In the manufacture of cheese, the milk, sugar, and a part of the albumin and fat are wasted, and as there are no advantages in taking the milk in this changed form, there exists no scientific reason for the use of cheese when fresh milk can be obtained. BUTTER Butter constitutes one of the most wholesome and palatable of all animal fats, and is probably one of the most extensively used articles of food of animal origin. When the pure butter-fat has been separated from the casein of milk it can be kept sweet and wholesome for a length of time sufficient to transport it, and to pass it through the various links in the chain of commerce, so that it can reach the family table a long distance from its source of production. This, in addition to man's instinctive relish for dairy products, makes butter the most popular fat in the diet of civilized man. [Sidenote: Fresh butter made in the home] In prescribing butter-fat, however, it is advisable to nominate fresh, unsalted, or what is commonly termed "sweet" butter. It is also advisable for the practitioner to suggest that this can be made daily, merely by whipping either sweet or soured cream with an ordinary rotary egg beater until the fat globules have separated from the whey. Pure butter contains about 3,600 heat-calories to the pound, and therefore constitutes one of the most important and readily convertible of all winter foods. If no other fat is used, about two ounces of butter each twenty-four hours is sufficient to give the ordinary body, under a temperature ranging from forty to sixty degrees above zero, the required amount of heat. OLEOMARGARIN Oleomargarin is a general term that includes all manufactured preparations of fats which imitate dairy butter. Oleomargarin is manufactured by combining beef-fat with cottonseed-oil until a product is formed which has a melting point similar to that of butter. Lard is also used in some oleomargarin products. This combination of fats is then churned with either cream or milk and dairy butter is frequently added so as to give to the artificial product the pleasant flavor or odor of dairy butter. There is much popular prejudice against the use of oleomargarin, but when made under hygienic conditions, and by cleanly methods, it is practically as digestible, and quite as wholesome as the dairy product.