OLEOMABGAEINE. 809 



.Representative NEVILLE. And then, by putting the coloring matter 



m 



Mr. LA VERY. Our experience is that uncolored oleomargarine will 

 not sell. 



Representative NEVILLE. Then, the putting of the color into it is 

 what gives it its value? 



Mr. LA VERY. Yes, sir. If people had been educated to use uncolored 

 oleomargarine, they would not expect it any other way, but they have 

 not; they have always bought it colored. 



Eepresentative NEVILLE. Now, what does it cost to make it without 

 the coloring in it? 



Mr. LAVERY. The manufacture costs about a cent under the whole- 

 sale price. 



Eepresentative NEVILLE. It would then cqst about 10 cents? 



Mr. LAVERY. Yes, sir. 



Eepresentative NEVILLE. That is the wholesale price? 



Mr. LAVERY. Yes, sir. 



Eepresentative NEVILLE. Now, the retail price, you say, is about 18 

 cents? 



Mr. LAVERY. No, sir; I said 11 to 14. 



ADDITIONAL STATEMENT OF DE. H. W. WILEY, CHIEF CHEMIST, 

 UNITED STATES DEPARTMENT OF AGRICULTURE. 



Dr. WILEY. I simply wish to say that I have prepared here a little 

 statement to place in my evidence of yesterday, in connection with my 

 statement in regard to stearin in oleomargarine. It appears in the 

 report of the Commissioner of Internal Eevenue that there is only 0.007 

 of one per cent in oleomargarine. On looking the matter up I find that 

 he means that that much stearin has been added in the process of 

 manufacture. He does not refer to the stearin which is present in the 

 neutral lard, the oleo oil, and the cotton-seed oil. They all contain 

 stearin. My statement which I made to the committee is strictly cor- 

 rect that the total amount is from 15 to 20 per cent. I would like to 

 submit this and have it incorporated in my evidence, as I proposed 

 yesterday. 



That is all I have to say. 



Eepresentative STOKES. Dr. Wiley, I would like to ask you a ques- 

 tion. Will you please state to the committee what degree of heat will 

 destroy the tuberculosis germ, in the opinion of chemists? 



Dr. WILEY. It takes a temperature of from 150 to 160 F. to surely 

 destroy the pathogenic germ of consumption. 



Eepresentative STOKES. Have you any information as to what degree 

 of temperature is reached in the production of oleomargarine, or the 

 preparation of its elements? 



Dr. WILEY. I can state in regard to neutral lard, because I have 

 often seen that made. I think the temperature there is probably high 

 enough to kill the germ. I do not know what temperature is used in 

 preparing oleo oil. I am not acquainted with that. 



Eepresentative STOKES. One other question. Is it not a fact, pretty 

 well demonstrated through the Bureau of Animal Industry, that the 

 dairy herds of the country are largely impregnated with tuberculosis 

 germs? 



Dr. WILEY. I think that is well recognized every where that tuber- 

 culosls is very prevalent among our dairy cows. 



