Graham guardian., 1914-09-18
A FOOD PRODUCER
The Dairy Cow Most Useful
Of all Animals in Our
Economic Civilization

lldo "lIlllAl ~ btN "~il
balanced, to supply every want of
the body, and by its intelligent and
free use the Bulgarian lives more
than the allotted span of three score
years and ten, for in the Bulgarian
village the man and woman 100 and
even l25 years of age, are encOun-
tered.
The average contents of milk are
water, 87.4 per cent; fat, 81 per
cent; casein and albumen, milk sugar,
5 per cent, and ash, or per cent.
Roundly speaking, milk has about
13 parts of solid food and 81 parts
of water. Let us see what food
value these solids of milk possess:
The water in the milk we must have
as a dilutant for the organs of the
body. The cream, or fat, imparts
heat and energy to the body. Al
fats and oils and sugars and starches
build up fat and are energizerS.
Lean meat is an energizer, but as
such butter is about two and one
halt times more valuable. The lean
meat, the caseiu (cheese) OF mix
anu the gluLen OF vegetables anu
cereals, ali OF these ilnpart energy
also, but do more than that in fact,
they do what fat, oil, starch and
sugar cannot do, rebuild, upbulld,
resuppIy the waste caused by COM
bustlOn constantly going on III the
body. So the caseIn and album, II
in milk, besides lmpartlng energy,
they make muscle, tenuon, skin, HAIR
and nails. A gallon OF cream con-
sumed per day. cream devoid of any
caseln, could not do what pint of
milk could do in d flesh forming
way. But despite the value Of caseln
and albumen as a food, heterogeneous
matter also represented by the lean
OF meat and the gluten of cereals,
we could not live indefinitely upon
the casein (cheese) OF milk alone,
any more than we could live soleIy
on the lean of meat Vr the gluten OF
wheat, without sadly imparing our
bodily condition.
Cows milk has to it a peculiar
balance, so necessary in proper nu-
triton, that no other food possesses.
The balanced ration is a changeaD,e
quantity depending upon the re-
qulrementS OF the physical consumer.
The body requirements change from
infancy, all through life into Old age,
because OF occupation and bodily
waste requiring more or less or one
thing than another, less of energlzers
and more Of protein, flesh formers
and vice versa.
The man at his desk, the clerk in
the store, the man doing hard man.
ual labor in the lumber camp, the
mine OF on the railroad constI uction
gang, their diet should not be bal
anced the same in each case. The
tremendous meal of pork and beans
tucked under the belt of the lumber
jack, who works all day in 70 to
40 degrees below zero atmosphere,
telling timber, in his shirt sleeves,
and sweating at every pore, would,
ii consumed by a sedentary man,
pI oduce convulsions and death. Yet
the high protein content of the bean,
the fat of the pork and the carbohy-
drates in the beans, in practice d
balance has been perfected that will
keep the lab0rer healthy and vIgor-
Gus to a surprising extent. The
energizers and flesh formers seem to
be wonderfully well balanced in pork
and beans, for the man requiring
that kind of diet. But in no food
is such a pefect balance maintained
as in cows milk.
Milk does not shirk in the cooking
as does beef, for instance, eight
pounds of raw beef becoming but
six and one-half pounds after boil.
ing, five and one,half pounds after
baking and but four pounds five
ounces after roasting.
| have always contended that the
dairyman, not receiving what he
thought was decent price per quart
for his milk, felt less responsibility
as to giving decent, clean and safe
milk. To illustrate: We pay eight
cents. say, for a quart of milk,
and for the same amount of food in
eggs, represented in that quart of
milk we pay 8 cents for, costs us 90
cents (eggs at 35 cents per DOZEN
If we traded quart bottle of milk
for eggs we should get ten eggs.
We must pay Is cents for enough
meat lat % cents per pound) to
equal the food in an eight cents per
quart bottle of milk. In other words,
/, the food in our meat costs us nearly
200 per cent more than does the
food in our milk.
1t is not what we put into our
stomachs that really counts as food;
it is what we digest and assimilate,
and of all foods there is none in
gested that is so completely digested
and assimilated as cows milk.
The dairy COW is the most useful
of all animals. A COW giving 5000
pounds of milk per year furnishes
| over Q60 pnunds mr. cov 1 OOO no,nds