416 ANNUAL. REPORT OF THE Off. Doc. 



Ms methods and liis product to the market demands. If his custom- 

 ers express a desire for his product in a dilferent form, their pref- 

 erence is as law. 



Kow, to apply these principles to milk, let us consider the value of 

 the milk as food and the forms in which it will be most attractive to 

 consumers. » 



Foods supply a variety of needs in the body. If we continue our 

 parallel of the animal body and the machine, we may say that foods 

 supply through their protein (1) material for building or growth and 

 (2) for repairs; that is, for the restoration to the economy of sub- 

 stances exhausted by use; through their carbohydrates and fats 

 they supply material, (3) for consumption as fuel, to provide energy 

 and to keep up the temperature and (4) for storage, as fat, to be used 

 at a future time. 



A perfect food contains all of the various classes of substances for 

 these different uses combined in the proper proportions and in a form 

 that is convenient and pleasant for ingestion and easy of digestion. 



For the infant or young animal there is no single food fulfilling the 

 indications to an extent that makes it at all comparable to milk. 

 And even for the mature person, or animal, there is no single food 

 combining within itself all of the essential food elements in such 

 appropriate combination. It is not proper, however, to speak of 

 milk as a perfect food for adults because the nutritive ratio- is not 

 precisely that needed by adults and milk is so bulky that an incon- 

 veniently large volume must be consumed to furnish enough food, 

 if it is used alone. But milk "may be used largely in the mixed diet 

 of adults without increasing the bulk of the material placed in the 

 stomach and with effect of cheapening the ration and making it 

 more palatable and digestible than are usual. 



To determine the value of milk in a dietary and whether it would 

 serve as a substitute for proteids from other sources. Professor Jor- 

 dan made some experiments at the students boarding house at the 

 Maine State College in 1895. He found that '"the free use of milk 

 did not increase the gross weight of food eaten. The extra amount 

 of milk replaced other animal foods to a nearly corresponding de- 

 gree. The actual quantity of water-free nutrients eaten, diminished 

 rather than increased when more milk was supplied. The increased 

 consumption of milk had the affect of materially narrowing the nutri- 

 tive ratio of the dietary, which he considers a desirable result, in 

 view of the recognized tendency of Americans to consume an undue 

 proportion of fats and carbohydrates. He also found that the 

 dietaries in which milk was more abundantly supplied, were some- 

 what less costly than the others and at the same time fully as ac- 

 ceptable." He concluded that "milk should not be regarded as a 

 luxury, but as an economical article of diet which families of mod- 



