ELEVENTH ANNUAL YEAR BOOK— PART XI 615 



food. It is easy, of course, to see why this material which builds the bone 

 should be in the food primarily designed for the use of young animals. 

 Thus by simple and interesting processes, fat, casein, albumen, sugar, 

 and minerals may be separated and milk may be shown to be a mixture 

 of many valuable solids either suspended or dissolved in water. Such 

 experimenting shows, too, why it is that no other liquid is regarded as a 

 true substitute for milk in the feeding of young children. No attempt will 

 be made in this bulletin to give exact directions for the modification of 

 milk for feeding babies because this varies with individual cases and is 

 a matter which should be regulated by the physician or other person 

 with expert knowledge. Many valuable books give such directions for 

 children of various ages and such books may prove very helpful to the 

 mother and the nurse. A careful consideration, however, of the facts 

 that have been given here about the different solids in milk should make 

 it possible for a person to follow the directions for modifying milk more 

 intelligently and to understand better the reasons for the varying pro- 

 portions giVen in the formulas for infant feeding. 



ECONOMICAL USE OF MILK. 



In order to make plain what is meant by the statement which occurs 

 above, that it is very often economical to serve milk in place of other 

 foods, but extravagant to add it to a meal which from the point of view 

 of nourishment is already adequate, the following menu is given which 

 m?iy be called a "mi'lkless" bill of fare, as no milk is supplied, except 

 in so far as it enters into the composition of the cake or other dishes: 



Breakfast — Oranges, eggs on toast, coffee with cream. 



Luncheon — Cold lamb, potato salad, tea, bread and butter, preserves, 

 and plain cake. 



Dinner — Sirloin steak, potatoes, asparagus, bread and butter, strawberry 

 shortcake. 



The nourishment in such a bill of fare, which has been selected not 

 because it is any more desirable than a thousand others which might 

 have been chosen, but merely to give something to discuss, would of 

 course depend on the size of the portions served. For the purpose of 

 giving some, idea of how large the portions should be, let us imagine 

 that the family being served consists of a man, a woman, a boy of 15, 

 and a girl of 12. It is quite generally agreed that this family would 

 usually eat and would, in fact, need about 3.3 as much food as one man 

 would need. Without going into all the figures, it may be considered 

 that such a family would get enough nourishment from the above bill 

 of fare, if the amounts of food used per day were 2 pounds of meat, iy 2 

 pounds of flour, % pound of butter (or of butter and other fats, oil, or 

 drippings), 1 pint of cream, 6 eggs, % pound of sugar, 4 oranges, 2 

 pounds of potatoes, 1 bunch of asparagus, 1 'box of berries and 1 pint of 

 canned fruit. These materials would supply the required fuel and would 

 give 11% ounces of proteids, the amount usually considered to be needed 

 each day by the family of the size given above. The cost of food materi- 

 als, in case meat is 20 cents a pound, butter 40 cents, eggs 24 cents a 



