372 BOARD OF AGRICULTURE. 



I am anxious to secure a large number of samples of pure Jer.-ey butter, and 

 would be under many obligations to the members of this association if they would 

 send samples of their butter to me at Washington, care Department of Agriculture. 

 By this method, many i^oint'^ in the character of such butter could be determined, 

 to the mutual profit of producer and consumer. 



The importance of some such an investigation will be apparent at once to every 

 one engagtd in the pro;luclion of butter. The market is now stocked with butter 

 of an inferior order, and with butter substitutes. I have nothing to say against 

 the wholesomeness of a good oleomargarine. Beef fat is certainly not injurious lo 

 health in its natural state, a.nd I see no reason why it should become so during the 

 process of manipulation into so-called oleomargarine. It is true that a very un- 

 wholesome article might be made, but this we will not fear when proper care and 

 cleanliness are exercised by the manufacturer. Since the continued sale of such 

 articlts depends on their purity, we have little to fear in the direction of unwhole- 

 somenesrs. The real fraud in this case is in the matter of price. Pure bntter is 

 forct d into competition with the spurious article, and thus its price is forced down 

 to the level of such competition. This is a positive robbery of the dairyman, and 

 not a great benefit to the consumer. What you gentlemen should demand is a law, 

 supported by a healthy public opinion, requiring all kinds of food to be sold under 

 their proper name and description. I have no objection whatever to a dealer ex- 

 posing any amount of oleomargarine for sale under its own name. What I do 

 object to, is purchasing oleomargarine under the impression that it is genuine 

 butter. 



If Jersey butter should prove to have properties which make it more desirable 

 for table use than ordinary butter, it is but fair that the maker of it should receive 

 the benefit of this superiority. The way to secure such a state of affiurs is to 

 show the people the facts of the trade. 



The mere technical analysis of butter could have no possible value for you who 

 are practical butter makers, but it acquires a real value when it sets forth' the 

 superiority of your butter, and enables you to protect it against counterfeits. 



In this country, where food is so cheap and so abundant, there is no neceFsity 

 for adulterating any article of dietary importance. But such adulterations are 

 practiced, and will continue to be unless the people are awakened to the magnitude 

 of the danger, and the necessity of protection therefrom. 



Hoping that these data may aid in securing such a protection, I desire to thank 

 you for your courtesy and attention. 



