- "The time has not come to say that the use of milk and eggs should be wholly discarded.'

- "But because disease in animals is increasing, the time will soon come when there will be no safety in using eggs, milk, cream or butter."

- "If milk is used, it should be thoroughly sterilized; with this precaution there is less danger of contracting disease from its use."

- State Boards of Health and Experiment Stations declare that from fifteen to thirty percent, of the cows from which our cities draw their milk supply are affected with tuberculosis. In one locality it was found that 65 per cent, of the best milk that was presented was tubercular.

- "Examination has determined that cream has from 10 to 500 times as many bacteria in a given quantity of milk as mixed milk. The bacteria nearly all rise to the top with the cream.' -"Life and Health," April, 1909.

- In considering the question of appendicitis, a writer in the American Medical Journal says: "The chief sources of tuberculosis infection of the alimentary tract are the ingestion of milk, butter and cheese from tuberculous cows.......

- "These authors (of the Experiment Station in Washington) consider that a very large amount of butter infected with tubercle bacilli is daily consumed by our people.........

- "Measure for measure, infected butter is a greater tubercular danger than infected milk......Tests show that in the ordinary salted butter of commerce the Koch bacillus 'may live and retain virulence practically four and a half months or longer.'

- "Protein is the most costly of the food ingredients and the one most likely to be lacking in inexpensive meals, and is the nutrient which skim milk supplies in a cheap and useful form.' -R. D. Milner Ph. B. Farmers' Bulletin, 363, U. 5. Dept. of Agriculture.

- "Sour milk is the safest form to use if milk is not Pasteurized, as the acid of the milk kills all the germs except the lactic acid germ."-Dr. Rand.

- "People who cannot digest fresh milk or in whom it produces a feeling of heaviness and discomfort, can eat large quantities of curdled milk without inconvenience."-W. Brown, M. B., Ch. B., in Edinburgh Medical Journal.

- "Lactic acid precipitates the casein (clabbers the milk) but does not affect the fats and salts. Its effect on the casein is to improve the digestibility of this important compound, the meat element, which is the most valuable constituent of milk. .... As a matter of fact, sour milk is really a more healthful food than sweet milk, digesting more rapidly and more completely." -W. M. Esten, in Storr's Bulletin, No. 59.

- Directions for making artificial buttermilk come with the tablets and preparations sold for that purpose.

- As milk is a hearty food it should not be taken with other heavy foods such as nuts, legumes or eggs, but with bread, zwieback, crackers or rolls, parched or popped corn and other cereals.

- Clear milk is coagulated by the gastric juice and should be taken slowly, in small amounts, so that the acid may have a chance to mix with it and form the curd in small particles. When drank rapidly, the curd will form in large pieces and be difficult of digestion, often causing distress and disease.

- Some can digest sweet milk better if an acid is taken with it, but, as a rule, such individuals would better take nut milk and cream, preferably nuts, and plenty of juicy fruits.

- In fact, considering the increase of disease among animals, it were better for us all to be learning more and more how to prepare foods without milk and eggs, educating ourselves and others away from them.

- The next thing to copper or re-tinned vessels for heating milk to the boiling point without scorching, is a nice clean iron frying pan or round bottomed iron kettle. I have used a stone milk crock.

- Brush the inside of whatever dish milk is to be heated in with oil or butter, as a still further precaution against scorching, for scorched milk is unusable.

- Wash all utensils used for milk first in cold water, then with warm soapsuds, and then scald with perfectly boiling water. Wipe with clean dry towels and if possible put them in the sun.

- When hot water is poured into vessels before they are washed clean, the casein is glued into the crevices, ready to make mischief with the next lot of milk.

- Condensed milk, containing cane sugar, is thought by many physicians to be the cause of the great increase of diabetes, especially among children.

- A pinch of salt added to rather thin cream will cause it to whip up light. Whip cream in a pitcher, the inner cup of a double boiler or even in a tin can, something deep and small around. Of course the cream and utensils should be very cold.

- Stop whipping while cream is smooth, before it begins to have any rough appearance.