'Sweet milk' substitute in an old recipe I have an old pancake recipe (circa 1930) that I would like to try. However it includes as an ingredient "sweet milk." Having never seen such a thing in stores I'm trying to find the best substitute for this ingredient. 

Given that the "milk" readily available in the 1930s was probably much fresher and full fat (and perhaps unpasteurized), I'm thinking that the best modern substitute would probably be whole milk or perhaps half-and-half. Would this be the correct ingredient substitution to make? And would a 1:1 ratio be acceptable?
It's normal whole milk.

'sweet' was used to distinguish it from buttermilk in older cookbooks.