The Washington times., 1922-05-14

II seems probable that this II
another vitamin which is present
in milk and the name Water.
soluble B" has been given to II.
While there II probably stiil Q
fourth vitamin in sound fresh milk
which protects against ricketts,,
though this is not certain.
MILK MUST BE FRESH.
In spite Of the imperfection of
our precise knowledge of these
substances. the important practi-
cal facts stands out. first. that II
is extremely important that milk
for children should be fresh and
unspoiied by ovsrheatins. drying
or other preservative processes.
As all these protective substances
are weakened. though fortunately
not entirely destroyed. by pro-
longed heating or drying. Second.
that the diet Of nursing mothers,
particularly among the wage-earn-
ing classes, where questions Of e1-
pense enter In, should be en-
Eiched 30 as to contain consider
able amounts Of milk. or cream
or butter, for the growth vitamin
c'Fat Soluble Al and Of green
vegetables and fresh fruits for
tho ant-scurvy. anti-beri-beri,
antf-rickets and other vitamins.
But the value Of milk from the
new viewpoint, as well as the
old. by no means ends with
infancy and childhood and the
period Of growth. 1t should form
O constant element of the dietary
of US children Of larger growth,
not only on account Of its being
the cheapest protein or meat"
but also from the fact Of its con-
tanning these valuable life essen.
ces and antitoxins.
RICH MILK CAN BE MODIFIED.
It's being 80 much less expen-
sfve than meat has led to the
thrifty and frugal European ma
tions-Holland. Denmark. France
and Germany-going so largely
upon a milk Cheese. butter.
creamy and bread. with green
vegetables, diet.
A days ration Of protein In the
form of milk. clabber. cheese or
hard cheese. costs only about one
third as much grain and hay fed
to dairy cattle as the same ration
in the form Of beef costs in grsin
fed to beef cattle. Therefore all
nations, except England and Amer
lea. have become dairy nations,
and the only beef to be had is
veal from the young bull calves
or sole leather from old cows and
worn-out bulls and oxen, which
also accounts for the frequency OF
beef stews and ragouts and the
unspeakable "wurtzes" Of all sorts.
Milk for adults. however. can be
simphfied somewhat, both in con-
venience and in expense. AS we
no longer need the fatty growth
vitamin. the cream is not indis-
pensable Though as valuable as 1t
Is enjoyable where It can be OBJ
taine0. and the SKINNED milk will
supply all our needs, both OF nutri-
ton and Of protection against dis
ease.
Part Of II can be taken in the
form Of cheese. which Is, Of course.
simply the clotted, dried and hard
ened meat" or protein Of milk.
but, unfortunately, these life
essences are considerably weaken
ed and often destroyed by the heat
Of cheese-making and the long
process Of ripening. As usual. the
simplest is the best. and one Of
the most wholesome and digestible
forms Of cheese is that old familiar
delicacy Of the farmhouse kitchen,
cottage cheese or clabber cheese.
This contains the protein Of the
milk, q little Of the fat and most
Of the vitamins in . digestble and
appetizing form, and should be
made an element Of the dietary, a
dish at luncheon or supper at least
two or three times a week, for all
city dwellers Of adult and middle
age.
VALUABLE IN LATER LIFE.
, For the later ages Of life milk
still remains of high value, though
here again with still futher modi.
fication. Not only Is the rich
cream. with it's growth vitamins,
less absolutely necessary, although
II is an extremely valuable and di.
gestible fat food, but there is. no
longer such vital need of the pro-
tein curds for hard muscular work
and effort.
At this stage OF life the fluid
parts OF the milk become OF
greater value on account of their
mineral salts and Qactic) acids,