Assignment 8
Deduction
Due: Thursday, 12 November
I want you to write a 500-700 word essay using deduction. This means you should not leave me in suspense. Like any good newspaper article, everything relevant that I need to know should be contained in the first paragraph. Every paper should make a point, but a good paper makes its point early. I don’t want to get to the last paragraph and be hit over the head with a surprise ending that says something other than what you stated in the beginning.
Mark Moran
Ms. Laura Raedle
Advanced Composition, English F1103
Assignment #8 – Deduction
Milk has come along way since our parents were kids and milk was delivered in bottles every morning. Back then the milk was sold complete with the curd and the way, and people could mix their milk to be as creamy or as skim as they desired. Today milk is only sold in stores, and it comes in different levels of milk fat. These days you can buy cream, half-and-half, whole milk, 2%, 1%, and non-fat milk. Each of these levels of fat represents a different combination of curd and way. You might think they need different cows for producing each of these types of milk, but cows are so versatile that they’re not even aware when the farmers introduce a new type of milk. Of course, the farmers and the cows have still yet to come up with milk that doesn’t expire within two weeks.
Cream is so rich that it’s undrinkable. Most people don’t even like to put it in their coffee for fear that their arteries will instantly become clotted and they’ll keel over dead. Cream is the curd part of the milk without any way. This is what cheese is made from, and it is also used in baking and desserts, but many people prefer not to think about that. For those people, the dairy farmers have introduced half-and-half, which as the name implies, is only half cream. I think the other half is whole milk, so it’s not really that light anyway. It doesn’t seem like it would take a rocket scientist to mix milk and cream, but a gallon of half-and-half costs more than half a gallon of milk and half a gallon of cream. Go figure.
Whole milk has been declining in popularity over the years, probably because it is considered less healthful and tastes too rich. Drinking a glass of whole milk conjures up images of sucking on a six inch udder, which is too much for me to handle. Whole milk, as the name implies, is all of the curd and all of the way mixed together. Whole milk is ideal for milk-shakes and cooking. At the other end of the spectrum is non-fat milk. Non-fat milk is the opposite of cream—it is all way without any curd. Non-fat milk is very watery and light, and it is even semi-transparent. Unfortunately it does not complement a cookie nearly as well as fatter milk.
In between whole milk and non-fat milk are the two popular compromise milks: 2% and 1%. The percentage refers to the percentage of milk-fat (curd) in the product. 1% is not 1/100th as fat as whole milk, but rather is 1/100th the fat of cream. (Whole milk is actually only about 4% milk fat, so low-fat milk isn’t that much lower in fat.) 2% milk is the newest addition to the dairy product line-up, offering a richer taste than 1% milk, along with the feeling that one is still being health-conscious. Traditionally, 1% milk was always called low-fat, but when 2% came out, it was labeled the same. In the past year, however, dairy farmers or government regulators have determined that 2% milk can only be called reduced-fat.
There is a plethora of dairy choices available to the modern consumer. We consume milk as cheese, ice-cream, yogurt, butter, cream, and drinking milk; we use milk so much that one of the four food groups is dairy products (granted the four food groups were created by the cattle ranchers in the first place). Milk is the fiber that holds our society together; perhaps our reliance on milk is what defines our civilization.