No. 4.] CLEAN MILK. 59 



meats bearing the name steak, when sold at the nsnal price, 

 20 cents per pound, costs GO cents per pound of actual food, 

 or more than four times that of skim milk, even at 2^/^ cents 

 per quart. 



Comparing the second group of whole milk against smoked 

 ham, we find that whole milk at 7 cents a quart costs us only 

 28 cents per pound digestible dry matter, whereas ham, be- 

 cause of the bone, skin and water, costs us 65 cents per 

 pound ; and that certified milk, even at the " awful " price 

 of 15 cents a quart, costs ns only CO cents a pound; or, in 

 other words, certified milk at 15 cents a quart is cheaper food, 

 even for the adult, than smohed ham at 25 cents a pound, 

 and as cheap as Hamburg steak. In fact, if the ]u-ices of 

 7uilk to the consumer were exactly doubled, and nine-tenths 

 (instead of one-fourth) of the increase given to the producer 

 of the milk, the farmer Avould then not be greatly overpaid, 

 and the consumer would still be getting food more cheaply 

 per pound of actual digestible material in milk than in any 

 other animal food of similar food value. As a matter of 

 fact, the selling price of milk should be increased about 4 

 cents a quart, and S^/o cents of this raise given to the pro- 

 ducer, in order that a cleaner milk may be made possible, 

 and still have a market value in proportion to the increased 

 cost of cow feeds, labor, building material and land values, 

 which have advanced from 50 per cent to 100 per cent since 

 1895. Truly, good milk at 12 cents per quart is cheap food, 

 while dirty milk is dear at half the price. 



Coming to the next group, and comparing cream against 

 bacon, we find that 18 per cent cream at 40 cents a quart 

 costs us about 80 cents per pound digestible dry matter, 

 whereas bacon, with approximately the same food-giving 

 power at 25 cents a pound costs us only 35 cents per pound. 

 Cream has the price attached largely because of the flavor 

 and the name, not because of its real food value. 



" The idea that only whole milk is fit to use, which is 

 rather erroneously held by housewives, is perhaps ascribable 

 to the esteem in which cream is held as an ingredient of 

 ' rich food,' and may lead to quite needless waste or expend i- 



