author

Loudon M. Douglas

1864–1944

Best known for writing about health, food, and everyday practical living, this Scottish writer brought a lively mix of science, history, and plain-spoken advice to his books. His work is especially remembered for The Bacillus of Long Life, a popular early-20th-century book on fermented milk and diet.

1 Audiobook

The Bacillus of Long Life A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

The Bacillus of Long Life A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

by Loudon M. Douglas

About the author

Born in Scotland, Loudon MacQueen Douglas (often listed as Loudon M. Douglas) lived from 1863 to 1944 and had an unusually wide range of interests. Reliable reference sources describe him not only as an author, but also as an engineer, antiquarian, dairy expert, and pig-breeder. He was also elected a Fellow of the Royal Society of Edinburgh in 1910.

As a writer, he is most closely associated with books on food, health, and agriculture. His best-known title is The Bacillus of Long Life, which explored fermented milk, diet, and longevity for a general readership. Catalog and reference listings also connect him with writing on dairy practice, meat trade, and Scottish historical subjects, showing how comfortably he moved between practical instruction and cultural history.

What makes his work memorable is that blend of curiosity and usefulness. He wrote in areas that mattered directly to everyday life, while also drawing on a broader interest in tradition, science, and rural knowledge.