OLEOMAKGARINE. 



7)3 



Market butter contains: 



Wing, the American authority, gives the following averages of an 

 equal number of samples of salted butter and oleomargarine, the 

 samples in each case being taken for the consumptive stock in the 

 ordinary way of trade: 



Casein is principally nitrogen. Its office in the human system is f>o 

 form muscle, tendons, tissues, blood, etc. 



Fat in nutrition is the heat producer. It supplies warmth to the 

 body and prevents the body from eating up the nitrogenous foods for 

 the production of the needed warmth. 



The glycerides, or fugitive volatile acids of what is called creamery 

 butter, are merely flavors without any food value whatever. In their 

 rancid state they are, on the contrary, harmful to the system. They 

 are in no sense a nutrient. 



DIGESTIBILITY OF THE BUTTERS. 



Professor Atwater, of Wesleyan University, after exhaustive experi- 

 ments finds that the digestibility of butter fat is 96 per cent and 

 butterine about the same. There was no practical difference in the 

 digestibility of the fats of butter and of butterine. 



H. Luehrig, the eminent German scientist, found, as a result of his 

 recent investigations of commercial oleomargarine, which he bought in 

 the open market, that its digestibility was 9G.7 to 96.93 per cent, while 

 Holstein dairy butter, purchased in the same manner and experimented 

 with in the same way, digested 95.96 per cent, a practical verification 

 of Atwater. The experiments with these butter substances were, the 

 scientist tells us, u carried out on a strong, healthy man, 29 years old 

 and possessed of sound normal digestion." 



J. C. Duff, S. B., the chief chemist of the National Provisioner Labo- 

 ratory, official chemist of the New York Produce Exchange, after a 

 long series of careful tests with butter and butterine reached the 

 following conclusions: 



The nutritive value of both butter and butterine consists almost entirely of fats. 

 The quantities of fats are the same in both; the fats of butterine contain nothing 



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