712 OLEOMARGARINE. 



pie of uncolored oleomargarine, what they want us to put up. Now, 

 in addition to that, I have different shades of color. I want to call 

 your attention to these different shades of color that are required by 

 different dealers. And I want to call your attention particularly to 

 the manner in which the manufacturer is obliged to put his oleo up. 



(After informal discussion among members of the committee:) 



The CHAIRMAN. Will you state, for the benefit of the committee, 

 where these differ? 



Mr. DADIE. As I said in the paper that I read, there are certain 

 customers throughout the country who require different colors of butter. 

 You will notice that these different shades here vary from absolutely 

 no color to one that is very high. 



Kepresentative NEVILLE. Mr. Dadie, T would like to ask you another 

 question. If, as a matter of fact, you think a majority of the people 

 are looking for butterine when they go into the hotels and restaurants, 

 and expect to be served with butterine, and that as a matter of fact it 

 is an article that does sell on its own merits, and not by reason of its 

 imitation of another product, to wit, butter, why in your letter did you 

 use the word "butter" instead of "butterine" or " oleomargarine' 7 

 when asking with reference to their trade and their demands? 



Mr. DADIE. Well, I presume the word u oleomargarine" could have 

 been used to just as good advantage. 



Thereupon the committee adjourned until Thursday, April 12, 1900, 

 at 10 o'clock a. m. 



APRIL 12, 1900. 



The subcommittee on the Bureau of Animal Industry of the Com- 

 mittee on Agriculture met at 10.30 o'clock a. m., Hon. William Loriiner 

 in the chair. 



The CHAIRMAN. Mr. Hobbs, the committee can hear ^ou now, if you 

 are ready. 



STATEMENT OF MR. JOHN S. HOBBS, EDITOR OF THE NATIONAL 

 PROVISIONED OF NEW YORK AND CHICAGO. 



Mr. Chairman and gentlemen of the committee, I will read the papei 

 which I have prepared. 



BUTTER AND BUTTERINE AS FOODS. 



A great deal has been said lately about the public health and about 

 pure and impure foods. Most of this has been said by laymen and 

 those who ring their statements upon their pocket interests; mostly 

 by the butter sellers and not by the milk farmers. Scientists have no 

 pocket interest at stake. According to Koenig, the noted European 

 expert, normal salted butter contains: 



Per cent. 



Fat 87.00 



Casein 05 



Milk sugar 05 



Mineral matter 03 



Water 11.7 



