Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1899-09-14
THE FOOD VALUE OF CHEESE
How 1t May be Used as a SUBJ
stltute for Meat.
NUTRlTIvE QUALITIES
Much Cheaper and Not So
Subject to Waste.
A Companion That Is Very Significant
Mistaken Impression About the Use of
Cheese - How 1t May be Prepared IN
Various A Appetizing gForns-yaiuabie sus-
gestions.


Wisconsin Dairymanl
Tho increased cost OF meat is ques-
tion of great interest to the average
consumer of the product OF the steer.
In many cases it may mean decided
decrease III the actual amount of meat
used, and replacing it with other
forms of food, cheaper in price, but of
less nutritire value, and consequently
of greater actual cost to the consumer.
The present outlook is that the high
prize of meat will be kept up for
number of months at least, and perhaps
for more than year, reports showed Is
decided decrease in the number of beef
cattle on the ranges and elsewhere
available for food purposes. Good beef
cannot be produced in few months,
nor can the market be supplied by i'm,
portations from other countries, and
this will cause people to look carefully
for q substitute for their accustomed
food. Under these conditions, dairy
men should make special efforts to
bring before the constantly increasing
consumers, the high nutritive value OF
dairy products, calling especial atten-
tion to the cheapness, palatability and
food value of such products when com.
pared with the best that the butcher
can produce.
1t is an invariable rule that the
working man in this country eats meat
every day, always once, sometimes
three times, and the necessity of such
food has got to be beyond dispute
among the majority of our people. The
cheapness of meat and the ease with
which it has been produced has made
it a universal food, and in consequence
other articles Of greater value, and at
the same time cheaper in price, pound
for pound, have beth neglected, partly
through custom and partly for want of
pushing by powerful companies, but
perhaps as much as. anything through
want of knowledge of the methods CT
preparation and up.
FOOD VALUE OF MILK.
1t is hardly necessary to explain the
great food value Of milk; that it is
complete food for growing children, as
we'll as animals, is well known fact.
1t contains every ingredient necessary
either for the growth or sustenance of
the human body. Three and one-half
quarts of new milk (costing 1715 cents)
will supply the food requirements and
daily wants Of full grown man. An
equal supply Of well-balanced food
would require in the form of beef, 3. 6
pounds, il all the necessary food in
gradients are to be supplied. This
would cost IN the neighborhood Of so
cents, il there was no waste in the
meat. Ii bone and inedibIe parts are
taken into account, the cost would be
considerably larger.
In spite of this advantage of milk
over meat. both in cost and value,
there are but few families in the
country that do not skimp the milk
supply to buy beef being held fast in
the laws of custom and prejudice that
decide that beef must be more valuable
than milk as one is solid, the other
liquid. Ihesfact is, however, that 3ls
pounds of milk, costing lat 6 cents per
quartz 1915 cents, is worth as much
for food as one pound of boneless beef
And when we consider that at least 10
per cent of beef is waste and useless
for food, the economy of milk becomes
still more apparent.
FOOD VALUE or CHEESE.
Without an exception, cheese is the
most concentrated food known. Roughly
speaking, it is composed of one-third
water, third fat and one third
protein. The following table shows
the composition of the digestible
nutrients present in cheese and sirloin
steak: