FOODS 27 



40. Difference in foods. -. Water and mineral substances 

 are the same everywhere, except as other things are mixed 

 with them. They are found alike in all foods, and so far 

 as they are concerned, it makes little difference what kinds 

 of food are eaten. On the other hand, there are many 

 kinds of albumin, fat, and starch, and it 



is the differences among these that make 

 the difference in foods. 



41. Milk. Milk contains all kinds of 

 food substances, for it has water, min- 

 erals, albumin, fat, and sugar. More- 



over, these substances are in the best Milk as it ap pears 



form for the use of the body. So milk under the microscope 

 , . . J , . (x 300). The drops 



is the most perfect food known, and is are the fat. 



the only food which babies can eat. 



42. Cheese. Milk is one eighth solid matter. Of the 

 solid matter the minerals form but a small part, while 

 albumin, fat, and sugar each form about one third. The 

 albumin becomes hard or curdled when the milk turns 

 sour, and makes the milk like soft jelly. It is also curdled 

 in the stomach in the first part of digestion. When cur- 

 dled outside the body and freed from the water of the 

 milk, it is called cheese. Cheese usually contains the fat 

 of milk also. It is a valuable food. 



43. Cream. When milk stands for a while, its fat 

 rises to the top and is called cream. If the cream is 

 shaken in a churn, the fat collects in a lump called butter. 

 Cream and butter are the most valuable forms of fat in 

 food. 



44. How to drink milk. Some persons say that milk 

 is harmful to them. It is likely to be so when a large 

 quantity of cold milk is swallowed after a full meal is 

 eaten. Think how a young animal drinks milk. It takes 



