TENTH ANNUAL YEAR BOOK— PART VIII 379 



a short time he succeeded in getting an excellent wholesome substitute 

 that very much resembled butter. This article was named "after the 

 discoverer and the fat from which it was made, viz. — "Margarine Monries." 

 Two years later, the Paris health council permitted the sale of this new 

 fat in the commercial market providing it did not come under the name 

 of butter. 



The process that the noted French chemist used was a good one, as 

 only the best fats were used, and those that had a low melting point. 

 He took into consideration the digestibility of the food product. As the 

 business extended it was found that there were not enough fats of this 

 kind to supply the demand, hence the original process of oleomargarine 

 had to give way to a cheaper one, in which the low grade fats and other 

 cheap substitutes were used. As a result the ox-tallow w-hich was formerly 

 purified and melted at a temperature of 113° F. was now exposed to a 

 more incomplete process of purification and melted at 140°F., thus the 

 question of digestibility became a secondary consideration. 



According to patents taken out in Europe later on the following fats 

 were used: 



Bacon fat, goose fat, veal tallow, stearin fat from soap manufact- 

 urers, slaughter house fat and fat from flaying houses. These were 

 used in addition to ox-tallow. Some of these fats had a very strong 

 odors which w?re eliminated by the use of strong mineral acids. 

 In looking up the kind of fats used by our present day packers, we find 

 in the book published by Nickerson & Collins of Chicago, 111., and edited 

 by Mr. F. W. Wilder, who was superintendent in two large packing con- 

 cerns for a number of years, that the oleo oil is produced from the I5l- 

 lowing fats: 



No. 1 oil. — Caul fats, ruflBe fats, caul pieces of gut end; brisket 

 trimmed from the bed pickings; crotch trimmings, from the bed pick- 

 ings; paunch trimmings, pluck trimmings, reed trimmings, and heart 

 casing fats. 



No. 2 oil. — Gut ends; small fats; chipped fat which is taken off on 

 the middle guts; machine fat, which is fat taken off on the round guts 

 by the fatting machines, heart trimmings, pluck trimmings, miscella- 

 neous bed pickings of the second grade, kidney fats, clean trimmings 

 from cattle whch are being cut up for canning or sausage purposes, 

 skimming from scrap vat of No. 1 oil. 

 In addition to the numerous delicate fat? which I have just mentioned, 



I am informed that sometimes the skimming from the floor washing 



tank is added. 



In connection with this, cheap vegetable oils are used and we are told 

 that even paraffine at times, has been found in this product. 



The consuming public has certain rights that should be protected. 

 When it asks for butter and is willing to pay the price, it should be able 

 to get the same, therefore this question — of great importance to every 

 citizen who believes in honest methods. I cannot impress upon you too 

 strongly the fact that these packers are thoroughly organized and are 

 going to do everything in their power at the next session of congress to 



