The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1881-07-01

m0ueeu poor people 10 tuiAlh Oiau
the compound had something to d
with butter, whereas it had nothin,
whatever to do with genuine butter
THE OTHER SIDE.
After several members had spoke
ION the same side, DIR. Lyon Playfai
gained the floor and said; The mem
ber for Wigtownshire (Sir Herber
Maxwell) is naturally alarmed at tn
competition which British dairy fur
mers experience by the great devel
opment in the manufacture of oleo
margarine. This increase arises iron
various causes, but especially from
two, the first being the greatly in
creased consumption of butter amont
our population, and the second, tn,
improvements made by chemistry il
the manufacture of those fatty bodie
which are known to Us under th,
name of butter. The increased con
sumption leads to an increased sup
| ply, and the augmented demand nat
urally stimulated invention as to new
sources of supply. These alarm the
baronet and others interested in dair,
hrming. Not many years ago the
foreign butter imported was only one
and half pounds per head of tn,
population now it is about 81,
pounds. The exports of butter from
Holland were 20, 294 900 kilogram-
mes in 1869, but in 1879 they had in
creased to 30, ,451 900 kilogrammes
During that time Holland has beer
largely importing oleomargarine from
America. Her imports of fats were
only 1874 900 kilogrammes in 1869,
while in 1879 they amounted to 81 )
461 900 kilogrammes. l understand
that $4,000, 900 pounds of oleomar-
garine were imported into Holland
last year from America, and in al
probability a good deal of this oleo-
margarine comes to rs IN the excel
lent butter which we get from Hol-
land. This oleomargarine, no doubt,
comes TO us directly under its own
name as butter substitute, though
also in concealed admixture with
American, French and Dutch but
ters. The acknowledged oleomar-
garine exported from New York il
already half the declared value OF
butter, though doubtless there is a
good deal of concealed oleomarga-
rine in the butter which is imported
as dairy produce. The declared
value of butter exported last year
from New York was s., ,179, OIL, and
that of oleomargarine was - ,5S1 ,3I7.
But the manufacture is not confined
to America, for France, Holland and
England are actively engaged In
making oleomargarine. Undoubted-
" this artificial butter is rapidly
pushing inferior butter out of the
market.
oLEoMARaARTSR SIMPLY CONSISTS or
BUTTER FATS
got from an OK instead of butter fats
from COW, and therefore is simply
one form of agricultural product in
terfering with another agricultural
product. The fats which constitute
butter, for the main part at least,
can be got from different sources,
and are not Eeven restricted to ami
mails, for such fats are found abun-
dainty In plants as well as IN ami
mails. The chief solid fat in butter
is the principal ingredient in palm
oil, while the chief liquid fat of but
ter aboundskin olive oil. Even the
soluble aromatic fats which give to
butter its peculiar taste and flavor
are found abundantly in cocoanut
oil. If We could extract butter fats
economically from vegetable oil, and
give q sound, healthy butter from
them at cheap rate, 1t would be q
matrer of indifference to the public
whether the butter came from the
COW or the vegetable.
Let me here give an illustration OF
my argument. Milk contains four
pounds..of cheese for every one hun
dred pounds of milk, but peas and
beans contain twenty pounds of
cheese for every one hundred pounds.
The Chinese, who are a great expert
mental nation, actually do make
cheeses from peas and sell them
In their markets. These cheeses are
highly esteemed in China, but to our
palates are insipid, because they do
not contain butter fats. But I look
forward to the day when cheeses
Will be made from peas, beans, and
lentils, and after being mixed with
good oleomargarine may form palat-
able and very economical cheeses.
Would the honorable baronet stay
the progress of chemical invention
and prevent the manufacture of such
cheeses from peas simply because
they would interfere with dairy pro-
duce?
NOW TO COME To oLEoMARGARME.
That substance, by purifying the
more fusible parts of beef suet, and
separating the less fusible fats and
cellular tissue which exist in all fats,
practically gives true butter fats,
with the exception of about 5 PEI
cent. of aromatic soluble fats, which
give to good butter its delicious
flavor, but that 5 per cent. makes all
the difference as regards favor and
taste between good oleomaogarine
and good butter. The two cannot
come into competition any more than
inferior American cheese will com
pete with our best Cheddar and
Cheshire cheese. The American
cheeses do knock our bad cheeses
out of the market. and SO certainly
good oleomargarine will and ought
to drive our bad qualities of butter
out of the market. Much of the but
ter sold to the poor is reduced in
nutritive value by salt and water,
and readily becomes rancid. Such