TOOTHACHE.

Taranaki Daily News, Volume L, Issue 61, 17 October 1907, Page 4

TOOTHACHE.

Toothache everyouc suffers from at one time or another. In Us milder form it nearly always result* from .it-ids in them outh. The acid is produced by fermentation of the food, and all that is needed to cure the toothache is to neutralise the acid by means of an alkali.

If the pain attacks several teeth at once, acidity is almost the certain cause; and the cure is a* follows:—Put a pinch of bicarbonate of soda—bread soda —in tbe mouth, take a mouthful of water and well rinse the teeth. If the pain is in one tooth, get a piece of cot 4 ton wool, wet it, smear it with soda, and place it in the cavity. If this is done in time, bad toothache myy bo averted.

It may not be generally known tint it requires a better quality of milk to turn out first-class cheese than it do'is to turn out good butter. For insance, a certain class of milk might be for butter and would produce a fairly good grade, but if the same class of milk were used for cheese-making, a second-grade cheese would, in all probability, be the result. The reason is this: During the process of butter-making the temperature of the milk is reduced as it comes out of the separator, while in cheese-making the temperature is raised until the curd is hooped. This raising of the temperature has a tendency to develop any flavors that are contained in the milk, whereas in the cooling process that takes place iu butter-making, the lower temperatuTe has a tendency to kill any flavors or germs that may be in the milk. This only goes on to emphasise the absolute necessity for cleanliness in . milking, and in view of the important i of the cheese industry, the point is an I important one, I