OLEOMARGARINE. 209 



ment station of the Agricultural Department, and I would like to ask 

 Mr. Tillinghast to read the conclusion in this same test. 



Mr. TILLINGHAST. The principal conclusions follow : When properly 

 prepared, inargarin differs but little from natural butter in chemical 

 and physical properties. On an average 93.5 to 96 per cent of fat was 

 assimilated when margarin was consumed, and 94 to 96 per cent when 

 butter formed part of the diet. The moderate use of margarin did not 

 cause any disturbance of the digestive tract. 



Mr. FLANDEKS. Mr. Chairman. 1 do not want to interrupt the gen- 

 tleman too much, but I would like to ask another question. 



The CHAIRMAN. Do you object to being interrupted? 



Mr. TILLINGHAST. Not in the least. I want to get at the truth. 



Mr. FLANDEKS. That simply bears out the contention we made here 

 yesterday 



Mr. TILLINGHAST. If the gentleman is going to make a speech I 

 object to his interrupting me. 



Mr. FLANDERS. No; I want to put it so that we can understand each 

 other. That experiment, as I understand it, simply determined how 

 much fat was taken out of the system, out of the material put through 

 the animal, does it not ? Does it determine the physiological effect on 

 the animal, or the length of time or exertion of the animal to handle 

 it? That is the bone of the contention. 



Mr. TILLINGHAST. I take it that the statement of that scientist, say- 

 ing there is very little difference between the digestibility of butter 

 and butterine, goes for the opinion, at least, of the scientist who made 

 that statement. 



Mr. FLANDERS. If we are going to leave it that way, then I would 

 like to say this: We admit all he says. We make that assertion our- 

 selves, that the amount taken out did not determine the question of 

 the effect upon the animal nor the length of time that it took. Those 

 are the only two essential questions that we contend for as to the 

 effect upon the system and the time it takes to take it out. 



Mr. TILLINGHAST. Let me state one thing more. I have talked with 

 a good many physicians in my State and elsewhere who have observed 

 the use of oleomargarine carefully, and who know some of its chemical 

 properties, and who know some of its effects upon patients and upon 

 well people; and the universal testimony without a single exception is 

 that it is just as valuable a product as butter, and just as easily digested 

 by both sick and well persons. Of course that statement is second- 

 hand, hearsay; but it is a statement which I expect to be believed. 



As I remarked, if it is possible that that question has not been set- 

 tled within the last quarter of a century, since oleomargarine has been 

 upon the market, if it is possible that that question has not been set- 

 tled when people who have been interested in dealing in oleomargarine 

 and putting it upon the market, it is time it was settled; and I tell you 

 that inasmuch as it has had an upward movement, onward and upward 

 constantly since it was first put upon the market, until last year we 

 had a production of 107,000,000 pounds, that itself is an argument 

 that it must be a healthful product, or it would not be used. It has 

 not been put upon the market surreptitiously. It has not been put 

 upon the market in deception of the rights of people who were to use 

 it to any large extent. Why, gentlemen, the oleomargarine dealers 

 and manufacturers of this country have endeavored to exhibit their 

 goods wherever they had the opportunity at all food exhibits, at 

 county fairs, where they could get the opportunity. They have pre- 



S Ron 9fU3 ^A. 



