OLEOMABGARINE. 617 



Q. They think there is some social degradation in it? A. I should say there was. 

 If you only knew that much about the class of people that buy that in my store, 

 you would almost fall dead, as true as you are living. 



Q. I don't see anything humiliating or embarrassing in the purchase of an article 

 which is good, and satisfactory to the taste, and which will retain its good qualities. 

 Of course, I am a mere countryman, but I don't see why a man should not come in 

 and say, "I want some oleomargarine, because it suits my palate, and because it will 

 keep longer than butter." A. Yes; but they don't want to let anybody else know 

 anything about it, and they will come in and call me off to one side and whisper to 

 me, "Can't you make it ten cents cheaper this time?" You'd be surprised, I tell 

 you. I don't want to call any names, but I tell you it is dreadful. Then do you 

 think they don't know what they are buying? And then they ask me about the 

 goods I handle, that I shall see that they don't get Swift's or Armour's. I tell them 

 I handle Moxley's and Braun & Fitts's. All right, then, so long as it is theirs. 



Q. There are different grades, even in the nobility of oleomargarine? A. That is 

 what there is. 



Q. Some is good, and some is better? A. There is some that I would not handle 

 at all. It might be all right, but in my opinion it is not. 



Q. What do you think makes the difference? A. Well, of course, there is a certain 

 kind of cream and butter that is put into the higher grades that makes it sweeter 

 and nicer, and a better smell and taste to it. 



Q. Would not that have a tendency to make it deteriorate, the more butter that 

 wan in it? A. There is not enough butter put in it to turn it. There are other 

 arwcles put with it to keep it. 



Q. It does not get so good as to be hurt by it? A. It is just like a man making 

 coffee rubs the coffee can up against the grounds, and that is as near as the coffee 

 gets to it. 



Q. You say that this mixture is what makes the higher grades of oleomargarine? 

 A. Yes, sir; it gives it a nicer, sweeter taste, and a nicer flavor. 



Q. Makes it better? A. Makes it better; but I think the inferior quality will 

 keep longer. 



Q. It is a contest between flavor and quality and durability? A. Yes, sir. 



Q. And if you improve the quality and flavor you do it at a certain expense of 

 durability? A. Yes, sir. 



Q. And permanence? A. Yes, sir. I never handle any cheap grades at all, what- 

 ever. I never did in my life, and never will. That is the reason- 1 do the business 

 I do. 



Q. Do you think there is anything else in these inferior grades of oleomargarine f 

 A. No, I don't think there is, because it is composed mostly of tallow 



Q. The nearer they come to tallow the more permanent it is? A. Yes, sir; because 

 I never saw a piece of tallow spoil in my life. I don't think there is any such thing 

 as its spoiling. 



Q. You never have seen rancid tallow? A. I don't know as I ever did. There 

 might be such a thing, but I don't know as I ever saw it. The more cream you put 

 into oleo the shorter time it will keep. That is the way I figure about it. 



Q. It is a balancing between the two qualities? A. Yes; and seeing as I have 

 such a terrible big trade, and I get it fresh every morning, I never have any com- 

 plaints. 



Q. But there is a disposition, for social reasons, to stick to the old-fashioned word 

 "butter"? A. There is a millionaire comes in and he says he wants another pail of 

 butter for a dollar twenty-five. 



Q. How about the fellow who is not a millionaire? A. He is just as proud as the 

 millionaire. 



Q. The fellow who works for $1.50 a day; does he care whether his package is 

 labeled " oleomargarine " or not? Does he object to it? A. I never saw one that 

 ever did. 



Q. And he will come in and walk right up like a man and ask for oleomargarine? 



an 



Q. But he does not want butterine ? A. No. And I have to say, " Here is butter, 

 ad here is butterine; which will you take?" He says, "That tastes the finest I 

 ever saw in my life. I guess I will take that." And that settles his argument. He 

 never argues any more. 



Q. There is a prejudice against the name among all classes? A. Among all classes, 

 in regard to calling for it. 



(86) 



