Produce More Milk— 

 We'll Help You Sell It 



^ S we have explained heretofore, 

 /% this great movement for ad- 

 J^ ^vancing the Dairy Industry 

 includes every branch of the business. 

 On the one hand we have the produc- 

 ing element — the Breeder and the Milk 

 Producer; on the other hand we have 

 the manufacturing and distributing 

 end — the Creamery, the Cheese Fac- 

 tory, the Milk Dealers, the Butter 

 Dealers, the Ice Cream Manufacturers 

 and the Machinery and Supply interests. 



The central point of this movement is 

 the Milk Producer. An increase in 

 dairy cattle can be accomplished only 

 through the Milk Producer. He can 

 join the movement only if his central 

 position in the Dairy Industry is fully 

 understood, safeguarded and an outlet 

 found for his additional product. Care- 

 ful investigation proves that the plan 

 proposed by the National Dairy Council 

 is not only possible, but bound to bring 

 great success to every branch of the 

 industry. 



The country today drinks but one small 

 glass of milk per capita per day. Milk, 

 the best and finest food of mankind, 

 consumed at the rate of but one glass 

 per day when the average for each man, 

 woman and child should be at least two 

 glasses per day— double what it is! 



MILK for use in cooking and baking 

 has steadily lost ground because we 

 have allowed our people to make them- 

 selves believe that cooking and baking 

 without milk and cream was more 

 economical when in fact it is waste- 

 ful. We have not shown them that the 



withdrawal of the food values contained 

 in milk and cream necessitates other 

 higher priced and less digestible foods 

 in order to sustain the growth and well- 

 being of their families. 



BUTTER has given way to substitutes 

 — animal and vegetable fats — both on 

 the table and especially in the kitchen. 

 And women have not been told that 

 butter-fat, and butter-fat alone, con- 

 tains absolutely necessary elements of 

 growth, that withdrawal of butter-fat 

 from the diet of their children seriously 

 affects their growth and virility. 



CHEESE is practically unknown and 

 wholly misunderstood. Our cheese 

 consumption is ridiculously small. 

 Yet it is one of the best of foods and 

 would help to solve the pressing prob- 

 lem of cost and sufficient nourishment 

 for the great majority of the American 

 people. 



BUTTERMILK is a healthful drink. It 

 is real health insurance. Yet few people 

 know that science has awarded to 

 buttermilk a high place as an article 

 of diet, and that it is a preventative for 

 stomach disorders and intestinal 

 troubles. 



ICE CREAM is practically unknown as 

 a food of high value. It is bought 

 sparingly as a luxury and for an occa- 

 sional dessert at the end of a meal 

 instead of being used regularly and 

 liberally as an important part of the 

 meal and in place of less nourishing, 

 less palatable and less digestible dishes. 



It is our fault that this condition 

 exists. 



