ILLINOIS DAIRYMEN'S ASSOCIATION. 33 



our food so as to take these minerals out, we injure if we do not spoil it. For 

 instance, the phosphates in cheese are very essential to its digestibility. 

 These are the phosphates of lime, iron, soda and magnesia. The phosphate 

 of lime constitutes nearly one half of the ash of cheese. Take these out, and 

 the casein becomes insoluble and indigestible. 



If, in the process of manufacture, we do not get the whey separated from 

 the curd before the lactic acid develops, this acid will dissolve the phosphates, 

 which will run out with the whey. So far as they are washed out, the cheese 

 becomes indigestible ; and so true is it that acid cuts out the phosphates, that 

 the amount of acid the chemist finds in a cheese is a very good guide to its 

 indigestibility. Cheese properly made is nearly all digestible, but it is fre- 

 quently so mismanaged and robbed of its phosphates by the acid process that 

 not more than ten to fifteen per cent, of it is digestible. To avoid this loss 

 of phosphates is the object of the Arnold sweet-curd process, which has en- 

 abled the Canadians to excel us in quality and price, while some of our 

 Bourbons have been railing at it and denouncing its author. Because some 

 have tried to work by his process, but failing to comprehend it have not suc- 

 ceeded, proves nothing against it in the face of the fact that thousands have 

 succeeded with it. If we would attain the best results, we must not overlook 

 small things, nor be so wise in our ignorance that we will not learn. 



To recapitulate, we find our food and the food of our animals must contain 

 the needed elements of the body in due proportion, and be in proper condition 

 for digestion and assimilation. All foods contain most of the needed ele- 

 ments, but not in the same proportion. There are very few perfectly or ap-. 

 proximately balanced foods for either men or animals. In some, the amount 

 of carbonaceous elements are in excess ; in others, the nitrogenous elements, 

 or albuminoids, are in excess. The rational ration consists of a proper bal- 

 ance of the two. Science can indicate how to balance the ration ; but science 

 has no control over conditions and circumstances, nor over individual idio- 

 syncrasies. It is for the intelligent man or woman to apply the facts and 

 principles discovered and established by science, and. to keep step with the 

 march of progress in the grand succession of the ages. 



W. D. Hoard : Ladies and Gentlemen— 1 have been very highly enter- 

 tained and instructed, in listening to Col. Curtis, as he has described the 

 elements of food. He has spoken quite pointedly upon carbonic acid gas ; 

 and I wish to inquire of the Colonel, if a man allows that pestiferous gas to 

 accumulate about his premises, does he not thereby become a carbonic gasic 

 ass? 



I wish now to give you a little statement concerning the action* of this 

 gas. It is one that afflicts almost every household in the land ; it is one that 

 is found in almost every cellar, and it is one that works the most woful 

 action upon the health of your families and upon the character of your food. 



In the city of Fort Atkinson, where I do reside, Mr. Clapp, the president 

 of the bank, told me that for twenty years he had been unable to keep any 

 milk or butter or common food of the family in the cellar. I went and looked 

 at it, and saw gathered on the sleepers above large beads of moisture and 

 then knew what was the matter. The cellar was full of foul air. I said to 

 him, ''Prof. Wilkins is here and will tell you in a few moments how to 



