satisfied. I think, therefore, that lactic bacteria can render a great service in the fight against intestinal putrefaction.