wheat germ extract, whole-milk powder, fresh milk, condensed milk, and added mineral salts.

Undoubtedly the most powerful compilation of fact in favor of such a loaf is the number of animals in all of the three experiments that grew and lived when fed on these new loaves, in comparison with the number of animals that were stunted, declined in weight, sickened, and died when fed exclusively on three of the most popular white breads from the market, on one so-called vitamin bread and on water-made whole-wheat bread.

These life and death results as shown in the feeding test from one of the laboratories for the individual breads are as follows:

All of the laboratories are giving special attention to reproduction. The experiments have been conducted with three pairs of

FIG. 4. This chart shows the growth on Vitovim bread alone, the average decline of similar animals on nine popular white breads, and, following this decline, their rapid recovery after their diet had been changed to one of Vitovim bread and water exclusively.

animals for each bread in each laboratory. There has been reproduction among the mice fed on the Vitovim breads now into the eighth generation, and reproduction among the rats into the fifth generation, with no other diet than the Vitovim bread and water. There has been no reproductior. with any of the other breads, including in this the whole-wheat breads.

The ranks of mice and rats on breads other than the Vitovim loaves and a whole-wheat bread partially made with milk were eventually

so depleted by death and sickness that it seemed useless to carry the experiments further, and at a conference it was decided to change

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FIG. 5. Comparison of ordinary white bread and Vitovim bread.

the diet of these animals to the new bread. The pronounced recovery is shown on the charted growth curves of the animals, Figures 4 and 5.

The

FIG. 6. The animal on the left and the animal on the right are the same age. small animal has been fed eight weeks on a popular market white bread and has shown a loss in weight. It died after nine weeks on this diet. The animal on the right shows normal growth. It was fed exclusively on the Vitovim bread made with the wheat germ extract, 10 per cent of whole milk solids, based on the weight of the flour, and 0.5 per cent of calcium salts.

In general appearance, the resultant growth and health of the animals raised on the new loaf presents a sharp contrast to the stunted, sickly condition of the animals that have been fed on the other breads. There is a marked difference on the scales. In one case, the

animals show consistent gain in weight, and in the other case consistent loss.

The purpose of such a loaf of bread is to put the food valuables of whole wheat and whole milk into a palatable and economic loaf. The final test is whether, with no other change in the diet, such a loaf will make for better growth and health, particularly among children. Three sets of experiments have been in progress: (1) An institution for children in Boston; (2) an institution for children. with 800 or more individuals, near New York; (3) 50 families selected from different nationalities in New York, 25 of which are furnished Vitovim bread and 25 furnished, free, whatever breads they might choose from the local grocer.

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FIG. 7-Showing tendency of animals to select foods suited to their dietary needs.

In these feeding tests with children the only change in the diet was to supply the Vitovim loaf to one lot and allow the other lot to eat the bread which they had been eating, the bread to both lots being furnished free, without other changes in the diet. Many factors enter into experimentation with children, and the feeding tests must be conducted through much longer periods than with animals for conclusive results. But in all of the three groups of these child-feeding tests the average height and the average weight of the children eating the Vitovim loaf is higher than the average height and the average weight of the children who have the other breads in their diet. The results of these tests already prove that the bread is doing what it was intended to do, namely, helping to standardize diets deficient in the needs in nutri

tion added to the loaf. These deficient diets are not restricted to the families of the poor, inasmuch as the school surveys show that there is evidence of improper nourishment in the homes of the wellto-do as well as the poor.

These feeding tests with children have been in cooperation with the New York Association for Improving the Condition of the Poor, under Miss Lucy H. Gillett; the Catholic charities of the archdiocese of New York, under Miss Marie Duffin; and Dr. Worth Hale, of Boston. Very complete dietary studies are being made, and the results, when published, will add substantially to existing knowledge of human nutrition.

Chairman ROSE. I might add that in my own household when I asked to have two kinds of bread, the ordinary bread and this, I was informed that we could afford the reenforced bread for the children, but the ordinary was good enough for the others.

Mr. ALLEN. If you want milk, you can get it more cheaply from the loaf.

Chairman ROSE. Is there anyone who would like to discuss Mr. Allen's paper?

Captain GOLDING. I should like to ask if he has done any experimenting with whey in making bread. In Norway they have been experimenting in making bread from whey. I think that would meet the difficulty that Doctor Rose raised about the price. In England we waste between a million and a million and one-half pounds of whey every year, because it is impossible to get sufficient pigs to feed. If dried whey could be used, it would add lime to the bread, or if dry separated milk could be used the breads would be much cheaper. I understand that milk bread in this country must be fullcream milk bread. I would like to know whether it is really the best thing to insist that all milk bread shall be made from full-cream milk when we have waste products which would make a much cheaper bread, and, according to Mr. Allen's statement, add the necessary protein wanted for the nutritive value.

Mr. ALLEN. Yes; whey will enrich the bread, but skimmed milk and skimmed wheat will not make a nutritional balance. The question is: Can we take the whey or the skimmed-milk solids and put them into the loaf and balance the proteins and have the public understand, for instance, that they are getting just that much food value in the particular loaf of bread? In my own opinion, I think it is just as cheap, in fact cheaper, to take the whole-milk product. We eat butter and need butter. Why not put the butter in the bread as well as on the bread and give the child in one food product a nutritional balance that will more or less standardize the diet?

I want to convey to you this one point of view that has impressed itself very much on my mind: The average American has not the concern, the intelligence, or may not have the economic opportunity to balance his or her diet. In the kitchen many mothers and many cooks take the water from the cooked vegetables and pour it down the sink. They are pouring down the vitamin B, the salts, and the soluble proteins. We have been skimming, straining, and disarranging the nutritional balance in our methods developed to preserve and

to tastily serve foods. Each family needs a Doctor Rose to see that the child gets in its diet a standardized amount of these things.

If we put into the bread the dried skimmed milk solids it will help some, but since we can do the whole job so economically, why not put the fat solubles into the bread as well as vitamin B and the protein salts?

Doctor FLICKWIR. Is there any vitamin destruction during the baking of bread?

Mr. ALLEN. We find that the loaf is peculiarly adapted to the protection of the A and B vitamin, first, because of the carbon dioxide nature of the fermentation; second, because when it goes into the loaf the heat never affects the inside beyond 98° C. We have found very adequate protection in the process for vitamins A and B.

Chairman ROSE. The next paper on our program really continues this subject, and perhaps some of the questions you have in mind will come out there. It is, "The use of milk powder in baking," and will be presented by Mr. Charles A. Glabau, technical director of the American Trade Publishing Co. [Applause.]

THE USE OF MILK POWDER IN BAKING.

CHAS. A. GLABAU, technical director, American Trade Publishing Co., New York

City.

Within the last 10 or 12 years very much scientific work has been carried on with milk products, special attention being given to evaporated milk, condensed milk, and dried milk in its various forms to determine their relative food value as they relate to proteins, combinations of mineral salts, and especially to their vitamin potency. Experts in nutrition have long recognized the importance of milk in the dietary through the work which they have carried on, and have endeavored to get the people to use more of it. They also have recognized that great quantities of milk, especially skim milk, have gone to waste for lack of consumption. Is it any wonder then that investigators have developed methods of concentrating this product into the powdered state?

SOME GOVERNMENT STATISTICS.

In going over some of the statistics furnished by the United States Department of Agriculture, we find that 1,054,938,000 pounds of creamery butter and 650,000,000 pounds of farmer butter were manufactured in 1921. It required about 55,803,698,000 pounds of whole milk to produce this quantity of butter, which represents about 36.2 per cent of the total milk produced. After the butter has been extracted from this quantity of whole milk, we have approximately 34.987,000,000 pounds of skim milk. Considerable of this milk is fed to hogs and chickens in the form of liquid skim milk, liquid buttermilk, and concentrated buttermilk. Some of it goes into the manufacture of powdered milk to be consumed in a number of other food industries, of which I believe the baking industry is the largest. When fed to hogs it requires I think 7 pounds of skim milk to produce 1 pound of pork. When fed to chickens it requires an even greater number of pounds of skim milk to produce 1 pound of live

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