Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-11-09

|
energy.
Milk Is Cheap .
| Let us now consider for a little
while what the effect of the econ
sumption of different foods might
have on the cost of the dietary.
| In this connection l wish to dem
.onstrate that milk is a cheap and
plant about the price of milk is
often based on lack of knowledge
of its composition and the virtues
which 1T possesses.
In. other words, there is a gen.
eral complaint about the cost of
sibly about the cost of meat or
eggs. Products, on the other hand,
which are high in certain elements
do not cont@in variety of foods
which milk possesses,
Presenting that the housewife pays
SC for a quart Of milk, it would
furnish as much protein as 20.6c
invested in sirloin steak or 25.1c
invested in dozen of eggs. If she
pays Toe quart for milk. it would
pound for sirloin steak and 27.8c a
dozen for eggs. If the housewife
pays 12c quart for milk, it would
be equivalent, to paying 27.4c a
pound for sirloin steak or 33.5c per
quart for milk. it would be equiva-
lent to paying 31.6c a pound for
sirloin steak or $1,000 for a dozen
eggs. If the housewife pays 15c a
quart for milk, it would be as cheap
as paying 34.3c pound for sirloin
steak or 419c per dozen for eggs.
If she pays 18c a quart for milk, it
would be as cheap as sirloin steak
at 4l.22c pound or eggs at 50.22c
a dozen.
Milk Complete Food
S1rloin steak cannot be bought
at this time at the prices indi-
Gated and eggs are COO and upward
per dozen. 1t is plain under these
circumstances, therefore, that milk
at zoe quart is now quite as cheap
as sfrloin steak or eggs. These are
facts which the public continually
lose sight Of. because after all we
have been accustomed to obtain our
milk~in this country very cheap in
proportion to its nutritive qualities
and its value as human food.
In this connection we must not
forget that milk is a complete food
hence it cannot be compared with
other foods strictly on a basis of
the nutritfve elements it contains.
remember, that the comparison
set forth above indicated the price
source of protein as compared with
the cost of the same element ir
sirloin steak or eggs.
1t viii be seen from the discus.
sion set forth in the early part OF
this article that milk supplies a
great amount of energy. 1t also con.
talns mineral elements of peculiar
value to the growth and develop.
ment of the young. 1t contains the
well- known vitamines which we now
tanning force which we must pro
VIDE Tor our young in great album.
dance If the nation is to be strong
and vigorous for the future.
Children Need 1t
Milk, as everyone knows, is the
, one food devised by nature for the
rapid, vigorous growth and develop
ment OF the young. In no stage OF
life is there more Vigor of BODY dis
played than in the young. There il
that superabundance, of reboundins
lenergy which only the child or the
young Of the mammals possess anC
milk is the chief constituent of the
dietary, or if it is not the young OF
the human family in particular i,
being deprived of something that il
essential and necessary to the wei
fare of the growing child
A quart of milk a day should b.
the normal allowance for every
anu Whatever else
the pocketbook of the parents may
be able to provide, enough money
should be set aside at the outset
of every day to furnish the all-im-
portant and essential quart of milk
on angre Is Sian, another ne phase of this
looked. When the Individual pur-
chases a pound of steak and car
r1es it home it is in a raw condi-
ton and not satisfactory for human
consumption. 1t must be cooked
enta1ling good deal of labor, the
use OF good deal of fuel, the wash
ing OF a great many dishes, and fire.
quently overtaxing the digestibility
iof the individual who consumes it
for the purpose of gaining the neces-
sary energy for the sustenance of
the body therefrom.
Milk More Convenient
It is true that milk must be kept
cool in order to be wholesome. It
| Is also true that it is a very per
lshable food, but there are compare
lively few homes where any char
acter of food can be kept much
longer than milk without the use of
lice, and 1t will take no more ice to
keep milk satisfactorily than any
| other form Of food.
use of milk, no additional cost above
that ordinarily required in the han
l'dling of food is imposed on the
householder. On the other hand, the
milk itself If properly produced and
kept in reasonably cool refriger-
ator is in ideal condition for human
| consumption at any hour of the day
or night. 1t needs no cooking or
special preparation for the table. The
drinking of "a glass or two of it fur
nishes the individual with as much
protein, as much energy or whole
| some food as would be derived from
the consumption of a fairly elabor-
On the other hand, the housewife
may be saved great deal of trouble
| in the preparation and cooking as
we'll as compared with the making
| up of an elaborate dinner menu, the
setting of the table and the cleans
in the preparation of the fine meal
IN question. Moreover, there are
very few types of food which COM
bine SO readily with other relatively
cheap and desirable articles suited
| to human consumption.
~ Used in Many Ways
What is better or more wholesome
after all than the oatmeal and milk
| which sustained our forefathers in
the early struggles of the Revolu-
tionary War? There was a time when
we ate great quantities of mush and
milk and there was no more whole
some or desirable food ever placed
upon the American table. 1t was not
only cheap, but nourishing and pal
atable, but like many other valuable
and wholesome food products, it has
fallen into disuse in recent years
Then there is bread and milk, IA
nous in song and story as one of
the most wholesome and nourishing
dishes which could be set before
youth, or age. 1t provides a quick
and plentiful meal. There is nothing
more appetizing in hot weather than
a glass Of cold milk, in which bread
is broken.
In the winter time when the body
needs more warmth, the milk may be
heated, If it suits the taste of the
individual better.
Valuable By-products