New Britain Herald Newspaper, June 3, 1924, Page 15

3, 1924, why we need a QUART of MILK cach day 1~It contains more lime and phosphorus in proportion than any other food—therefore MILK I8 THE BEST SOURCE OF MINERALS FOR BONES AND TEETH. 2~The quality and balance of lime and phosphorus in milk is such that no food can take its place in making bones and teeth— therefore MILK IS ESSENTIAL TO STRONG BONES AND TEETH. J—It contains proteins of the highest quality—therefore MILK BUILDS GOOD MUSCLE. It contains all the vitamins, particularly A and B, in generous amounts—therefore MILK PROMOTES GROWTH AND VITALITY. »—It contains the best quality of all its food elements—therefore MILK HELPS TO PRESERVE BALANCE IN THE DIET. i=It contains an excellent %lity of fat and sugar—therefore MILK FURNISHES ENERGY. —It contains sugar in easily digested form—therefore MILK PROVIDES SUGAR IN EXCELLENT FORM FOR CHILDREN. —It contains iron of the finest quality, though in small amounts —therefore MILK HELPS TO ENRICH THE BLOOD. ~It is a liquid and easy to take, and the quality of its elements renders it easily digested—therefore MILK IS EASILY DIGESTED. ~Milk is a perfect food. Adults, to attain the best health, should have a quart of milk each day or its equivalent in dairy prod- ucts. Children should have a quart of milk a day because it is essential to growth and development, and is necessary for the proper development of bones and teeth —therefore MILK I8 THE BEST HEALTH-PROTECTING FOOD. HERE are but two states in the Union which have complete control of their Milk supply, and Connecticut is one of them. Do you, who live in Connecticut and use Connecticut Milk, realize what this means to you? It means that the Milk produced and sold in Connecticut is safeguarded to a high degree for the protection of the health of the thousands of infants, children and adults who daily partake of it in one form or another. Connecticut people shiould know of the rigid rules that govern the Milk produc- tion of the state. Milk is so easy to get, so handy at all times that we are apt to take its quality more or less for granted. Milk, the ideal food for all ages, has in Connecticut, virtues other than nature’s supply of elements that build bone, mus- cle and produce energy. Connecticut Milk has quality, purity and cleanliness that result from a rigidly enforced code of rules and regulations that govern the en- tire production and handling of Milk. Since 1917, Connecticut Milk has been produced, handled and marketed under rules and regulations of a Milk Regula- tion Board composed of the Commission- err of Health, the Secretary of the State Department of Agriculture, The Commis- sioner of JDomestic Animals, the Dairy and Food Commissioner and two other men appointed by the Governor. Requirements of the Milk Regulation Board and City Boards of Health to safe- guard Connecticut Milk, include:- (1) Every producer and dealer of Milk must be registered with the Dairy and Food Commissioner. (2) Clean, well lighted and ventilat- ed stables. Connecticut has a milk supply of which it may justly be proud (3) Healthy cows and Milk hand- lers. (4) Cleanliness of production. (5) Proper handling and refrigera- tion, (6) Pasteurization of Milk or tue berculin testing of herds. Thousands of inspections are annually made of Dairy farms, herds and barns, country cooling stations, city distribution plants, ete. Fourteen State employees and many city health officials are regularly engaged in this work. In fact, supervision and con- trol of Connecticut Milk is maintained un- til the Milk is delivered at the Consumer’s door. In the past seven years there has been a 109% improvement of the facilities for the production and distribution of Milk in Connecticut. Milk producers and distributors are co- operating to keep the purity and health- giving qualities of Connecticut Milk sec- ond to none in the whole country. Splen= did co-operation exists between the State Department of Health and the Milk Reg- ulation Board with reference to the pre- vention of communicable diseases which has contributed to the general decrease in epidemics during the past seven years. The City Boards of Health also play an important part in the Milk Control work. This, in brief, is the story of Connecticut Milk, and remember, ALL MILK SOLD IN CONNECTICUT IS PRODUCED AND INSPECTED IN CONNECTICUT AND IS, THEREFORE, ALWAYS FRESH. The cost of producing Milk so carefully safeguarded is naturally greater than where such supervision and control do not exist. The value of this protection far exceeds the added cost. CONN. DAIRY AND FOOD COUNCIL 450 ASYLUM STREET HARTFORD