another without harm.

Until the war came there was little need of knowing or bothering as
to what kind of fats we ate, or of concerning ourselves with the fact
that many more varieties were available than most of us used. Now it
does make a decided difference. OUR ARMIES AND THOSE OF THE ALLIES
NEED FAT, A GREAT DEAL OF IT, AND WE MUST SHIP THEM THE KIND MOST
SUITED TO THEIR PURPOSES. WE CAN USE WHAT THE ALLIES AND THE ARMY DO
NOT NEED.


THE SITUATION ABROAD

There is a shortage of the animal fats, lard, butter, and
oleomargarine for the same reasons, of course, that cause the meat
shortage. England, particularly recently, has had very little, less
even than the French and Italians, who are not accustomed to using
much.

England was the largest butter importer in the world, getting her
supply mostly from northwestern Europe, Denmark, Russia, Sweden, and
Holland. Russia can no longer supply her. Neither can the neutrals,
who have been supplying Germany under pressure; they need Germany's
coal. Although the United States has increased her butter exports
to the United Kingdom, if our entire exports went to them, it would
supply only 6 per cent of the amount needed.

To help the situation, England has greatly increased her manufacture
of oleomargarine. Oleo oil and vegetable oils are being imported
in large quantities and now England uses twice as much margarine as