Egyptians call it samna, Turks call it Hindistanda kaynatilmis tereyagi, Americans call it rancid butter. Indians call it ghee (as in Fibber McGee), and they love it. They make it by boiling the milk of water buffalo, letting it cool, adding sour milk to make it curdle faster, then straining off the butter oil, which is the ghee. They eat it. spread it on sores, and anoint holy images with it.

This week Louis H. Burgwald of the U.S. Department of Agriculture was touring India with samples of U.S. ghee made from surplus butter. If Indian dairymen like it, William...

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