Growth-Promoting and Curative Properties 177 



tion of certain diseases, the diet, besides being adequate as 

 regards its content of proteins, carbohydrates, fats and salts, 

 must contain certain, at present unidentified accessory sub- 

 stances. These substances are of two classes, namely those that 

 are fat-soluble, and those that are water-soluble. The absence 

 in the diet of either or both of these accessory substances causes 

 stunting of growth and the development of certain characteristic 

 diseases. 



In the absence of the fat-soluble accessory substance the 

 diet produces certain diseases of which sore eyes and ultimate 

 blindness are characteristic. In the absence of the water-soluble 

 accessory substance, the diet gives rise to the disease of beriberi. 

 In either case, normal growth is not obtained, the whole organism 

 is stunted, and the cycle of life is abbreviated. 



The fat-soluble substance for man is most readily available 

 in the butterfat of milk, in egg fat, and in cod liver oil. It is not 

 contained in the ordinary animal fats such as lard nor in any of 

 the vegetable fats. It is also found in the leaves of plants, but 

 these are not consumed in the normal diet of man in sufficient 

 quantities to supply the necessary amount of the fat-soluble 

 accessory substances. 



The water-soluble accessory substances are present in a 

 larger variety of foods and are known to constitute a part of the 

 skim milk portion of milk. 



It is obvious from the above that milk furnishes not only 

 the required protein, carbohydrates, fats, and salts, but it also 

 supplies these fat- and water-soluble accessory substances, which 

 are so indispensible to the normal and full development of the 

 young, which make for full stature of the adult and which keep 

 the individual and the race in healthy condition. 



Condensed milk made from whole milk is in no way robbed 

 of these accessory elements. The heat to which the condensed 

 milk is subjected in the process of manufacture neither destroys 

 nor weakens them so far as experimental data now available 

 show. This is true of all kinds of condensed milk and evaporated 

 milk made from whole milk. From the standpoint of these 

 growth-promoting and curative properties, all forms of condensed 

 milk are, therefore, equally desirable for infant feeding, for child- 

 ren and for the adult, as is whole milk, 



