FORTY-SECOND ANNUAL CONVENTION 27 



of milk have not been properly recognized. The public seem 

 to have been educated to look for butter fat in milk, to look 

 foi* the cream line and to base their estimate of the value of the 

 milk entirely upon its apparent richness. People seem to think 

 that v^hen the cream is removed there is nothing of value left. 

 This was brought out unintentionally by a lawyer who cross- 

 examined me in a case a short time ago. After I had showed 

 that a certain man should be prosecuted because his milk fell 

 below the state standard in solids not fat, this lawyer said, ''Gen- 

 tlemen of the jury, this young man is trying to frighten you 

 with the high sounding term — solids not fat. Why, what are 

 solids not fat in. common every day terms? Nothing but com- 

 mon skimmilk clabber. It is of no value except to feed to calves 

 and hogs. And now I ask you, why is it good to feed to calves 

 and hogs?" Because it has nutrative value. Because it makes 

 them grow. And the nutrients in it are of as much value to 

 people as they are to those hogs and calves. 



When you skim the fat from the milk, what is left is not 

 water. It is water which has dissolved and suspended in it casein, 

 milk sugar, albumin and certain mineral constituents, all of 

 which are of greatest value as nutrients for the human body. 

 These substances constitute what is known as solids not fat. 

 These are materials that can be used for useful purposes in the 

 production of heat and energy, in the building and repair of 

 fibres and tissues and in the formation of the bony structure of 

 the human body. That is why it is a fit food for hogs and 

 calves, and that is why the public should learn to recognize skim- 

 milk as a valuable material, for use as a drink and as a liquid lo 

 be used in cooking. 



A recent government bulletin lays stress on the fact that 

 the value of skimmilk has been underestimated and that more of 

 it should be used in cooking. This bulletin states that there is 

 usually enough fat in the ordinary diet from the lard, butter, oils, 

 meats, etc., used and that in cheap meals it was usually protein 

 that was lacking. Therefore, they recommend the use of skim- 

 milk with its high protein, casein and albumin, content to make 

 up for this lack. (Farmers' Bulletin No. 363, U. S. Dept. of 

 Agriculture, Washington, D. C.) 



