44 ILLINOIS dairymen's association. 



butterine you will find to be cloudy, both above and below. I took those 

 samples and put them on a slide and under a microscope. The butterine 

 showed small particles of crystalization, some small rosettes of crystalization 

 and some butter. The butter crystalized into larger crystals, and on polarizing, 

 it produced a Greek cross on the crystals. After polarizing it, I applied a 

 selenite plate, and I had a beautiful color running through the pure butter, 

 while in the suine only those particles of pure butter that I found contained 

 these marks. The suine did not contain any of those crosses, nor the beautiful 

 color found in the pure butter. 



Mr. Johnson: One principal argument against the manufacture of butter- 

 ine is, that it contains these parasites, and that they are not destroyed by heat- 

 ing it properly. Do you know exactly at what temperature this stuff is heated? 



Answer. I don't know what the temperature is. I have heard that 123 

 degrees will kill trichinae. I know that is not so, because I have tried it and 

 had them squirm upon my glass afterwards. 



Mr. Boyd: They heat it at 110. If they raise the temperature it gives the 

 product a lard taste; the consequence is, they have to render their lard at a 

 low temperature — 110 is the maximum heat. 



Mr. Buell: It seems to me that the paper which Dr. Tefft has presented 

 to us is very valuable, and there is one point which he makes which I would 

 like to emphasize, and that is against all food adulteration, and it seems to me 

 that something possible might be gained, in making our effort against the 

 adulteration of butter, to include other food adulterations as well. Let us stand 

 up against the adulteration of all food. Let us have some more effectual and 

 wholesale law than we have at present to control that. 



Mr. Lespinasse: I would say to this association, that within a few days 

 there met in the city of St. Louis, the American Health Association, whose sole 

 object seems to be to fight the adulteration of all foods, and is composed of the 

 most eminent and scientific authorities of the United States. That association, 

 I understand, is composed of delegations from various organizations throughout 

 the country, who are interested in the adulteration of food products, and in 

 order to carry out the idea of Mr. Buell, which is a good one, it would probably 

 be well to have the authorities of this Association confer with the delegations 

 of that association on this subject. 



Mr. Boyd: It seems to me Mr. Buell's suggestion is a very wise one, but 

 there is no trouble in getting a law passed against adulterated goods; the thing 

 is to execute the law. You are no better off after you get a law fining a man 

 $500,00 for giving you spice mixed with sand, or lard for butter, unless you can 

 convict him, and that is the point you want to work for. 



Dr. Tefft: We lack the machinery to execute the laws of this country. 

 I say, let us have the machinery to execute the laws, then they will amount to 

 something. There was a law passed last year, but it wound up with a clause 

 providing that if the man said he did not know that the stuff he was selling was 

 adulterated he could not be convicted, and, of course, that spoils the law, 

 because it is easy enough for parties to say that they do not know that a product 

 was adulterated. They do not see it put in; more than that, it is so hard to get 

 the proper evidence. Not long ago I saw a case where Dr. Mott, of New York, 

 examined this stuff, and he reported that there is nothing unhealthy in it. Well, 



