28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
tracted with parties in Vermont for 300,000 firkins to be 
delivered this year for packing oleomargarine butter. 
It is estimated that there was made in this country last 
year about a hundred millions of pounds. 
It is sold, as I am informed, in almost every butter 
stall in our great Fanneul Hall market, and large quantities 
of it are, as I am informed, shipped to Vermont to come 
back as Vermont butter. 
It is put up in beauiful forms as well as in tubs and 
firkins and cannot ordinarily be distinguished from the pro¬ 
ducts of the milk from the cow. 
It is not only filling our markets in the shape of 
butter but also cheese. Many creameries, and many large 
dairies, as I am informed, are now mixing twenty-five pei 
cent, or more of oleomargarine oil with their cheese. 
Are these commodities unwholesome ? 
Manufacturers will tell you they are even better than 
* the products of the cow, and they will show you a long 
list of certificates from their paid chemists to the same 
effect. 
I have microscopic photographs which tell a different 
. story, and the testimony of scientific men whom I believe. 
The French Academy of Medicine have, as I am in¬ 
formed, recently reported that French oleomargarine is un¬ 
fit for use in French hospitals. 
The ground taken was, as I am informed, that while 
it might be possible to make in a chemist’s laboratory a 
pure article which would not be unwholesome, in point 
of fact it was found by the Academy experts in Paris that 
only an inferior article was actually sold in commerce, 
which appeared to injure the digestive organs of sick and 
debilitated persons. 
Mr. Michel, of New York City, a well-known micro- 
scopist, and editor of a scientific journal, teshfies that oleo- 
margarfne is simply uncooxed raw fat never subjected to 
sufficient heat to kill the parasites which are liable to be in 
it, and that those who eat it run the risk of trichinae from 
