OCR Text |
Show Why Butter Is Ilellshed. In lighting for laws that will compel makers of and dealers in oleomargarine to put lhe counterfeit product on the market mar-ket In Its own name and guise, the i ham-ploiia ham-ploiia of the genuine wrtlclo nte often confronted con-fronted with the assertion that oleonwr-gurlno oleonwr-gurlno Is just as good, just as nutiltlous Just as wholesome, Just as palatable ub la butter, and Is, In fitft, themleall) tho same as butter A writer In The ege-tartnn ege-tartnn shows cleirly the falsity of sueh assertions bs lhe following ' It will nrst be well tn makn tlcir the dlrftrenrw leiweeu batters and other fats Tho fats (butters) which are obtained Irom the setrellins of tho mamtuiry glands of most animals aro materially olrrerent In composition from those which uetur In the adlpoHu tissue ant ll Is In ibis difference chiefly that the superiority of butters over anlmil fit lies for the t utters tint are tntindid for tho tinder digestions t,f the very soung ire, of course, much morn readllj acted upon b the pinenailt Julte than am tho fais obtained from the adlimse tissue, and thus more readily assimilated by tlio ssh. tern 1 urtherniore. nilik fat when taken In thn form of milk or trtam Is already broken Into exceedingly fine particles so that the protess of digestion has thus partialis bten performed, fnr tho dines, lion of oleaatnous matter does not, as In the rnsn nf rood nf u albuminous or corliolisdrale nature, consist so much in lis decomposition h) the Mistrio Juieo ant tlm pepsins rnntnlncl therein, but chiefly in Its nmuleliUailon and Us occlusion occlu-sion iiy the villi In the small Intestines tats are also tartly saponified by the pdlicriutl'' juice, and here aaittu hitter fat is much superior to nns other, us being far more easlls decomposed So It Is evident that, partly owing lo Its peculiar ihssleal condition and pirtly because Us chtmlcal constitution renders It more easy of digestion than any other fa', where fat Is required to retain lhe temperature tem-perature of th liods as It Is In considerable con-siderable ipiantlls In all the temperate rllmates butter fat holds, par excellence, the nrst place |