388 OLEOMARGAKINE. 



tion of the butter globules from it, causing it to yield all or nearly all that it contains, 

 and producing an article of good quality and flavor. The annetto simply gives the 

 butter a yellowish color, and having heretofore been used for a similar purpose no 

 claim is made to it separately considered. 



[Process of treating butter. Specification forming part of Letters Patent No. 253820, dated February 

 14, 1882. Application filed November 17, 1881. No specimens.] 



We take, say, about 100 pounds of rancid butter and melt it in a suitable vessel. 

 To this we add about 30 pounds of vegetable oil, preferably the crude or the re lined 

 cotton-seed oil, for "cutting" the butter and to facilitate nitration, and after being 

 thoroughly stirred the mixture is filtered through boneblack or animal charcoal. 

 After filtration the mixture is run off into a settling tank and allowed to cool, bin 

 still in a liquid state, when the coloring matter is added, and about 20 pounds of 

 fresh, sweet, and finely flavored dairy butter added to the mixture for the purpose 

 of flavoring the same. After the mixture has been colored and flavored as descri bed, 

 broken ice is put into the tank with the mixture and all stirred together, and when 

 partly congealed salt is added to suit the taste. When in a proper condition for 

 packing and storing, the butter is transferred to suitable vessels of the desired 

 sixes, and is then ready for sale, transportation, and use, and will stand any and all 

 changes of climate without deterioration in quality. 



[Compound for increasing the yield of butter from milk. Specification forming part of Letters Patent 

 No. 489775, dated January 10, 1893. Application filed June 7, 1892. Serial No. 435915. No speci- 

 mens.] 



The compound consists of the following ingredients : Sixty grains of pepsin, 125 

 grains of pulverized gum arable, 3 ounces of powdered alum. These ingredients 

 are thoroughly mixed and kept tightly stopped in a bottle, to be used before the 

 milk is churned. The ingredients when mixed in the above proportions are mixed 

 with the milk before it is churned, about from 1 to 3 teaspoonfuls to a quart of 

 milk, according to the richness of the milk. 



The alum sours the milk, the pepsin digests or separates the cream globules from 

 the rnilk, and the gum arabic collects the globules and causes them to stick together. 



By mixing the above compound with milk before it is churned the yield of butter 

 therefrom is greatly increased and the churning thereof facilitated. 



Senator DOLLIVER. Are those patents in use, or are they simply 

 patents ? 



Mr. JELKE. These are patents, and the first one I read is, I under- 

 stand, the process under which most process butter, this impure butter 

 that has been discussed before the committee, is handled. In connec- 

 tion with that it would be well, according to my standpoint as an oleo 

 manufacturer as well as an experienced dealer in butter, that processes 

 for the manipulation of butter should be investigated before any legis- 

 lation is enacted. 



Oleomargarine has been for the last fourteen years the subject of 

 the most careful scrutiny and inspection on the part of the Intemal- 

 Eevenue Department of the United States. Before passing an opinion 

 on the merits of the Grout bill, would it not be desirable to inform the 

 public on the so-called processes for treating butter, and call for an inves- 

 tigation by your servants (the Internal-Kevenue Department) as to the 

 manner and method of treating so-called pure butter? I know posi- 

 tively that the developments would be such as would astound the pub 

 lie; that the most rancid, impure, and unwholesome butter is rechuriu-d, 

 revamped, and made into a presentable article by the use of chemicals 

 and drugs of various kinds, some of which are absolutely poisouou>, 

 and that the principal backers of the Grout bill are the makers of this 

 vile concoction known as process or reboiled butter. The creamery 

 men and makers of pure butter in the United States have nothing to 

 fear. It is only the speculators and manipulators of the rancid butter 

 that is unfit for food who have anything to cover up. Why would it 

 not be to the interest of the consumer, as well as to the interest of the 

 maker of pure putter, to impose a tax on all butter that was artificially 

 colored after leaving the farm, or all butter colored with inythl, orange, 

 or coal tar derivatives ? 



