in Europe fully realize the value of milk. In the
face of a serious shortage they are making every effort to get to the
children as much milk as can be produced or imported. Until children,
mothers, and invalids are supplied, no one else may buy any. For adults,
milk is an almost unknown luxury.

All the countries have definite milk rations for their children. These
rations would be adequate if they could be obtained, but many times
they fall short. Every effort is made to treat all children, rich and
poor, alike. The price of milk is regulated, but parents who cannot
afford to buy it are given it free or at cost. Dried and condensed
milk are used where they can be obtained and fresh milk cannot.
Thousands of tons of condensed milk have been sent over from America.
There has been scarcely a child born in the north of France and none
in Belgium whose continued life during all that period has not been
dependent upon American condensed milk. At one time the Ministry of
Food in Great Britain, anticipating a milk shortage in the winter
bought large quantities of dried milk for distribution by local health
committees and infant welfare societies.

In Belgium, in spite of the misery of the people, fewer young children
are dying than before the war, because of the milk and bread and care
that they get at the "soupes" and children's canteens. But in Poland,
Roumania, and Serbia, thousands and tens of thousands of babies and
young children have died since the war for lack of milk and other
food.

Grown people should use milk and appreciate that it is far more than
a beverage. Comparing it with tea and coffee is not sensible. The idea
that food is "something to chew" breaks down completely when milk is
considered. "Milk is both meat and drink."

THE VALUABLE CONSTITUENTS OF MILK

What gives milk its unique value? It must contain especially valuable
substances, since it is an adequate food for the young for several
months after birth and is one of the most important constituents of a
grown person's diet.

It contains protein of a kind more valuable, especially for growing
children, than that of most other foods. Milk protein separates out
when milk sours and is the familiar cottage-cheese. Because of it,
milk, whole or skim, is a valuable meat substitute. When we drink
milk, therefore, we need less meat.

It contains fat. A pint of milk has a little more than half an
ounce--the same amount as an ordinary serving of butt