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rors, and education is the most certain 

 means of effecting reform. 



Again, the people must be shown the ad- 

 vantages of new, or substitute foods. Our 

 country, fortunately, has such a diversity of 

 climate, and such wide geographical distri- 

 bution, that there is hardly any known food 

 product that cannot be grown in amounts 

 to meet all needs. Just as an illustration, 

 reference may be made to the avocado or al- 

 ligator pear as a source of fat. Offering 

 over twenty per cent, of edible fat, this 

 fruit can be grown in quantities to obviate 

 any shortage in this essential direction. In 

 addition, we can have a practically inex- 

 haustible supply of edible oils and fats from 

 our peanuts, cotton seed and cocoanuts. Al- 

 ready a substitute butter made from cocoa- 

 nut oil is on the market that seems to settle 

 all fears of any lack of the dairy made prod- 

 uct. The way clarified cotton seed oil has 

 been gradually but surely superseding lard 

 for all cooking purposes during the past dec- 

 ade speaks eloquently of the possibilities in 

 this direction. There are many other de- 

 velopments in regard to the evolution of 

 new and valuable food stuffs — only a few 

 days ago the manufacture of a very satis- 

 factory butter from alfalfa was announced 

 — and this department, with its command of 

 the nation's scientific resources, and its own 

 corps of experts, will be able to amplify and 

 expend the available food supply to a 

 gratifying degree, not only by developing 

 new foods, but by devising new methods of 

 using the old ones, and extending popular 

 knowledge in respect to food values. 



Another line of investigation that seems 

 to be especially needed is in regard to the 

 undue refinement of various foods, notably 

 the milling of certain cereals, wheat in par- 



