214 CONSUMPTION 



Europe and North America. 1 where they have been largely con- 

 sumed by the poorer classes among urban dwellers. 2 



With regard to the quantities of milk that are more or less com- 

 pletely lost to human consumption, by allowing calves to run with 

 their mothers, little information is obtainable. Both in Great Britain 

 and the United States a number of calves destined for beef pro- 

 duction are reared during their early months in this way. The 

 practice seems to be due to|the]fact|that this proves to be one of 

 the most effective and economical methods of producing prime 

 beef of the kind known as baby beef. It is probable that this 

 practice will continue with modifications so long as an effective 

 demand exists for the piimest beef, but it is hardly likely, however, 

 to extend very much, owing to the keen demand and the high prices 

 that will probably rule for milk for other purposes. To say that 

 it is uneconomical or wasteful is only to say lhat the production 

 of large quantities of prime^beef in densely peopled regions is 

 wasteful way of utilising agricultural resources. 



The conclusions reached at this point concerning the relations 

 between the production and the consumption of dairy produce 

 may now be summarised. It appears that under suitable condi- 

 tions of soil and climate dairying can be made more profitable than 

 the other leading branches of agriculture ; that owing to economies 

 of production the consumption of dairy products tends to gain 

 on that of meat ; that the utilisation of milk for butter production 

 is perhaps the least economical way of consuming marketable milk, 

 except in limited quantities and in remote areas ; that the manu- 

 facture and consumption of butter substitutes from vegetable oils 

 is making great progress ; and that the more complete methods of 

 utilising the food values in nalk are gaining ground at the expense 

 of butter production, and are likely to do so further in the future. 



(c) POULTRY AND EGGS. 



There has been a distinct tendency in recent times for the con- 

 sumption both of poultry and eggs to increase among meat- 

 consumers, owing partly to smaller per capita quantities of meat 

 supplies and partly also to the growing preference for lighter forms 

 of concentrated foods among town-dwellers. 3 This latter factor 



1 The quantities of condensed and dried milk imported into the United 

 Kingdom in 1913 totalled approximately 1-3 cwt., valued at 2%. In addition 

 there was a considerable quantity produced at home. In the United States 

 in 1909 there were 300 factories for the manufacture of condensed milk, and 

 ten for the manufacture of dried milk in 1911. An American authority states 

 that dried milk " is likely to become a household article." See U.S. Year- 

 book of Agriculture, 1912, article by Levi Wells on Condensed and Dessicated 

 Milk, pp. 335-344. 



2 Dried milk has hitherto been used in the United Kingdom and Nor 

 America largely by confectionery manufacturers and bakers for the making of 

 confectionery, biscuits and small goods. 



3 Consumption has increased through the greater regularisation of supplies 

 throughout the year (particularly of eggs) due to the development of cold 

 storage and other methods of preservation, and to improvements in the breeds 

 of poultry leading to a longer productive season. 



