Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-01-16
Table
and
Kitchen.
Wonderful Value Lies in the Pats of
Dainty Yellow Cream Fat.
SOMETHING ABOUT BUTTER.


dainty cooking, butter is so common q
commodity it's real usefulness in the
dietary is utterly unknown or disre-
garded by the housewife. 1t is a nat
ural fat that is preferable to all other
fats, because more suitable than 9TH
ers to all conditions. There are few
persons who do not like good sweet
butter, and, fewer still who are unable
to digest it, as it is the most easily
digested of all fatty foods.
1t is a far more delicate and valuable
fat than theA dearer cod-liver oil, for
ordinary cream contains 20 per cent of
fat and three spoonfulss of it more than
equal in fuel value one spoonful of the
cOd-livec emulsion. Butter contains so
FER cent of fat, and this can be taken
as food, thus adding much to thh en-
joyment of eating.
1t is not simple fat that is COM
posed merely of one sort, but mix
ture of no less than seven different
kinds of fat, giving a complexity be-
yond any other oil.
Pure butter is a carbon that is of in
estimable value to the weakly and thin
people, especially for those who are
consumptive. BY eating it one pleas
antly takes into the bodily tissue one
of the purest, most valuable forms of
fat possible to get.
1t furnishes energy and power to
work to those who eat heartily of it
and it is poor economy, in fact, false
economy, to spare the best butter at
table, even to the strong and WELL Eat
ing plenty of it on bread is the best
way and it should be taken in large
quantities, mixed uncooked, with all
starchy foods, such as boiled rice,
mashed potatoes, etc.
1t is a great mistake to cut pure
cream butter from tie dietary of the
sick, as it's digestibility renders it of
great value as an available source of
fat, there being very few who do not
relish it. On the highest authority it
is recommended as follows:
in phthisis, diabetes and many
forms OF dyspepsia patients can take
a quarter of a pound of butter a day
without difficulty and with great add
vantage to their nutrition. The alb
sorption of butter in the intestines S
very complete. Even of this quarter
of pound per day, less than five per
cent is wasted This is more favor
able result than would be obtained
with any other fat, and should teach
us that it may be well to give butter
a fair trial before having recourse to
cod-livcr oil or other medicinal fatty
preparations" 1t certainly is only fair
to the sick to administer to them the
needful amount of fat in the form of
delicious sweet butter rather than fats
that are purely medical and not only
hard to be borne but actually repulsive
to most sick people.
While cream furnishes delicious
source of fat, it must be regarded more
in the light of luxury, as it is by no
means as economical a source of fat as
butter, but, however, makes delight
full change and valuable accessory
when a considerable amount of pure
natural fat is needed in the system.
Cooked, butter is quite a different
proposition, and is much more liable to
disagree. This is probably owing to
the liberation of fatty acids contained
in it, by the action of the heat in cook
ing.
Butyric acid, from which butter de-
rives it's name, may be said to be the
hallmark" of butter. When butter
becomes the least rancid, this acid is
liberated from the butyrin and butyric
acid is a very decided irritant. We can
readily understand that with the pres
ence of these two elements, butyric
acid and casein, in butter one should
not use any but the freshest of but
ter, unless it is preserved as directed
and when fresh supplies are available
this plan is not to be recommended al
together.