Show a c. c 1 IV U i t ta t F r- r 1 t-t t 1 t n F Farmers and n I St Stock R k-R Raisers I l i l i t l I H l l l J F i 1 t-t t t J I 1 t f t kf Value of or milk Skim milk Is Ig very economical food m material In the opinion of at experts In the department of a agriculture and might well be moro more largely used as human food thus food this In spite of the fact th that t it is nine tenths water The argument for economy Is based on the price at which It is usually sol sold 1 and upon the composition of tho the remaining re ro- mainini tenth or the thC nutritive por por- tion everyone knows Is 11 Isan Whole milk as an nn indispensable food for Cor the young and even in the tho diet of the adult it Is la Tho The only comparatively economical nutrient taken from it in g Is s b butter There IS ts left therefore thore- thore fore lore fore in the skim-milk skim not only all ot of th the tho sugar Bugar which amounts to about four and a a. half haIr parts In every evory rand and and all of ot the mineral substances f but also all aU of the protein The last wt F f named substance as fuel for or the body ns as fats sugars and starches do it also lw supplies nitrogenous tissue building buildIng build build- Ing Jug material The Tho proportion of ot protein protein protein pro pro- tein in skim-milk skim as os well as bf be of tho the mineral constituents which are aro also I valuable for or body building is even cven greater than In whole whole- milk Since the nutritive part of or skim skim- v II milk consists very largely of protein pro tom tein it is to be classed as whole I milk is with such food materials as eggs meat fish poultry and cheese choose though foods rather rathor than lhnn I with such substances as sugar which I serve only as fuel Two and a haItI half haIt I quarts of oC skim-milk skim contain almost I eB as much protein and yield about tho the t same game amount of oC energy as a pound t of or round of beef beer When milk skim I sells for 4 cents a quart or about 2 cents a a. pound and round of or b beer r rf l f for 20 cents a pound a a. dime or any I other r. r sum of money er SV spent t f for r milk will provide nearly twice as As' As much nourishment as it will it if spent for round steak Round of beef of oC s course is one of the priced lower-priced 1 meats and when compared with the they I I skim milk more mon expensive cuts j f makes a still better showing from I the standpoint of economy The comparison wl with h oysters is very significant sig quart of at oysters contains lees leas than twice as much nourishment I i f as a quart of or skim-milk skim yet often orten costs several times as much Both Both are useful foods anti in tho oyster one ono has a special flavor flaTor A combination of oC the two in oyster stew or YI creamed Y oysters V since It itt I makes a a. given quantity go further Whole milk has of or taste to course a a- amore more pleasing many people and md those who do not need to consider the additional cost will no doubt doubt always prefer It When used in id cooking however the Ule difference in taste between skimmed and slid milk is not perceptible perceptible tible and there are a great many uses to wbk which h skim-milk skim can be bo put in the preparation of foods roods In the making of or cereal for Cor in instance instance instance in- in stance the use of ot skim milk In place of or water adds greatly to the tho nutritive tive tivo value particularly by raising the amount of ot tissue forming mate mate- rials In making milk soups chowders ers ere custards and cakes also alBO It can be profitably used In chowders the lack ack of or fat rat is up by tho the use of salt saIl pork n |