The Charles Mix new era. (Wagner, Charles Mix County, S.D.) 1???-1911, 1909-10-29
Quart a Day to Family Of Five
Persons Is Proportion.
Two Thlrds 81 Supply Furnished BY
Cow 10 Used to Make 0utter and
Cheese-Where Good dual.
ity Comes From.

NEUTRALITY-SUSPICIOUS. two-thirdR
u al the milk produced by farmers
for sale 10 used u make butter and
cheese. the other third IL suficient I
allow each person to consume on an
average OF about twenty gallons q
year. This means about q quart a day
10 . family Of dve persons. In other
words. milk and cream together fur
nish is per cent. OF the total food Of
the average American family Of TO-
day.
In some parts OF the world other
kinds Of milk are used than that
taken from "old bossy." Goats milk
10 common. especially In the hilly dis
tricts Of Europe; buifalo's milk II
much used In India: the llama's milk
In South America: cameIs milk In
the desert countries: mares milk in
the steppes Of Russia and central
Asia: RENDERS milk In the arctic r.
gions. but COWS milk predominates
entirely In the western world. Per-
haps no food has been more often
studied by chemists than milk and
lts products. and . great deal OF in
formation u available regarding the
competition and properties OF this
important food material.
The milk which II ordinarily cold
Tor household use II subject to con.
siderable variation In composition. II
b owing to such natural variation In
composition that milk II purchased 1t
creamertes on the basis OF it, fat con
tent This variation In nutrttive value
u IN large part attributable to differ
snces In the breeds Of cows kept. Ger
tain breeds producing o milk that
contains fat than others.
Among the best for PRODUCING
cream are the Channel Island breeds,
which give Z milk rich IL tat that
easily rises to the top. The age Of
the animal also has considerable n.
nuencs young cows producing richer
milk than old mes Of the same kind.
u general = we'll fed COW gives more
and better milk than II poorly fed,
but the relative proportions OF tat,
casein. and sugar In the milk are not
- greatly Influenced By the compost
ton of the food q II the quality Of
the milk
The averags COW OF . given breed
posseaaes certain capabilities for pro
ducang milk. but does not reach her
normal capacity Of milk production
unless she u well fed. When once
she has . uflcient and we'll 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 Il sun
plies.
disease germs may get into milk
either directly from Z diseased Gov
or indirectly from . diseased person.
from polluted water. or some simsiar
way. There are many other possible
sources OF contagion. AMONG the
contagious diseases to which the
cows are not liable. but which may
b spread By milk. the O common
are scarlet fever. typhoid fever and
1~iphtherta. The records show that
milk II often the cause OF an chi.
aemic. and not tn~freQuently Il may
b traced to the milk from : single
farm.
Some tdea Of the importancs or
milk - human food may DO sained
from tho fact that about one-sixth Of
The total food Of the average family
p furnished By II and Its products.
Ank hom various mammals u used