DAIRY MEETING. 1 57 



to the air and allowed to warm up should not be returned to 

 the vessel from which it was taken as such a practice is likely 

 to cause rapid deterioration. Empty bottles should be thor- 

 oughly cleaned before being returned to the dealer. This is 

 best done by first rinsing in lukewarm water, then thoroughly 

 washing and scalding. Dealers should always rewash the bot- 

 tles before refilling but washing at the home is necessary in 

 order that they may not be returned in a filthy condition. Alilk, 

 as a rule, should be used within 24 hours of the time of its 

 delivery as changes take place which render old milk undesira- 

 ble to use even though it is still sweet. If proper precautions 

 are taken in handling milk at the farm, in the distributing plant, 

 and in the home, the product is a very wholesome and desirable 

 article of food. Milk of average quality contains about 87 per 

 cent of water, T^.y per cent of fat and 9.3 per cent of solids 

 not fat, although the composition of milk varies considerably, 

 depending largely upon the breed of cows and the period of lac- 

 tation ; but as nearly every city has a standard for milk the, 

 consumer is usually protected against an abnormally low food 

 value. A quart of milk is said to contain as much nutritive 

 value as three-fourths of a pound of average beef or eight eggs 

 and even at ten cents per quart is usually cheaper than either 

 of these commodities. There is no doubt that a freer use of 

 milk would often provide a more satisfactory diet at less cost 

 than is now generally obtained. This economy, however, would 

 be secured by serving it in the place of other foods instead of 

 using it as a beverage. The following extract from a publica- 

 tion on the food value of milk by Caroline L. Hunt presents 

 .-lOme ideas on the use of milk which may be used to advantage 

 in many homes : 



"*****It is very often economical to serv^e milk in place of 

 other foods, but extravagant to add it to a meal which from the 

 point of view of nourishment is already adequate. The following 

 menu is given, which may be called a 'milkless' bill of fare, as 

 no milk is supplied, except in so far as it enters into the compo- 

 sition of the cake or other dishes: 



Breakfast.— Oranges, eggs on toast, coffee with cream. 



Luncheon .^-Co Id lamb, potato salad, tea, bread and butter, preserves, and plain cake. 



Dmner. — Sirloin steak, potatoes, asparagus, bread and butter, strawberry shortcake. 



