Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-03-22
WATER

Some people think Of milk as a bever-
age rather than as a source Of nutriment.
as drink rather than as food, probably
because II cannot be chewed. We think
of 1t as q wet product Yet 1t contains
two or three times as much dry food as
lettuce celery or radishes and good
deal more than cabbage. turnip or beets.
We should not forget the Importance Of
its dissolved or suspended food princi-
Piles. 1t should be REGARDED as a solid
food. for 1t becomes such as soon as 1t
Is swallowed since the rennin Of the gas
trio (stomach juice forms It into curd-
just such a curd as the cheesemaker
forms in his vat II We gulp milk down
hurriedly, the curd which forms Is tough
er and less easily digested than when
milk Is slipped slowly or eaten with some
food like bread or crackers.
PROTEIN.
Proteins are the food substances which
form our muscle structure and other nj
trogenous tissues. The proteins of milk
are cascin and albumin. To keep
we'll our blood must not be acid. Most
protein foods yield uric acid. The best
authorities believe that the proteins
Of milk do not. To keep we'll the contents
| Of the intestines should be kept as free
as possible from putrefactive products.
Most proteins putrefy readily in the in
| testines. Experiments indicate conclu-
sively that the proteins OF milk do not.
Indeed. sour milk and buttermilk tend
to cleanse the intestines OF harmful prod
ucts Except. then. In rare instances It is
best to use milk as the main source of
protein throughout the whole Of infancy
and early childhood.
FATS
Milk furnishes the best fats for ohil-
dren. Fat IL an expensive fuel food. but
a diet low In fat IL very apt to produce
In children disturbed nutrition. ekimr
the rest Of the family. II necessary!
CARBOHYDRATES
| The carbohydrate Of milk is milk sugar
which remains in the whey when the ia,
and curds have been removed Thii
sugar Is not very sweet and. unlike othel
sugars. does not readily ferment.
MINERAL MATTER.
There are three mineral matters. name
iy. calcium Oime). iron and phosphorus
especially needed by our bodies. Theil
supply should not be left to chance. Mil
contains all three. There is as muct
lime in one quart as Ia contained In 6
| quart OF lime water! The small amour
OF iron which II has Is used to particular
ly good advantage. PHOSPHORUS. which
IL necessary to every living cell, is presen
IN abundant supply.
ACCESSORY SUBSTANCES.
Milk contains also a small but extrenel.
important group OF accessory sub
stances" concerning the nature Of whicl
We know but little. but as to the i'm
portance OF which We are certain. Thes
are growth stimulating" In character
In their absence or relative lack, tn
most ample supplies of protein. carbo
hydrate. fats and mineral matter are O
little avail.
Our best food authorities tell us tina
II we can afford to pay 3 cents a poun
for meat We can afford to pay % cent
} a quart for good. clean milk. SO highl
Ia II regarded an food
} II We must choose between rich mil
and clean milk, let us choose clean milk
DO you know that two and one hal
: quarts Of skim milk furnish as niue
protein as a pound OF lean round steak
The fuel value Of a quart Of whole mil
|, equals that OF pound OF round steal
ninc eggs or quart OF oysters. Compar
the costs
/ Those who are SO unfortunate as I
dislike milk should learn to prepar
1t In some OF the many palatable ways
second paper will suggest some ways Q
, concealing milk In the diet.