The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1886-07-22
OHIO DAIRY AND FOOD cow.
SEON.

bloy experts and chemists, who will andlyz'
heir goods and pronounce them pure and tit
or human food. 1t is well, perhaps, and pI oper
or our Commission to advise the public from
line to time of the result OF our Investigations.
and also give what Information may receive
relative to the merits or demerits of all forms
Of aduIterated food.
Below we will now give you the analysis of
ten samples OF imitation butter, made espe-
tally Tor the instruction OF our II. s Senators, u
and it was made by the highest autbo,itv of
our Government and there can be no shadow
Of doubt of its correctness Tae senate Com
mite employ ed the Assistant Dairy and Food
Comm Iss ioneT, n. TO purchase the different
samples of these goods for analysis. and they
were bought in different parts of York state,
fresh goods and great care taken to procure
the very best goods offered TO consumers, and
the dealers who sold the same had no idea they
were selling 10 an officer. 1t is the marvel OF
our age, that. with the fact before that out
of nearly two hundred letters patent is ued to
the different imitation butter manufacturers of
tie land, all OF whom use poisons in the form
of chemicals. there are apologists for the in
tlustry, and those who clamor loudly for its
IN order to supply our poor peO-
pie with cheap food. The ely is delusiVe The |
poor people OF our land to a man, desire only |
pare anu NiH'ieSOme lOOu5 nut, ON the OLHtf |
hand, we hnd the bulk OF all this imitation |
butter is used by the wealthy people and set |
befJie tn M ia our leading hotels and the res
taurants of the land, because it can be IL ade
more Uniform in its appearance and is an
adornment TO the table. II means disease and
ultimate death TO the consumer. The possibil
ity of making pure and haalthful article of
human food from olco oil and pure milk, pro-
viding the oil is extracted from the pure sweet
suet of beef or the best of lard. can not he
gansayeh; but it is improbable that any such
goods are made when, by their different patents.
the use of chemicals and all manner of animal
fats in every possible stage of filthiness, can
be resorted to and an article of goods be pro-
duced to all appearance equal to the best, AND
at the same time not costing the manufacturer
half the money.
II is taxing human credulity too high even to
suppose there is anything pure and wholesome
in this line offered TO the trade, The manufac-
| turers have the power by law to use the poi
sons, they have the motive of greater gains for
so doing, ans, coupling these items with human
nature of the present age, it most certainly
| gives to all consumers such painful doubts that
| its sale in u cou terieit manner should be no
| longer tolerated in our enlight med and pro-
| gr> ssive country.
| The experts in the employ of the New York
State Dairy Commission have purchased more
| than nve hundred samples of these counterfcitS
as and for butter during 'the past eighteen
months and in not over five cases have they
found the grocer selling it for what it was. and
then My when they were suspicious that they
| were dealing with State expert and liable to
| be arrested The average price paid by the
| experts for five hundred samples was, for olco.
margarine twenty to twenty-five cents. for
| butterine twenty i've to thirty six cents per
pound; tn. larger share of the samples were
butterine. During saId period oleomargarine
sold at wholesale from light To thirteen cents
per pound. and bptterine from sixteen to TWEEN
| ty cents per pound. The present ruling price
of oleomarg Srine is seven to nine cents, and OF
butte, inc ten cents per pound at wholesale
| Here is the report of the Department of a &
| riculture:
| ANALYSIS OF SAMPLES OF oLEoM ARG ABINE AND
| BUTTERINE.
| ) DEPARTMENT OF AGRICULTUREI
| WASHING rON. ID. O., June ~, 'o6. !
Hon. WARNER MILLER,
Chm Sem Com on AfTicuA9re
| DEAR SIR: Herewith L respectfully submit
an analysis Of the ten samples of oleomargerine
so called re" eived June ~. 1886 from B +. Van
| Nalkenburgh, Assistant New York State Dairy
Commissioner, $50 Washington street. New
York City. N. Y.
SAMPLE No. I, is an oleomargarine. Viewed
under the microscope. as received. this sample
| exhibits crystals of lard On boiling, it gives
of fumes of very disagreeabc acid odOr, AMI
also that of decOmposing cheese (c iseine)
showing the presence of butter 1t is unit fol
human food being in a highly decompOsed state
The sample is marked L. Aarensburg, n. u.
SAMPLE No ?. This specimen is full of fungi
nycellum. AMI the spares of the same, Dars
bodies, foreign to pure bntter or oleomgrgaIine
are also observed On boiling. a very sour odol
is given off, and also, that of decomposine
cheese tcaseine), indicating the presence o.
batter, although no odOr IF butter as perceiv.
ed This sample was too much decayei to de
tect in it the cryst ais of beet fat Has a Sligh
taste of butter. Is unfit for human food bain
in state of fermentation. The sample is mark
ed II. Il D.. June H. 1885 Probably Richard
Muny's goods.
SAMPLE No This sample is oleomar-
garine. Viewed under the microscope. it ex
hibits crystals Of lard On boiling it gives of
a slight odOr of butter; also,a sour and cheeseS
odor, is unit for human food, being highly
decomposed. This sample is market p. II
Riper. N. Y; made by him in n. y; old goods
SAMPLE No. d. Viewed upder the microscope
as received, n crystals of lard were observed
On boiling, Il slight odOr OF butter is perceived
and a sour smell! OF decompOsed or putrid cheese
Icaseine) This sample is too highly decompos.
ed to obtain definition of crystals ana is unfit
for human food. 1t is marked N. w Waterbury
(probably Hammond's goods, Warren street.
SAMPLE No 5. Viewed under the microscope
crystals Of lard are observed On boiling. d
strong odor of decomposing caseine and IA strong
aRI Inri sfriv off has il STAT
of fermentation Is unfit for food. Marked p
McGann; probably McGann's goods, Brooklyn
Ny.
SAMPLE NO.6 Viewed under the microscope
no cry stalls of lard are obs, rved. On boil
ing. it has slight o,ior of bu ter and also
strong odor OF decomposing cheese (caseine)
sho wing the presence of butter. 1t is highly
charged with water. This specimen is unit FOL
human food. being in Il state OF fermentation
Marked G
SAMPLE No. 4, This is an oleonarg arine
Viewed under the microscope, las received, ,crys
tails of lard in great numbers are seen. Oh
boiling, beef cry stalls are observed, and darl
bodies never seen in pure butter or Oleomar
garine. This sample is in a highly decomposeC
state, and would be unfit for human food. 1t il
marked Millman. probably l.. Mendell's goods
New York.
SAMPLE No s. This sample contains butter
and lard, mycelium (roots) of fungi. and spore,
of same. On boiling, 1t gives of the odOr o
decomposing cheese (caseine of buttcI). Con
tains dark bodies foreign TO oleOmars Irine. NJ
odOr OF butter is perceived when boiling. 1h,
sample is unft for human food being in a stat,
of fermentation. Marked q. Ii. Hammond
June 18th, 1886. from somewhere in Indiana
it is supposed
SAMPLE Nos. This sample. under the mi
croscope. viewed in the natural state. show.
crystals OF lard. 1t is an oleom argarine. ] hC
crystals of lard well defined and in grca
numbers. On boiling, gives of the odor OF de
composed cheese cease or buiter). The sam
pie is highly charged with blue mold, seen by
the naked eye 1t is in a high state cf fermen.
tation, and is unfit for human food. Marked A
Manufacturer unknown.
SAMPLE NO 10. Few crystals oflard observed
. in this sample. When boiled, has slight ods
of butter; also, an odor cf decompOsing casein,
showing the presence of butter Is unfit fol
human food. being in state Of fermentation