The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1899-11-15
tear of the body, requires the combus-
tion of three-tenths of the nutrients
digested from an ordinary milk ration
MILK VERSUS BEEF.

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ton of three-tenths of the nutrients
digested from an ordinary milk ration
MILK VERSUS BEEF.
The greater food cost of beef over
milk works itself out in commercial
conditions. When the New York city
millionaire buys hygienic milk for his
growing boys and girls (if he happens
to have any,) at eight cents per quart,
and tenderlOin steak for himself at
twenty-five cents per pound, he pays
from twenty-five to twenty-six cents
for pound of edible milk-solids, and
not far from sixty-one cents for q
pound of edible beef-solids or, in pro-
portion to the energy of the two foods,
practically twice as much for the beef
as for the milk-solids. The same gem
eral relation holds In our villages
where milk sells for five cents and
decent steak for, fifteen to eighteen
cents. Milk Is unquestionably the
cheapest high-class animal food which
the market offers. This is truth not
generally appreciated by the public.
To the rich It Is not an important mat
ter, but to our laboring classes In re-
stricted or moderate circumstances, 1t
is. Yet how often we find a merchan-l
ic's wife priding herself on her econ-
omy in purchasing but little milk, and
then freely patronizing the butchers
cart at current prices. Even the FAM
lilies Of the farmers who produce the
milk often use it as an article Of diet In
very limited quantities. !.
Certainly COW is an economical
accessory to every family where one
NAV be kept conveniently. AS arule
the cost of food and care is less than
the cost of milk from the peddler's
cart, and for this reason any mechanic
who can do so will practice economy
in keeping good COW, especially II he
can dispose of his surplus milk to his
neighbors.
THE RAW MATERIAL.
It is worth while to inquire what re-
lation there is between the raw mater
ials used by the cow for the production
Of milk and by the steer for growth.
The elaborate experiments OF Lawes
Gilbert and others have taught us that,
80 far as animal fat Is concerned,
the steer can build it from the
cheapest and most abundant class
of materials which the farmer pro-
duces, viz, the carbohydrates. For
many wears the source of milk fat was
in doubt, most agricultural chemists
inclining to the view that 1t was
formed from the food fat on protein, or
both. Now we are warranted In the
statement that the steer has the COW at
no disadvantage, for 1t appears that
she Is able to make twenty-cent butter
from the same raw materials that the
steer uses in producing five-cent
suet. There Is still general
agreement that, so far as muscular
tissues and casein are concerned, they
have a common origin In the 1000
proteids. ....'
THE cow SHOULD BE TREATED WITH
AFFECTION.
Now how shall we care for this
wonderful fOod-maker? First, we
should treat her kindly, even with
touch of affection. for she will re,
spond with affection, and will yield
willingly her daily tribute to consid-
crate master. She has sensitive nerV--
GUS system-the better the COW, the
more highly strung. The man or boy
who kicks her should be made to blush
with sharoe, for he is not fit compan.s
ion much less a proper care-9ker OF
this friendly brute. We must teed ner
we'll, not too we'll, but enough. Let
us keep her quarters neat, clean ana
comfortable, and give her sunlight ana
pure air. We must not tie her by the
head all winter long, with no chance
for exercise, but we should allow her
to tone up her physical condition by
judicious amount of liberty. 1t Is
time to put our foot upon the fad OF
giving cows no winter exercise, espec.
iallv those that are to be mothers OF
future cows. If we do all these things,
and then our COWS do not do their
share to help feed and support US, II
will be because we own the wrong
ones.-W. H. Jordan, in Rural New
Yorker. =