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 favorable combinations and proportions of food ingredients.

We mention these experiments as a warning against placing too great reliance on the caloric theory or the relation of nutrients in making up food rations. We have yet much to learn and the good housewife trying to cook according to scientific rules will do well not to neglect the palatability of the food, but to watch the "instinct" which causes the child or the adult to reject or approve of, and enjoy, the food, which in most cases is a better guide than calories or protein contents, or the ration between the various groups of nutrients.

CARE OF MILK IN THE HOME

If received fresh and warm from the cow, milk should at once be strained through absorbent cotton or several thicknesses of cheese-cloth into wide-mouthed bottles or glass jars and placed in running water or ice water to cool as quickly as possible. If obtained from the milkman it may be left in the bottle in which it is received. The practice of delivering milk "loose," dipping it from the wagon, should not be permitted, and is fast being abolished. Public safety demands that it should be bottled on the farm or in the creamery or milk station under sanitary conditions.

Keep the Milk Cool.—If the milk when delivered at the house is not cold enough to keep sweet as long as desired, it should, we repeat, be placed in ice water or cold running water until thoroughly cooled. Even if the air is cold, in the ice box, for instance, the milk cannot be cooled quickly enough without water. After it has been cooled in water it may be put in the ice