Word: buttermilk
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Extrin is made by Extrin Foods, Inc. of New York City. It is a culture of Lactobacilli* (bulgaricus, acidophilus, moro) and yeast (fragitans), grown in heavy cream and buttermilk, which continue to work in hydrogenated vegetable oils. The culture includes natural annatto extract (for coloring) and salt. Two ounces of Extrin will permeate ten pounds of shortening. Together with two ounces of salt, a quart of water and 3 Ib. of butter, this makes a mixture which can legally be called "butter spread." But even without any butter, Extrinized shortening is almost impossible to tell from the real thing...
...temperature which destroys auto-oxidizing enzymes. Both dehydrates will keep for at least two years at any temperature if packed in sterile containers. They can be mixed in any desired proportions to make skim milk, whole milk, light or heavy cream, butter, ice cream, even buttermilk...
Died. Wilbur Glenn Voliva, 72, shepherd of the Christian Catholic Apostolic Church in Zion, virtual dictator for some 30 years of Zion, Ill.; in Chicago. He expected to reach the age of 120 on a diet of Brazil nuts and buttermilk, recently remarked that if he died before 1990 nobody would be more surprised than himself. He was best known to the world at large for his conviction that the earth is "flat as a pancake"-a belief he still held after a round-the-world cruise. In 1910 he got control of all Zion's real estate...
Algin is a colloidal material of the sugar family, itself edible, but principally used as an emulsifying agent in salad dressings, chocolate-milk drinks, ice cream, where it serves to stabilize the intimate mixture of oil or solids in water and to give a smooth texture. Buttermilk, cakes, icings, candy and even tooth paste are smoothed by a fraction of 1% of algin. It is extracted from the kelp after drying, pulverizing and alkali treatment. The kelp itself is harvested by giant scissors which cut the growth within three feet of the surface, do not seriously injure the magnificent treelike...
...cellulose-digesting bacteria are of the aciduric group, akin to the Lactobacillus acidophilus of Bulgarian buttermilk, which (some scientists think) helps un usual numbers of Balkan rustics to fill themselves full of years. Taken in liquid form, the bacterial cultures taste like chocolate syrup. They become permanently established among the intestinal flora in about a month. Cost: $2 per person...