264 OLEOMARGARINE. 



any appreciable extent with tbe market for his product, or improve 

 upon it. 



This butter is made from the milk and cream of herds of cows prop- 

 erly bred, properly fed, and properly milked, or from milk purchased 

 from the farmers. In making those purchases of milk, the creameries 

 have been going about over the territory, inspecting the cows, instruct 

 ing farmers as to how they should be bred, kept, fed, milked, etc. 

 This product is bought by the percentage of butter fats contained in 

 the milk as it is delivered in the creamery. They have what is known 

 as the Babco<-k tester, a machine which makes about 1,200 revolutions 

 per minute, I think. In it are placed test tubes containing milk, 

 together with some other ingredients, which are shaken up thoroughly, 

 and the exact amount of butter fat can be determined ; and in order to 

 do justice to the creameries and the farmers, they make what they call 

 a composite test, running over quite a period of time, so as to get the 

 average of the butter fat in the milk. Then, from time to time, from 

 then on, they test to see whether or not it is being kept up to the 

 standard, or whether it is exceeding the standard originally shown. 



I was talking with different members of the firm of French Brothers' 

 Dairy Company, at Cincinnati, before I came here. I might say that 

 Mr. TildenR. French, one of the present brothers, has been our county 

 treasurer. He stands high politically, socially, and financially. The 

 family have been in the dairy business from a u time whence the mind 

 of man runneth not to the contrary." Dr. Findley was telling me the 

 other day that his mother had bought both cream and rnilk from French 

 Brothers, the gentlemen now in the business, and their ancestors for 

 more than thirty years. And I was talking with a Cincinnati man on 

 Friday, and he said that ever since he could remember the French 

 Brothers were in the dairy business in Cincinnati. They have cream- 

 eries in Hamilton County and creameries in the other southern counties 

 of the State. Mr. Albert French told me very recently that they had 

 over $100,000 invested in creameries in Warren County, one of our 

 adjoining counties. 



These gentlemen, the French Brothers, tell me that according to their 

 estimate the farmer who brings his milk to their creamery and sells the 

 butter fat, and gets his milk back, realizes because of the perfection 

 of their process of making butter and the prices they can get thereby, 

 and the fact that they can separate and use all of the butter fats, and 

 he can not about three times as much for his product as he would if he 

 made it up according to the old farm methods and sold it ; besides he has 

 his milk back for any purpose for which he wishes to use it. They did 

 not state any specific price that they paid, but said the price was based 

 on the price sent out from Elgin every Monday. 



The general manager for the Dold Butterine Company, Mr. Clark, 

 who was here the other day, but who had nothing to say because the 

 time was occupied, advised me that the Dold Butterine Company pays 

 an average of 29 cents a pound for the butter fats used in their oleo- 

 margine factory, and find difficulty in getting a sufficient amount at 

 that. 



I want to add here the statements of Tilden K. French and Mr. 

 Albert French, of French Brothers to the effect that they do not recog- 

 nize oleomargarine as a competitor in their business at all. On the 

 contrary, they commend the manufacture and sale of oleomargarine, 

 in that it supplies people who are not able to buy their product. 



Our next class is good country butter; that is the kind perhaps 

 which you gentlemen were talking about that which is worked out by 



