244 FARM AND SCHOOL PROBLEMS. 



5. In point of fuel value and protein, which is the cheaper 10 cents 

 worth of dried beef or 10 cents worth of porterhouse steak? 



6. How many percent greater is the fuel value of 10 cents worth 

 of potatoes than the fuel value of 10 cents worth of eggs? 



7. If one ounce of cheese is approximately equivalent in food value 

 to one egg, which is the cheaper of the two foods at the present market 

 price? 



8. If one ounce of cheese is equivalent in food value to one glass 

 of milk, which is the cheaper at the present prices of each? 



9. If one ounce of cheese is equivalent to two ounces of meat 

 (average value of all cuts) which is the cheaper cheese or meat? 



Certified and Pasteurized Milk. 



The word "Certified" was copyrighted in 1893 by Stephen 

 Francisco, a dairyman of Newark, N. J., the first man who 

 voluntarily placed his dairy under the supervision of a Medical 

 Milk Commission. The right to its use has been granted by him 

 to Medical Milk Commissions. 



Many states have passed laws, regulating the sale of milk 

 under some form of inspection and certification. 



"Pasteurized milk" is milk which has been heated between 

 60 and 70 degrees Centigrade from 1 10 to 20 minutes, followed by 

 rapid cooling. 



Pasteurization is a definite process which must not be con- 

 founded with the terms "sterilization", "scalding", or "boiling" 

 and similar terms. 



Pasteurization signifies that the milk has been subjected to a 

 degree of temperature for a sufficient period of time to kill non- 

 sporulating disease germs, but that it has not been markedly al- 

 tered in character. 



The United States Government stands sponsor for the state- 

 ments made in its bulletins that "The simple method of pasteuriza- 

 tion would prevent many a case of typhoid, diphtheria, scarlet 

 fever, Malta fever, children's summer complaint which at best is 

 only an expedient. 



Tubercle Bacilli. 



There are four recognized types of bacilli, they are human* 

 bovine, avian, and cold-blooded animal bacilli. 



Tuberculous sputum reduced to dust and inhaled causes tu- 

 berculosis. 



Tuberculosis is also induced by ingestion. 



