WHY cow's MILK? 



53 



but it is sufficient for our purpose in trying to grasp 

 the essentials of the milk problem. In the following 

 table the relative percentages of protein, fat, carbo- 

 hydrates, and mineral matter in the principal milks 

 which are used as human food are shown: — 



Table IV 

 Food Constituents op Different Milks 



It will be seen that all the animals included in the 

 above table, which comprises the principal species 

 that have been kept wholly or partly for their milk, 

 yield milk that is much richer than woman's milk 

 in the muscle-forming element, protein. If we were 

 choosing a milk for this one quality, chemical analysis 

 would indicate the wisdom of selecting the milk of 

 either the mare or the ass, which are nearest to wom- 

 an's in that one particular. But when we consider 

 these with regard to the percentage of fat contained 

 in them, they are seen to be very notably deficient. 

 Strangely enough, the milk of the camel and the cow 



