OLEOMARGARINE. 85 



district having as their object his defeat for the reason that he exer- 

 cised his judgment upon this measure and used his influence to secure 

 the passage of another bill, to which I call the attention of this com- 

 mittee, and which I believe will meet every objection that has really 

 any foundation in it. 



I desire to discuss this bill on its merits. I concede to every Senator 

 and Representative in Congress the right to an honest difference of 

 opinion with other Senators and Members. The constituents of Sena- 

 tors and Members of the House will recognize the right of their 

 representatives to express their honest convictions, and all efforts to 

 threaten Senators and Members of the House with popular condemna- 

 tion should be reprobated. 



The Committee on Manufactures of the Senate has recently investi- 

 gated the subject of the adulteration of food products. It has submitted 

 an able report on the subject, accompanied with all the testimony. 

 The report is known as Senate Report No. 516, first session Fifty-sixth 

 Congress, and was submitted to the Senate on February 28, 1900. 



I call the attention of the committee to the conclusions reached by 

 the Committee on Manufactures of the Senate at this very Congress. 

 That part of the report on this subject will be found printed on pages 

 7 to 9, and is as follows: 



"In regard to butterine or oleomargarine it is not claimed by any of 

 the witnesses before your committee that it is in any way deleterious 

 to public health. On the contrary all expert evidence upon this point 

 strongly confirms the testimony of the manufacturers of this article, 

 to the effect that it is a healthful food product. The testimony shows 

 that this product is the result of a combination of beef and pork fats, 

 butter, cream, and milk with coloring matter, which is similar to that 

 universally used by farmers and dairies engaged in the manufacture of 

 butter for the coloring of that product. As under the resolution 

 under which this committee is operating it is made one of its duties to 

 investigate food products and to ascertain what is sold that is deleteri- 

 ous to the public health, your committee made every effort to obtain 

 information upon this branch of the subject, and in addition to oral 

 testimony there were submitted authorities of an expert character, as 

 follows : 



" Henry Morton, Stevens Institute Technology, New Jersey: 



' 'It contains nothing whatever which is injurious as an article of diet; but, on the 

 contrary, is essentially identical with the best fresh butter.' 



" S. C. Caldwell , chemical laboratory, Cornell University : ' Possesses 

 no qualities whatever that can make it the least degree unwholesome.' 



" Charles P. Williams, analytical chemist, Philadelphia: ' It is a pure 

 and wholesome article of food, and in this respect, as in respect to its 

 chemical composition, is fully the equivalent of the best dairy butter.' 



"Henry A. Mott, analytical chemist, New York: 'Essentially iden- 

 tical with butter made from cream, and perfectly pure and wholesome 

 article.' 



" J. S. W. Arnold, medical department, University New York: 'A 

 blessing for the public, and in every way a perfectly pure, wholesome, 

 and palatable article of food.' 



'' W. O. Atwater, Wesleyan University, Connecticut: ' It is perfectly 

 wholesome and healthy, and has a high and nutritious value.' 



"Scientific American: ' Oleomargarine is as much a farm product as 

 beef or butter, and is as wholesome as either. 5 



