The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1899-09-14

| The increased cost of meat is a
question of great interest to the aver
age consumer of the product of the
steer. In many cases it may mean a
decided decrease in the actual amount
of meat used, and a replacing it with
other forms of food, cheaper in price,
| but of greater actual cost to the con-
sumner.
| The present outlook is that the high
price of meat will be kept up for a
number of months at least and per-
haps for more than a year reports
showed decided decrease in the num-
Der of beef cattle on the ranges and
elsewhere available for food purposes.
Good beef cannot be produced in a few
months, nor can the market be supplied
by importations from other countries.
and this will cause people to look care
fully for a substitute for their accus-
toned food, Under these conditions
dairymen should make special efforts
to bring before the constantly increas-
ing consumers the high nutritive value
of dairy products, calling especial atten-
ton to the cheapness, palatability and
food value of such products when com
pared with the best that the butcher
can produce.
1t is an invaluable 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 1t 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
been 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 of prepara-
ton and use.
FOOD VALUE OF MILK.
1t is hardly necessary to explain the
great food value of milk; that it is a
complete food for growing children, as
well as animals, is we'll 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 seventeen
and one half cents) will supply the food
iCpuli ttdIly Wallis VI Il Iull
grown man, An equal supply of well
balanced food would require in the form
of beef. 3.6 pounds, If all the necessary
food ingredients are to be supplied.
This would cost in the neighborhood of
fifty cents, If there was no waste in the
meat. If bone and inedible parts are
taken into account, the cost would be
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 skim 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, The fact |
Is, however, that three and one-half |
pounds Of milk, costing cat six cents per
luarD 10,5 cents, is worth as much for
'ood as one pound of homeless beef.
nd when we consider that at least ff-
cen per cent oil beer is waste and USE
ess for food, the economy of milk be-
ONES still more apparent.
FOOD VALUE OF CHEESE.
Without an exception, cheese is the
most concentrated food known. Rough
SpSahlhS, IL IL is composed OIL one
bird water, one-third fat and one third
PROTEIN. The following table shows the
of the digestible nutrients
present in cheese and sirloin steak:
Cheese, Sirloin Steak.
Water ........ 1902 1873
'rotein .'''''' 2S.S $50 Digestible
at ...'.....'. 800 1914 Nutrients
waste .........-- 1876
1t appears from the foregoing that