Milk has no equal as a food for man, and its equivalent 

 cannot be purchased at as low a price in the form of any other 

 animal food, nor can its combined beneficial properties be found 

 in any food which mother earth offers to man. 



Milk is a complete food for the sustenance and for the growth 

 of the human body. It contains all the necessary food ele- 

 ments, and nature has placed them there in the proper propor- 

 tion for young and old. The food elements in milk are present 

 in such form that they are more digestible and more easily as- 

 similated than the same food elements in other forms of food 

 products. 



The fat of milk, which is largely found in the cream, is the 

 most digestible fat nature provides. It not only produces heat 

 and energy as do other fats, but it is capable of yielding vital 

 properties which build up the nervous system, and of aiding 

 in the ready digestion and assimilation of other foods. 



The protein of milk contains the elements that produce blood 

 and furnish the necessary material for the upbuilding of the 

 muscular tissues of the body. It is the most digestible form 

 of protein found in any food. It is not only easily digested 

 and assimilated, but it contains physiological and vital prop- 

 erties which make for larger growth of muscle and bone than 

 do proteids from other sources. 



The sugar of milk furnishes the necessary heat that keeps 

 the body warm and the energy that is needed to perform the 

 cycle of the vital fluids, — to pump the blood from and to the 

 heart, to expand and contract the lungs so they may purify 

 the blood and circulate it throughout the body, stimulating the 

 vital organs to maximum activity and nourishing and ^building 

 up the tissues. The sugar of milk is the most digestible energy 

 producer available; it is found nowhere else in nature except 

 in milk. 



The mineral matter, or ash of milk, furnishes the material 

 that builds up the bony structure of the human body. It 

 represents a most complete combination of minerals, salts and 

 acids. It is present in the form most easily digested and as- 

 similated by the organs of the body. 



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 



