MILK AND ITS PRODUCTS 41 



Because it will keep indefinitely, condensed milk is 

 shipped any distance. As it contains all the building 

 elements of the original milk, it is a valuable food. 



Butter is not quite as old a friend as milk, but, 

 nevertheless, it is a very valuable one. Happy, 

 indeed, is the childhood recollection of a buttercup 

 being held under the chin to tell whether we liked 

 butter.. Fortunate, too, are the little folks who do 

 like this precious yellow food, for it is one of the most 

 pleasant tasting and easily digested of the animal fats. 

 "As fat as butter," an expression we have often heard, 

 is a good comparison, for fat is as large a part of butter 

 as water is of milk. Besides fat, butter is about 

 one-hundredth proteid, and from nearly one-twelfth 

 to about one-sixth water, but should not have more 

 of these substances. Like milk, butter should be 

 kept in the coolest place in the house. As it takes 

 up odors very readily, it should not be left uncovered 

 in the ice box. When these precautions are not 

 taken, butter becomes rancid and unpleasant to the 

 taste in a very short time. 



A substance called oleomargarine, which looks like 

 butter, is made from fats. It is valuable food, and 

 in no way unwholesome, but, unfortunately, is often 

 sold as butter. As it is much less expensive to make 

 arid has not nearly so fine a flavor, it is a fraud to sell 

 it as butter. The difference can usually be told by 

 noticing the taste and texture. If one is not sure, 

 a good w r ay to find out is to melt a lump of the sub- 



