258 ANNUAL REPORT OP TH© . Off. Doc, 



are held iu suspension, are hi condition to be taken up and assimi- 

 lated in the human body. Any treatment of milk changes the ar- 

 rangement of the milk solids and renders them less digestible. 



The cheapest food is that which furnishes the largest amount of 

 digestible nutriment at the least cost. One (juart of milk (2 lbs.), 

 three-fourths of a pound of moderately fat beef, such as sirloin, and 

 5 oz. of wheat flour, all contain about the same fuel value and the 

 same nutritive material, but dill'erent prices are paid for them, and 

 they have different nutritive values. It may be assumed that the 

 cost of one pound of round steak is about 12 cents, one pound of sir- 

 loin steak, 15 cents, and one pound of milk, 2| cents. In price, five 

 pounds of milk are equal to one pound of round steak, and six pounds 

 of milk are equal to one pound of sirloin steak: 



Five lbs. of milk worth 12^ cents has a total fuel value of — 1625 

 Calories. 



One lb. round steak worth 12 cents has a total fuel value of — 855 

 Calories. 



One lb. sirloin steak worth 15 cents has a total fuel value of — 970 

 Calories. 



It will be seen from this that the fuel value of milk is much greater 

 than that of beef, when the price of each is taken into consideration. 

 Beef is one of the most common and most nutritious foods consumed; 

 hence, it is safe without considering a large number of foods, to say 

 that milk could be used to advantage more generally than it is at 

 the present time. Adding the healthfulness and palatability of the 

 milk to its cheapness makes it a very desirable food. It is owing 

 to this fact that the demand for pure milk is constantly increasing. 



MILK FOR CITY SUPPLY. 



With the increased production of milk for direct consumption in 

 cities, greater care must be exercised in order to get it into the mar- 

 ket iu good condition. According to United States statistics, nearly 

 one-third of the milch cows in the United States are necessary to 

 supply the people with milk for use in its natural state^ i. e., for 

 drinking purposes. In some of the larger cities, especially the east- 

 ern cities, the average daily per capita consumption of milk is re- 

 ported by the United States Government to be one pint or more. 

 The smallest average daily consumption in large cities is about one- 

 fourth of a pint per capita. This is in New Orleans where the milk 

 supply is notably inadequate and unsatisfactory. 



KEEPING MILK IN GOOD CONDITION. 



Owing to the necessity of bringing milk to cities such long dis- 

 tances, the ppoWem of delivering it to the consumers in a good con- 



