to indigestion or
are aggravated because of it. The chief cause of indigestion is food
prepared with lard. The following are but brief extracts from letters
received, showing the high esteem in which Cottolene is regarded as a
cooking medium by physicians ranking among the highest in the
profession.

J. Hobart Egbert, A. M., M. D., Ph. D.

From an article in the "Medical Summary," entitled, "Available Facts for
Consumptives and Others with Wasting Diseases."

"_In cooking food, we would recommend the
preparation known as 'Cottolene,' a wholesome
combination of fresh beef suet and purest
cottonseed oil. This preparation is both
economical and convenient, free from adulteration
and impurities, and dietetic experiments
conclusively show that incorporated in food it
yields to the body available nourishment._"

* * * * *

R. Ogden Doremus, M. D., LL. D.

Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue
Hospital Medical College, New York.

"_As a substitute for lard, which is its purpose,
Cottolene possesses all the desirable qualities of
lard without having the objectionable features
inherent in all products obtained from swine._"

* * * * *

Dr. James Page Emery

From an article in the "American Housekeeper" entitled "The Most
Healthful of All Cooking Fats."

"_Cottolene, being essentially a vegetable
product, forms the most healthful and nutritious
cooking medium known to the food experts and
medical profession._"

* * * * *

Wm. Jago, F. I. C., F. C. S.

That eminent chemist, William Jago, than whom there is no higher
authority on cooking fats, reports as follows from Brighton, England:

"_I find Cottolene to consist practically of 100
per cent pure fat, the following being the actual
results obtained by analysis: Percentage of Pure
Fat, 99.982. I found the 'shortening' effect of 12
ozs. of Cottolene practically equal to that of 1
lb. best butter. For hygienic reasons, Cottolene
may be used with safety as a perfectly harmless
and innocuous substitute for other fats employed
for dietetic purposes._"

* * * *