Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1878-07-03
OleOmargarine.

We presume that most of our readers
have waited with some curiosity to see
what position this article was to take in
our markets and among the people OF our
cities and larger villages as an article of
food From the first, no one that we re-
member has claimed for it anything like
an approach to the finer grades of COW
butter, though some have claimed that it
would compete successfully with the
cheaper grades for table use, and many
that it would largely affect the market as
cooking butter. Bearing upon this John
Miches of New York. wel-known micro
scopist, has written communication 10 the
Duiryman, the substance of which we give
below. He proceeds by saying:
The close resemblance of oleomar-
garine to butter, suggested to me
the propriety of making microscope
ical examination of both substances,
for the simple reason of testing if
they could be readily distinguished by
such means. For this purpose l placed
small portion of oleomargarine, purchased
at depot in Vesey street, upon q glass
slide, covered it with n thin glass, and
pressed it out to fine film. A sample of
butter from leading New York house
was treated in the same manner. Large
feathery crystals are characteristic of ol"o-
margarine, and that the general appear
ance of the sample is different from that of
butter, merely shows the fat globules OBJ
served in milk, with here and there a
crystal of chloride of sodium or common
salt.
1t is important in estimating the value
of oeomargarine as Il subs titute for but
ter, that it is manufactured from the fat of
animals, which through the entire process
is never brought above temperature of
120 degrees, so that the fats are practically
in raw state when it is offered for table
use. Speaking Of the great danger of the
contraction of diseases of u certain class
by its use, he further says:
1t would appear to follow that germs OF
disease Tor their equivalen). morbid Sc.
cretions and embryos Of parasites, are
thus liable to be transferred in living
condition into the systems of those who
make use Of this substance. The n, cessity
for giving full weight to this view of the
case will be admitted by all physicians
and those who have studied recent invesLi-
cations in regard to contaeion. 1t is well
known that large number of diseases
can be reciprocally communicated between
man and animals, and that smallpox,
scarlet fever and measles, which are the
worst forms of epidemics, probably took
their origin from the lower animals.
Animals used for food are also subject
to the attack of internal parasites, that
lodge in countless multitudes in all parts
OF their bodies Some of the most dan
gerous forms of these pests will also live
and thrive in man. The trichina, which
enter the body, at once breed by the mil
lion, and invade the whole system from
head to foot. But one protection exists by
which man can guard himself from the
contagion of these pests, that annually
carry off millions of the brute creal ion,
and that is the practice of thoroughly
cooking all animal substances intended for
food.
The Germans, who disregard this rule
and eat raw ham and meat. suffer in con-
sequence. Cases of the trichDe in the
human system are now not uncommon in
ton Of the muscle from the neck of n
woman, honeycombed with Mrichin@ Spi-
rails. Probably from twenty to thirty
millions of these parasites were present in
her body. In this case. the simple act of
eating little raw ham probably brought
her 10 the dissectng table of Bellevue
Hospital. For these and other reasons. |
view with some anxiety the introduction
of an article of food which. however dis
guised in appearance. is substantially raw
fat, or fat oil; especially as ! find in it
parts of the tissue of the animal, with
fragments and cells Of a suspicious char
acter.
The prospectus of the companies states
that the caul fat of the OK only is used for
making oleomargsrine. but ! have reason
to believe that The refuse fat of at least one
pork. packing establishment is used. Thus
already departure is made from the pro-
aramme, and as the trade increases fat of
every description will probably be offered