no ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



much to the cost of those foods. The cooking shrinks many 

 of the foods. Butter is ready to eat as purchased and incurs 

 no further expense of preparation. Ten cents worth of butter 

 js all food and actually furnishes the consumer 948 calories of 

 which 971^ per cent is digestible with ease. The digestion of 

 a bulky food of low nutritive value consumes considerable of the 

 food's energy in the work of digestion itself. 



Other fats may substitute for butter chemically by furnish- 

 ing the required number of calories, but they cannot take its 

 place in digestibility and flavor. 



Bread spread with jam becomes more nutritious and sav- 

 ory. Hutchinson describes as follows the possibility of such 

 substitution : 



'' To substitute for butter would require 2^4 parts 



of sugar or 3 lbs. of jam. It takes 5 lbs. of jam to go as far 

 as one pound of butter. 



"Fat cannot be replaced in the diet by sugar or any other 

 carbohydrate without detriment to health, and this is especially 

 true of young children." 



''Health Through Rational Diet," by Arnold Lorand, a 

 prominent Carlsbad Physician : 



"Fat is a cosmetic in warm climates ; craved in cold. 



"Good fresh butter is the most savory and probably also 

 the most easily tolerated of all fats. Its principal advantage 

 over other kinds of fats is that its fat is not enclosed in cells 

 but consists of free globules so that it is more easily acted upon 

 by the digestive juices and more readily digested." 



"It would be a good thing for us to adopt the custom which 

 prevails in America of eating some butter with each meal. In 

 the restaurants there, butter is furnished without charge, along 

 w^ith the other foods ordered." 



He ranks butter in digestibility as follows : 



. Butter and goose fat 

 Pork fat 

 Beef fat 

 Lamb fat. 



