, 



DAIRY PRODUCTS. 21 



I have witnessed the manufacture in all its sta ges, as carried out on the large scale, 

 and I can assert that when it is conducted according to the specifications of M. Me"gc 

 it cannot fail to yield a product that is entirely attractive and wholesome as food, and 

 one that is for all ordinary culinary and nutritive purposes the full equivalent of good 

 hutter made from cream. 



Oleomargarine butter has the closest resemblance to butter made from cream in the 

 external qualities color, flavor, and texture. It has the same appearance under the 

 microscope, and in chemical composition differs not in the nature, but only in the 

 proportions of its components. It is, therefore, fair to pronounce them essentially 

 identical. 



While oleomargarine contains less of those flavoring principles which characterize 

 the choicest butter, it is, perhaps for that very reason, comparatively free from the 

 tendency to change and taint, which speedily renders a large proportion of butter 

 unfit for human food. 



I regard the manufacture of oleomargarine or butterine as a legitimate and benefi- 

 cent industry. 



S. W. JOHNSON, 



Professor of Theoretical and Agricultural Chemistry, 

 Director of the Connecticut Agricultural Experiment Station. 



Dr. C. A. Goessmann, of Amherst, indorses in general the above 



statements : l 



AMIIERST, MASS., March 20, 1880. 

 United States Dairy Company. New York : 



GENTLEMEN : I have visited on the 17th and 18th of the present month your factory, 

 on West Forty-eighth street, for the purpose of studying your mode of applying 

 M6ge's discovery for the manufacture of oleomargarine butter or butterine. A care- 

 ful examination into the character of the material turned to account, as well as into 

 the details of the entire management of the manufacturing operation, has convinced 

 me that your product is made with care, and furnishes thus a wholesome article of 

 food. Your oleomargarine butter or butterine compares in general appearance and 

 in taste very favorably with the average quality of the better kinds of the dairy 

 butter in our markets. In its composition it resembles that of the ordinary dairy 

 butter; and in its keeping quality, under corresponding circumstances, I believe it 

 will surpass the former, for it contains a smaller percentage of those constituents 

 (glycerides of volatile acids) which, in the main, cause the well-known rancid taste 



d odor of a stored butter. 



I am, very respectfully, yours, 



C. A. GOESSMANN, PH. D., 



Professor of Chemistry. 



To these I may add the names of Prof. Charles P. Williams, of the 

 State University of Missouri, Dr. Henry Mott, jr., Prof. W. O. Atwater, 

 and Prof. J. W. S. Arnold. 2 



Armsby 3 says in respect of the health fulness of oleomargarine: 



Very exaggerated and absurd statements have been made regarding the unhealth- 

 fulness of butterine and oleomargarine. The charges have in general been that the 

 fat used is practically uncooked, and that raw animal fat is unwholesome; that filthy 

 fat and fat from diseased animals are used, and th;it tho product contains, or is liable 

 to contain, the germs of disease; and that in cleansing these diseased and filthy fats 

 dangerous chemicals are used, which are not subsequently completely removed. 



That the fats used arc of themselves unwholesome there is no proof whatever. They 

 contain nothing that butter-fat does not also contain, and differ from it only by tho 

 absence of about 6 per cent, of tho glyceride of certain soluble fatty acids, viz, caprinic, 





Op. cit., p.7'1. 2 Op. cit., pp. 7:*, 74, 75. 3 Science, vol.7, No. 172. 



