OLEOMABGAEINE. 165 



of it from the Eastern States; they make little chunks of butter in 

 their barnyards, in their barns, on the side stoops of their houses. I 

 mean the farmers who have one, two, three, four, five, a dozen, or fifty 

 cows. They bring these little chunks to the country store where they 

 trade, and this butter is put before the grocer or the provision man, 

 and in return he gives them calicoes and groceries of different kinds. 

 I have a man stationed in the West yes, two of them in different 

 parts of the West, and they biry up this class of butter. Originally, 

 up to within four or five years, the price ran from 6 to 10 cents a 

 pound. Ten cents was the highest price. My men will go around 

 and gather in all this roll butter in little pats of all colors and descrip- 

 tions, wrapped in swaddling clothes and old towels and sheets and 

 everything else, and they are packed down into tierces holding 300 to 

 400 pounds. They are brought to a central point and then shipped 

 by the "carload to me at New York City, or else 1 store the goods in 

 Chicago or in the West until I need them for my manipulation in col- 

 oring the butter and resalting it and sending it most of it to the hot 

 countries. 



The second class of butter that is made in this country is ladles. 

 Ladles is made from this same class of butter I spoke of a moment 

 ago. The ladlers send out, as I do, their men from Chicago and from 

 other large places in the West, and they gather in this same butter as 

 I do and take it to their creameries so-called creameries. That is, 

 they make ladles out of this butter, but they do not use cream if they 

 manipulate it. It is done with milk, but as a rule it is merely manip- 

 ulated with a little salt and a little water and recolored and put up into 

 60-pound tubs, and there you have what is called the ladle butter. 



By a little further process and a little more working you have what 

 is commonly termed imitation creamery. That is a little higher order 

 of ladle butter, and that is brought on to this market and sold. 



The next that comes is the creamery butter. That is, as we all 

 know, made out of the very best cream, as a rule, or we try to make it 

 out of the best cream; and it is put before those who can pay the price 

 in the East and in the West. 



There is a new butter that has come on the stage what is called 

 renovated or process butter. I may later on refer to that again. 



Right here 1 would like to say that up to within ten or possibly 

 twelve years ago I was preaching and talking and threatening my dif- 

 ferent men throughout the country, telling them that their butter was 

 poor, that we had to contend with the foreign butter, and that the for- 

 eigners were making better butter than we were in this country; that 

 it was hard work for us to compete in the hot countries and throughout 

 the foreign countries with the Danish butter, with the French butter, 

 with the Italian butter, with the Irish butter; that our butter was poor; 

 that it would not keep, and that we must do something; that they must 

 bring things up to a higher level; that they must take more pains with 

 their butter. I sent them samples of the Danish butter. I sent them 

 samples of the French butter. We experimented. I went at that 

 time, at considerable cost, among the different creameries and put in my 

 own money to endeavor to raise the standard of our butter; but, gen- 

 tlemen, let me tell, you as a butter man, as a man whose bread and but- 

 ter I mean that earnestly is entirely in the product of butter, I tell 

 you honestly that when the new product oleomargarine came on this 

 market some ten or twelve years ago, I saw it and examined it, and I 



