OLEOMAEGARINB. 605 



Specific reports do not sustain the statement above that oleo oil is the 

 principal ingredient of oleomargarine. These proportions we find vary 

 according to the interest addressed. When the cotton seed oil interests 

 are being appealed to for opposition to this measure, cotton seed oil is 

 a principal ingredient; when the aid of the cattle growers is solicited, 

 oleomargarine is made almost wholly of oleo oil. 



When the oleomargarine interests were before Congress in 1886, one 

 of the leading manufacturers gave the Agricultural Committee the fol- 

 lowing description of the ingredients of the two principal grades: 



Creamery butterine is usually composed of 25 per cent creamery butter, 40 per cent 

 neutral, 20 per cent oleo oil, and the balance milk, cream, and salt. 



Dairy butterine differs from creamery only in the proportions. It is a cheaper 

 product, and its proportion of butter about 10 per cent, neutral 45 per cent, and oleo 

 oil 25 per cent, the balance being made up of cream, milk, and salt. 



The closest research indicates that 30 per cent on the average is a 

 high estimate of the proportion of oleo oil contained in oleomargarine. 

 The highest temperature to which such oil can safely be subjected is 

 150 F., which does not "cook" anything, not being up to the boiling 

 point, and the higher the temperature of the fat in rendering, the poorer 

 the grade. 



While cotton-seed oil may not be used always, it is certainly a very 

 important ingredient in th lower grades. We have nothing to say 

 regarding the healthfulness of cotton-seed oil. The fact that caustic 

 soda and potash are used in refining may not be detrimental to its 

 healthfulness. 



However, it may be interesting in this connection to read a paragraph 

 from a handbook on "The manufacture of cotton seed oil and allied 

 products, including cake, meal, foots, soap stock, etc.," published by the 

 National Provisioner, of New York City. In describing one grade of oil 

 it says, on pages 32-33 : 



The winter oil is a production of the yellow (summer) oil, made by the foregoing 

 treatment, together with the supplementary process of filtration, and is obtained by 

 the chilling process, the solid matter formed being known as stearin, used in the 

 butterine and soap-making industries. 



PROCESS OF MANUFACTURING OLEOMARGARINE. 



Continuing, Swift & Co. say: 



Third. The process of manufacturing is somewhat as follows: 

 The ingredients are churned together for about thirty minutes in a large steel 

 churn ; after churning, the oleomargarine, which is then in a liquid state, is chilled 

 by passing through ice water, worked thoroughly to get out the moisture, packed 

 in tubs and cases, branded according to the requirements of the revenue laws, and 

 is ready for market. There is a small quantity of coloring matter introduced in 

 the product to give it the rich yellow color which has always been a feature of this 

 product, and was such feature long before it became a feature of butter. All the 

 ingredients are strictly pure, clean, and thoroughly cooked, so that there is no need 

 of any preservative other than salt, nor is any other ever used. If the oleomarga- 

 rine is properly made it does not become rancid and will keep in any climate. In 

 respect to its purity, cleanliness, and freedom from becoming rancid, it far exceeds 

 the best of butter. 



Regarding the process of manufacture we have nothing to say, 

 except, however, to challenge the attempt upon the part of these oleo- 

 margarine makers to make it appear that butter is an imitation of 

 oleomargarine in color instead of oleomargarine being an imitation of 

 butter. 



(*23) 



