LESSONS ON DAIRYING FOR RURAL SCHOOLS. 21 
and write up the various steps in butter making, illustrating these 
steps either by original drawings or by pictures clipped from various 
sources. 
LESSON X. FOOD VALUE OF MILK. ITS USE IN THE HOME. 
Sources of information.—Farmers’ Bulletins 363, 413, 717, and 824. 
Bulletins from the State college of agriculture. 
WHOLE LK SAM (H/1LE 
PROTEIN 3.8 
TSH OF RRR RG OMYORATES 5.1 
5 UNSWEETENED . 
FUEL VALUE. CONDENSED MILK FUEL VALUE: 
=o 
eee ARBOMYORATES “$0 
3/10 CALORIES PER FOUND 165 CALORIES PER POUND. 
PROTEIN: 9.6 
FAT 93 ZZZZZZZA CARBONYORATES: /1.2 
BUTTERMILK ia « CRE. 
ASH:17 Ald 
FUEL VALUE, 
780 CALORIES PER POUND 
PROTEIN ' 2.5 
PLLA ELLE 
c 
FAT-OS. Ze PROTEIN. 2.0 i i 
ASH O07. |< CARBOHYORATES (4.3 - ASH: O 5 Wee sss ARBOHYORATES 4.5 
FUEL VALUE: FUEL VALUE. 
460 CALORIES PER POUND 865 CALORIES PER POUND 
Fic. 14.—Percentage composition and fuel value per pound of whole milk and some milk products. The 
constituents are expressed in per cent, the fuel values in calories per pound. 
Topics for study.—Kinds of milk. Composition and characteristics 
of whole milk, skim milk, condensed milk, buttermilk; flavor. Im- 
portance of clean milk. Sonne ‘es of dirt. Milk as a disease carrier. 
Methods of preserving milk—cold, heat. What are the advantages 
and disadvantages of each method ? 
Digestibility of milk; compared with other foods. Review the proc- 
ess of digestion. Relative value of cooked and raw milk. Milk for 
infants—special infant foods. 
Compare nutritive value of milk with other common foods.  (Iig. 
14.) Of what food value is skim milk? Compare costs of nutrients 
