National Republican. (Washington City (D.C.)) 1872-1888, 1885-02-14
BEWARE OF BOGUS BUTTER
BUTTERINE AND OLEOMARGARINE CROWD.
ING THE DAIRY PRODUCT.
what the stufTis Made or aud How It Is Sold
For the Genuine Article-The Price of Sound
Butter Largely Increased by Its Consump.
tion For Mixing Purposes.

Butter Largely Increased by Its Consump.
tion For Mixing Purposes.
Dealers in genuine butter are again get
ting alarmed at the quantities Of the bogus
article imposed upon the public just now.
There are two varieties, butterino and
oleomargarine. 1t is claimed by agents Of
the manufacturers that the highest grade
Of butterine is composed of sixty per cent.
of the very best creamery butter and forty
per cent. of pure leaf lard.
THE PROPORTION OF LARD
is increased or diminished according to
the elasticity of the makers conscience.
1t Is claimed that when butterine Is prop
erly made no injurious effects are pro-
duced by eating it, and the manufacturers
and many Wholesale dealers say that they
would rather cat butterine than butter.
However that may be, 1t is certain that
the avarice of manufacturers has led to
the discovery of methods which, while
greatly increasing the profits, render the
stuff unhealthy and UNIT for use. In the
best butterine only pure leaf lard and
genuine creamery butter are used, the pro.
portions varying. In oleomargarine beef
suet is used for the best, and in the low
grades cotton seed oil, or any other cheap
grease, with q very small percentage of
butter. The lard and suet are thrown
into large watts and treated with an acid
which removes all the muscular fiber and
animal tissue, leaving mass OF perfectly
WHITE AND TAsTELEss GREASE.
To this is added genuine butter, to give
il body and taste Coloring matter is
then put in, and the whole undergoes the
same process in working rs creamery but
ter. If the tallow aud LARD we're rendered
by heat the compound would be harmless,
as pure lard and tallow in moderate doses
won't hurt anybody. 1t is claimed, how
ever, that where acid is used much Of IL
remains in the grease and that renders it
UNwHoLEsoME AND INJURIOUS.
Rendering the lard and tallow does not
remove the animal smell so completely as
the acid does and in order TO disguise
this smell more good butter has to be
used, thus increasing the cost Of the com
pound. The following recipe is given by
a person who claims to know what he is
talking about, as showing the proportions
of the ingredients used TO make
THE BEST QUALITY OF BUTTER1NE:
lbs leaf lard at %
lbs beef suet ut &C.. 10
AbS pNhs SlNhLhois pAN'SA ~ wv '''''''''''" W"
10 lbs Total cost. ",".....,..........,.. 90
If the claims of the manufacturers and
She dealers who sell it are correct, the
following would BIO the cost:
lbs leaf lard at &c. ........,......., ...... SO
1 lbs. best creamery butter at 3Oc.."......Sl 20
10 lbs. Total 90
As the best grades of butterne are sold
In thia f,,arLnt at tyhnlagnla for I-u1n
cents per pound, the latter estimate is
evidently too high. Nothing is allowed
for cost Of manu- facture, and when this is
added to the actual cost of the ingredients
it will be seen that the stuff cannot be
made and sold at profit on the basis of
the manufacturers figures. The first
estimate is probably nearer the mark.
Butterine is sold ut retail for 20a22 cents
per pound, little
LESS THAN CREAMERY BUTTER.
Butterine is not the only adulteration
yet sold in this market. Oleomargarine
has found its way out here in large guam
titles, and can be found without much
trouble. Butterine is sold by the whole
sale dealers for what it really is, but some
of the retail groeers sell it for butter,
Butterine masks under many DISCUSSES.
1T PEEPS TEMPTINGLY
out from white wicker baskets and boxes.
in rolls, neatly wrapped in clean cloths,
and looks As innocent as though fresh
from Loudoun county farm it is some
times put up in prints. bearing i'm
itations of the thrifty housewives
dainty scallops, made with the end of a
silver spoon it is displayed on the
grocer's counter in fve-pound jars; with
white cloth and q layer of salt on top ::
~, lie - nl ,taao
Dairy" and so on in endless variety of
shapes and sizes. To the average man or
woman it appears to be genuine creamery
butter for which il is sold. No other
name is given it.
THE INJURY TO THE DAIRY
interests is claimed w dairymen and
others to be Of alarmiB. proportions. The
adulterated product has already obtained
firm foothold in tho markets, and unless
something is done to check tho growth OF
the business, 1t will seriously affect tho
dairy business which is just now begin.
ming to thrive in the counties adjacent tC
Washington and Baltimore. Genuine but
ter will soon DO crowded out of these mar.
ketR by this stuff which can be made al
one-third the cost. Two-thirds of the
genuine butter sent TO Chicago is used in
the manufacture Of various compounds
which steal its good name. Every pound
of good butter received there
is sent back as four pounds
of butterine and oleomargarine, and pu,
on the market against the genuine pro,
ducts of the farm. 1t is an actual fact
that so great is the production of bogus
butter that agents of eastern manufac-
turers are sent out west to buy up all the
good butter they can find, to be used in
the adulteration. The price of genuine
creamery butter is higher than ever be.
fore owing to this fact. Mr.. Pearson, Mr.
Coburn. and Mr.. Oyster, the prominent
butter dealers of Center market readily
obtain for some of the brands sold by
them 60 cents pound. People who arest
fortunate as to eat good butter are com
PEELED TO pay large prices for this reason
1t is asserted by dairymen and som,
dealers that Of all the butter product
sold in
WASHINGTON oNR-THIRD Is BOGUS.
This is stoutly denied by commission
men who deal in the stuff, although it i
not denied that the sale of butterine IL
growing very rapidly. The prejudic,
which exists against all adulterationl
exists against bogus butter, but thil
is gradually giving away, and there ar,
many people who believe butterine anC
oleomargarine to DO good to eat, and buy
1t knowing what il is.
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