Excerpt from Food in War Time If one takes a pint of whole milk daily, or even, as we have seen, cabbage or beet-tops in its stead, one may take fat in the forms of olive oil or cottonseed oil, corn oil, cocoanut oil, peanut butter, or in other yege table oils, without possible prejudice to health. Osborne and Mendel, and more recently Halliburton, have pointed out that oleomargarine as prepared from beef - fat contains the fat-soluble growth-promoting accessory substance or vitamine which is present in butter-fat, but which is not contained in vegetable oils or in lard. Halliburton and Drummond summarize the practical results of their work as follows: But when we approach the subject of the dietary of the poorer classes, the question is a more serious one. In ordinary times the consumption of beef dripping, which is considerable among the poor, would to a large extent supply the lacking properties of a vegetable-oil margarine. But at the present time beef itself is expensive, and the Opportunities of obtaining dripping are there fore minimized. At the same time the three important foods for children already enumerated (milk, butter, eggs) have risen in cost, so as to be almost prohibitive to those with slender incomes. The vegetable-oil margarines still remain comparatively cheap, and the danger is that unless measures are taken to insure a proper milk supply for infants at a reasonable charge, these infants may run the risk Of being fed, so far as fat is concerned, entirely upon an inferior brand of margarine, destitute of the growth-promoting accessory substance. It would be truer economy even for the poor to purchase smaller quantities of an oleo-oil margarine if they cannot afford the luxury of real butter. The legal restrictions placed upon the sale of oleo margarine and the taxes enhancing its cost, now in operation in many of our states, are without warrant in morals or common sense and should be entirely abolished in times like these. A well made brand of oleomargarine is much more palatable than butter of the second grade, and certainly for cooking purposes is just as valuable. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.