butter. But even with the margarine to help out, there is but little
to go around. The weekly ration of butter and margarine is one-fourth
of a pound per person, and at times even that amount has not been
available. In April an American newspaper man in London reported that
he had forgotten what butter tasted like. It could only be obtained
on the farms, and even those who made it were strictly limited in the
amount that they could keep themselves. Not even margarine could be
served at luncheon or dinner. There were long queues in front of the
shops before the distribution was better systematized. At present the
total amount of fat in the diet is increased somewhat by the allowance
of bacon and ham.

In Germany the fat shortage, has been so severe that, combined with
the bread shortage, it has been the greatest cause of food riots.
Before the war the Germans imported about half their supply, most of
which is now cut off. Of course, the vegetable oils from the United
States and the tropics are not available. The neutrals have had to
lessen their exports because of their own shortage, and the embargo
which the United States laid on its exports of fats to neutrals.
Germany's inability to feed her animals has greatly curtailed her
supply of animal fats.

As a result the rations have been decreasing steadily in spite of
every effort. Bones are collected and the fat extracted. Seeds, such
as those of the sunflower, and the kernels of fruit have the oil
pressed from them. During 1915-16 the rations varied from 3¼ ounces
to 10 ounces of table fat a week. By December, 1917, it had been
decreased, so that the average total fat ration was a little under 3
ounces a week, some communities receiving a little more, and others
none at all. The local newspapers give interesting side-lights showing