Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1909-10-28
Quart a Day to Family Of Five
Persons Is Proportion.
Two-Thlrds of Supply Furnished by
Cow Is Used to Make Butter and
Cheese-Where Good Quail
ity Comes From.

Washington.-Altho two-thirds
Of all the milk produced by farmers
for sale is used to make butter and
cheese, the other third Is sufficient to
allow each person to consume on an
average OF about twenty gallons
year. This means about, a quart day
10 family of five persons. In other
words, milk and cream together fur
nish 16 per cent of the total food of
the average American family OF (. to-
day. tEt
In some parts of the world other
kinds of milk are used than that
taken from "old bossy." Goats milk
Is common. especially in the hilly dis
tricts of Europe; butralo's milk Is
much used in India; the llama's milk
In South America; camel's milk in
the desert countries; mares milk in
the steppes of Russia and central
Asia; reindeer's milk in the arctic re-
gions, but cows milk predominates
entirely in the western world Per-
haps no food has been more often
studied by chemists than milk and
Its products, and great deal OF in
formation is available regarding the
composition and properties OF this
important food material
The milk which is ordinarily sold
for household use Is subject to con-
siderable variation in composition. 1t
Is owing to such natural variation in
composition that milk is purchased at
creameries on the basis of its fat con
tent. This variation in nutritive value
Is In large part attributable to differ
ences in the breeds OF cows kept. GER
tain breeds producing more milk that
contains fat than others.
Among the best for producing
cream are the Channel Island breeds,
which give milk rich IL fat that
easily rises to the top. The age Of
the animal also has considerable in.
fluence young cows producing richer
milk than old ones o; the same kind
In general. a well fed COW gives more
and better milk than II poorly fed.
but the relative proportions Of fat,
casein. and sugar in the milk are not
SO greatly influenced by the compost
ton OF the food as Ia the quality of
the milk
The average COW Of a given breed
possesses certain capabilities for pro-
|iductng milk. but does not reach her
normal capacity of milk production
unless she is well fed. When once
she has a suflcie and well balanced
ration. neither the composition nor
the amount Of the milk yield seems
to be greatly improved by either in.
creasing the ration or changing the
proportion of the nutrients it sup.
plies.
Disease germs may get Into milk
either directly from diseased COW
Tor indirectly from a diseased person
from polluted water, or some similar
way There are many other possible
sources OF contagion. Among the
contagious diseases to which the
cows are not liable. but which may
be spread by milk. the most common
aTs7 scarlet lever. typhoid fever and
diphtheria. The records show that
niikEis often the cause Of an epi
aemtc, and not infrequently IT may
he traced % milk u ON single
farm. -.
Some idea Of the Importance q.
milk as human food may he gained
/ from the fact that shout one.viIth a.
| the total food OF the average family
e furnished BIZ II and It's products
rom gAf inus@ ID
nssssf<sss = the world. kUt
T. u.