586 OLEOMARGARINE. 



tals is forbidden. In the United States, in institutions for the blind 

 and for girls, it has been noticed that the use of oleomargarine lowered 

 the vitality of the inmates very perceptibly. 



There is abundant reason for this. The normal heat of the human 

 stomach is 98. Butter melts at 92, 6 below the heat of the stomach, 

 passes into pancreatic emulsion, and digestion. Nature designed this 

 fat in its raw state for food. 



Oleomargarine melts at the varying temperature of 102 to 108, a 

 temperature no healthful stomach ever attains. As a consequence, 

 this unnatural foreign fat must be expelled by sheer gastric action and 

 force. 



Butter fat is found in the milk of all mammals. It is chemically and 

 physically unlike any other fat in existence. It was designed by nature 

 for the food and sustenance of infant offspring, having the most deli- 

 cate of all digestion. Because of this most evident purpose and provi- 

 sion of nature, butter forms a healthful and important article of food 

 in milk, cream, and in its separated state. 



No matter what paid chemists may say, no counterfeit, even in its 

 purest state, is wholesome or healthful. 



But there is another phase of this question. There is absolutely no 

 protection for the public against most dangerous introduction of posi- 

 tively unhealthful compounds into oleomargarine. 



The Journal of the American Chemical Society and the department of 

 agriculture of New York abound in proof of the adulteration of oleo- 

 margarine with paraffin, a substance which the strongest acids even 

 are unable to affect. There is no reason on earth why the foulest of 

 germ-laden fats should not be used in the making of this compound, 

 when once they are deodorized by the aid of chemistry. 



But with Dutter it is different. Any contamination or hurtful manip- 

 ulation is instantly shown in a loss of flavor. Butter always advertises 

 its condition. 



It should be considered that the distinction proposed in taxation 

 against colored oleomargarine will bring no hardship to the consumer 

 who may want this article as a cheap, fat substitute for butter. The 

 coloring of it adds nothing to its digestibility or food value, if it have 

 a food value. The whole proposition is in a nutshell. Force out the 

 color or semblance to butter and you put a stop to its being imposed 

 on the consumer for butter. In addition you protect this great army 

 of producers, the dairymen of the United States, from competition with 

 a fraud and counterfeit. 



It is high time that Congress entered upon this work of protection 

 of all honest and legitimate industries against the dishonest greed of 

 the counterfeiter and adulterator. 



The Dominion of Canada has taken from us nearly all of our once 

 magnificient export trade in dairy products. Canada absolutely pro- 

 hibits the making of counterfeit butter or cheese. 



Consequently the Dominion stands high among all foreign consumers 

 as to the purity and honesty of its foods. 



Our National Government can proceed repressively only in the way 

 of taxation. We believe we are right, fair, and just, and in accordance 

 with a wise public policy, in asking of the members of this committee 

 an earnest support of House bill 3717. 



One of the most preposterous arguments advanced in support of the 

 oleomargarine business is that which is unwittingly put in the mouths 

 of the beef and hog raisers by the oleo combine. The Nebraska Farmer 



