The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1911-03-03
CHEAPER THAN MEAT AND is AS
EASILY DlGESTEO-STRoNG AR
GUMENT IN ITS FAVOR.
We EAT TOO MUCH MEAT
Experiments by the Department Of
Agriculture Show High Nutritive
Value, and When Eaten Unripe is
AssimIated Without Difficulty.

Washington, March Cheese is
one of the most valuable food prod
ucts, but for some reason the per
capita consumption of it in the Unit
ed States is very small. This may
be due, in part, to the belief that
cheese Is not easily digested, but that
belief is shattered in a bulletin just
issued by the department of agricul-
ture in which 1t is stated that expert
ments covering two years have prov
ed conclusively that the contrary is
true. The bulletin presents a strong
argument for the increased consump-
ton of cheese both from the point of
view of economy and for its superior
food value.
The Swiss, who are very healthy
people. eat largely of cheese in fact,
bread and cheese form the greater
part of the diet of many of them.
Many other European nations eat
largely of cheese. The miners of En-
gland consume much of the poor
cheese made in the United States. In
Germany large quantities of the cheap
but highly favored swim milk cheeses
such as hand kase, are eaten. Here
tofore cheese has seldom been re-
garded seriously by consumers of any
class in the United States as a posi-
BILE cheap staple food. All consum-
ers of cheese, with very few excep
tions, use it as a luxury in small guam
titles at comparatively rare intervals
While in the aggregate large guam
tty of cheese is eaten in the United
States, the quantity is nevertheless
almost negligible when compared with
some other products of less food value
and inferior palatability. A pound OF
cheese has nearly the same food value
as two pounds of fresh beef or any
other fresh meats as food; it is worth
as much as or more than a pound of
| ham and is more digestible. and it is
equal to two pounds of eggs or three
pounds of fish In price, good cheese
made from unskimmed milk costs
about a third more than round steak
and twice as much as the cheaper
boiling beef, while it costs practical
ly the same pound as smoked ham
and bacon. 1t costs usually third
more than fresh fish.
Cottage cheese or cheese made from
partially skinned milk is cheaper
even than the American or Cheddar
cheese. The first costs about one
third as much and the partly SKINNED
product about two-thirds as much as
the so-called full cream" cheese.
Practically the only food product that
rivals cheese in food value and cheap
ness is dried beans. In view of its
food value it is a matter of some
wonder why there Is not more of a
demand for cheese, especially by peo-
pie of limited means.
The people of the United States
consume between 1G9 and 1856 pounds
of meat annually per capita, besides
fish and poultry, while the annual
consumption of cheese is only about
four pounds per capita. The only way
to account for the comparatively lin
tied demand for cheese is on the basis
OF custom and lack of knowledge.
Cured pork, ham and bacon to about
seven times the value of cheese are
eaten annually. These pork products
are usually eaten by the poorer class
es who cannot afford to buy fresh
meat, but who could afford to buy
cheese, and cheese makes a better
food in the dietary, because of the
high protein content.