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Show MILK, BLOOD AND IRON THERE is nothing milk and watery about the article "Evaporated Milk Around the World" by Charles Dillon and rank E. Rice In a recent Issue of "Hygeia" published by the I American Medical Association. On the contrary, it Is a blood and ' Iron epic of the far away places to which these bold cans of milk travel and of all the good that they do when they get there. "Under Polar ice," the article begins, "in a submarine, while the world held Its breath . . . into the 'green hell' of Africa ... up precarious pre-carious trails to mesa-top Indian villages . . . across the northern lakes where the moose swims . . . Into the Gobi Desert with hunters of dinosaur eggs . . . and to many more remote and adventurous places, evaporated milk has ben carried." It then refers to a previous article arti-cle giving the history of evaporated evapo-rated milk from the time of its Invention In-vention till It grew to a consumption consump-tion of 1.400.000.000 pounds in the United States alone in 1931. describes the various forms in which milk is preserved, and points out that evaporated milk Is the whole milk most practical for the largest number of purposes. pur-poses. In Arctic Climes "Evaporated Milk." it continues, "has had exciting journeys to re-eton re-eton where zero U ro-isider-d warm. The Byrd Antarctic Expedition Ex-pedition carried it as a milk supply . . . Part of the ten tons of food, chosen under the direction of Dr. Lafayette B. Mendel of Yale University and carried by Sir Hubert Wiikins' polar diving submarine 'Nautilus.' consisted of a liberal supply of evaporated milk . . . Not so long ago some special work was done in Labrador Labra-dor by a nutritionist who was endeavoring en-deavoring to improve the nutritional nutri-tional status of the people in that forbidding and inaccessible region re-gion ... A school lunch project was started. Evaporated milk was used a3 the basis in cream soups and cocoa. . . . Some children gained six pounds the first week. In Torrid Zones "In sharp contrast to the conditions con-ditions confronting the cook at Little America and the nutritionist nutrition-ist in Labrador are those described de-scribed by Joseph Schmedding, foreign rcprf s'n:ative of a company com-pany which handles a hundred kimis of foods. 'I was never more iinpres-ed' he says, 'with the tremendous tre-mendous service rendered and the enormous responsibilities shouldered should-ered by the canning industries than durine a stay of nar!y two years in Liberia on the West Coast of Africa. Milk is the most important of the canned foods sent to trot ical countries, since there is no local supply of milk safe to drink. In Liberia, evapo rated milk is an absolute necessity neces-sity . . .' "Recently a home economist visited the reservations in New Mexico and Arizona. In a transcontinental trans-continental air liner on the way-this way-this traveler had been served evaporated milk. She later found this milk a piece de resistence in the diet of the native populatiun. ... In nearby Mexico the same thing; is true. Throughout the Orient "The public health nurses of the ,-Near ,-Near East Foundation are using evaporated milk in connection with their supplementary feeding. 6chool lunches and antituberculosis antitubercu-losis campaigns in Greece, Bulgaria Bul-garia and Syria . . . Throughout the Far East the use of evaporated evapo-rated milk is spreading from year to year . .' . Mothers among the aborigines, such as the Igoro' tribe in Northern Luzon, seem almost instinctively to understand and to appreciate the strength giving properties of the fluid in the familiar cans ... It has been observed that the Chinese consider con-sider evaporated milk of such value that they sometimes include it among gifts offered on important impor-tant occasions. "Evaporated milk plays at pres- nt a vast role in the unemploy- ! laent relief work throuehout the ''nited States . . . The United States has the largest per capi-. j consumption of evaporated v I ;n the worM |
