We may consider anything up to two ounces apiece a day legitimate for our own maintenance of efficiency.
In departing from food customs there is a natural timidity lest the new food shall in some way be less healthful than the old.

Recent scientific researches have revealed a hitherto unsuspected property in butter, a discovery which has aroused some concern as to whether we can safely substitute other fats for it.

Young animals fed on a diet of highly purified food materials in which lard is the only kind of fat may seem fairly well but do not grow normally, while those fed the same diet in every respect except that the lard is replaced by butter grow as young animals should and are more resistant to disease.

Study of other food fats shows that they may be divided into two groups, one with this growth promoting property and one without it.

In general, the vegetable oils do not have it, while butter and beef oil do; on the other hand, lard does not have it, while the oil from corn does.