FARM DAIRYING 



sweetened, with a little good coffee poured into 

 it, makes a delicious breakfast beverage. 



It should be made possible in all our towns 

 and cities to buy skim-milk, and the housewife 

 should not stint herself in its use. 



Usually skim-milk sells for half the price of 

 whole milk. It is a very cheap, very nutritious 

 food. Skim-milk furnishes protein, the muscle- 

 forming element in our food, about four times as 

 cheaply as beef. 



BUTTERMILK 



Buttermilk is a beverage of deserving and 

 growing popularity. It is rich in protein and is 

 very easily digested, owing to the casein being in a 

 finely flocculent condition. Doctors are prescrib- 

 ing a free use of buttermilk as a corrective for 

 many forms of disease. The lactic acid germ is 

 said to be antagonistic to the death germ, conse- 

 quently people who use sour milk or buttermilk 

 freely may reasonably hope to lengthen their lives. 



The time is just at hand when there will be such 

 a demand for good buttermilk that it will prove a 

 most profitable by-product of the dairy. In fact, 

 already sour skim-milk is churned to supplement 

 the deficiency in the supply of buttermilk. This 

 wholesome beverage is largely taking the place of 

 beer in hotels and restaurants. 



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