810 OLEOMARGARINE. 



Representative STOKES. Another question. Is it equally so among 

 the beef herds ? 



Dr. WILEY. I could not say in regard to that. I do not think it is. 



Representative STOKES. Is it not true that the beef herds, however, 

 before slaughtering:, are subjected to an inspection by the Government 

 through the Bureau of Animal Industry? 



Dr. WILEY. Not being connected with that Bureau, I could not say 

 positively. 



Representative STOKES. That is a fact which has been developed 

 here. 



Dr. WILEY. Yes, sir; I think they are all inspected. 



Representative STOKES. Another question : Do you know whether or 

 not they are inspected after slaughtering? 



Dr. WILEY. I know that pork is inspected for trichina. I think beef 

 cattle are inspected also after slaughtering. 



Representative STOKES. They are inspected also? 



Dr. WILEY. Yes; that is my impression. 



Representative STOKES. Then in the event that an animal here and 

 there should escape these tests, and should still contain tuberculosis 

 germs, is it not probable that that danger would be eliminated in the 

 process of manufacturing oleomargarine, which is subjected to the high 

 temperature you have mentioned? 



Dr. WILEY. The temperature required in rendering the fat and pre- 

 paring the oil would be high enough to kill most of those germs, I 

 should think. 



Representative STOKES. One other question: Is it possible, in the 

 manufacture of butter from the cow, in the creameries, to eliminate 

 those germs if the germs exist in the herd? 



Dr. WILEY. Not by the application of heat, because that would ruin 

 the physical properties of butter. 



Representative STOKES. Is there any other process within your 

 knowledge? 



Dr. WILEY. Nothing except the addition of preservatives, which is 

 equally objectionable. 



Representative COONEY. I want to ask you this question, Dr. Wiley: 

 If the answers given by you to Mr. Stokes's questions are correct, would 

 it not follow'that it is much safer and healthier for a person to confine 

 himself strictly to eating oleomargarine and let creamery butter entirely 

 alone; does that not necessarily follow from the questions and answers? 



Dr. WILEY. If you are to avoid danger from infection of tubercu- 

 losis, I think that would be true. 



Representative NEVILLE. Professor, would not that apply to every 

 other food product in just the same way? 



Dr. WILEY. Yes, sir. There is no food product which does not at 

 some time carry dangerous germs. If we applied that rule we would 

 exclude all food. 



Representative COONEY. As a matter of fact, then, it would be much 

 better to direct the attention of this bill to creamery butter than to 

 eleomargarine? 



Dr. WILEY. As far as tuberculosis is concerned, undoubtedly. 



Representative BAILEY. Dr. Wiley, let me ask you this question : Do 

 you consider oleomargarine a wholesome article of food. 



Dr. WILEY. I do. 



The ACTING CHAIRMAN. I would like to ask Mr. Lavery to what 

 temperature he heats the milk and cream used in the manufacture of 

 his butterine? 1 believe you stated, Mr. Lavery, that you used milk 

 and cream? 



