. The American educator; completely remodelled and rewritten from original text of the New practical reference library, with new plans and additional material. alth are protein, fat, cai-bohydrates and minerals. All of these are MILK 2338 MILK found in milk, Avliich should therefore be re-garded as a food and not as a beverage. Itis, in fact, a perfect food. It should not beinferred, however, that milk alone is a suit-able diet for adults in normal health. It con- fl J New York, 6744- U Wisconsin, 5746 Q Iowa, 4214 U Pennsylvania, 3543D Minnesota,5519 U Illinois, 3405 U Ontario,4295 Q Quebec.
. The American educator; completely remodelled and rewritten from original text of the New practical reference library, with new plans and additional material. alth are protein, fat, cai-bohydrates and minerals. All of these are MILK 2338 MILK found in milk, Avliich should therefore be re-garded as a food and not as a beverage. Itis, in fact, a perfect food. It should not beinferred, however, that milk alone is a suit-able diet for adults in normal health. It con- fl J New York, 6744- U Wisconsin, 5746 Q Iowa, 4214 U Pennsylvania, 3543D Minnesota,5519 U Illinois, 3405 U Ontario,4295 Q Quebec. 2701 The figures represent millions of pounds, fora five year average. MILK PRODUCTION PER YEAR tains so much water that one would have toconsume four or five quarts a day to obtainsufficient nourishment, and the system of ahealthy person demands bulky food as wellas liquids. Another objection is that theprotein is present in rather large quantities,and milk should preferably be taken withother foods in order to keep the diet glass of milk is about equal in foodvalue to two large eggs, or two slices ofbread, or two medium-sized potatoes. In a. PURE MILK quart of milk there is as much nourishmentas in two pounds of chicken, or eight eggs,or three-fourths of a pound of lean roundbeef. Milk is one of the cheapest foods onthe market, one of the most easily digested,and one of the most nourishing. Not onlyis it agreeable in its natural state, but it isinvaluable in cooking, being used in mak- ing custards, sauces, pastry, puddings, manybeverages and other foods. Its use in mak-ing cheese and butter has already been men-tioned. Even sour milk is of value, for it isthe foundation of cottage cheese and a Euro-pean beverage called koumis. Care of Milk. Milk is very sensitive to theinfluence of its surroundings, and from themoment it is drawn from the cow it beginsto change. It absorbs odors from the stable,from vegetables, meats and cellars, and be-cause of this the greatest
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Keywords: ., bookauthorhughesja, bookcentury1900, bookdecade1910, bookyear1919
