When a fat smokes in frying, it "breaks down," that is, its chemical composition is changed; part of its altered composition becomes a non-digestible and irritating substance. The best fat for digestion is one which does _not_ decompose or break down at frying temperature. Crisco does not break down until a degree of heat is reached _above_ the frying point. In other words, Crisco does not break down at all in normal frying, because it is not necessary to have it "smoking hot" for frying. No part of it, therefore, has been transformed in cooking into an irritant. That is one reason why the stomach welcomes Crisco and carries forward its digestion with ease. Working Towards an Ideal A part of the preliminary work done in connection with the development of Crisco, described in these pages, consisted of the study of the older cooking fats. The objectionable features of each were considered. The good was weighed against the bad. The strength and weakness of each was determined. Thus was found what the ideal fat should possess, and what it should _not_ possess. It must have every good quality and no bad one. After years of study, a process was discovered which made possible the ideal fat. The process involved the changing of the composition of vegetable food oils and the making of the richest fat or solid _cream_. [Illustration] The Crisco Process at the first stage of its development gave, at least, the basis of the ideal fat; namely, a purely _vegetable_ product, differing from all others in that absolutely no animal fat had to be added to the vegetable oil to produce the proper stiffness. This was but one of the many distinctive advantages sought and found. Not Marketed Until Perfect It also solved the problem of eliminating certain objectionable features of fats in general, such as rancidity, color, odor, smoking properties when heated. These weaknesses, therefore, were not a part of this new fat, which it would seem was the parent of the Ideal. Then after four years of severe tests, after each weakness was replaced with strength the Government was given this fat to analyze and classify. The report was that it answered to none of the tests for fats already existing. A Primary Fat It was neither a butter, a "compound" nor a "substitute," but _an entirely new product_. A _primary_ fat. In 1911 it was named Crisco and placed upon the market. Today you buy this rich, wholesome cream of nutritious food oils in sanitary tins. The "Crisco Process" alone can produce this creamy white fat. No one else can manufacture Crisco, because no one else holds the secret of Crisco and because they would have no legal right to make it. Crisco is Crisco, and nothing else. Finally Economical At first, it looked very much as if Crisco must be a high-priced product. It cost its discoverers many thousands of dollars before ever a package reached the consumer's kitchen.