714 OLEOMARGARINE. 



that the fats of butter do not contain, hence there can be no difference in the food 

 values of them, except that the thermal or heat-producing properties of the butter- 

 ine fats are superior to those of butter, and consequently more valuable to the 

 human system as a food. 



The digestibility of the respective fats are alike. Repeated experiments have 

 shown this to be true. Numberless analyses of bntterine have shown it to be abso- 

 lutely free from ;my and all deleterious substances. 



The melting points of all samples of butteriue which I have examined have, with 

 no single exception, been as high as the temperature of the human stomach, thus 

 showing its free capability of thorough assimilation and of free digestion. 



I desire to digress here to say that this chemist has experimented 

 with samples from original packages which the laboratory had 

 received or had taken by its own agents from the commercial stocks 

 in every Government-inspected butterine factory in the United States, 

 with the exception of the factory in Washington The National Dairy 

 Company, I believe it is called and with the exception of the Clover- 

 dale Factory, at Camden, N. J. 



Mr. Duff continues: 



I unhesitatingly pronounce butterine, as manufactured to-day in Government 

 inspeited factories, to be equal in every respect healthfulness, assimilability, 

 purity, digestibility, and hygienic value to creamery butter. 



Butter itself has about 8 per cent of volatile acids. This constitutes the differ- 

 ence between the two substances. It is flavor. When these volatile acids are 

 imparted to butterine the difference between the two products both physically and 

 chemicallly disappear. 



HEAT-PRODUCING FATS. 



The heat-producing value of different fats is as follows: 



Calories 

 or unit s. 



Fat of sheep 9,406 



Fat of swine 9,880 



Fat of oxen 9,357 



Butter fat 9,192 



THE BIRTH OF BUTTERINE. 



Mege-Mouries, a French chemist of note, in response to the wish of 

 Napoleon III for a cheaper butter for the sailors and the poor, devised 

 and patented the process for making oleomargarine. This cheaper 

 nutritious butter was thus discovered and first made in 1869. It lias 

 been made and eaten ever since then. Americans and Europeans 

 simply perfected the modern product and processes for cleaning and 

 purifying its ingredients to a greater degree. 



The French colored oleomargarine, too, before the American dairy- 

 men found that this coloring evened up his rich and his poor butter to 

 one selling standard. Then, finding the deception a good one, the 

 dairyman desires the sole right, after stealing the hue of Napoleon's 

 poor-man butter, to use coloring in butter. 



Good butter fat. according to Dr. H. W. Wiley, chief of the division 

 of chemistry of the United States Department of Agriculture, contains : 



Per cent. 



Olein 37.70 



Stearin IsQnn 



Palmitin ; f 53 ' 00 



Total , 90.70 



Now, beef fat consists mainly of stearin, palmitin, and olein, just 

 like butter does. 



(*132) 



