540 FOODS AND FOOD ADULTERANTS. 



ing cottonseed oil. He has also, repeatedly, tried the Blythe pattern process, but 

 has not, by it, been able to reach any results upon which he could rely. 



The testimony for the defense being all in, Dr. Delafontaiue was called 

 in rebuttal and made the following statements: * 



Prof. M. Delafontaine recalled by the prosecution in rebuttal of statements and 

 theories presented in the evidence of witnesses for the defense, testified that it was- 

 evident to him that the scientific witnesses for the defense could not have read hi* 

 evidence with care, or they would not have charged him with using kettle-rendered 

 lard alone as his standard sample for comparison, as he had distinctly stated that he 

 got a sample of prime steam lard from a packing-house, which, on being tested in the 

 same way as the others, gave about 3 per cent, of residue, and he had added, that, as- 

 a clincher, he had taken lard stearine, 1 pound of which is equal to 2 pounds of lard, 

 and found that it did not run higher in residue than his sample, No. 1, of Fowler 

 lard. In other analyses of four samples of prime steam lard of undoubted purity, 

 none ran higher than 3 per cent, of residue. The chemists whose evidence on behalf 

 of the defense, while seeking to impress the board with the unreliability of the process 

 he described in his evidence in chief, all admit they did not, in their attempted trials 

 of that process, follow the process he described, neither faithfully nor closely, as they 

 should have done ; all introduced some modifications, some of which are essential, 

 and entirely change the character of the method ; others may be of small importance ; 

 he can not say whether they are or not. There seems to be a general disposition to 

 raise all sorts of objections to his process; apparently, in the hope that some of them 

 would stick. The gentlemen from the East acknowledge that they have very little 

 knowledge of chemistry of fats ; for instance, Professor Doremus says the composi- 

 tion of fats varies a great deal ; and reported that he had found 65 per cent, of oleic 

 acid (which means 68 per cent, of oleine) in pure lard ; and he (Professor Doremus) 

 says Muter found 47 per cent, of oleine in lard, and claims there is that range of 

 variation in pure lard. Professor Doremus has never analyzed but one sample of 

 pure lard, while he (the witness) has analyzed many, and knows better than Pro- 

 fessor Doremus does within what limits pure lard varies. The sample which Muter 

 analyzed was, in all probability, refined lard ; he himself, some two years or so 

 ago, analyzed some Chicago refined lard, and found only 48 per cent, oleine; it was 

 mixed with tallow and other things, such as are put into refined lard. 



He regards Professor Doremus's reported analysis of four samples of lard two of 

 which yielded about 95 per cent, of fatty acids, and the other two about 92, or 92,5 

 per cejit. as faulty ; because it has been recognized since 1816 that the yield of fatty 

 acids in various fats is nearly the same in all between 95 and 96 per cent. The man 

 who has done most to enlighten us in the knowledge of fats finds that, "in human 

 fat the total amount of fatty substance in 100 is 95 ; in mutton fat, 95.5 ; in beef fat 95 ; 

 in pork fat 94.9." He (the witness) claims that whenever a chemist finds even 1 per 

 cent, less than these figures he should conclude his analysis is not correct. 



He thinks that the explanation of the fact, if it is a fact, that by his process these 

 gentlemen got a less yield of residue, from mixtures of lard and tallow, than from 

 pure tallow alone, is in the time the substances remained mixed before being analyzed ; 

 that might make an essential difference. In his tests ho took samples of the Fowler 

 lard, and of pure lard, and added to each a quantity of beef stearine ; the result, in 

 both cases, was that a residue was obtained equal to what was in the lard, plus what 

 was in the beef stearine. In the case of the elaidiue test, all of the gentlemen say it 

 gives no results, but none of them applied it as lie testified he did; all had some 

 modification some used nitric acid. 



He has tried the sulphuric acid color tests on the Fowler samples of lard, and got 

 those colors the gentlemen spoke so enthusiastically about, but in treating by that 



O? nit... t>n, 267-96 



