No. 4.] FOOD VALUE OF DAIRY PRODUCTS. 179 



Food Value of Dairy Products. 



BY MR. GEO. M. WHTTAKER, BOSTON. 



I am assigned the task of preparing a ten-minute paper on 

 a five-hour sul>ject. Hence to limitations of ability are 

 added those of time ; and I must content myself with the 

 barest statement of results, eliminating reasons, authorities 

 and explanations. 



Average milk has 13 per cent of solid matter in solution 

 in 87 per cent of water ; or, in other words, average milk 

 has 13 pounds of solids in 100. At 6, 7 or 8 cents per 

 quart, milk costs the consumer |2.79, $3.25 or $3.72 per 100 

 pounds. The milk solids, which are the portion of milk of 

 value, cost, therefore : 21.4 cents per pound, when milk is 

 six cents per quart ; 25 cents per pound, when milk is seven 

 cents per quart ; 28. G cents per pound, when milk is eight 

 cents per quart. This is from 21.4 to 28.6 cents per pound 

 for solid food which has no waste and is all dioestible. 



Let us see how this compares with some other articles. 



If you buy a pound of sirloin or rump steak, about two- 

 thirds are refuse or water ; and if you pay 25 cents per 

 pound, the clear nutriment costs you 75 cents per pound. 



Your Thanksgiving turkey was 32 per cent bones and 

 other refuse, and 45 per cent water, leaving only 23 per cent 

 of nutrients. This makes the nutritive portion of your tur- 

 key cost 87 cents per pound, — if you paid 20 cents. 



Of the lobster, Q2 per cent is refuse and 31 per cent is 

 water, leaving only 7 per cent of food, which costs you — if 

 you pay 12 cents per pound — $1.68. 



Ham contains 52 per cent of nutrients, much of the moist- 

 ure having evaporated during the smoking, and at 15 cents 

 per pound the food costs about 30 cents. 



