4531 ADULTERATION AND OLEOMARGARINE 2 2g 



by Luhrig the coefficient of digestibility was 97.86 per cent for 

 the butter and 97.55 for the oleomargarine. 



Following is the composition of oleomargarine as stated, 

 by Dr. Harvey W. Wiley, 1 and his comment concerning its 

 wholesomeness : 



From the above data it is seen that the objections to the 

 use of oleomargarine are more on the grounds of fraud and 

 deception than in regard to nutritive and dietetic value. The 

 components used in the manufacture of oleomargarine, when 

 properly made, are all wholesome and digestible materials such 

 as are consumed in eating various food products. It does not 

 appear therefore, that any valid objection can be made against 

 the use of oleomargarine from a physiological or hygienic 

 standpoint. 



Many eminent chemists and physiologists ' long ago at- 

 tested to the wholesomeness of oleomargarine when it is 

 made from carefully selected fats and when its process of 

 manufacture is clean and does not include the use of dele- 

 terious chemicals. 



RENOVATED AND ADULTERATED BUTTER 



Reference has been made in previous chapters to reno- 

 vating butter and also to the adulteration of butter with 

 water. Rancid butter is melted at a low temperature, the 

 froth or scum is removed, and the curd and brine which 

 settle out of the melted butter are drawn off; faulty odors 

 are expelled by blowing air through the melted fat, and the 



1 Foods and Their Adulteration, p. 190. 



2 Vide, Report of U. S. Internal Revenue Commissioner for 1887, 

 p. clii. 



