Mr. 



in tb< 



OLEOMARGARINE. 263 



Mr. SCHELL. My impression is that it is all colored, at all times; but 

 in the summer time less coloring is required; and I am advised that 

 the creameries use exactly the same coloring matter that is used by the 

 oleomargarine factories. 



But there is not the same restriction in regard to the coloring matters 

 used by the dairy farmers, the small farmers. In Cincinnati years ago 

 we have had prosecutions of farmers under our Ohio laws for using 

 poisonous color in their butter. The farmers have improved their 

 methods since; and perhaps in justice to them it might be well to say 

 that there is very little, if any, poisonous coloring matter used now. 

 Yet the easiest coloring matter is the coal-tar product. 



Mr. KNIGHT. I beg pardon, but is that the coloring matter that you 

 refer to, Mr. Schell the coal-tar product? 



Mr. SCHELL. Now, Mr. Knight, I must remind you people again 



The ACTING CHAIRMAN. Do not interrupt the speaker. 



Mr. SCHELL. In view of past experience, the experience of my pred- 

 ecessors, I find that it will not do to give you any leeway at all. 



Now, the paraffin subject was treated by Mr. Hobbs 



The ACTING CHAIRMAN. Before you leave that question of color, 

 Mr. Schell, allow me to introduce a brief letter here which has been 

 handed to me. It is from Mr. O. Sands, of Chicago, 111., and is ad- 

 dressed to Mr. Knight. The heading on the letter is u Elgin Creamery 

 Company," and it says: 



Replying to yours, at hand, liave to say that I have gone over our books, aud 

 find that we use about 70 gallons of oil butter color, running through the entire 

 twelve months of the calendar year, to each 1,000,000 pounds of butter we make. 

 For about six weeks or two months from the time the cows are first turned on grass 

 in the spring, until the first or middle of July, we use no butter color, it being high 

 enough in color without using any. f 



That is the substance of the letter. 



Mr. SCHELL. That in substance, I think, Mr. Chairman, is what I 

 have stated as my opinion. 



The ACTING CHAIRMAN. I thought I would make the record com- 

 plete. 



Mr. SCHELL. I believe I stated that if any was used in the summer 

 time, the quantity was small compared with what was used during the 

 rest of the year. 



Mr. JELKE. If Mr. Schell will allow me to make a statement, I will 

 say that there are certain markets in the United States where the 

 natural color of the butter is not high enough at any season of the year 

 to suit the demand; and if Mr. Sands supplies those markets, he uses 

 artificial butter color in his butter at all times. I speak specially of St. 

 Louis and of Washington. 



Mr. KNIGHT. They have changed their standard on butter in St. Louis. 



Mr. JELKE. I am thoroughly acquainted with the standard of butter 

 in both markets. 



Mr. KNIGHT. So am I. 



The Acting CHAIRMAN. The speaker will proceed. 



Mr. SCHELL. Now, gentlemen, to turn from the manufacture of oleo- 

 margarine to the manufacture of butter, we can divide butter into three 

 main classes. The creamery butter, the good country butter, and the 

 packing stock. 



As to creamery butter, we may say that it is the very highest class 

 that is made, except perhaps that made by some farmer, some dairy- 

 man like Mr. Sharpless, who was here the other day, and who has the 

 art down to such a tine point that the creameries can not interfere to 



