New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1909-12-26
w. pE =. MAURICE
Al Charles County,.

from the COW. And ths experts ciasrn ssar
!, viii keep fresh and svsst IN any tenn
persturs or climate. opened or unopened
The product therefors becomes a rreasur>
trove 70 the housewife IN ras city as well
as 20 the producer IN the country This
powdered milk may be used for any Of ths
many purposes for which the ordinary
fluid milk IL now used. In making BISCUITS
OF all kinds. waffies. mullins and cakes the
powder Is mixed dry with the four and
sifted thoroughly. water being added later
IL Is also used IN the making OF cIsrards
and sauces OF various kinds
The experts say thar the powdered mix
Is unusually valuable for USE as nourtsn-
nnent FOR invallds and infants. and that a.
powdered cream may b. prepared for use.
after dissOlvinz. IN coffee. tea. chocolate.
etc. They further believe that n win prove
treasure trovs 20 the bakers and candy
manufacturers. especially on account oc r.
saving IN cost OF transportation. handling
and storing
THE SKIM MILK PROBLEM
Such q process as this. n put into gen
eral operation. win AFFECT not only the buy
ing and selling conditions IN ths milk
business. but viii have direct bearing on
Chat much despissd commodity. skim milk
IN fact. this Is perhaps the most irnporra1-
side or the whole subject
Statistics show that there was produced
in the United states last year C190s) up-
ward OF 1000. 100000 pounds OF skim milk
Practically speaking. this was al thrown
away. skim milk has always been consid-
cred a waste product. NJ only 70 be fed
70 the hogs. In recent years 10 has been
used more widely IN the making OF cheap
cheeses and there has also developed quite
a business IA the manufacture OF sizing.
paints and hard substances Ike buttons
out OF the curd
According 70 the chemists OF the Cnited
States Department Of Agriculture. skim
milk contains about 80 per cent water or
the remaining substance about so per cent
Is sugar % milk. which all comes from
the whey. OF the remainder there Is a
heavy percentage OF aIbunen and some ash
and other mineral substance which Is IN
valuabIs for the building OF bone and
body. According % these experts. prao-
tfcaIly Al the nourishuleut that there q IN
milk is in the skim milk All that milk
does to build tissue. body and bone Il does
through the skim milk solids. while prac-
tically all that the cream or butter fat does
is to furnish extra heat OF fuel value 70 tho
body.
One pound Of the solids OF skim milk. az
cording 20 these experts. contains the same
noUrishUent as two and one-quarter pounds
OF lean beef and has the same fuel or
heat value. Every pound or butter that Is
made IN the United Staues means a waste
OF about two pounds OF skim milk solids.
The average creamy win return a forty
I quart can Of skim milk % the farmer for
I 10 cents. Sold for casein. Il may bring him
I as high as Is cents or "a cents q hundred
I weight. Scientifically fed 70 swine. at the
I experiment. stations OF the Agricultural De-
| partment. 10 has been shown that skim
I milk is worth Is cents hundredvefght.
II the solids Of SKIM milk in a raw stats
can be kept and marketed and be supplied
| for human food instead OF food FOR tho
sly. they are worth TO the consumer at the
| lowest possible calculation. . cents a
I pound Taking . cents a pound as a
basis OF calculation. this seven billion
pounds OF fluid skim milk. containing seven
hundred million pounds OF nOurishinS solids
and fetching to-day an average OF one cent
a pound. means a total waste OF Al least
I "a cents a pound. OF Ss0000000 year.
I Properly utilized and marketed. more than
double that sum is the actual figure.