two parts skim milk would owe its nutriment more to the milk than to the oysters. 

 Bread made with skim milk would contain more protein than when made with water. 

 A lunch or meal of bread and skim milk is very nutritious, as the following computation 

 shows: 



Composition and Cost of a Lunch ob Meal of Bbead and Skim Milk. 



Food Materials. 



' Amount. 



Bread 



Skim Milk. 



Total . 



10 oz. 

 1 pt. 



Estimated 

 Cost. 



Cents. 

 3 

 1 



Protein. 



Pound. 

 .06 

 .03 



.09 



Fuel 

 Value. 



Cals. 

 755 

 170 



925 



" The commonly accepted standard for a man at ordinary muscular work calls for 

 0.28 pound of protein and a fuel value of 3.500 calories per day, so that the above lunch 

 furnishes very nearly one-third of a day's nutriment and at a cost of about 4 cents. 

 If whole milk were used instead of skim milk, the cost would be about 6 cents and the 

 fuel value 1,080 calories, while the protein would remain the same in amount. 



"The following lunch, such as might be obtained in a restaurant or lunch room, 

 will serve for the purpose of comparison: 



Estimated Cost and Nutrients of a Restaubant Lunch. 



Food materials 



Soup 



Beef 



Potatoes 



Turnips 



Bread 



Butter 



Coffee: 



Milk 



Sugar 



Total 



Amount 



Ounces 



8 

 2 

 2 



1 



4 



3 



Estimated 

 cost 



Cents 



15 to 20 



Protein 



Poimd 



0.01 

 .02 



02 



Fuel value 



.05 



Calories 



75 



275 

 100 

 15 

 300 

 100 



20 

 55 



940 



"It will thus be seen that the 15-cent lunch containing nine different food materials 

 did not have any greater nutritive value than the 4-cent lunch of bread and skim milk." 



The constituent of our food which cost the most, has the greatest physiological 

 value, and which is most apt to be lacking in ordinary dietaries, is protein. Skim 

 milk has nearly all the protein of the whole milk. It has practically all the value 

 of the whole milk for building and repairing tissues, for the making of blood, 

 muscle and bone, and about half the value of the whole milk for supplying heat 

 and muscular energy. When these facts are fully understood, skim milk will 

 doubtless be more wisely utilized. 



