OLEOMARGARINE. 783 



Columbia, Mo., and he is also professor of agricultural chemistry and 

 chemist to the experiment station. 



Bepreseutative COONEY. Chemist? 



Mr. MILLER. Yes, sir. Now I will read the opinions of a number of 

 other well-known chemists. 



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

 iment 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. I regard the manufacture of oleomargarine as a legitimate and beneficent 

 industry. 



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

 American : 



In every-day 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 

 strange that oleomargarine has not been thought of as a palatable and suitable 

 article of diet for those suffering from wasting diseases. 



It is free from all objections. As a matter of fact, it is a better and purer butter 

 than nine-tenths of the dairy product that is marketed, and one that is far more 

 easily preserved. There are a large number who imagine oleomargarine is made 

 from any old scraps of grease regardless of age or cleanliness. The reverse is the 

 fact. Good oleo can only be had by employing the very best and freshest of fat. 

 This artificial butter is as purely wholesome* (and perhaps even better as food) as 

 the best dairy or creamery product. 



Jollies and Winkler, the official chemists of the Australian Govern- 

 ment, after thorough investigation of butterine, reported: 



The only germs found in "oleo" are those common to air and water. Although 

 carefully searched for, tubercular bacilli and other obnoxious bacilli were conspic- 

 uous by their absence. 



Prof. G. 0. Caldwell, of Cornell University, says: 



The process for making butterine, when properly conducted, is cleanly throughout, 

 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. W. O. Atwater, director of the United States Government 

 Agricultural Experiment Station, Washington, D. C., says: 



Butteriue is perfectly wholesome and healthy, and has a high and nutritious value. 

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

 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. 



Prof. Paul Schweitzer, Ph. D., LL. D., professor of chemistry, Missouri 

 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 une- 

 quivocally free from any deleterious or in the least objectionable substances. Care- 

 fully made physiological experiments reveal no di " 

 and digestibility between butterine and butter. 



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

 International Hygienic Congress at Budapest, said: 



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

 nutritive as pure butter. 



Prof. George P. 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. 



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