Arizona republican., 1919-03-30
The Value of
 Milk and Butter
By w. D. Workino


 It is safe to say that very few of us realize the food value of milk and but ter. We know that the children need milk, and we know that their elders want butter on their bread and pota- toes. But this knowledge does not make us aware of the food value of milk and butter: neither does it help us toward realization of the relative food and money value of these dairy products. Ask any one which has the higher food value, a pint of milk or a pound Of bread or potatoes Then find the truth of the matter. Then learn tof some one who knows) the relative food value of a pound of beefsteall and a quart of milk. After careful inquiry and no less careful thinking. nine per sons out of ten will revise their opin- ions.
 My excuse for saying these things may be found in the fact that I have Just read new book by Dr. l.. V. Me Collum of Johns Hopkins university on The Newer Knowledge of Nutri- ton. sDr. McCollum presents much new information, and a careful analv sis of the problem of feeding the hu man animal. All of this should make 6 strong appeal to physicians and to women who are ambitious to plan in telllSently for the feeding of their fami- lies. But l may not review the book at this time, as I wish merely to call attention to the following paragraphs from the last chapter:
 Tt is of special moment at this time to emphasize the importance of the dairy industry in it's relation to the public health. Mankind may be rough ly classified into two groups. Both of these have derived the greater part of their fod supply from seeds. tubers. roots and meat. but have differed in respect to the character of the remain der of their diets. One group. repre- sented by the Chinese. Japanese and the peoples Of the tropics generally have employed the leaves of plants as almost their sole protective food. They likewise eat eggs, and these serve to correct their diet. The other group in cludes the peoples of Europe and North America and a few others. These have likewise made use of the leaves of plants, but in a lesser degree, and have. in addition derived a very con siderable part of their food supply from milk and it's products.
 Those peoples who have employed the leaf of the plants their sole pro tective food are characterized by small stature. relatively short span of life. high infant mortality, and by contented adherence to the employment of the simple mechanical inventions of their forefathers. The peoples who have made liberal use of milk as a food have. in contrast, attained greater size, greater longevity, and have been much more successful in the rearing of their young. They have been more aggres- sive than the non milk using peoples, and have attained greater advance ment in literature. science and art. They have developed in a higher de- gree educational and political systems which offer the greatest opportunity for the individual tc develop his DOW CTS
 Tn the United States, we have in the past derived no less than 15 to 20 per cent of our total food supply from the products of the dairy. The investiga- tions of recent years have thrown l new light on the importance of this in- crement of our diet. It has become tor of safety in our nutrition, and it complished what we have had we dis ! pensed with milk as food.
 The situation of the dairy industry 1 is at the present time precarious. The l cost of feeding stuffs and of labor l have enormously increased during the 1 last few years and consequently the | cost of milk production Advance in l the most of milk to the consumer has 1 been made unavoidable.
 There can be no doubt that there is