1888.] MICROSCOPICAL JOURNAL. 33 



croscope ; the blood corpuscles are seen hz situ; a large artery winds its 

 sinuous way across the field, and gives off branches which, gradually becom- 

 ing smaller and smaller, dwindle away into capillaries ; these in turn gradually 

 increase in size, and unite with branches of a large vein, which returns the 

 blood to the heart. These structures, stained a rich and beautiful violet, stand 

 out with the most wonderful distinctness, and make up a picture which, once 

 seen, is not soon forgotten. 



(To be continued.) 



Notes from Japan. — V. 



By ROMYN HITCHCOCK, 



OSAKA, JAPAN. 



OLEOMARGARINE. 



In looking over Bulletin No. 13, of the Department of Agriculture, which 

 is mainly devoted to the adulteration of foods, and, particularly, of dairy 

 products, one cannot but be impressed with the unanimity with which chem- 

 ists assert the entire wholesomeness of oleomargarine, when properly pre- 

 pared, as an article of food. Prof. C. F. Chandler even goes so far as to 

 declare that it really is butter ; and its chemical composition is such that one 

 can scarcely believe there is the slightest difference in physiological action be- 

 tween this and natural butter. Yet, everyone knows of the recent legislation, 

 in the interest of dairymen, evidently intended to prevent the manufacture of 

 this cheap and useful article of food. 



The reason for alluding to this subject is to point out the unfounded char- 

 acter of the attacks upon oleomargarine or other butter substitutes prepared 

 from pure animal fat, and to advocate the use of such substitutes especially 

 among those who are obliged to exercise economy in living. Any legislation 

 to tax this article is a direct tax upon the poor man's table ; for not only does 

 it raise the price of cheap and healthful articles of food, but it also enables the 

 producer of natural butter to sell at a higher price than the natural course of 

 competition in trade would allow. Such legislation — all legislation that in- 

 terferes with the normal course of trade — is to be deplored, but especially so 

 when it increases the price of one article of food to benefit the producers of 

 another. A short time ago one might almost have believed that the oleo in- 

 dustry threatened the extermination of the whole dairy business of the country ! 

 But the newspapers are not always reliable indicators. 



Now, as to the use of artificial butter, I would say that it is certainly far 

 better in flavor than some of the pure butter we have in Japan, sold in cans 

 at 50 or 60 cents per pound. Yet, so great is the prejudice against oleomar- 

 garine, that it is doubtful if it could be introduced here, even for kitchen use. 

 At home, how many of the poorer classes use it.? With them it requires a 

 long time to overcome old notions. It will be found on inquiry, no doubt, 

 that they still prefer the cheap and inferior natural butter to the far more pal- 

 atable product. 



Nevertheless, the sale should be controlled so that adulterations may be 

 punished. It should not be taxed, but it should be sold on its merits. It is 

 cheap, and butter is dear. 



Dr. Wiley has published a very useful bulletin for those who wish to ex- 

 amine dairy products, and the processes used in the laboratory of the Depart- 

 ment are given. Considerable differences of opinion are expressed concerning 

 Dr. Taylor's microscopical tests of butter, but, on the whole, the verdict seems 

 to be in his favor. 



