OLEOMARGARINE. 259 



butyrin would be sufficient to flavor, to give that particular property 

 to the entire daily output of the factory, and it would render the 

 product less desirable, because it would then become rancid, the same 

 as butter does." 



Now, as far as the various chemists are concerned, I shall not go 

 into the chemistry of this subject. The testimony before the House 

 committee covers that subject; and as far as I am advised and, 

 remember, the burden of proof is on the other side they have not 

 introduced any evidence, they have not shown by a single chemist, 

 that there is anything in butterine not contained in butter, nor in but- 

 ter which is not contained in butterine, except this butyric acid. And 

 this acid, this butyrin, adds nothing to and takes nothing from the 

 value of the product. 



The ACTING CHAIRMAN. It has to do with the taste, as I under- 

 stand I 



Mr. SCHELL. It has to do with the taste and the keeping qualities 

 of the article. Our friend, Mr. Flanders, from New York, kindly 

 refers to the chemists who have testified as "third-rate chemists." 

 Mr. Hamilton, of Pennsylvania, pronounces them eminent chemists. 

 Mr; Knight, in his statement before the House committee, I think, 

 waived the subject of an investigation by chemists, saying that it 

 would simply result in conflicting opinions of paid experts, and with 

 that remark dismissed that phase of it. 



These two articles are also similar in purpose. They are used for 

 identically the same thing. They are also similar in natural appear- 

 ance and in artificial appearance. They both need the same artificial 

 coloring. 



Senator DOLLIVER. Now, I would like to have you go into that 

 question a little. What is the natural color of oleomargarine ? 



Mr. SCHELL. The leaf lard, which is one of the ingredients of oleo- 

 margarine, is, as I understand, pure white. 



Senator DOLLIVER. Does that dominate the color of the product? 



Mr. SCHELL (continuing). And the other ingredients are not exactly 

 white. So that the natural color of oleomargarine is a very slight 

 tinge toward yellow, or perhaps gray, from the.pure white, which color 

 we would be compelled to give to the article if this law were to go into 

 effect. 



Senator HEITFELD. Has it not a sort of muddy color! 



Mr. SCHELL. No; not exactly a muddy color, I think. 



Senator FOSTER. It has been described as a dirty gray. 



Senator DOLLIVER. Do you understand that to be the natural color 

 of butter? 



Mr. SCHELL. Why, if the committee please, I have in almost every 

 year of niy life spent a part of each year in the country, in the moun- 

 tains, in the farming districts of Ohio, Indiana, and Illinois, and in the 

 mountains of Virginia, West Virginia, and Maryland; and I have seen 

 more white or dirty gray butter on the tables of the farmers than 1 ever 

 saw any other kind. From my own experience and from what I have 

 heard and read, it is the greater part of the year more nearly the dirty 

 gray than it is the rich golden color we see in the butter which we get 

 at first class hotels. 



Senator HEITFELD. I think you are mistaken, though, as to the 

 dirty gray being the natural color. I have been in the butter busi- 

 ness myself; that is, I have had it made on my farm. I think if the 

 milkers have their hands cleaned, and do not get the bucket kicked 



