Would you say that a man who ate butter was any better off than one who ate margarine? To answer the question, it is necessary to understand what it is that gives butter its value as a food. From the dietetic point of view butter contains three things only; fats in a palatable and easily assimilable form and—in the summer months—ample amounts of Vitamins A and D, necessary for the body to resist illness and maintain normal growth, but these dietetic qualities, which for butter can be claimed only during the summer months, are present in vitaminised margarine all the year round.
Text read from the printed page and cleaned; old type leaves the occasional error.