It is most unfortunate that ignorance of the value of milk makes
people particularly sensitive to a change in its price. When it goes
up even a cent a quart, many cut down their consumption, while a
considerably larger advance in the price of meat will make little
difference in the amount bought.

If diminished use of milk continues, dairymen may go out of business
and permanent harm be done, both to us and to those dependent on
us abroad. A factory may close down and when the need comes reopen
immediately, but if a cow is killed it takes practically three years
to replace her.

The milk we have should be used as effectively as possible. The most
economical way for a nation to use its milk so as to get the benefit
of all the food in it, is, of course, as whole milk, or evaporated
or dried whole milk. The next most economical way is in the form of
whole-milk cheese, since all but the whey is used in it.

Cream and butter are much less economical unless all the skim milk
is used. As 41 per cent of our milk-supply goes to make butter, we
have large quantities of skim milk containing as much protein, it is
estimated, as all the beef we eat.

At present we feed the largest part of this to animals or actually
throw it away. Since the cottage-cheese drive of the Department
of Agriculture, an increasing amount of it is being made into
cottage-cheese--a palatable and useful meat substitute. It can, of
course, be used as a beverage or in cooking. Whey also has many food
uses. Buttermilk, too, is justly popular and healthful. Skim milk is