MILK AS A FOOD 145 



favorable combinations and proportions of food in- 

 gredients.* 



We mention these experiments as a warning against 

 placing too great reliance on the caloric theory or the 

 relation of nutrients in making up food rations. We 

 have yet much to learn and the good housewife trying 

 to cook according to scientific rules will do well not to 

 neglect the palatability of the food, but to watch the 

 ''instinct" which causes the child or the adult to reject 

 or approve of, and enjoy, the food, which in most cases 

 is a better guide than calories or protein contents, or 

 the ration between the various groups of nutrients. 



CARE OF MILK IN THE HOME 



If received fresh and warm from the cow, milk should 

 at once be stramed through absorbent cotton or several 

 thicknesses of cheese-cloth into wide-mouthed bottles 

 or glass jars and placed in running water or ice water 

 to cool as quickly as possible. If obtained from the 

 milkman it may be left in the bottle in which it is re- 

 ceived. The practice of delivering milk ''loose," dip- 

 ping it from the wagon, should not be permitted, and 

 is fast being abolished. Public safety demands that it 

 should be bottled on the farm or in the creamery or 

 milk station under sanitary conditions. 



Keep the Milk Cool. — If the milk when delivered at 

 the house is not cold enough to keep sweet as long as 

 desired, it should, we repeat, be placed in ice water or 

 cold running water until thoroughly cooled. Even if 

 the air is cold, in the ice box, for instance, the milk 

 cannot be cooled quickly enough without water. After 

 it has been cooled in water it may be put in the ice 



*Dr. E. V. McCollum in "Hoard's Dairyman." 



