284 IOWA DEPARTMENT OF AGRICULTURE 



of digestion and respiration; in fact, the entire animal, a consid- 

 erable portion of which is not edible. The analysis of the steer's 

 carcass was made from samples taken after grinding together one- 

 half of the complete carcass. 

 The figures are as follows: 



18,405 pounds Steer, weight 



milk 1,250 pounds 



Proteids '. 552 172 



Fat 618 333 



Sugar 920 



Ash 128 43 



Total 2,218 548 



The cow produced proteids sufficient for more than three steers ; 

 nearly enough fat for two, ash enough to build the skeleton for 

 three, and in addition produced 920 pounds of milk sugar, worth 

 as much per pound for food as ordinary sugar. 



To win the present war our Food Administrator has asked every 

 one to assist in the conservation of all foods but more especially 

 of those most needed by our allies. He strongly urges the house- 

 wives of this country to "buy with thought, cook with care, use 

 less meat and wheat, buy locally" produced foods, serve just enough, 

 use what is left and waste nothing." The dairy cows of this 

 state afford the housewives of Iowa the means of complying with 

 the Administrator's request without much inconvenience. At the 

 same time they afford the housewife an opportunity to feed the 

 family more cheaply and with foods better adapted to the needs 

 of the body. 



Milk can be purchased in quantities sufficient to replace some 

 of the more expensive and less valuable foods. Milk may be con- 

 sumed as a beverage or used in the cooking of vegetables, special 

 dishes and desserts, for no matter how it is prepared, it has lost 

 none of its food value and ease of digestion. Milk and the various 

 kinds of cheese are the most perfect and valuable substitutes for 

 meat and cost about one-half as much money as the cheaper cuts 

 of meat. Milk is a locally produced food and is one of the few 

 finished food products obtainable in any locality. In its raw 

 state it is a perfect food for man. There is no waste to milk; the 

 last drop is just as nutritious as the first. There is no husk, bone, 

 skin or shell to discard; each particle is digestil)le. Even the last 

 portion of a previous day's supply is valualile in cooking or bak- 

 ing even if it may be sour. 



