54 OLEOMARGARINE. 



Senator BATE. But to increase the tax on it to 8 cents would take it 

 practically out of the market? 



Mr. MILLER. It would make it practically unsalable. 



Mr. SPRINGER. What percentage of pure butter do you put in oleo- 

 margarine ? 



Mr. MILLER. That varies 25 to 30 per cent. 



Mr. SPRINGER. What are the other ingredients ? 



Mr. MILLER. Oleo oil, neutral lard, coloring. 



Senator BATE. What coloring do you use ? 



Mr. MILLER. We use coloring that is manufactured by the Wells- 

 Richardson Company, of Burlington, Vt. That is coloring that is sold 

 quite universally over the United States. 



Senator BATE. What is the technical name of it? 



Mr. MILLER. I do not know the composition of it. We simply buy 

 it as improved butter coloring. Their process, I think, is secret. I 

 do not think they give to the public the formula for making it. 



Senator HANSBROUGH. That is purchased also by dairymen ? 



Mr. MILLER. Yes, sir. 



Senator HANSBROUGH. It is the same coloring matter that is used by 

 dairymen ? 



Mr. MILLER. Yes, sir. I would say just here that the Creamery 

 Package Company have offices in all the large cities in the United 

 States, and 



Senator BATE. Where is the head of that establishment? 



Mr. MILLER. In Chicago. They have offices all over the United 

 States, and of course they supply the creamery men as well as the 

 butterine manufacturers. I asked their manager in Kansas City one 

 day what coloring he handled, and he said that he handled several 

 grades, but he had no call for any but the Wells-Richardson improved 

 butter coloring, and that was used exclusively by the butter makers as 

 well as by the butterine manufacturers. 



Mr. SPRINGER. Let me ask a question. Do you know whether the 

 manufacturers of creamery butter use oleo or neutral lard in their 

 manufacture of butter? 



Mr. MILLER. I could not say as to that. I know that we would 

 refuse to sell a creamery any materials that they would try to mix 

 with creamery butter. We would not care to be a party to a fraud of 

 that kind. 



The CHAIRMAN. What grade of butter would be used in the best 

 quality of butterine? 



Mr. MILLER. The very best creamery butter that we can buy. 



The CHAIRMAN. Because a less quantity of it will answer ? 



Mr. MILLER. Of course it is to give it a fine flavor. I would say 

 just here that it has been a fact that the manufacturers for years have 

 endeavored to put the very best materials in their butterine; not the 

 cheapest, but the very best they could get. We can not use any of 

 the baser fats of the steer in the manufacture of oleo oil, because it 

 would give it a rank, tallowy taste. We use the very choicest fats of 

 the beef. 



Senator PROCTOR. Can not the cheaper lower grades of fats be puri- 

 fied so as to conceal the grade ? 



Mr. MILLER. They are perfectly pure, but of course they have a 

 very tallowy taste. 



The CHAIRMAN. And that taste can not be corrected 2 



