The citizen., 1920-07-01

Conducted by Margaret Dzney Director of Home Science

''""Oi '""b th' CVW paCkS INTO ner
four, stomachs, we must depend
largely on milk for this growth-es-
sential. Races like the the Japan
ese, that do not use cows milk, but
depend upon vegetables for their
supply Of the fat-soluble vitamine.
are small in stature.
The mineral content Of milk makes
1t extremely valuable. There are
eight chemical elements or min
erals needed by the body-iron. cal
cium, magnesium. potassium, chlo-
rine, sulphur, sodium, PHOSPHORUS.
These are all found in milk. They
are needed TO build bone and mus
crlar tissue and enter into all the
bony tissues Of the body, such as
the teeth, nails. etc. Calcium. or
lime, is one Of the most important
OF these minerals, as IL plays large
part In building firm bone and in
repairing diseased tissue. The cal
cium in milk is in a form that is
easily changed into bone by the
body and Is in such large uuanti-
tues that one glass OF milk will sup
ply approximately one-third of the
amount needed by the average per-
son in a day. One quart of milk
contains more calcium than a quart
Of saturated lime water. Therefore.
tn" intake of calcium depends
largely on the extent 10 which
milk enters into the dietary. There
are many other foods, Of course.
tfat contain calcium, but none OF
them in such cheap form as that
obtained from milk. and unless milk
is included in the diet, IL is unlikely
that enough calcium will be fur
nished for either the child or the
adult.
On account OF this ability Of cal
cium to repair diseased tissue. milk
Is an extremely valuable food in
case OF tuberculosis. Surgeons who
have performed post-mortem exami-
nttions, have actually found areas
OF the lungs walled Off from the
rest by hard calcium formations.
through which the knife could
hardly cut.
The other minerals are all no less
valuable, and all help to make milk
ore Of the most important foods
We have. Iron is rather lacking i'm
quantity, and this must be supplied
by other foods, especially egg yolks.
when milk is made a chief source OF
nutriment. However the iron pres
cnt is in form that is exceptionally
favorable for use by the body. All
minerals found in milk affect the
secretions Of the ductless glands OF
the body, such is the adrenal thy
roid, ETC. and these seem 10 regu-
late all the life processes.
There is no substitute for milk.
Children especially need plenty OF
II on account ofshese minerals and
v.'amines. II is a great mistake
to cut down on the quantity OF milk
when the price goes up. Consider
what you get in return for the price
paid for one quart OF milk. II will
take II pound Of cheese eggs. or
n pound of lean round OF beef 10
pr, duce in the body the amount OF
fLel obtained from quart Of milk.
MIX is also 100 per cent edible. a
fact that is not always taken into
consideration when the price of a
food is under discussion.
The value Of milk as a food is
not always appreciated. II is fire.
quently regarded only as a bever-
age and as such is often refused by
"hnicky" children. When this hap
pens, make the milk into a junket.
a cpstard. or a cream soup. Milk
is milk, whether il is taken from a
glass or a spoon and there are
ways TO disguise il il
necessary.
fDonIf IfpnaI Nj uFooI.N