LESSON'S ON DAIRYING FOR RURAL SCHOOLS. 
21 
and write up the various steps in butter making, illustrating, these 
steps either by original drawings or by pictures clipped from various 
sources. 
LESSON X. FOOD VALUE OF MILK. ITS USE IN THE HOME. 
Sources of information. — Farmers' Bulletins 363, 413, 717, and 824. 
Bulletins from the State college of agriculture. 
WHOLE M/LK 
SK/M M/LK 
FUEL VALUE : 
C 
P/tor&w: 3.3 
'ARBONyDPATES:5. 
UNSWEETENED 
CONDENSED M/LK 
ote/a/ : 3.4- 
~AF&o//yDPArEs:&/ 
FUEL VALUE: 
3/0 CALORIES PEP POUND 
/6S CALOP/ES PEP POUND. 
BUTTERM/LK 
fat: 9. 
780 CALOP/ES PEP POUND 
PP0TE/A/:30 
~AP8OHY0PAT£S:4:8 
ppors//v.2.s 
•AFBOHY0RAT£S:4.S 
FUEL VALUE: 
□ 
FUEL value: 
J6Q CALOP/ES PEP POUND 
865 CALOP/ES PER POUND 
Fig. 14. — Percentage composition and fuel value per pound of whole milk and some milk products. The 
constituents are expressed in per cent, the fuel values in calories per pound. 
Topics for study. — Kinds of milk. Composition and characteristics 
of whole milk, skim milk, condensed milk, buttermilk; flavor. Im- 
portance of clean milk. Sources of dirt. Milk as a disease carrier. 
Methods of preserving milk — cold, heat. What are the advantages 
and disadvantages of each method % 
Digestibility of milk ; compared with other foods. Review the proc- 
ess of digestion. Relative value of cooked and raw milk. Milk for 
infants — special infant foods. 
Compare nutritive value of milk with other common foods. (Fig. 
14.) Of what food value is skim milk ? Compare costs of nutrients 
