The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-02-27

Chicago.
The Food Value of Milk
The statement 50 often heard: MIX is
a perfect food" viii bear considerable
modifiea ton, as milk is lar from being
a perfect food for adults In fact, it ls
impossible to find any one article Of diet
which is, by itself perfect food" TO
be perfect It must be complete. not only
but should contain the food clements in
the proper proportion to build up the
enough energy TO carry on the body
functions. and to accomplish. without I'M
Of labor the Individual is called upon TO
perform. It must also be an eaaily d.
If all these conditions are not fulfilled
the food can by no means he considered
a perfect one.
WHY MILK IS CALLED A PERFECT
FOOD.
For adults milk contains too large a pro-
ton of Carbohydrates material. which sup
plies as with the larger Part of the en-
elements are contained in milk. but not
in the correct balance for adult life How
fiji ali the requirements. as in infant life
the tissue-building function is OF the most
Importance They can, and do depend
upon milk for their only supply OF nour-
ishment.
PURE MILK IS ABSOLUTELY NEG
ESSARY FOR FEEDING INFANTS.
As the tiny, weak creatures depend en-
trely upon milk for their nourishTnent
n
above reproach If the milk is diluted
with water, or II some OF the cream has
been removed, the babe is not receiving
the FOOD which IS so essential to Its
growth and well-being- That there is
the large number of siclxls, puny infants
seen everywhere Almost all of these
children will be found to be suffering from
a lack of nourishment.- the milk upon
which they are fed not being sufficiently
rich in food value.
WHY CLEANLINESS IN HANDLING
MILK IS SO ESSENTIAL
MIX has been found to be a splendid
food for bacteria; in fact, many kinds
flourish in milk in enormous quantities.
tuberculosis and typhoid fever are often
carried by this medium. The greatest
danger fronl milk arises in the Infection
which causes so many. SERIOUS intestinal
disorders in young children: The germs
anees get into the milk from unclean
stables, dirty milk pals OF many other
sources of gross careleSsnesS. It would
be well if the patrons OF diaries would
occasionally visit them or the farms from
this precaution should assureeIly be
part of the milk inspectors duty, as the
bic for the quality of the milk With the
expectation of unannouncec visits from
upon the sanitary conditions oe the sta
bles, milk receptacles. surrc lndiEgs and
All of these should be kept scrupulously
clean.
THE PHYSICAL. CHARACTERISTIC
OF GOOD MILK
Good milk has a yellowish tint, not blu
ish, and when poured from a glass adj
have a sweet taste, not a @cewv;' one.
which indicates unclean treatment in the
stables. The milk should have from 3
to IS per cent Of cream; in a quart bottle
the cream, after the milk hes stood for a
few hours in a cold place should rise
to the top, forming layer about two
inches deep. There must be no sediment
of any kind in the milk; this shows either
careless, dirty handling or else aA!ultera-
When milk IS adulterated the cream is
added to il 1reservatives such As boric
acid, formalin, saiciIic acid and others.
harmful. as they inillre living tissues.
easily be detected Let the milk stand
exposed for reasonable leagth CT time
sour one may be certain that it contains
some preservative-
TO KEEP MILK.
If one is not positively certain of the
be heated in a closed jar over boiling
water for Is minutes; then place immedi-
ately upon ice and keep covered until
used. IN this way all the disease germs
viii be killed, although the milk Will still
contain some orga nisms which will cause
changes in the milk if it is not kept
chilled to prevent their development.
Heating over hot water is to be preferred
to boiling milk, because IN the latter
the milk is changed, so that rs food value
is affected. Milk should always be kept
in 2 cold place and not exposed TO the air.
DIGESTIBILITY OF MILK
The ease with which milk is digested
varies greatly with different individuals.
Some people cannot take it at all unless
the fat (the creamy is removed. With
children the milk has sometimes to be
diluted with lime water or with barley
water when it IS not found "a agree with
them. Buttermilk can be digested by al
most everyone, as most of the fat as well
as part of the nitrogenous substance has
been removed from It,
KOUAfISS.
This is drink made from whole milk.
fermented by yeast. It is digestible and
has a delightful flavor Genuine koumiss
is made from ass milk in Siberia and
contains considerable alcohol.
MILK WHEY.
The whey of milk can be separated
when the milk sours, or when an acid or
rennet of wine is added to it. The whey
some of the heterogeneous matter. Its nu-
tritive value is slight, but 1t is SO easily
digested that it IS often given to inva-
lids. When served cold it is refreshing
Inquiries Answered.
(rTo attention paid to inquiries not Civ
ing name and address of writer. plainly
Mrs H. H. DonnelIey writes. Inclosed
Dinners, hoping you will not keep me
waiting, as am very anxious to make
an old time plum pudding Car you give
me a good recipe for cooking Finnan had
BROILED FINNAN IFADDIE.
This is the way it is usually served in
of st. John, n. B., where the haddock is
and dry it. Heat your. brosler and grease
che F7arss- lav the fish on ii. and grill from