258 OLEOMARGARINE. 



which the chemist can distinguish definitely between butter and but- 

 terine. 



Mr. HOARD. Will the gentleman allow me to ask him a question? 

 What becomes of the other fatty acids that are in butter, and that are 

 not in butterine capriu, and the other acids? 



Mr. SCHELL. Why, Governor Hoard, I want to say in reply to that 

 that when I have finished my time is not limited. 1 am glad to say, 

 but at the end, if the Committee wants that I should say something 

 more I will be glad to answer any questions that may be asked. But 

 since you are here 



Senator UOLLIVER. If there are any other differences, perhaps you 

 had better go into that matter now. You have spoken of one element 

 of difference. I would like to know if there are other differences besides 

 this butyric acid of which you speak. 



Mr. SCHELL. That is absolutely the only difference, as I am advised 

 by chemists whom I have had examine this product, and by the testi- 

 mony of the chemists who appeared before the House Committee. In 

 the revised regulations sent out by the revenue department it is stated 

 that it was conclusively shown to some investigating committee, whose 

 authority seemed to have the sanction of that department, that it was 

 the only difference. I have cross examined State chemists time and 

 again, and have always dwelt upon that one subject; and I have been 

 advised by them, by their sworn statements, the statements of wit- 

 nesses for the other side, that it was by an estimate of the amount of 

 butyric acid contained in the samples that they were able to distinguish 

 between butter and butterine, and to tell what per cent of butter fats 

 appeared. 



Senator DOLLLVER. Is there any butyric acid in oleomargarine? 



Mr. SCHELL. Yes; there is some, but it is not present in as large 

 a quantity as in butter. 



Senator DOLLIVER. Well, would it be possible to add enough of that 

 product to make the articles absolutely identical? 



Mr. SCHELL. It would; and I have also asked the State chemists 

 that question. 



Mr. HOARD. What chemists, please? What chemists do you refer 

 to? 



Mr. SCHELL. Governor, I want to state to you now that if you will 

 kindly wait I have promised the chairman to aid him in getting through 

 as soon as possible; and I recall so well your questions to my prede- 

 cessors on this side that I see the time would be fully taken by you if 

 I should answer all your questions. 



Mr. HOARD. I beg your pardon, sir, for asking the questions, if it 

 interferes with your remarks. 



The ACTING CHAIRMAN. Governor, you will be given an opportunity 

 to question him at the close of his remarks. 



Mr. HOARD. Thank you. 



Mr. SCHELL. One of the chemists I have in mind now (to go right 

 on, and perhaps answer the question at the same time) was Professor 

 Louis Schmidt, chief chemist of the pure food department of the 

 State of Ohio. I asked him this question directly: "Professor, would 

 it not be possible, by the use of free butyrin by the manufacturers of 

 oleomargarine, to make an article which chemically could not be dis- 

 tinguished from butter?" And he replied in the affirmative. Now, 

 while I have not questioned all the manufacturers, yet I have been 

 advised by those engaged in the business that it would be possible to 

 do this, but they say, "We do not want it. A very little of the free 



