OLEOMARGARINE. 767 



Dr. CRAMPTON. I think that is so. 



Representative WILSON. In other words, it would not take the offen- 

 siveness away? 



Dr. CRAMPTON. No. Now, I do not know that such processes have 

 not been perfected; I am not undertaking to say that. I do not make 

 inspections of factories myself, and that is a matter of which I can not 

 speak from my personal knowledge. It may be that methods and proc- 

 esses are used for renovating such fats. We know that they do reno- 

 vate butter. But if such practices are carried on they have not come 

 to my knowledge. No such knowledge has come to me, or, so far as I 

 know, to the Internal-Revenue Office. We have gone upon the suppo- 

 sition that this statement is true that these fats can not, after they 

 have once become rancid, be successfully renovated and reused. That 

 is the ground which we have always taken. If things have changed, 

 and if new methods have been perfected, or if something unusual has 

 occurred in the industry whereby this can be accomplished, we do not 

 know of it, sir; we have no knowledge of it. 



Representative STOKES. If such processes had been discovered, is it 

 not likely that in the course of your reading upon the subject some 

 information in regard to them would have come to you? 



Dr. CRAMPTON. I think so; yes, sir. 



Representative WILLIAMS. The dairymen would have reported it to 

 him. 



Representative BAILEY. Mr. Williams, I would suggest that the time 

 is slipping by, and we have several men yet to hear, some of whom are 

 expert butterine makers. 



Representative WILLIAMS. Mr. Commissioner, I would like to ask 

 you this question : Has there been reported to your office any attempt 

 to do away with the offensiveness which would follow from the stand- 

 ing of these ingredients? 



Commissioner WILSON. No, sir. 



Representative WILLIAMS. Nothing of the kind has been reported 

 by the dairy interests or by anybody else? 



Commissioner WILSON. No, sir. 



Representative WILLIAMS. That is what I want to know. 



Representative BAILEY. I will say to the committee that we have 

 here the two expert butterine manufacturers from Armour and Swift's 

 great factories at Kansas City, who are perfectly familiar with the 

 manufacture of the product. If Dr. Wiley will now come before the 

 committee, we should be glad to hear him for just a moment, and then 

 have him give way to these men who are actually engaged in the manu- 

 facture of butterine in two of the greatest manufacturing establishments 

 of the world. 



Representative WILSON. I would like to ask Dr. Crampton just one 

 more question. I want to know, Doctor (if you know), what is the dif- 

 ference between butter and oleomargarine, so far as the chemical ele- 

 ments which enter into each are concerned? 



Dr. CRAMPTON. They are very much the same, with the exception of 

 the small amount of what are called the volatile or soluble fatty acids, 

 which enter into butter and which do not enter into oleomargarine. The 

 great bulk of the tat is of the same composition, chemically speaking; 

 they are both glycerides. Of course, these volatile, fatty acids are very 

 important, however; they give butter its flavor and taste, the r>leasant 

 "bouquet," you might say; and that is very important. There is no 

 question about that. 



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