ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
29 
the stomachs of animals which are chopped up with the fat 
in making it. 
He states that he has lound in it tissue and muscle, and 
cells of suspicious nature, and that Mr. Taylor has also 
ound mp 051 ^ identified germs of disease. Mr. 
Michels further states that all the caul fat of oxen brought 
to New York City in a week would not supply one factory 
tour days, yet there were seven factories in N. Y. City, and 
he asserts that there can be no doubt that fats and grease 
of various kinds are used in making oleomargarine. 
, eminent English chemist Prof. Church states that 
he has found in it horse fat, fat from bones, and fats such 
as are ordinarily used for making candles. But the gentle¬ 
man who probably more than anyone else has written upon 
this subject is Dr. R. U. Piper, of Chicago, concerning 
whom the chief justice of the superior court of that city 
ana three other judges, certify that the testimony of no 
other scientific gentleman of that city would, in their 
judgment, be entitled to higher respect. 
Dr. Piper says his attention was first called to the 
subject by an article published by Mr. Michels before 
referred to, in the American Journal of Microscopy. Since 
then he has examined a large number of specimens. 
He says that “while no true butter can carry 
trichinae, eggs of the tape-worm, etc., he has found in 
oleomargarine not only organic substances in the form of 
muscular and connective tissue, and various fungi, but 
also living organisms which have resisted boiling acetic 
acid, and eggs resembling those of the tape-worm.” 
These he has preserved to be shown to any who de¬ 
sire to see them, and he has also microscopic photo¬ 
graphs of them. 
He thinks these may get in through the stomachs 
of pigs and sheep used in making the article though he 
has found in it specimens of uncooked meat. 
His conclusion is that it is a dangerous article and 
that he would on no account allow its use in his family. 
The Rev. E. Huber, miscroscopist of Richmond, 
