404 FOOD VALUE OF MILK 



ratio of nutrients. In a study of our common animal foods on 

 this basis we find tliat the cost per pound of edible dry matter, 

 actual food substance, varies tremendously with the composition 

 of the food as well as with the price paid, as shown in the taihle. 



Cost Per Pound Dry Matter, Milk vs. Other Foods 



Cost per pound 

 Kind of Food Retail Price Digestible Dry Matter 



Fat porter house steak 30 cents per pound $ .80 



Round steak 20 cents per pound .64 



Hamburg steak ..-■■. 20 cents per pound .60 



Eggs ( 1 dozen ^1% pounds) ... 30 cents per dozen .85 



Skim milk 4 cents per quart .24 



Oysters (solids) 40 cents per quart 2.00 



Plain milk, 3.25 per cent fat 7 cents per quart .28 



Plain milk, 3.2'5 per cent fat 8 cents per quart .32 



Ham 25 cents per pound .65 



Certified milk, 4.0 per cent fat.. 15 cents per quart .52 I 



Sanitary milk, 3.25 per cent fat. 12 cents per quart .48 i 



Cream, 20 per cent fat 40 cents per quart .75 



Bacon 25 cents per pound .35 



Ice cream, 12 per cent fat 30 cents per quart .72 



A study of the table reveals the surprising fact that even 

 though 4 cents per quart were charged for skim miUc it furnishes 

 edible dry matter for approximately 24 cents per pound, as 

 against 80 cents in the case of porter house steak, 80 cents to $1 

 per poimd in the case of eggs, and $2 per pound in the case of 

 oysters. It should be remembered too that these foods are similar 

 in their nutrients and possess chemical character making them 

 essentially equivalent in their bone, muscle and fat producing 

 qualities. 



Following into the second division, where ordinary market 

 milk is compared with smoked ham, it is obsei-ved that even certi- 

 fied milk at 15 cents per quart is a cheaper food than is smoked 

 ham at 25 cents per pound. Ham, it will be remembered, is 

 covered over much of its surface by rind and possesses a bone, 

 neither of which is edible, and that the edible flesh itself, is prac- 



