OLEOMARGARINE AND BUTTERINE. 121 



branded "Oleomargarine Butter." To make about 50,000 pounds of butter a 



day it is necessary to use 12 .',000 pounds of fat a night. Profit per day, 



$265.82. 



On the question "What shall farmers do about it?" Mr. Adams quoted our State- 

 laws on the subject, enacted in 1881, which are given in full on pages 173 and 173 of 

 the Michigan Board of Agriculture for 1884. and says: I think that these penalties are 

 too light. They should be doubled; and unless there is speedy reform they should be 

 trebled. The more severe the penalty the less violation of the law. Let the penalty 

 for murder be death and fewer murders will be committed. Since writing the fore- 

 going 1 have received lines from Chicago and Detroit, as follows: 



Chicago, January 29, 1886. 



Yours of 27th at hand. Contents noted, and in reply would say that I will give yoik 

 the prices on butterine, etc., as near as I can. 



Choice Creamery Butter, piu-e, selling 28 @ 32 



Fair " " " '• 20 @ 28 



Choice Dairy " " " 15 @ 25 



Fair " " " " 10 @ 15 



Low Grade, poor 07 @ 09 



I am selling a fine article of ^xtra dairy butterine here for 15 cents. It is nice stock, 

 most everybody is selling it for pure butter here. Prints and rolls also 15c. We have- 

 a cheaper grade for 18 ; good stock also, and even lower price. 12@125. 



Yours Respectfully, 



CoNGLE Bros. 



Detroit, January 27, 1886. 



Oleomargarine is manufactured from beef fat, while butterine is from 25 to 60 per 

 cent new, sweet butter, churned in new buttermilk with oleomargarine and ranges in 

 price from 12 to 15 cents wholesale. The quantity of butter used determines the price.. 

 D. O. Wiley & Co. of this city probably wholesale more than any firm in the city. I 

 would very much prefer a good article of butterine to a mediufn or poor quality of but- 

 ter for my own use. We sold 3.300 pounds summer butter for soap making at 2^ cents. 

 per pound. We are glutted on butter and could make no jjrice. 



Yours, 



J. Q. Williams.. 



If this statement is correct then it is very plain that when butterine is made' 

 25 or 60 lbs in every hundred is of new sweet butter, and in my opinion every 

 pound of this new sweet butter is spoiled. Pass a stringent law against the 

 manufacture of all such stuff. Prevent the making and then you will do the 

 best to protect all consumers of butter. 



One way to annihilate oleomargarine and butterine is to raise the standard of 

 real butter, and thus prevent all and. every excuse for inventing substitutes. 

 Have a butter inspector appointed by government and let no butter be mer- 

 chantable unless it has the stamp of this inspector. Batter may be inspected 

 as well as salt, pork, etc. I once offered about $400 worth of pork in Detroit 

 and the dealer said : "I will give nothing for it unless it bears inspection 

 It all bore inspection but a barrel of heads, and that, like poor butter, went to- 

 make soap. One way for farmers to do about butter when it does not pay to 

 make it, is to quit the business as they do when potatoes, pork, etc., are very 

 low in price and the market glutted, and let farmers' wives have a long rest 

 from the hard work of butter making. Let butter buyers and butter eaters 

 have olemargarine and butterine to their hearts' content. Finally, farmers 

 should use their combined influence against worthless and. demoralizing substi- 

 tutes for the real and the good. 



Mr. Lawson : Mr. Adams recommends the stamping of butter by a govern- 

 ment inspector. The government stan)p could not keep it from spoiling nor 

 guarantee to the purchaser anything more than that the article was orignallj 

 good butter. 



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