DAIRY PRODUCTS. 317 



(butter and sugar of milk) substances in such condition and 

 proportions as produce daily, under varied circumstances, the 

 most satisfactory results. 



Since we know that milk contains one part of nitrogenous 

 substances to every two and one-half to three parts of respira- 

 tory constituents, we may obtain from the study of the compo- 

 sition of milk some useful hints in regard to the question, what 

 is essential for a healthy diet, and what substances we ought to 

 consume with cheese, when we aim at the desirable solution of 

 the problem, under what circumstances we may be enabled to 

 turn this, our most nitrogenous article of food, to the best advan- 

 tage. In the scale of highly nitrogenous substances used by 

 man as food, next to cheese stand our leguminousseeds ; as pease, 

 which contain 23.4 per cent , beans, 23.3 per cent., lentils, 24.0 

 per cent. 



It is impossible to give even an approximate idea concerning 

 the relative value of both cheese and leguminous seeds. The 

 latter have confirmed their great value by their successful intro- 

 duction in the diet of the German army during the late war 

 with France. To get some definite idea to what extent cheese 

 may be advantageously applied, as a part even of general diet, 

 as beans and pease have been used, requires careful, well de- 

 signed, comparative investigation ; and nobody can doubt that 

 the interest of both producer and consumer would be promoted 

 by it. 



C. A. Goessmann, Chairman. 



Mass. Agricultural College, Amherst, Dec. 18, 1871. 



