FOOD VALUE OF MILK -ITS USE AND 

 CARE BY CONSUMERS. 



BY P. M. HARWOOD, GENERAL AGENT, DAIRY BUREAU, STATE BOARD OF 



AGRICULTURE. 



Consumers should use more milk than they now do : — 

 BECAUSE — 



It is nutritious. 



It is cheap (even at 12 cents per quart). 



It is the best food for babies (mothers' milk 



excepted). 

 It should form the major portion of the child's 



diet up to school age. 

 The average school child should consume at least 



2 glasses per day. 

 Many adults would be benefited by the use of 



more milk and less meat. 

 More milk used in cooking would add the cheap- 

 est nutrition of its kind. 

 Proper nutrition conduces to efficiency and long 



life, — in other words, to good health. 

 Good health means better bodies, better minds, 



better morals, a better community. 

 Increased consumption demands increased pro- 

 duction, thus benefiting both consumer and 

 producer. 

 Remember: milk is easily digestible without cooking, and 

 that to get the greatest benefit from it milk should be taken 

 slowly. 



Consumers should buv — 



Clean milk, and keep it clean. 



Diseaseless milk and keep it uncontaminated; when 



in doubt pasteurize for safety.^ 

 Cold milk, and keep it cold. 



Bottled milk only, for babies' food and for drinking 

 purposes. 



1 Long-hauled milk for large cities is now generally pasteurized before delivery. 



