MILK AS FOOD.

Cromwell Argus, Volume XLI, Issue 2208, 15 August 1910, Page 7

MILK AS FOOD.

In a popular bulletin now issued by the United States Department of Agriculture on the use of milk as food, it is said that “about onesixth of the total food of the averagej American family is furnished by milk and its products." From this it would appear that the Americans use much more milk than in England. Is it not true that vast numbers of the mill-workers in Lancashire use no milk, not even with tea ? There are few countries where, in porportion to the population less milk is consumed than in England. In some districts there are thousands of families that seldom see milk. It is noteworthy that the Scotch use more milk than the English, the Irish more than the Scotch, and the people of many European countries more than the Irish. Indeed, in certain foreign lands, milk forms a very important part of the food, not only of children, but of grown-up people. Not all cow’s milk,- however. In Sweden, Norway, and Denmark'; they use much sheep’s milk ; in Switzerland, goats milk ; in Tartary, mares’ milk; in Lapland, reindeers'. milk ; and in Arabia, camels’ milk. WHISKY AND MILK. The practice of mixing whisky with milk, instead of with ordinary or any mineral water, is said to be coming much into vogue in England. Whether it be good or not I cannot say. But this is certain, that the Tartars turn their mares’ milk into an alcoholic beverage, and thrive on it. They allow the milk to ferment whereby alcohol and carbonic acid gas are formed from the sugar in it, the casein separated in curds. I have partaken of this liquor, and found it to be very good. They call it “Koumiss." The Russian doctors say it is first-rate for consumptive patients. There is no doubt about this, that the Tartar folk retire to their winter quarters lean and leave them fat, having fed on “Koumiss.” —’’‘The Cow Keeper.”