512 OLEOMARGARINE. 



Mr. MILLER. Yes, sir; we use that in order to get the proper taste. 

 Oleo oil as we make it is pure neutral oil, and it has no taste. If we 

 use the poorer fats of the beef, we should get a tallowy taste. 



Senator HANSBROUGH. I talked yesterday with an old butter man. 

 I said, "Can you tell the difference between oleomargarine and but- 

 ter?" He said, " Yes." I said, "How do you do it?" He said, " I take 

 a little piece and allow it to melt on my tongue." Then I said, "What 

 happens?" He said, "If it is good butter, no disagreeable taste fol- 

 lows ; if it is oleomargarine, there is sure to be a tallowy taste." 



Mr. MILLER. That is not true of all grades. 



Senator HANSBROUGH. He spoke generally, and that was his taste. 

 He said he had dealt in hundreds of thousands of pounds of butter, and 

 he had also dealt in oleomargarine; and he gave it as the result that 

 the oleomargarine always had that tallowy taste. 



Mr. MILLER. Take neutral oleo oil and cotton seed oil, and it is the 

 endeavor to get those oils just as neutral as possible. 



Senator ALLEN. Usually, I believe, it takes a less amount of heat to 

 melt butter than it does to melt butterine? 



Mr. MILLER. No, sir. They had that point up before the House 

 committee and had Professor Schweitzer, a very intimate friend of 

 Professor Wiley, of the Agricultural Department, make a test. He 

 took samples from the market ; he did not take samples made up for 

 the occasion, as stated here; and the melting point for the best grade 

 of butteriue and of the best grade of creamery butter was exactly the 

 same, 96 Fahrenheit. 



Senator HANSBROUGH. I think that Governor Hoard, who was here 

 last week, made a statement to the effect that there was, perhaps, a 

 difference of two or three degrees in the temperature. 



Mr. MILLER. There is not. I have had our chemist and several 

 other chemists make the test. 



Senator HANSBROUGH. I recall the statement he made at the time. 



Mr. KNIGHT. In this report of Schweitzer, that Mr. Miller speaks of, 

 he reports the following as the melting point of each of the different sam- 

 ples he had : Lotus 82.95, Magnolia 84.65, Silver Churn 93.65, Princeton 

 96.80, Best Butter 96.80. Those samples of oleomargarine here yester- 

 day when subjected to a test of over 120 degrees clarified here in half 

 an hour. That was the melting point. Why does it clarify? 



Mr. MILLER. The tests were perfectly clear at 82.95 to 96.80, 



Mr. KNIGHT. In your tests yesterday, when you heated butter or 

 butterine it separated, but that was not the case with oleomargarine. 



Mr. MILLER. The butter clarified, but the butterine did not. 



Mr. KNIGHT. What is clarification? 



Mr. MILLER. The clarification of a thing is when the sediment goes 

 to the bottom. 



Mr. KNIGHT. I wish you would have some samples tested here by 

 Professor Schweitzer. 



Senator HANSBROUGH. We have sent a lot of samples to the Depart 

 inent, and have asked for a full report. 



Senator ALLEN. Not long ago I was coming to Washington on the 

 Baltimore and Ohio Eailroad to enter upon the discharge of my eminent 

 duties here. On entering the dining car and sitting at the table, I found 

 a couple of pieces of butter, not extraordinarily large, which had a kind 

 of greenish appearance, that is, while it was yellow, yet it seemed to 

 have a shade of green. What was that? 



Mr. JELKE. That was occasioned by the use of some peculiar shade 

 of butter-coloring matter. I remember a few years ago, when some 

 of our customers preferred butter with a sort of reddish tint to the yel- 



