66 OLEOMARGARINE. 



exist to-day than that of the creamery associations, as we have dis- 

 covered by their work in favor of this bill out West. 



The gentleman who just preceded me has told you of the methods 

 that have been used by the creamery interests in furthering their own 

 interests by mixing into politics. 1 know it to be a fact that almost 

 every little creamery on the prairies of Kansas and Nebraska has been 

 flooded for a year with all sorts of literature and postal cards urging 

 them to write to their Congressmen and Senators to support this Grout 

 bill, and if the members of this committee are flooded with requests 

 of that character from their constituents they may know exactly where 

 they have emanated. 



Senator HANSBROUGH. Where have they emanated? 



Mr. McCoy. From the National Dairy Association headquarters at 

 Chicago. 



Conscious of their power and organization I think the gentlemen 

 deserve credit for not framing their bill as follows: 



"Be it enacted by the Senate and Howe of Representative* of the 

 United States of America in Congress assembled, That all articles 

 known as oleomargarine, gravy, goose grease, or ai^ substance to be 



spread upon bread to make it palatable, as good as butter or cheese, not 

 the usual product of the dairy and not made exclusivel} 7 of pure and 

 unadulterated milk and cream shall be absolutely prohibited," etc. 



Although this bill is aimed at the life of the oleomargarine industry, 

 we believe that it will if enacted into a law^ seriously cripple one, with 

 which by comparison both oleomargarine and its opponent butter pale 

 into insignificance, that of the live-stock industry. Neither myself or 

 the people I represent are directly interested in the manufacture of 

 oleomagarine or of butter, and interested only so far as our interests 

 are affected and our inherent love of personal liberty and freedom, but 

 we ask you gentlemen not to allow one great industry to be ground 

 between the warring factions of these two opposing industries. It has 

 become a matter of general information, and is also in evidence before 

 this committee, that the two principal ingredients of oleomargarine are 

 the caul fat of the beef steer and the leaf fat from the hog. 



Senator BATE. What do you mean by caul fat? 



Senator WARREN. It is kidney fat, the best quality. 



Mr. McCoY. It is kidney fat, and, as Mr. Miller, who just preceded 

 me, explained, it is purer fat, a higher grade of fat. 



Senator BATE. That is what he said, but he did not give it the name 

 of caul fat. 



Mr. McCoY. The average beef steer contains about 50 pounds of 

 caul fat, and the average hog about 8 pounds of leaf fat. The market 

 price to-day for caul fat for oleomargarine purposes is about 10 cents 

 per pound, while tallow is worth about 6 cents; and the leaf fat for 

 oleomargarine purposes 8i cents per pound, and for lard only 6 cents. 

 Those are very close approximate values. 



There has been slaughtered in Kansas City since January 1, 1900, to 

 date over 1,000,000 cattle, producing, approximately, 50,000,000 pounds 

 of oleo oil, worth to-day for oleomargarine purposes 10 cents per 

 pound, or $5,000,000. Were it not for the demand the manufacture 

 of oleomargarine has created for oleo oil, this product would have been 

 sold for tallow at 6 cents per pound, netting $3,000,000, a difference 

 of $2,000,000, or $2 per head for each animal slaughtered. 



During the period just mentioned there were slaughtered at Kansas 



