Thirty-sixth Annual 'Convention 947 



pasteurizing the cream. And in connection with that I would 

 like also to ask if the United iStates departments use butter for 

 their navj and ok^omargarino for their soldiers. 



Pkof. JMcKay : I was not aware that the United States 

 soldier ate oleomagarine until last week. A young man who is 

 connected with Fort Sheridan, an officer, told me that he did not 

 eat any butter. The navy has butter put up and the cream is 

 pasteurized, if I remember rightly, to 160 degrees. I am not 

 positive of that but I think it is 160 degrees. 



Mr. Mattison : Is it not about time we did something so 

 that the rotten butter made around the country would be made 

 into axle grease and not into renovated butter ? We have the 

 law but we cannot hold them down. 



Prof. McKay : The fact that we are making renovated but- 

 ter at the present time is a disgrace to our civilization as dairy 

 educators. The butter or the cream that is first used in making 

 renovated butter is just as pure as the butter that I scored 96 this 

 afternoon. Renovated butter comes from the farmers. Many of 

 our farmers' wives persist in making butter ; some of them make 

 excellent butter and others do not. The result is that the grocery- 

 man in turn gets rid of his groceries and sells the poor butter to 

 the renovating factory. The factorj-man works on the theory that 

 the fat itself contains no flavor. It is usually passed through a 

 tank and air blown through it and purified. There is a restriction 

 on that butter ; it is under government inspection and branded and 

 sold just for what it is. I am sorry that any is made, but we have 

 the thing under control as well as we can. I do not think it is 

 sold very often as genuine creamery butter. 



Mr. J. B. Howe of Vernon : What can we best do with the 

 oleomargarine question ? 



Prof. McKay : At the present time there are two bills before 

 CongTcss. Owing to the cry of the high cost of living there was 

 a feeling worked up among the labor unions by the oleomargarine 

 interests, that the ten-cent tax was a hardship upon the poor man 

 of this country, when in reality only two per cent, of the olea- 

 margarine made in this country paid the ten-cent tax. The rest of 

 it came under the one-fourth per cent. tax. That fact they did not 

 mention. To meet this argument the dairymen prepared a bill 



