If no other fat is used, about two ounces of butter each twenty-four hours is sufficient to give the ordinary body, under a temperature ranging from forty to sixty degrees above zero, the required amount of heat.
OLEOMARGARIN
Oleomargarin is a general term that includes all manufactured preparations of fats which imitate dairy butter.
Oleomargarin is manufactured by combining beef-fat with cottonseed-oil until a product is formed which has a melting point similar to that of butter. Lard is also used in some oleomargarin products. This combination of fats is then churned with either cream or milk and dairy butter is frequently added so as to give to the artificial product the pleasant flavor or odor of dairy butter. There is much popular prejudice against the use of oleomargarin, but when made under hygienic conditions, and by cleanly methods, it is practically as digestible, and quite as wholesome as the dairy product.
Transcriber's notes:
P.64. 'NaCL' changed to 'NaCl'.
P.236. 'vegetarianisn' changed to 'vegetarianism'.
P.238. 'escargoes' changed to 'escargots'.
Both dis-ease and disease are found in this book, leaving as it is.
Fixed various punctuation.