News from 100 years ago
The following news items were taken from the Mail Tribune archives 100 years ago
August 14, 1922
THE FOOD VALUE OF SAFE MILK
The estimation of the nutritive value of milk must be based not only on the various substances it contains, such as sugar, fat, casein, albumin, and salt, but on its digestibility and its peculiar utility in feeding the children The price paid for cow’s milk is very small compared to the price paid for other animal products of the same nutritional value.
A quart of milk is worth: 3/4 pound of lean beef; 8 eggs; 3 pounds fresh cod; 2 pounds chicken; 1 point oysters; 4-5 pounds pork tenderloin; 3-5 pounds of ham.
No family can get along without milk; it is the natural food for babies and children. They will work better, play better and grow better if they have lots of good milk. Get them off to a good start by providing all the rich, pure milk they’ll drink. Milk freely used in cooking improves all foods and reduces “the high cost of living.” Pure milk provides all the essential food elements in the most perfect and convenient way.
Milk is the only article of diet whose sole function in nature is to serve as food. It is a complete food, as it contains all the necessary nutrients and is easy to digest and thoroughly assimilate.
Its many advantages as a “tissue builder” make it especially valuable for children. Their proteins have a high nutritional value, being rich in certain essential amino acids in which cereal grains are poor. So the two make a valuable combination.
Most people do not see milk as a good food, but as a drink. Although the correct way to measure any food is by its nutritional value, that is, by the proportion of the amount assimilated and by the amount that is thrown away as waste. More than 99 percent of milk that enters the body is assimilated and accumulates in body tissue, while in other foods up to 30 percent cannot be assimilated by the body and is thrown away to waste
LOCAL AND STAFF
The perishables embargo re-announced today across the South Pacific has local fruit growers anxious about the disposition of the local crop of Bartlett pears. Oregon growers announce they intend to pack very few Bartletts with canneries. They are shipped daily to the canneries in Salem, and smaller shipments are being made to the canneries in California. The association’s local cold storage facilities have a storage capacity of 75 carloads of pears, according to association officials.
— Alyssa Corman; email@example.com