Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1928-05-25
so PER CENT OF
WORLDS PEOPLE
EAT NO BUTTER
American Table Delicdcy
Unknown to More Than
Billion in Other Nations.

Chicago.-Sixty per cent of the
population of the earth. or 1,OS2,OO0,-
600 people, do not use butter and Z
considerable per cent have never
heard of It.
This doubtless will astonish persons
unfamiliar with the history OF foods
and accustomed t. butter on the home
table since infancy. Similar popular
myths prevail regarding the length Of
time coffee. tea. and tobacco have
been numbered among civilized lux
urles. The addiction of European
people and their descendants on this
side Of the Atlantic to these pleasant
stImulants dates back only q few hum
bred years. All the conquests and
great exploits of the ancient ana
| medieval world were achieved with
out them.
Butter as q spread for bread IL
used only In a comparatively small
area of the earth, chiefly In northern
Europe and America In other parts
Of the world, olive oil, tallow drip
pings and coconut oil take the place
Of butter In cooking and a. 4 table
dish. In China, Japan, India and 9TH
er nations of southeastern Asia. where
rice is the staple food. no butter Is
used and various fats and oils are
added to the cereal to give 1t flavor
and nutritive value.
Margarine has been an established
article of diet In Europe and Amer
lea since the reign Of Napoleon III In
France when Hippolyte Mege-Mouries
developed the method Of manufactur.
Ing It. 1t was at first considered 4 sub
stitute for butter but now in several
European countries butter is q sub
stitute for margarine. In Denmark,
notably, one Of the leading dairying
countries of Europe, 1t is almost q
universal custom among the farmers
to export their butter to England and
use margarine on their family tables
No prejudice exists in Europe
against margarine and the inimical
sentiment against II which developed
q decade or 80 ago In America ant
which, from an economic view II diff
ncult to understand, Is gradually dis
appearing. Margarine Is 4 wholesome
food made under thoroughly s~anitar!
conditions and government inspec
ton. It is made only from the fines
oils, vegetable or animal or both com
bined, milk, and salt and, its manu-
facture is a source Of immense prof
to American farmers As far as tast
goes, 1t Is difficult for ever 4 con
noisseur TO distinguish between tn
best quality of margarine and the bes
quality of butter. AS a spread 70
bread, both butter and margarine ar
considered by dietitians merely a
delicacies or what are known tech
nlcally as accessory foods.
"Given an ordinary, everyday REF
sonably well balanced diet for the az
erage man, or child" says DR.. Wi
liam d. Richardson, International
famous scientist and dietitian, at doe
, not make any difference from tn
: dietary standpoint whether the ind
vidual eats margarine or butter an
: the one he chooses Is entirely . ma
" tei of taste, preference. or econom
. He may choose to eat one or the otl
y er or neither without any a%ppreciab
influence on his growth, healt
strength or physical or mental energ
His diet usually is, and should be.
balanced and varied that he II n
= dependent on the small quantity
!, fat which Is spread On bread to NAL
ft p~alQtahIan