ILLINOIS STATE DAI! YMEN'S ASSOCIATION. 51 



In support of proposition three, I quote from pages 511, 512, and 513 

 as follows: 



"The best use to which skim milk can be applied is human food in 

 its natural uncooked state. The value of the article as a desirable and use- 

 ful portion of an every day diet for most people is not at all appreciated. 

 The use of skim milk ought to be largely increased. In the course of dietary 

 studies made at the Maine state coll lege, during the year 1895, special atten- 

 tion was given to milk, for the reasons stated in the following, from the re- 

 port of Director W.H.Jordan: First, milk has a widespread use as an article 

 of diet, and in all civilized countries is an important food supply; second, 

 milk is a very valuable food. It con tains a mixture of the three classes of 

 nutrients in forms that are readily digested and assimilated; third, milk is 

 a low cost animal food in proportion to its value as based upon chemical 

 analysis. It is shown that when milk is purchased at $2 per 100 pounds 

 (about 4 cents per quart), the cost of a pound of edible solids is $11.57, while 

 the cost of a pound of edible solids in beef at $10.50 per 100 pounds is .343. 

 This is a comparison of the retail cost of milk (fresh and not skimmed), 

 with the cost of hind quarter beef when purchased by the carcass. Beef 

 bought as steak at the retail price would have a much higher comparative 

 cost. Fourth, notwithstanding the high quality and general distribution of 

 milk as a food, it seems by many to be regarded as a luxury in the purchase 

 of which economy must be exercised. This attitude toward this particular 

 food may in part be explained by the somewhat prevalent notion that a 

 free supply of milk in the dietary Is not economical because it is supposed 

 that as much of other foods is eaten as would be the case if the milk were 

 not taken. This belief runs contrary to certain generally accepted farcts 

 which relate to the physiological use of foods, and it only remains for ex- 

 perimental data to prove or disprove its correctness. Again, milk is not 

 given full credit by people at large for its true nutritive value. Surprise is 

 generally occasioned by the statement that a quart of milk has approxi- 

 mately the food value of a pound of steak. It is important to demonstrate, 

 for reasons of economy, whether as is the custom with many, it is wise to 

 purchase the least possible quantity of milk, and exercise little care in buy- 

 ing meats. 



