Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1878-04-26

CHEAP AND HEALrHFUL DIET-wHY IT sHoui
DE MORE GENERALLY USED.

A CHEAP AND HEALrHrUL D1Er-wHY 1T SHOULD
DE MORE GENERALLY USED.
OF all the forms Of animal food, probably
milk is the least Objectionable and most per-
feet It not only contains all the necessary
ingredients for nourshing the animal body
but for building il up and perfcoting it, A
quart of milk two pounds, worth six ccnts)
contains rs much nourishment as pound Of
the best becf-steak, costing - or - cents.
Clear beef muscle has a per cent Of water,
milk 81 per cent. There is more or less
waste about the steak il has TO be cooked
and seasoned. and when done. il only par
TALLY supplies the wuuts Of nature. Some
thing else must accompany it TO make IL per-
feet food. But milk is ready for use, unless
one may prefer TO warm it, and it is subject
to no waste. II is victuals and drink and
supplies every need Of the system. With the
addition of good wheat bread and a free use
of fruit, it is not probable that a man per-
forming reasonable amount of labor Of any
kind would suffer any physical or mental de-
terioration
None of the products of milk are as perfect
and satisfactory a food, nor as cheap. by
separating the butter from the milk, We lose
the casene and albumen, and some Of the SUI
gar. BY making milk into cheese. We lose
the sugar some Of the alhulnon and some of
tA1 Ahts W. must lhg A'A AAAN'N lfAN'A"NATs
because of the extra labor expended upon
Them and we must eat them with something
else, to make a perfect food. In view Of this
fact, can any one tell the reason why people
are so sparing in the use of milk, and yet
turn to milk products as articles of food
Fresh new milk being the best article of food
one would naturally expect large consump-
ton of it, and recourse to milk products
mainly when supply of whole new milk
could not be had. Only surplus milk beyond
what is demanded for free consumption. il
would seem, should be made into butter and
cheese. But almost the reverse Of this is the
practice. There is minimum consumption
of milk, and a maximum amount manufactur-
ed into products Even dairymen stint in the
use of milk for the purpose Of having larger
amount to turn into manufactures Why is
this Why is there not larger consumption
of milk in cities and villages:
One reason is that people do not know the
value of milk as nm article of food. They
look upon milk as a sort of necessary luxury,
to Use in tea and in some branches of cooke ry.
Another reason is that people are suspicious
of milk rs food they have heard so much
about unwholesome milk made from brewers
grains, distillery Stops and unhealthy kept
cows. 1t is difficult for them to tell whether
they are getting wholesome or unwholesome
milk. There is reason for this precaution.
and milk producers ought to avoid feeding
any of these Objectionable articles even
though they themselves are convinced that
they are not hurtful. in order that they may
be able to give their customers positive and
truthful assurances that they are subjected to
no danger from these sources. They also
ought to take scrupulous care that their cows
are healthy and properly kept Such assur-
ance, conyincingly made, would do much to
restore confidence rs VOL ~ "A Il