OLEOMAEGAEINE. 35 



I think it will also develop that by an admixture of ingredients a new 

 and better coloring has been adopted by the oleomargarine manu- 

 facturers and that that coloring has been purchased and used in 

 creameries. 



Mr. GARDNER. That is probably the case; butannotto is too broad a 

 term, perhaps. 



Senator WARREN. As Governor Hoard has said, annotto, or a sub- 

 stance under that name, was used many years ago in coloring both 

 butter and cheese. 



Mr. GARDNER. My statement is that the substance which is used 

 now b} T the manufacturers both of oleomargarine and of butter to color 

 their products was first used by the manufacturers of oleomargarine 

 and afterwards adopted by the manufacturers of butter. 



Now, how is it with reference to the coloring of oleomargarine ? 

 The natural color of oleomargarine is nearly white, very near the nat- 

 ural color of ordinary butter. For precisely the same reason that the 

 manufacturer of butter colors his product, in order that the eye may 

 aid the palate, in order that it may be attractive to his customers, for 

 the very same reason that he colors it sometimes a very light yellow, 

 sometimes a very deep yellow, because in order to carry on his busi- 

 ness successfully he finds it necessary to meet the demand for pre- 

 cisely those reasons the manufacturer of oleomargarine colors his 

 product, and he colors it all sorts of shades to meet all sorts of demands. 

 For a certain trade he gives it but a slight tint; for other trade he 

 gives it a deeper tint. 



For some of his trade, his export trade, he colors it a deep rich red 

 or brown, because the people of the country where that oleo is sent 

 demand that the article which they put upon their food shall be of that 

 color. He colors it a color which would make it absolutely impossible 

 to sell one ounce of it in any part of the United States of America, 

 and from which you or I would turn away with loathing, simply 

 because there is somewhere a demand for a butter substance of that 

 color. It is for simply that reason that he colors it for sale in the 

 United States the same color that the manufacturer of butter colors 

 his product; and, as I have previously said, the color which in the vast 

 majority of instances is used is a color the desirabilitj* of which was 

 first found out and was first applied by the manufacturer of oleomar- 

 garine. 



The next reason given for the passage of this proposed act is that 

 the sale of oleomargarine will destroy the dairy industry of the United 

 States. I say that that is absurd. I say, in the first place, that oleo- 

 margarine, no matter how it may be colored, can never compete with 

 high-grade, high-priced creamery butter. We need something besides 

 color to enable us to do that. The author of this bill here yesterday 

 dropped a statement which it seems to me is of the very greatest value. 

 He said that in judging of the grade, or quality, or value of butter 

 color pointed for 5, while taste pointed for 50. Now, coloring may 

 make oleomargarine look like butter, coloring may make people think 

 that oleomargarine is butter, but neither coloring nor anything else 

 can make oleomargarine taste like the high-grade creamery butter. A 

 man may be deceived once into purchasing it; he is not deceived twice 

 into purchasing it, and the man who deceives him does not receive his 

 custom. It is absurd to say that this substance, which can not under 

 any conditions have the flavor which is the item of value in high-grade 



