214 OLEOMARGARINE. 



character, free from coloration or ingredient that causes it to look 

 like butter." 



The words I complain of are the words following the word u colora- 

 tion." If it stopped there, then there would be no opportunity to put 

 any coloration into the oleomargarine. It would have to be made 

 white if it were made at all, but there are added there these words: 

 u or ingredient that causes it to look like butter." With those words 

 in there, they may be a disturbing element. We claim that every 

 ingredient that goes into oleomargarine and that makes oleomargarine, 

 whether color is used or not, is an ingredient that makes it look like 

 butter. We claim that oleo oil looks like butter, some shades of but- 

 ter. It was explained to you j^esterday by a gentleman who knew all 

 about the business, that butter is of many shades, and of course that 

 is common knowledge. I have seen butter that is just as white as 

 white oleomargarine, and Senator Dolliver this morning said that not 

 very long ago he had seen in New York within a day or two some 

 white butter. Now of course if we make white oleomargarine, we use 

 ingredients that look like the butter the Senator saw. The dairy 

 interests do not desire a prohibitory law if they are honest, and I con- 

 cede honesty to them. I think they are misguided. They are willing, 

 they say, as I understand, that we should make all the white oleomar- 

 garine that we can sell. Is not that so ? 



Mr. FLANDERS. Yes, sir. 



Mr. TILLINGHAST. Very good. If that is so there is no need, if you 

 please, of the words following the word "coloration" in that section. 

 And, gentlemen, if you forget everything else that I have said and I 

 do not flatter myself that you will remember very much of it please 

 remember this, that I suggest to you that if by any possibility you 

 should consider any part of this bill favorably, you will strike out that 

 part of that section, because otherwise we shall be right up against 

 this same proposition and have the same prosecutions whether we make 

 white oleomargarine or whether we make colored oleomargarine, 

 because every ingredient will make it look like butter, and perhaps 

 make it look more like what is generally spoken of as natural butter 

 than it would if we colored it. I presume there is more butter made 

 in the twelve months of the year that would be white if no coloring 

 matter were used, or if not white a very light shade of yellow, than 

 there is made of colored butter. You must remember that oleomarga- 

 rine has considerable of a yellowish tint by the use of cotton-seed oil, 

 and the only thing white that goes into the oleo is the leaf lard and 

 the milk, and of course the milk has a slight color. Then we use a 

 quantity of butter. That has a slight color. So that there would be 

 many of the ingredients that would cause it to look like some butter. 



So, gentlemen, take care of that question. Be honest with us and 

 fair with us, and do not put us to the difficulty of any question before 

 the courts that we are using ingredients that cause oleomargarine to 

 look like butter, because it is not needed in this case; and it seems to 

 me that the gentlemen representing the dairy interests themselves, in 

 fairness, should say they have no objection to those words being 

 stricken out. 



Gentlemen, I thank you for your attention. If I have said anything 

 that I ought not to have said, I beg you will overlook it, and if I have 

 left unsaid some things which I should have said, I beg you to supply 

 them. 



