30 OLEOMARGARINE, 



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Mr. JELKE. In water; yes, sir. 



Mr. HOARD. Where? 



Mr. JELKE. They have used it in Chicago. 



Mr. HOARD. In what establishment* 



Mr. JELKE. I do not think it would be proper for me to say. 



Mr. HOARD. All right. 



The CHAIRMAN. I did not understand your question, Governor 

 Hoard. 



Mr. HOARD. I was speaking of the manufacture of process butter, 

 so called. The gentleman says that it is treated with sulphuric acid. 

 There is no occasion whatever to treat it with sulphuric acid or any 

 acid. 



Senator ALLEN. How can you remove the taint? 



Mr. HOARD. The taint is in the casein content of butter, not in the 

 butter fat. The whole process of albuminous fermentation is in the 

 casein content, and the acid does not take out the casein. The simple 

 method of making process butter is that it is melted, boiled, clarified, 

 skimmed, and the elements taken out of it. It is then reincorporated 

 into milk and separated by centrifugal separation, the same as butter 

 fat is separated from ordinary milk. It is then taken and put into 

 creamery vats and subjected to the same process of ripening that the 

 process of creamery butter is subjected to. I know of no introduction 

 of acids in its treatment, and I was asking the gentleman what he knew, 

 that is all. 



The CHAIRMAN. I did not quite catch the question that the gentle- 

 man declined to answer. 



Mr. HOARD. I asked him what establishments he knew were treat- 

 ing it with sulphuric acid. So far as that is concerned, the testimony 

 before this body in 1886 was abundant as to the use of sulphuric acid 

 in oleomargarine. 



Senator ALLEN. I do not think the question is yet answered as to 

 how you eliminate the rancid taste or the decayed taste of the butter 

 fat from process butter. 



Mr. HOARD. By boiling and clarifying, and in that manner taking 

 the casein content out of it. 



Senator ALLEN. But the fat itself is decayed, is it not ? 



Mr. HOARD. No, sir; not at all. 



Senator ALLEN. It is in process of decay ? 



Mr. HOARD. You can not decay butter fat chemically. The only 

 process by which it can be deca}^ed is through what is known as albu- 

 minous fermentation, and albuminous fermentation is imparted to it 

 by the casein content, which is almost pure albumen or protein. Any 

 person who is a student of these things will readily know that this 

 process butter is not a fraud or counterfeit in any sense. It is an 

 imposition if sold for other than it is. Therein constitutes the wrong- 

 doing. 



Senator ALLEN. You say that the butter fat itself is not affected or 

 tainted by the process? 



Mr. HOARD. No, sir. The whole process of rancidity and distaste 

 which you have in rancid butter is not the butter fat itself but is in 

 the casein content which may be left in the butter. 



Senator ALLEN. Is that the case with any other decaying animal 

 substance ? 



Mr. HOARD. I do not know. 



