FROM FARM TO CONSUMER 271 



annatto, a vegetable coloring-matter which gives it this 

 golden yellow tint. Annatto appears to be harmless, and 

 the practice is so commonly in vogue in this country that it 

 has been permitted. 



Skim milk. There is a prejudice against skim milk. In 

 some cities its sale is actually forbidden, and in almost all 

 cities commerce in skim milk is discouraged. It is usually 

 placed in the category with oleomargarine, glucose, and 

 other substances that are used as substitutes. This attitude 

 is very imfortunate, for skim milk is not a fraud, but is a 

 very cheap and very excellent article of diet. It contains 

 all the nutrient substances in milk excepting the fat: it is 

 by far the cheapest form of protein that can be purchased. 



Even after average milk is skimmed it still contains 

 nearly ten per cent of solids or nutrient ingredients, consist- 

 ing mainly of the fats and carbohydrates. As a matter of 

 fact skim milk contains slightly more protein than the same 

 weight of whole milk but only about one half its fuel value. 

 When the cream is removed by gravity the skim milk con- 

 tains from a trace to 0.3 or 0.4 per cent of fat. Separator 

 skim milk has usually less fat. 



The value of skim milk is not generally appreciated. It 

 is usually regarded as a thin dilute food containing little 

 or no nourishment, whereas two and one half quarts of skim 

 milk will furnish nearly the same amount of protein and 

 have about the same fuel value as a pound of round steak. 

 An oyster stew made of one part oysters and two parts 

 skim milk would owe its nutriment more to the milk than 

 to the oysters. Bread made with skim milk would contain 

 more protein than when made with water. The ways in 

 which a skillful cook can utilize skim milk are almost end- 

 less, and the protein thus added to the daily ration is a dis- 

 tinct gain. 



Buttermilk. Buttermilk furnishes more nutriment than 

 almost any other beverage except whole milk and skim 

 milk, unless it be cocoa and chocolate. The average com- 



