mouth and stomach, hence the value of using butter with bread,
potatoes, etc. The animal fats are more nutritive than the vegetable,
butter and cream heading the list. Cooking fats at a very high
temperature, such as frying, causes a reaction or decomposition, which
irritates the mucous membrane and interferes with digestion.

The principal animal fats are butter, cream, lard, suet, the fat of
mutton, pork, bacon, beef, fish and cod liver oil. The vegetable fats
and oils chiefly used as food are derived from seeds, olives, and
nuts. The most important fats and oils for household purposes are:

BUTTER.

Butter, which contains from 5 to 10 per cent. of water, 11.7 per cent.
fat, 0.5 per cent. casein, 0.5 per cent. milk sugar (Konig). The
addition of salt to butter prevents fermentation. Butter will not
support life when taken alone, but with other foods is highly
nutritious and digestible.

CREAM.

Cream is one of the most wholesome and agreeable forms of fat. It is
an excellent substitute for cod liver oil in tuberculosis. Ice cream
when eaten slowly is very nutritious.

LARD.

Lard is hog fat, separated by melting.

SUET.