694 OLEOMARGARINE. 



rine) "is perfectly wholesome." This is from Prof. W. O. Atwater, 

 Director of the United States Government Agricultural Experiment 

 Station, Washington, D. C. 



Butterine is perfectly wholesome and healthy and has a high nutritive value. 

 The same entirely favorable opinion I find expressed by the most prominent Euro- 

 pean authorities, English, French, and German. It contains essentially the same 

 ingredients as natural butter from cow's milk. It is perfectly wholesome and 

 healthy, and has a high nutritive value. 



The other is from Prof. Harvey W. Wiley, Chief Chemist of the 

 United States Department of Agriculture: 



There can be no reasonable objection to the use of oleomargarine. It is clean, 

 wholesome, and digestible. When it is to be kept for a long time before use, as on 

 shipboard or in distant mining camps 



and he might have said, in the Army 



it is preferable to butter, because it has but little tendency to become rancid. For 

 similar reasons, there can be no possible objection to the use of cotton-seed oil as a 

 substitute for lard, or when mixed with lard. 



Now, here are certificates from the greatest chemists in America and 

 Europe outside of the ones that I have read ; but I will not take up 

 your time with reading them. 



Representative WILLIAMS. Just hand them, if you please, to the 

 stenographer, so that they maybe made a part of the record. 



(The certificates above referred to by the witness are as follows:) 



Prof. G. C. Caldwell, of Cornell University, says: 



The process for making butterine, when properly conducted, is cleanly through- 

 out, free from animal tissue or other impurities, and consists of pure fat, made up 

 of the fats commonly known as alaine and margarine. It possesses no qualities 

 whatever that can make it in the least degree unwholesome. 



Prof. Paul Schweitzer, Ph. D., LL. D., professor of chemistry, Mis- 

 souri State University, says : 



As a result of my examination, made both with the microscope and the delicate 

 chemical tests applicable to such cases, I pronounce butterine to be wholly and 

 unequivocally free from any deleterious or in the least objectionable substances. 

 Carefully made physiological experiments reveal no difference whatever in the pala- 

 tability and digestibility between butteriue and butter. 



Dr. Adolph Jolles, of Vienna, from address before section 7 of the 

 International Hygienic Congress at Budapest, says : 



As regards nutritive value, pure butterine or oleomargarine is as digestible and 

 nutritious as pure butter. 



Prof. George F. Barker, of the University of Pennsylvania: 



Butterine is, in my opinion, quite as valuable as a nutritive agent as butter itself. 

 It is perfectly wholesome and is desirable as an article of food. I can see no reason 

 why butterine should not be an entirely satisfactory equivalent for ordinary butter, 

 whether considered from the physiological or commercial standpoint. 



Prof. S. W. Johnson, director of the Connecticut Agricultural Experi- 

 ment Station, and professor of agricultural chemistry at Yale College, 

 New Haven, says: 



It is a product that is entirely attractive and wholesome as food, and one that is 

 for all ordinary and culinary purposes the full equivalent of good butter made from 

 cream. 1 regard the manufacture of oleomargarine as a legitimate and beneficent 

 industry. 



Dr. A. G. Stockwell, who needs no introduction, says in the Scien- 

 tific American : 



In everyday life butter is very essential. Its free use by sufferers from wasting 

 diseases is to be encouraged to the utmost. Considering the foregoing, it seems 



