FORTY-FIRST ANNUAL CONVENTION 83 



is evident by direct comparison. We notice that milk is the 

 cheapest food containing all of the necessary constituents which 

 are required for our every day life. 



But such a comparison of the food value of milk is not a 

 proper one to make, for the reason that milk possesses far 

 greater food value than can be shov^n according to this table. 



Lately we have found out that milk contains other constitu- 

 ents besides the fat, protein and carbohydrates, which constitu- 

 ents are absolutely essential to the growth of the infant and 

 child. This other constituent, to which a definite name has not 

 yet been given, is also present in butter, but is not present in 

 oleomargarine and other substitutes for butter. 



In closing my statements, I wish to emphasize the necessity 

 on the part of the housewife in properly taking care of the milk 

 which enters her home. She must do her part in so handling 

 the milk in the kitchen as to keep it sweet and wholesome until 

 consumed. We strongly recommend the housewife to examine, 

 not the cream line on the bottle, but the sediment in the bot- 

 tom. As you know, the cream line in a bottle of milk is greatly 

 influenced by mechanical conditions — the kind of milk, for in- 

 stance, degree of pasteurization, and many other features the 

 practical dairyman has to contend with. It is the deposit of 

 sediment in the bottom of the bottle which shows the index to 

 the housewife as to its food value. A quart of milk may con- 

 tain ever so many calories of fat, protein and carbohydrates, 

 but if it contains filth and harmful bacteria and disturbs diges- 

 tion, then the fat, proteins and carbohydrates will not serve their 

 normal functions in the body. In the cities milk is often deliv- 

 ered very early in the morning and permitted to stay on the back 

 porch unprotected from the sun's rays until the late risers are 

 up. During this time the bottle which the dairyman delivers in 

 a clean, sweet and wholesome condition becomes heated, and as 

 a result a rapid increase in bacteria is noted. In this picture I 

 show the proper method of receiving milk at the home. This 

 lady has procured a bucket with a tight fitting lid, in which the 

 bottles of milk are deposited, together with a small lump of ice, 

 which keeps the milk wholesome and protected from the sun's 



