OLEOMARGARINE. 387 



retailers object to advertising a manufacturer, and it is absolutely neces- 

 sary, according to the internal-revenue regulations, that the manufac- 

 turer put his name on in connection with the word oleomargarine in 

 connection with any wrapper he uses. Some of the retailers object. 

 Then, again, in certain sections of the country people have been accus- 

 tomed to buying their butter or oleomargarine in cloth, and if we put 

 the ink on the cloth it goes through and stains the butter. 



The honorable Commissioner of Internal Revenue, George W. Wilson 

 (now deceased), plainly stated before the House Agricultural Commit- 

 tee that in his judgment not 5 per cent of the oleomargarine manufac- 

 tured is illegally sold, and I believe his statements were made accord- 

 ing to the facts in the caser^ Gentlemen, can this be said of butter, or 

 of vinegar, spices, baking powder, and one hundred other food products, 

 all of which are not only mixed and adulterated, but in a harnilnl man- 

 ner I Butter, for instance, as shown by patents in the United States 

 Patent Office, is not only adulterated with harmless ingredients, but 

 with poisonous ingredients. I would herewith call attention to some of 

 the patents that have been issued by the United States Patent Office 

 on the subject of improvement in the manufacture of butter, in the 

 process of treating butter, in the process of making butter, and for 

 increasing the yield of butter from milk. 



I will not take the time of the committee in reading the full speci- 

 fications. I will simply submit them and call attention to a few little 

 remarks like that that I have penciled. 



Senator ALLEN. "What is the substance? You have one of them 

 there. What patent is that? 



Mr. JELKE. That is a specification of a process of treating butter 

 Letters Patent JSo. 505137, dated September 19, 1893. 



Senator ALLEN. What is the process of treatment? 



Mr. JELKE. This is one of the improvements. I will read it and the 

 others. 



3. The process of improving butter which consists in removing the solid impuri- 

 ties therefrom and treating the residue with an air blast, an alkaline solution, and 

 then washing in pure water aided by an air blast, maintaining the mixture in a 

 liquid state by heat during the operation, substantially as set forth. 



[Process of treating butter. Specification forming part of Letters Patent No. 327636, dated October 6, 

 1885. Application filed August 17, 1885. Serial No. 174671. No specimens.] 



To each gallon of milk used I add certain ingredients, in about the proportions 

 named, as follows : One gallon of milk, 1 teaspoonful of white wine rennet, 1 teaspoon- 

 ful of sugar, 1 teaspoonful of salt, one-fourth teaspoonful bicarbonate of soda, 5 

 grains of bicarbonate potassium, 10 grains of alum, 4 pounds of good butter. These 

 ingredients, in about the proportions herein stated, are placed in a churn of any usual 

 or desired construction, and agitated in the usual manner, and the butter will be 

 produced in much less time than usual, and all the solid matter withdrawn from the 

 fluid, leaving only a thin water as a residue. 



[Process of making butter. Specification forming part of Letters Patent No. 335084, dated January 

 26, 1886. Application filed August 5, 1885. Serial No. 173674. No specimens.] 



1. An improvement in the art of making butter, which consists in mixing 1 gallon 

 of sweet milk with 1 ounce of liquid rennet. 25 grains (troy) of nitrate of potash, 

 1 ounce granulated sugar, half fceaspoonful of butter coloring, and 8 pounds of but- 

 ter, churned together and worked, in the manner substantially as described. 



[Improvement in the manufacture of butter. Specification forming part of Letters Patent No. 70417, 

 dated November 5, 1867; antedated October 29, 1867.] 



To 1 gallon of sweet milk is added 8 pounds (avoirdupois) of butter, 1 ounce of 

 loaf sugar, 20 grains (troy) of nitrate of potash, 1 fluid ounce of liquid rennet, and 

 10 grains (troy) of annetto. These are mixed and churned together in the same 

 manner as cream in the common process of making butter. After the butter is sepa- 

 rated from the milk by the process of churning, it is gathered and worked in the 

 usual manner. The chemicals and butter added to the milk cause a speedy separa- 



