OLEOMARGARINE. 187 



power apparatus, to which is customarily added, especially in this 

 country, a mineral matter called salt, and either a mineral or vegetable 

 compound commonly called "butter color." After this cow's milk 

 has undergone a mechanical process for separating the cream or fat 

 out of it, and which cream is then set aside for ripening, to a suitable 

 condition of acidity, it is now ready to be put into a mechanical con- 

 trivance, either of a rounder square pattern, commonly called a churn, 

 in which receptacle it undergoes a process of congelation, after which 

 it is put upon another mechanical device, operated either by hand or 

 steam power, for the purpose of introducing the salt, and which is 

 commonly known as a butter-salter. The color is sometimes added on 

 this salter, but more generally is the color added in the churn. After 

 these various processes we find that we have a nice golden yellow 

 product, resembling, perhaps, more a mass of deep yellow gold than 

 anything else, but surely have a product that does not look one par- 

 ticle like the milk it was made from, either in texture, form, or color, 

 and wv certainly dare not class this article under any other head than 

 a manufactured product. In my opinion we would have just as much 

 right to call apple, peach, or quince butter " natural" butter, although 

 I think we will all agree that they are not entitled to be so named, 

 because they are artificially made and compounded or manufactured 

 from ; ; natural " products only. 



From what and how is butterine made ? It has been stated before 

 the committee of the House of Representatives of this Congress, and 

 no doubt before this committee, of what it is composed; so I will not 

 dwell upon that, but simply state that the ingredients of butterine are 

 mixed or churned by hand or steam power in a manner similar yet 

 decidedly distinct from the process used for making butter. There is 

 also introduced into butterine salt and a harmless coloring matter. We 

 have therefore two food products manufactured, or churned, as it is 

 more commonly called, and what do we find? In the language of Pro- 

 fessor Burner, formerly dean of the department of chemistry in the 

 Ohio Medical University, and chemist for the Ohio food and dairy 

 department we can best quote the finding in his own language, as 

 follows: "After extracting from butter all mineral matter, water, etc., 

 there remains a residue of 100 per cent fat. After treating butterine 

 in the same manner I arrived at the same result of having a residue of 

 100 per cent fat. An examination with the microscope of the different 

 fats shows them to be very nearly identical, so much so that no accu- 

 rate determination could be depended upon by this instrument. After 

 a chemical analysis I find that they are still very nearly identical, except 

 that the butterine contained less of the volatile acid." 



Prof. Henry A. Weber, of the department of chemistry of the Ohio 

 State University, also chemist for the Ohio food and dairy department, 

 testified under oath that there was no fat present in the sample of but- 

 terine he analyzed which would not be present or might not be present 

 in butter, nor was there any fat absent in butterine which you would 

 find in butter; also testified that in neither case is there a chemical 

 combination, but that in both cases it is a mixture, and that the only 

 difference between butter and butterine lies in the small difference of 

 butyrin. 



I could go on and give you innumerable quotations from learned men, 

 unbiased and unprejudiced, from various parts of the United States, 

 fully in accord, and perhaps even stronger in favor of butterine than 



