A LIVING FROM THE LAND 



easily digested protein, butter fat and milk 

 sugar. Most important of all are the vitamins 

 found in milk. Milk acquires these properties 

 from the cow, a living factory manufacturing 

 milk from raw products, which are the foods the 

 cow eats the pasture grasses and the cured hay, 

 supplemented with carefully blended grain 

 rations. Nutrition authorities recommend at 

 least a quart of milk daily for every child and 

 ample amounts for adults as well. 



Sources of Milk Supply. The country resident 

 will have little difficulty in securing an adequate 

 supply of wholesome milk at low cost. He may 

 obtain it from a neighbor who is in the dairy 

 business or he may maintain a cow or two where 

 the area is large enough to provide some pastur- 

 age and where a building for stabling is available. 



If the milk is bought from some near-by 

 farm it is important that the purchaser assure 

 himself of the health of the cows producing 

 the milk and of the sanitary conditions surround- 

 ing production and handling. Quality in milk is 

 much more than cream content. Cleanliness in 

 production and handling is far more important, 

 and this the country resident can personally 

 determine by occasional visits to the source of 

 supply, an advantage difficult for the urban 

 resident to attain. Quality in milk is not neces- 

 sarily measured by the investment in the milking 



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