Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1896-01-30
FAT IN COLD WEATHER.
Necessity OF the Energy and Warmth It
Furnishes.

Necessity OF the Energy and Warmth II
Furnishes.
While clothing preserves our internal
heat, we look for food TO produce it.
Fat, flour and sugar are the cheapest
and best heat producers, and should,
therefore, form a large part of our Win
ter fare. One instinctively turns to fat
In frosty weather; but professedly few
people recognize its true value as an
article of diet during winter. 1t is not
only an economical diet, but it is spe-
~cially indicated in the case of persons
not in robust health, who will be less
able to resist the depressing effects of
cold and all its risks in proportion to
the amount of fat they intermiX with
their blood. Fat contains on an average
of 80 per cent. of carbon, and, while it
thus readily affords heat to the SYSTEM
yet. in itself, it eNerts an important in
fuence over the digestion of other arti-
Giles OF diet. 1t is for this reason that a
teaspoonful of cod-liver oil, taken in
the middle or Immediately after meal
acts Us an admirable aid to digestion
in certain forms of dyspepsia. Fat, of
course, must not be rushed at and eaten
in quantity without proper dilution;
thus we instinctively combine certain
articles of diet so as to obtain due adj
mixture of fat. We mix fat meat with
large quantity of potatoes, liver with
bacon, cabbage with bacon, veal with
bacon, and pork with boiled harico,
beans or peas. The last dish reminds us
Of the cold day on which Princess Eliz-
abeth was liberated from the tower;
she went first OF ell 10 the Church of
All Hallows to offer her devotions, and
then proceeded to n neighboring tav-
srn, the Kings Head, in Fenchurch
street, where she dined off peas and
pork
Locking at the energy and warmth
that fat can supply, it has often struck
US the soup distributed at winter soup
kitchens might, with advantage. con-
sain more of that important element.
The quantity of peas i'll such soup is
out OF proportion to the fat.
AS a matter Of fact, all fats are alike
from a dietetic point of view. and lit
tie OF this food principle is wasted in thu
body; nay. it is more perfectly absorbed
and turned to Il more practical use than
the lean of meat. 1t only becomes Il
IutStiCH OI the COLI DdFaLiNe UlSeSIlDili-
ty OF the various fats. and this in pro-
portion to the temperature at which
they become liquefied. Wax could be
digested if the heat OF the stomach had
power to reduce it to a liquid condition.
The lower melting point of butter gives
it an immense advantage as an article
of cold-weather diet. and it's liberal use
in winter is strongly recommended to
both the invalid and the robust. Mar
garine is really very good substitute
for butter, and we eat it in pastry and
at public dinners and clubs oftener than
we reckon upon. 1t is prepared from
mutton or beef fat only. An OK con-
tains about SO pounds of suet and n
sheep about eight pounds. The suet is
melted at low heat. clarified, and run
into watts, where, on cooling, it assumes
n pastry consistence. Then small guam
titles of this fat are wrapped in clean
white cloths and subjected to a pres
sure of 100 tons. This process separates
out the stearin or tallow, and leaves a
perfectly wholesome fat and good sub
stitute for butter.-N. Y. Ledger.