The Portland daily press., 1878-07-31
AGRICULTURAL.
Real and Ar,iaeial Hu,,er.

The merits and dement's of the butter arti-
nciaily prepared from beef fat, and sold under
the name OF oleomargarine, have been largely
discussed of late. Some microscopic claimed
to have discovered that the microscope re-
Veals important differences between the zeal
article and the imitation and more particu-
iafly-which was the worst count 10 the in
dictment-that the latter contained animal
tissue and other substances which would pos
sibly be the medium of conveying disease,
and might contain the germs of trichin@ or
other entozoa dangerous to human life. To
all this Prof. Mott publishes an elaborate re-
ply, which seems quite conclusive, though it
would carry somewhat greater weight if not
evidently paid-for argument, rather than
the result of voluntary investigation. He as
serts that the differences said to have been
shown under the microscope were due, to
faulty methods of observation, and that no
germs OF disease or entozoic embryos were
ever found to exist in the tat of cattle, which
could possibly be conveyed into the human
system In the manner indicated. To sub
stantiate bis position, he cites the testimony
OF Profs. Verrill and Brewer of Yale College,
and other authorities whom he has consulted
But r. OF. Mott is not satisfied with a war
OF defence; he attempts to carry it into the
enemy's country by a wholesale attack on
the real butter manufactured by dairymen
generally. Whatever are the sins of omission
and commission of which they are guilty, the
reality sinks into insigniicance by the side
OF the awful picture here presented. In real
butter we learn that "mutitudes of minute
organisms grow and develope, in "decom-
position" which sis the first stage OF putre-
faction" The result is thus depicted:
"All OF the soluble fats which give the aro-
ma and delicate flavor of butter are, by the
growth OF the organisms, decomposed into
rancid acids, which, taken internally, bring
about general disorder of the system, pro-
ducing violent crampiDg and purging, and
often setting up putrefaction in the tissues
There can be no doubt that very large per
cent. Of the sickness among the poorer classes
Is due to the use OF rancid putter, who, before
the introduction of oleomargarine, were COM
PEELED to buy it, owing to the high price of a
better article"
Here the Prof. pauses to correct himself
If the people were willing to pay a higher
price for better article, he says it would be
quite impossible to obtain it in the present
horrible condition of things, and proceeds as
follows with quotation from some dairy
writer, which, if authentic, is one of those ri
diculous overstatements that too frequently
characterize our agricultural literature
doubtless made with the best motives, but al
ways liable to do more harm than good:
ut is the admission of the Secretary of the
American Dairymen's Association that only
5 per cent. OF the 100000, 900 pounds 1.-THE an
nual production OF butter) is perfect article.
Mr.. Curtis, to explain this statement, says
the per cent. means "strictly fancy" butter.
and that at least 25 per cent. will be pro-
nounced fine, while so per cent. OF the butter
is sweet and palatable, and also wholesome.
This explanation, though somewhat more ia
vorable TO dairymen, is certainly not saying
very much. To think that, by their own ad-
mission, ACC, 000,0 900 pounds Of butter sold in
this country is offered at somewhat lower
price than the price of good butter, because
1t is 10 state of decomposition, tainted by
rancid acids, and swarming with minute or
ganisms, and because OF its cheapness the
poor people had to purchase it before the in
PRODUCTION OF the oleomargarine butter! Does
this speak well for the dairymen? No! 1t
only speaks for the flthiness of the dairy, for
cleanliness is nine-tenths of the secret in
making pure, sweet butter. One drop of
milk lett in the milk-pa. the milk pan, or
the churn, soon becomes the proper medium
for the growth and development of the nu-
merous germs OF life which float in our at
mosphere fermentation and putrefaction of
this little drop of milk soon take place. Add
now to either of these different apparatuses
fresh milk or cream, and that which was
fresh and sweet before adding is now tainted
and itself in the process of decomposition.
From such conditions no pure sweet butter
can be obtained"