t poverty.

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 vegetable 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 therefore 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 oleomargarine 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.

Whole milk contains everything necessary for growth and maintenance,
protein, fat, milk-sugar, salts, water, and the unknown but invaluable
accessory substances. It is of such prime importance that each family
should have this admirable food that I have suggested that no family of
five sho