Pure milk being the most vital food in childhood, as well as entering into nearly all of the combinations of cooking for the adult, will be considered first among foods. It is rich in living proteid cells for tissue building, besides possessing some of all the other elements essential for life, hence should never be subjected to boiling. It can be heated from 150 degrees to 200 degrees over boiling water or in ordinary ways by careful watching. At this temperature it serves all purposes for gravies, custards, vegetables, etc., besides giving "meat value" to many dishes otherwise deficient in the tissue building element.

Milk should be used with the same regulation and judgment as any other kind of food, one glass being enough for a child or an adult to drink at a meal with other substantial substances. Adults as well as children should drink it slowly for the best results, as too much forms curds in the stomach. It is the same as eating a double meal to drink two or three glasses of milk after being well supplied with ordinary food. Consumptives often injure the digestive organs by an excessive use of milk to produce fat. Properly regulated it is good food for a depleted system, but its value is for cell renewal, more than for fat, hence it requires perfect assimilation.

Milk may be used pure and fresh from the cow, or after it is well cooled but not extremely iced. It should be sweet else entirely changed to clabber or buttermilk. In its first stages of fermentation, or souring, it is sometimes irritating to the stomach, but a new and vital principle is developed when the change is complete. One glass of buttermilk for each meal is enough when served as a beverage.

The present tendency to use buttermilk excessively as an "elixir of life" is not a wise one. It is wholesome and valuable if used in moderation, but as it is a germ product or fermentation and acid, too much of it is not desirable. It does not agree with all people, but with most people one or two glasses daily or once a week is better than drinking until one is uncomfortable, thinking just because it is buttermilk instead of "something stronger" it is harmless.

Sterilized milk is boiled milk. It is heated to 212 degrees, hence its mineral elements and vital cells are destroyed, leaving it valueless as food. Many people boil all the milk they use, but it is a sad mistake.

Pasteurized milk is heated to 180 degrees. This does not greatly change the value, but destroys germs and hinders fermentation, hence it keeps sweet for a longer time.

A great amount of milk is not the best food for adults, as they need more solid substances.