Morning journal and courier., 1881-03-11
FairPlay.
oleomargar1ne Demn naing to be Known

Oleomar@arfne Demn nding to be Known
 and Exported Under Its Own Name. To the Editor of the .Nc.0 sFork Tinaes:
 The Times of the 2d inst publishes the substance of the report of the Produce Exchange's Cofa= mittee on Cheese and Dairy Products relating to the exportation oleomargarine butter. It is al legged very large quantities of oleomargarine are daily exported under the fraudulent classification of butter and that the exhibits of the Treasury depart ment at Washington entirely rnfea6le regards export of dairy products. The question is raised whether the United States government is practically powerless to compel correct clearanees- Injury is imputed to the dairy interest of this country by such wrong and fraudulent classification of oleomargarine as butter.
 It is proper that no misapprehension should be per- mtted to exist in the public mind to the position of manufacturers of oleomafgarine butter on this whole subject of butterine both article of food and as an article of commerce. The frauds complain ed of only the product of the dairy but well the product of the butterine factories The fact is that the energies of the dairy interest," exerted not much to prevent fraud as to bring into public disrepute and condemnation the product itself of oeomargar1ne butter The end am tion but the extermination ii possible, of rival commodity. rival howl. In no sense injuriously SO to the high grades creamery butter but, being greatly superior buterine has interfered with the sale of and drive from the market the great bulk of butter as it obtRined the market before the advent and establishment of the new product. For up that time at least fourfths of the entie 1SASS S~A sale in markets inferior poor butter Oleo- margarine butter is not ni7 ical to the dairy in terest" except as by "atry interest," is exclusively understood to be meant the dealers in the common or
 inferior grades of butter The true interests of the
 Oieomargarine butter, which is the product of the oil from perfectly fresh beef sue free from animal tissue other impurity churned together with fresh milk is, we claim, food article of positive merit But, fortunately. it's reputation before gre the half. No other food product, probably no other article of commerce whatsoever has been subjected fino1v has been the product in this country of artificial but ter made in accordance with the methods of the great discovery Of the French chemist and commis- sioner, M. Mege Mouries The result of such thor ough and e1hapsve inquiry into the merits Of oeo- margarine butter we give as follows:
 A4s,cer of Prof. Chandler to Congressional Inquiry. The Hon. Morgan R. Wise of Pennsylvania, Chairman of the Committee on Manufactures of the Charles F. Chandler president of the New York Board of Health informing him that the committee has food and drink and asking whether the article known as oleomargarne, butterine is wholesome or un- wholesome and for such other information as might be in the possession of the board The following is Prof. Chandler's response:
 HEALTH DEPARTMENT, No. SO1 Morr srREET,( NEW YORK, March 27, 1880. My DEAR SIR: In reply to your letter of inquiry would say that have been familiar with the discovery of Mego Mouries and it's application in the manufacture of artificial butter called ''butterine, oleomargarine, since the date of it's first pubiea have frequently 1t manufactured, witnessing all the operations and examining both the material |
 have studied the subject with special reference to the question of it's food in comparison with the ordinary butter made from and have sats- fled myself that 1t is quito valuable as the butter from the COW that the material from which it is
 manufactured is perfectly fresh beef suet that the processes harmless that the manufacture is con-
 ducted with great cleanliness. The product is pala able and wholesome and regard 1t most valua-
 be article of food, and consider the discovery of Mege Mouries marking era in the chemistry of the fats
 Butterine is manufactured of uniform quality the year round and can be sold at price far below that at which ordinary butter is sold It does not readily
 become rancid, and is free from the objectionable taste and oor which characterize large proportion of the butter sold in this market.
 am informed that there at present 1S factories
 in the United States licensed under the patents to manufacture this butter. The Commercial Manufac- turing Company of New York is making at the pres
 en time from 30 600 to 40 900 pounds daily In addi
 tion to this industry there large manufacture of what is known "oleomargarine oil" which is
 shipped such to Europe to be there converted into
 butter that this product has become important article of export to foreign countries.
 | The beef suet which formerly converted into
 common talow only suitable for the manufacture of
 soap, is by this beautiful discovery, mapufac-
 tured into oleomargarins oil and stearine of double
 the value of the taow formerly produced. The fol- | lowing analyses made by Drs- Brown and Mott
 sufficiently illustrate the composition of the butter