THE FOOD VALUE OF MILK.

Cromwell Argus, Volume L, Issue 2648, 17 November 1919, Page 2

THE FOOD VALUE OF MILK.

We hear much in those days about preparedness. A people that is not well led and nourished cannot to the fullest extent enjoy the blessing's of peace or withstand the devastation and horrors of war. Wholesome, wellcooked food will without doubt play a greater part and receive more consideration from this time on than over before. If there is anything in the practical application of the precept that each man must be his brother's keeper, this will apply with double force to this body and every commissioner in the land. That we, if we shall do our full duty are going to pay more atte7ition to the preparation, ca.ro and cooking of food is quite evident. It was my lot to put in a number of years on the road, depending on restaurants and hotels for my meals. During this time I was too frequently reminded of the old saying that "The Lord furnished the victuals and the Devil the cooks." Our domestic science schools are doing a vast amount to remedy this. It is my belief that much can be accomplished in the home. The housewife that cannot properly prepare, cook and serve a meal is not worthy of the name of wife. The mother that does not see that, her daughter is schooled and learns the fundamentals of cooking is neglecting an important duty that she owes the daughter, the daughter's husband, if she has one, and the public at large. Too many meals arc eaten simply to satisfy the appetite, not because they are appetising. If what we eat to-day is walking around, thinking and talking to-morrow, is it not important that this food or fuel for the human body be of the right sort and properly prepared ?

A locomotive or other engineer would not expect to get good results from the use of an inferior grade of fuel. If a certain kind of coal is known to produce a given quantity of steam, this brand is dependable, and would be selected in preference to another having less generative power.

For years, a study has been made of the fuel question. It is well that of late more attention has been paid to the value of the different articles of food in common use. This question lias an economic, as well as a moral side. It matters little how well we know that sd. worth of milk (or one qu a rt) equals approximately Is. worth of round steak, or Is. worth of eggs, or 3s. worth of oysters, unless we do what we can to disseminate this knowledge. Aside.from the value of milk as a low-priced fuel and cheap source of protein, its life-like substances and life-giving properties are as yet little known to the public. Ilecent studies of milk and milk products have shown why physicians and dieticians are able to get rcsulis with milk that are not possible with other foods." Scientifically these life-like substances are called yitamines. Their presence in milk and butter is very easily demonstrated. Yitamines are not present in vegetable oils, or the common fats used for the manufacture of oleomargarine. Oleomargarines contain the life-like substance oiily in proportion to the amount of butter they contain. We all 1 now that most, of the oleomargarine contains so small a quantity of butter a.s to be negligible. As sanitarians and Humanitarians, we should uphold high and constructive ideals, going forward with the message of hope by proving that it pays financially as well as morally to do our work in a way that will meet with the approval of our own conscience and all fair minded individuals.