Word: milks
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Dates: during 1960-1969
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...Walgreen's belief [July 28] that the malted milk shake originated in his organization. Not so. Before, during, and after World War I, I was myself making them at soda fountains in the Middle West, as were probably a good many thousand other soda jerks. Later, the thick malted milk came along, the one that was called a "gedunk...
...recall, several years before 1921, when the meeting of Boy Scout Troop Eleven let out on Friday nights, the Golden Seal Drugstore on the East Side of Market Square in Harrisburg, had an influx of hungry kids guzzling chocolate malted milk shakes to stave off imminent acute starvation and give us strength to hike a good mile to our homes where we could get into the ice-operated refrigerator and take on enough to enable us to survive until breakfast...
...disorderly aspect of the Israeli Defense Army is largely a result of the fact that when the Israelis go to war they mobilize practically the entire population. Soldiers in civilian shoes and wearing a wild assortment of beach hats ride to the front in milk wagons, garbage trucks, and taxis, many of them have left their shops and farms only hours before to meet at pre-arranged checkpoints. The Arabs have also been singularly impressed with the disorderly advance of the Israeli forces: "Those Jews don't attack according to the book." an Egyptian officer complained to a Syrian after...
...Bible tells us that Abraham fed it to his guests. Assyrians ate it for their health and, according to Pliny, Persian women believed it to be good for their skin. In Iran, the sour, thick fermented milk is called mast, and one of the most popular brands is "Mickey Mast." The Greeks know it as oxygala, and it is filmjolk in Sweden. Bulgarians have always had the reputation of being the world's greatest yogurt eaters but, thanks to the energies of a Paris company called Societe Danone, the French, of all people, are taking over the championship. Last...
...Metchnikoff, is basically responsible. Puzzled by the longevity of villagers in the backwoods of Bulgaria, he bent over his test tubes at the Pasteur Institute in Paris in the early 1900s and concluded that so many Bulgarians lived to be more than 100 because they ate lots of fermented milk. Their yogurt contained Bacillus bulgaricus, which, Metchnikoff decided, chased out the "wild, putrefying bacilli in our large intestine." He consumed untold gallons himself, discoursed profusely about what he believed to be its beneficial effects, and died at the age of 71, leaving behind a mere handful of French yogurt enthusiasts...