OLEOMAKOAKINK. 



Mr. TOMPKINS. When you conceal the fraud it is. 



Mr. KNIGHT. Do you know what produces the flavor in butterine? 



Mr. TOMPKINS. It is said to be bacteria. 



Mr. KNIGHT. Xothiug but bacteria. All flavor is produced by 

 bacteria. 



Mr. TOMPKINS. That is what they say. I am not a chemist. 



Mr. KNIG-HT. In giving butter a spring color, in what way is that 

 deceptive ? 



Mr. TOMPKINS. In the fact that the whole truth is not made mani- 

 fest on the package. 



Mr. KNIG-HT. Do you know that there is butter without bacteria 

 in it.' 



Mr. TOMPKINS. I do not know. That is one of the complaints made 

 by the Secretary of Agriculture about oleomargarine, that there were 

 no bacteria in it. 



Senator HANSBROUGH. I understand that it is necessary lor the oleo- 

 margarine manufacturers to use a certain proportion of milk and cream 

 in order to get the butter bacteria into their product, thus securing the 

 butter taste. Is that right? 



Mr. TOMPKINS. That is right. 



Senator HANSBROUGH. So that there can not be much harm in the 

 one case if you use it in both cases'? 



Mr. TOMPKINS. Nor is there any harm in using coloring in both. 

 Yet it is set up here as the very essence of fraud that it is done. I sup- 

 pose there are many people who would object to the use of grass butter 

 if they knew that it contained bacteria. 



Senator HANSBROUGH. You were speaking of a certain class of 

 worms and bugs which were pretty large in size. 



Mr. TOMPKINS. I did not say bugs. 



Mr. KNIGHT. To return to the deception in coloring butter to make 

 it look like spring butter, I do not understand where the deception is. 

 1 want to understand where you think the deception is. Will you 

 please explain? 



Mr. TOMPKINS. In coloring one butter to make it look like another, 

 butter ? 



Mr. KNIGHT. Yes. Where is the deception? 



Mr. TOMPKINS. The deception lies in the fact. 



Mr. KNIGHT. I know that spring butter is yellow naturally, is it not? 



Mr. TOMPKINS. Yes. 



Mr. KNIGHT. When is this butter colored to make it look like spring 

 butter, and when is it necessary? 



Mr. TOMPKINS. Whenever you gather it up in barrels at the various 

 railroad stations throughout the country and take it and renovate it. 



Mr. KNIGHT. When is it white! 



Mr. TOMPKINS. If you feed the cow on cotton seed, the butter will be 

 white; that is also true with many other kinds of food. 



Mr. KNIGHT. But that is not spring butter. When you speak of 

 spring butter you intend to convey the idea of butter that is naturally 

 yellow, do you ? 



Mr. TOMPKINS. Butter that comes from cattle that have been fed on 

 spring grass; that is butter that is most attractive and that most people 

 want to eat, and butter that most people feel, as a matter of sentiment, 

 is the purest. 



Mr. KNIGHT. I want to ask another question : Do you know at what 

 period of the year this artificially colored butter is marketed ? Do you 

 understand the matter sufficiently to know when the butter is white? 



