OLEOMARGARINE. 715 



Cotton-seed oil contains 25 to 30 per cent of stearin, some palmitin, 

 and much olein. 



The essential difference between these fats and butter fat is butyric 

 flavor. But this flavor has no food value whatever. A bacteria or 

 microscopic plant is now planted and developed in cream to enhance this 

 butyric flavor or smell in butter. In doing so not a particle of nutri- 

 tive value is added to the finished product. 



These innumerable bacteria plants are called cultures' butter cultures. 

 The dairymen of Europe, Denmark especially, plant these bacteria in 

 cream and develop them there to raise the smell. Jtfow, if the butter - 

 ine maker begins to plant these cream stinks, which have no food value, 

 in his product he will probably be jailed for fraudulent imitation of an 

 artificial component of butter on the plea that butter used them first. 



A PAINTED VIRGIN. 



The fact of the matter is that butter is a painted virgin of ill repute. 

 Butter is far from being a faultlessly clean and harmless product of 

 irreproachable ancestry and character. Cold water will draw off but- 

 ter's fugitive volatile oil and heat will cause it to escape. Then the 

 two products of butter and butterine are physical and chemical equals, 

 barring the matter of disease germs, which more often than not infest 

 butter to the injury of the human species. 



Our dairies will not, as a rule, pasteurize or sterilize their cream, 

 because it kills that sacred flavor. Without being so treated cream is 

 a lurking evil. It is positively dangerous in its original raw and tuber- 

 culous state, coming, as it does, from uninspected cows that graze any- 

 where, drink any sort of water, sleep in tilth and foul influences, and 

 exist in unsanitary surroundings and uncouth barns. 



As to the problematical healthfuluess of butter, an answer might 

 well be drawn from the condition of the milk which yields the creain 

 from which it is made. 



Ask the medical profession the practicing physicians of this coun- 

 try if they will recommend the use of cow's milk in hospitals and among 

 children and weak people without its being first sterilized or pasteur- 

 ized. Yet the dairies do not so treat the milk or the cream from 

 which is made the butter about which we hear so much virtuous talk. 

 Physicians will not prescribe raw milk in their practice. Mind you, the 

 creain of such milk is not more healthful than the original substances 

 from which it was extracted. Call more witnesses. Ask the dairy 

 inspectors, dairy commissioners, and the boards of health of the vari- 

 ous cities and States of this country about impure milk. The answer 

 is always the same. Call even some more testimony. Ask the veteri- 

 nary surgeons what have they found as to the invasion of the udder 

 and to what extent this invasion is a fact in the dairy herd. The same 

 lurid answer as to deadly germs and disease is given. Ask the agri- 

 cultural experiment stations of this country, when they have examined 

 milk and the cattle that give it, to what extent are the milch cows 

 infected with dangers to our system. Ask the question not only in our 

 own land, but in all other countries. The answer, as I have heard it, 

 is simply appalling. Yet the butter people stand up before Congress 

 with their invalided product, produced from the milk of uninspected 

 cows, and ask that the product made from sterilized cream and the 

 purified oils of Government-inspected stock be driven from the market 

 for the unclean thing which we eat, and whose assassination of us we 

 excuse simply because it smells nice. 



(*133) 



