The time saved in thus banishing fancy dishes and
other unnecessary preparations by those housewives who-
do their own work would, if properly utilized, give thenv
a liberal education in any chosen direction, and prepare
them and their children for the coming woman's era,
which is yet in its inception. Upon the education and
ability of every housewife to properly prepare food, or
superintend its preparation, depends the health of the
family. The vexed servant question will remain an
unsolved problem so long as the housewife is at the mercy
of an irresponsible cook. The latter is often provided
with the choicest materials, a large quantity of which is
wasted, the best portions often badly cooked and smoth-
ered with seasonings. The result is manifest in the
improperly nourished bodies of children and in the failing
health of other members of the household. Feeling the
need without recognizing the cause, some substitute stim-
ulation for nourishment, and at attractive bars and lunch
counters seek outside the home, to satisfy the craving
which is simply the demand of nature for nutrition. Not
only this, but we shall be surrounded by undesirable and
vicious social and physical conditions so long as the food
for humanity is manipulated by the prevailing type of
kitchen queen.
The future cook will be an educated person, imparting
dignity to a vocation which will be considered as respect-
able as it is responsible. Her office will be quite as
exalted as though she were engaged in law, politics, art,
music or the ministry. And why not, when we realize the
fact that she occupies the most responsible position in
our homes, and that upon the food she prepares depends .
the " weal or woe" of homes and nations ? Our physical,.
«8o THE FAT OF THE LAND.
moral and social health is dependent upon what we eat,
and if we learn to live more in l^rmony with hygienic
we shall become our own health- pre servers instead
lealth-destroyers. Health, strength, fine complexions
jcent of poisonous cosmetics, and plump, rosy-cheeked
dren will then be quite the fashion, and "nerves"
■ering upon the outside will be duly clothed with
itantial flesh.
Part 111.
MILK AND THE COW. 183
CHAPTER XIV.
MILK AND THE COW.
Milk is the natural food of all classes of mammalia
until the development of teeth ; then more solid food is
required, that bones, teeth, nery^es and muscle may become
strong and well developed.
Animal mothers find no difficulty in furnishing an
abundant supply of the lacteal fluid for their young. The
lack of this quality in many human mothers during the
present century shows that something is entirely wrong
in the existing conditions surrounding the human infant
population.
Cow's milk being unlike human milk in some respects,
was evidently intended by nature for the offspring of the
cow, and no other. And yet statistics inform us that
Great Britain consumes 250,000,000 gallons a year, which
costs ;^i 7,000,000 or $85,000,000. The United States
consume 5,000,000,000 gallons a year. Many people
insist that they have pure milk simply because they have
an honest milkman. But the contamination of milk is
often produced by causes over which the milk seller has
no control. Various foreign additions enter the milk
through the dirt and dust from the cow and the barn,
through the friction of milking, the dusty clothing of the
milker and water used for cleaning dairy utensils. Add
184 THE FAT OF THE LAND.
to these the food and drink of the cows and their possible
diseased condition, how can we expect pure milk ? Its
contamination in various ways has been proven beyond
question. That its use contributes largely to the causes
of illness and death is no longer disputed.
An article on " Bacteria in the Dairy," by A. E. Love-
land and W. S. Watson, in the Seventh Annual Report of
the Storr's Experiment Station, Connecticut, says :
Page 72
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The time saved in thus banishing fancy dishes and other unnecessary preparations by those housewives whodo their own work would, if properly utilized, give thenv a liberal education in any chosen direction, and prepare them and their chilchildren for the coming woman's era, which is yet in its inception. Upon the education and ability of every housewife to properly prepare food, or superintend its preparation, depends the health of the family. The vexed servant question will remain an unsolved problem so long as the housewife is at the mercy of an irresponsible cook. The latter is often provided with the choicest materials, a large quantity of which is wasted, the best portions often badly cooked and smothered with seasonings. The result is manifest in the improperly nourished bodies of children and in the failing health of other members of the household. Feeling the need without recognizing the cause, some substitute stimulation for nourishment, and at attractive bars and lunch counters seek outside the home, to satisfy the craving which is simply the demand of nature for nutrition. Not only this, but we shall be surrounded by undesirable and vicious social and physical conditions so long as the food for humanity is manipulated by the prevailing type of kitchen queen.
The future cook will be an educated person, imparting dignity to a vocation which will be considered as respectable as it is responsible. Her office will be quite as exalted as though she were engaged in law, politics, art, music or the ministry. And why not, when we realize the fact that she occupies the most responsible position in our homes, and that upon the food she prepares depends . the " weal or woe" of homes and nations ? Our physical,
moral and social health is dependent upon what we eat, and if we learn to live more in harmony with hygienic we shall become our own health- pre servers instead lealth-destroyers. Health, strength, fine complexions absent of poisonous cosmetics, and plump, rosy-cheeked dren will then be quite the fashion, and "nerves" ■ering upon the outside will be duly clothed with itantial flesh.
Part 111.
CHAPTER XIV.
Milk is the natural food of all classes of mammalia until the development of teeth ; then more solid food is required, that bones, teeth, nerves and muscle may become strong and well developed.
Animal mothers find no difficulty in furnishing an abundant supply of the lacteal fluid for their young. The lack of this quality in many human mothers during the present century shows that something is entirely wrong in the existing conditions surrounding the human infant population.
Cow's milk being unlike human milk in some respects, was evidently intended by nature for the offspring of the cow, and no other. And yet statistics inform us that Great Britain consumes 250,000,000 gallons a year, which costs ;^i 7,000,000 or $85,000,000. The United States consume 5,000,000,000 gallons a year. Many people insist that they have pure milk simply because they have an honest milkman. But the contamination of milk is often produced by causes over which the milk seller has no control. Various foreign additions enter the milk through the dirt and dust from the cow and the barn, through the friction of milking, the dusty clothing of the milker and water used for cleaning dairy utensils. Add
to these the food and drink of the cows and their possible diseased condition, how can we expect pure milk ? Its contamination in various ways has been proven beyond question. That its use contributes largely to the causes of illness and death is no longer disputed.
An article on " Bacteria in the Dairy," by A. E. Loveland and W. S. Watson, in the Seventh Annual Report of the Storr's Experiment Station, Connecticut, says :