Part II.] PASTEURIZATION OF MARKET MILK. 99 



But the great value of milk as a food is by no means confined 

 to the actual food nutrients which it contains, and to their 

 high degree of digestibility. Milk is more than a mere food 

 of high nutritive value; it has properties of physiological and 

 biological value which are not found in many other food nu- 

 trients, and which give it the precedent over all human food. 

 Milk has vital substances which mean more to the living and 

 growing body than mere food nutrients. The presence of these 

 vital properties has been demonstrated in feeding experiments 

 conducted with various classes of animals in experiment stations 

 in this country and in Europe. 



The addition of milk to the feed rations of pigs and hogs 

 produces larger hogs, a larger bony structure and a heavier 

 carcass than when these same food elements are secured from 

 other sources. 



Calves do better, develop faster and grow larger and heavier 

 on milk as a part of their food ration than on a ration without 

 milk. 



Beef animals excel in quality of beef and show-ring perform- 

 ance when milk forms a part of their ration. 



Chicken feeders are unanimous in their claim that milk, skim 

 milk or buttermilk increases weight and produces a grade of 

 meat that is unequaled by any other feed. 



Experiments with laying hens have demonstrated that the 

 feeding of milk, buttermilk and skim milk may increase egg 

 production from an average of 40 eggs per hen per year to an 

 average of 140 eggs per hen per year. 



Many additional similar instances could be cited if time per- 

 mitted, but these facts should suffice to unmistakably show the 

 life-sustaining and growth-producing properties of milk. They 

 furnish ample proof that milk is an indispensable food for the 

 welfare, health and preservation of the human family. The 

 infant cannot exist without it; the growing child needs it for 

 its best and greatest development; the adult requires it for 

 the proper maintenance of the body and for the maximum per- 

 formance of mental and physical work; it is essential in the 

 diet of the nursing mother in order to satisfy the baby at her 

 breast; the invalid and the convalescent need it to regain their 

 strength; it invigorates the aged and prolongs the cycle of life. 



