OLEOMAKGAKINE. 547 



ing of my wife and daughter and one servant and myself, we consume 

 on our table 3 pounds of butter per week, the very finest that I can 

 get, because 1 like fine butter, and because 1 believe 1 can afford to pay 

 for it; but if I could not I would buy tine oleomargarine. 



If we have oleomargarine with the regulative law now enforced by 

 the United States, and the States repeal their useless prohibitory and 

 nonsensical color laws, you will find competition will force dealers to 

 sell oleomargarine for what it is. I claim that competition will do all 

 this if you will allow the people to sell the goods. When a retailer 

 must pay $148 a year to sell oleomargarine, as he must in Philadelphia, 

 and a wholesaler must pay $980 a year, there are always chances for 

 a man to commit fraud under those circumstances. If a 10-ceut tax is 

 put on there is much more chance for fraud. 



Senator MONEY. Of course we can not regulate the State legislation. 

 That is a subject we can not deal with. 



Mr. PAUL. I understand that. 



It is impossible to sell uncolored oleomargarine or uncolored butter 

 for the table or for family use at the present time. We have a regula- 

 tive uucolored law in the State of Pennsylvania, with an excessive 

 State tax, which, so far as selling uncolored oleo is concerned, is pro- 

 hibitory. For ourselves I would say that the proportion of uncolored 

 oleo that we sell at the present time is about 1 pound to 1,000 pounds of 

 colored oleomargarine. 



Senator MONEY. How would it be as to the uncolored butter and 

 colored butter? 



Mr. PAUL. We can not sell uncolored butter for any other purpose 

 than for baking purposes. 



Senator MONEY. I do not care what it is for. What would be the 

 proportion of uncolored and colored butter that you would sell? You 

 have given us the proportion of colored and uncolored oleomargarine. 

 What would be the proportion of colored and uncoloreri^butter ? 



Mr. PAUL. There is just about that proportion of uncolored butter 

 coming into the market about 1 pound in 1,000 pounds. 



Senator MONEY. It is all sold, is it? 



Mr. PAUL. Yes, sir. You see, it is all colored in the factories. 



Senator MONEY. I mean all the uncolored butter is sold? 



Mr. PAUL. The uncolored butter is bought up by the manufacturers 

 of process butter. They are the best buyers of uncolored butter at the 

 present time. They are the best buyers we have. 



Senator MONEY. I meant to the consumer. 



Mr. PAUL. The consumer will not buy uncolored butter any more. 

 A few cracker bakers may buy it. As I stated yesterday, what consti- 

 tutes first-class butter on the Philadelphia market, according to the 

 Philadelphia Produce Exchange, is this: Forty-five points in flavor, 25 

 in body, 15 in color, 10 in salt, and 5 in general appearance, making 100 

 points. Now, by referring to this memorandum of the annual report of 

 the Philadelphia Produce Exchange of January, 1900, extras in the 

 way of creamery butter- show an average of 95 points, or higher. There 

 is required 15 per cent to make that butter extra by being colored. If 

 15 per cent was taken out of that butter it could not be sold at 



Senator MONEY. You mean below the present prices? 



Mr. PAUL. Yes. 



Senator MONEY. I confess I do not understand your grading there. 



Mr. PAUL. These are official reports. 



Senator MONEY. I know, but I do not understand what you mean by 

 butter having so many points. 



