CHEMISTRY AND FOOD 263 



which we find to result from increasing the proportion 

 of milk in a diet already adequate are the following: 



1. More rapid growth. 



2. More efficient growth, i. e. a greater gain in weight 

 for each 1000 calories of food consumed. 



3. Somewhat larger average size at all ages, though 

 the difference in size is not striking and probably 

 not of great importance. 



4. Greater vigour as indicated by earlier maturity, 

 larger capacity for reproduction, and greater 

 success in rearing the young. 



5. The period of full vigour was prolonged and the 

 proportion of families dying without issue was 

 greatly reduced. 



6. The weight of the mother was better maintained 

 while suckling her young and the young grew and 

 developed better during the suckling period. 



7. Both infant mortality and the death rate after 

 infancy were reduced, and this notwithstanding 

 the fact that the females had borne and suckled 

 more young. 



There is no reason to doubt that all these findings, 

 as thus stated in qualitative terms, will apply equally in 

 human experience and that a higher degree of health 

 will follow an improvement in the dietary of the in- 

 dividual or in the food supply of the community, such 

 as an increase in the proportion of milk, even where the 

 original dietary was already adequate according to all 

 current standards. 



