EIGHTEENTH ANNUAL YEAR BOOK — PART V 



285 



I wish again to lay emphasis on the value of milk as a food. As 

 will be seen from the following cuts milk, common with all 

 other foods of animal source, is relatively rich in protein. This 

 food constituent, present in milk chiefly in the form of casein, is 

 indispensable for the formation of body tissues and fluids. Al- 

 though the other food constituents (fat, carbohydrates and ash) 



Spring Branch, Iowa's first creamery located near Manchester, Iowa, 

 in 1872 and in which Matthew Van Deusen made the butter which toolt 

 first prize at the Centennial Exposition in 1876. 



are also present in good proportions, it is chiefly as a protein food 

 that milk and milk products find their logical place in the diet; 

 an easily digestible and economical substitute for meat and fish. 

 If the food constituents of milk are compared with those of other 

 animal foods, it will be observed that milk contains more earbo- 

 h.ydrates and is free from waste. 



Reports coming to the dairy and food department indicate that 

 there will be a marked falling off in the make of creamery butter 

 this year as compared with last. (Note — The data on the produc- 

 tion of butter, given elsewhere in this report, is for the year end- 

 ing July 1, 1917, and not for the calendar year.) This may be 

 partly accounted for as the farmer dairyman is disposing of part 

 of his cows, not l)cing willing to feed them on high priced grain. 



If the herd is to be decreased in numl)er, the elimination should 



