THE FOOD VALUES OF MILK 405 



about 450 Calories per 24 hours. Milk fat, like other fats, is 



rich in heat units, containing' about 2.25 times as much as a 



similar weight of sugar or starch. One quart of milk contains 



about 675 Calories. 



To Supply Energy at Equal Cost 



„ ru w , , •.».,, . Sirloin Steak must And Eggs not 



When Whole Milk ib not exceed more than 



10 cents a quart 14.2 cents a pound 13.2 cents a dozen 



12 cents a quart 17.0 cents a pound 15.9 cents a dozen 



15 cents a quart 21. .3 cents a pound 19-8 cents a dozen 



20 cents a quart 28.4 cents a pound 26.4 cents a dozen 



VITAMINES 



Vitamine is the general name applied to three or more 

 recently proven substances which are manufactured by growing 

 plants, but which are absolutely essential to animal life. These 

 substances (Vitamines) are present in green leaves, growing 

 buds, the germ of seeds, and to a slight extent in the outer 

 coating of seeds, like bran, but are wanting in the "Purified," 

 starchy parts of seeds. White flour from any cereal is weak in 

 all Vitamines. They are also practically absent from the edible 

 portion of potatoes and all common root crops of the garden. 

 Animals eating grass get the Vitamines, use some of them daily 

 for their own growth or for depositing in eggs or milk and store 

 other amounts in the liver and other glands of the body. Very 

 little, indeed, is stored in the muscular tissues. Rich, indeed, 

 however, are milk and eggs, since these were designed by nature 

 to be food for young, growing animals. Vitamine A is that 

 which stimulates growth and general development of the body, 

 and is found in butter, the fat of eggs, and very slightly in body 

 fats. Vitamine B, the one which prevents beri-beri, a nervous 

 weakness, is in the watery portion of milk and eggs and vege- 

 tables. The third Vitamine, known as "C" or anti-scorbutic, 

 is also present in the watery portions of milk, eggs, plant juices, 

 particularly in growing buds, and leafy portions of vegetables, 

 like spinach, also oranges, lemons, tomatoes, and rhubarb. 



Vitamines may be compared in nature to electricity. We 

 cannot weigh, nor see it, but we know what it is, where to obtain 

 it and how to use it. 



