Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1918-05-29

they are usually consumed In too
large quantities and by unbalancing g
| the ration may produce unpleasant
effects, from which an unreasonable
prejudice against this valuable food
product might arise. Peanuc butter,
an oily preparation of the peanut
deprived of part of it's hard fat, has
won Its way into the American menu
without any camouflage whatever.
The nuts are much improved by
roasting, which gives them a sr'cy.
nutty flavo: that Is much liked. AS
a salad oil. peanut oil Is often mixed
with olive oil. Mr.. Hover advises that
we use one-quarter peanut meal in
our war bread, which would then be
more nutritious and no less palata-
BILE. Since these new fields of USE
fulness have been opened, the price
of peanuts has increased from 80
cents to S1.25 per bushel.
There Is Biblical story of how the
children of Israel, during the absence
OF Moses on Mount Sinai, persuaded
Aaron to make golden calf, which
they all fell down and worshiped;
and when Moses came down with the
Ten Commandments and saw what
was happening he was so overcome
with wrath that he broke all the COM
mandments on the spot. Those who
are interested in the production Of
vegetable fats can sympathize with
Moses, because, in 1886, Congress,
not to be outdone by the Tsraelites
In Worshiping a calf, defied the great
American COW, and havo been wor-
shipping her ever since. Congress pass
ed the oleomargarine law, by which a
wholesale dealer in Oleomargarine
was made to pay higher license than
a wholesale diquor dealer. The Fed
eral law put tax Of 10 cents a
pound on yellow oleomargarine and
quarter Of cent pound on the
uncolored. But people-doubtless
from pure prejudice-prefer yellow
spread for their bread, so the econom-
ical housewife has to work over her
oleomargarine with the annatto,
which is given to her when she buys
package, or, If the law prohibits
this, which she Is permitted to steal
from an open box on the grocer's
counter.
An interesting experiment was
tried by college professor who had
been trying to induce his wife to use
oleomargarine. She refused to use
it because it is not butter. One day
he wrapped cake of oleomargarine
in wrappings which had held butter
and gave it to his wife as butter. She
served it on the table and enjoyed it
so much because it was just like the
butter we used to make on the
farm" The legislation against oleo-
margarine is not fair Or necessary.
With butter selling for more than
fifty cents pound it does not need
to be protected against competition.
leomargarine--sold as oleomarga-
rine and not labeled butter-is good
food. and contains as much nourish-
ment as butter. 1t Is lacking in the
mysterious vitamines which the but
tre has and which are necessary for
life and growth. These can be sup
piled by milk, eggs and greens.
Oleomargarine is sor,otimes made
wholly of animal fats. but more often
of mixture of animal and vegetable
fats. It's components vary somewhat,
but usually the chief fats contained
in it are the softer parts of beef fat,
called oleo oil, lard, cotton seed or
peanut oil, and, in the more expen-
slve grades, little butter. Vegeta-
bile fats are being used more and more
In its manufacture. The mixture Is
churned up with milk to give as near
~ as possible the texture and taste
Of butter. 1t is manufactured under
government supervision and is ex-
hibited to the public with particular
pride in at least one Of the big Chi
cago concerns. Nut margarin is usu-
ally mixture Of cotton seed or pea
nut oil with cocoanut oil churned
with milk. The prejudice against
oleomargarine as substitute is un-
founded. Denmark imports oleomar-
garin and exports her butter. The
consumption In that country was
from 8.8 pounds per capita in 1890
to 1915 pounds in 1912. The keep
Ing qualities Of oleomargarine make
1t superior to butter In that particu-
lar. Dairy butter and (*) OleOmar-