Читать книгу The Story of Milk - Johan Ditlev Frederiksen - Страница 3

Table of Contents

The conception of this “Story of Milk” dates many years back. In his life-long study of problems connected with dairy farming and milk industries in two of the world’s greatest dairy countries, Denmark and the United States, the author has felt the need of a concise handbook covering this interesting subject. In his forty years of work in the manufacture and distribution of dairy and milk-food preparations he has been brought constantly into contact with men and women interested in the production of milk and has found a persistent demand for a book that might be consulted by anybody in regard to questions related to these greatest of all foods, which are, or ought to be, a most important part of the daily diet of children and adults alike, at all times, everywhere.

There was a time during the war when, frightened by the soaring of the price which had remained remarkably low for many years, much too low in fact compared with the cost of other food, people began to cut down the consumption of milk to an alarming extent. Even the National Food Administration for a short time recommended saving in the wrong place, forgetting that, at the highest figures reached during the temporary shortage, milk was still one of the cheapest of foods and that it was absolutely indispensable for growing children and exceedingly beneficial for men and women who were called upon to exercise their physical and mental powers as never before. But with men like Dean Russell of the Wisconsin Agricultural College in the Department and Dr. Graham Lusk of Cornell University representing the United States on the Inter-Allied Council of Alimentation, the Food Administration could not long maintain this mistaken attitude but quickly joined the College authorities and the representatives of the dairy industry in advocating a liberal use of milk. And the Department of Agriculture sent out over the country a large force of demonstrators to show the people how to use milk in making cottage cheese and many other ways, and Agricultural Colleges, Farm Bureaus and Home Economics Agents worked hand in hand with Washington in disseminating the knowledge of handling and utilizing milk.

A genuine interest has been aroused in our country in the economy and conservation of food, and in “The Story of Milk” the author hopes to place at the disposal of the student of Domestic Science a comprehensive book of reference which may open the eyes of many to the fact that there is no more interesting subject than “Milk” in connection with the study of the welfare and physical improvement of humanity, and that milk and its products should be used to a much greater extent than heretofore.

It would make a long list of references if the author should mention the sources on which he has drawn for information beyond his own life-long experience in the dairy and related industries. He desires to express his sincere appreciation of the kindness and ready response of institutions and friends to whom he has appealed for photographs and cuts which have enabled him to illustrate the text so liberally. In the back of the book will be found a brief bibliography of standard dairy literature in which students may find material for further information.

Many interesting data and several excellent illustrations have been obtained from the bulletins and collections of the Department of Agriculture in Washington and the Dairy Schools at Ithaca, N.Y., Madison, Wis., and Ames, Ia.

The Chapter on Milk Cookery was written and classified by the author’s wife, whose practical experience will make it useful alike to housekeepers and students of Domestic Science.

J. D. Frederiksen.

Little Falls, N.Y.,

April, 1919.