20 FOODS AND FOOD ADULTERANTS. 



market;" he " thought that good oleomargarine at one shilling a pound was a great 

 deal better and cheaper than bad butter at one shilling four peace a pound," and he 

 said that "as a general rule the former (oleomargarine) did not become so readily 

 rancid as the latter (butter)." 



I would further state that, as there is nothing unwholesome in oleomargarine, no 

 legislation in regard to this article is necessary to protect the public health. 



C. F. CHANDLER, 



President. 



Prof. G. F. Barker says: 1 



UNIVERSITY OF PENNSYLVANIA, 



Philadelphia, March 22, 1880. 

 To Ike United Stales Dairy Company : 



GENTLEMEN : In reply to your inquiry, I would say that I have been acquainted for 

 several years with the discovery of M6ge-Mourics for producing butteriue from oleo- 

 margarine fat. In theory the process should-yield a product resembling butter in all 

 essential respects, having identically the same fatty coustituen ts. The butteriue pre- 

 pared under the inventor's patents is, therefore, in my opinion, quite as valuable a 

 nutritive agent as butter itself. In practice the process. of manufacture, as I have 

 witnessed it, is conducted with care and great cleanliness. The butterine produced 

 is pure and of excellent quality, 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 com- 

 mercial standpoint. 



Prof. G. 0. Caldwell, of Cornell University, gives the following tes- 

 timony : 2 



CHEMICAL LABRAIORY, CORNELL UNIVERSITY, 



Ithaca, N. Y., March 20, 1880. 



I have witnessed, in all its stages, the manufacture of " oleomargarine" and of oleo- 

 margarine butter or " butterine." 



The process for oleomargarine, when properly conducted, as in the works of the 

 Commercial Manufacturing Company, is cleanly throughout, and includes every 

 reasonable precaution necessary to secure a product entirely free from animal tissue, 

 or any other impurity, and which shall consist of pure fat made up of the fats com- 

 monly known as oleine and margarine. It is, when thus prepared, a tasteless and in- 

 odorous substance, possessing no qualities whatever that can make it in the least degree 

 unwholesome when used in reasonable quantities as an article of food. 



In the manufacture of butterine, since nothing but milk, annotto, and salt, together 

 with, perhaps, a little water from clean ice, are added to this oleomargarine, to be 

 intimately mixed with it by churning and other operations, I have no hesitation in 

 affirming that this also, when properly made according to the M6ge patent, and other 

 patents held by the United States Dairy Com pauy, and when used in reasonable 

 quantities, is a perfectly wholesome article of food ; and that, while not equal to fine 

 butter in respect to flavor, it nevertheless contains all the essen tial ingredients of 

 butter, and since it contains a smaller proportion of volatile fats than is found in 

 genuine butter it is, in my opinion, less liable to become rancid. 



It cannot enter into competition with line butter ; but in so far as it may serve to 

 drive poor butter out of the market, its manufacture will be a public benefit. 



Prof. S. W. Johnson, of Yale College, makes the following statement: 3 



SHEFFIELD SCIENTIFIC SCHOOL OF YALE COLLEGE, 



JVeto Haven, Conn., March 20, 1880. 

 The United Stales Dairy Company : 



GENTLEMEN: I am acquainted with the process discovered by M. Mege for produc- 

 ing the article known m commerce as oleomargarine or butterine. 



1 Op. cit., p. 73. * Op. cil., p. 73. 3 Op. cit., p. 74. 



