The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1888-01-31

The principal difference Is that the
proportion Of soluble fats in the real
butter i considerably higher than in
the artificial. As a rule, OleOmarga-
riue contains less water and but little
casein: and it i owing TO the rela-
lively small amounts of water, cdSein,
and soluble fats that the product does
not become 80 rapidly rancid and
hence has the advantage of keeping
logger.
As 10 the whOIeSomeuess OF arti-
fetal butter, there i q wide difference
Of opinion Ii i undoubtedly true
that 4 great deal Of artificial butter
has been thrown upon the market that
has been careleSsly made, and there
fore harmful 10 health. The same Is
true Of genuine butter. On the other
hand, butter substitute, made care
fully out of the fat Of 4 perfectly
healthy bullock or swine, Is not
prejudiciaI TO health.
The following distinguished chem
lists, after carefully studying its man
ufactUTe, have made the most decided
statements in favor Of this new article
Of fOOd;-PrOf. Geo. f. Barker, Univ.
Of Penn; DR.. Henry \. Mott, Jr., y
Y: Prof. G.. C.. Caldwell, Cornell
Univ: Prof. :. W. Johnson Yale
Univ; Prof. C. A. GOessman, Mass.
Ayr. Coll; Prof. Henry Marion,
Stevens Institute; Prof Chas. I. VIII
Iiams, Philadelphia; Prof. W. o. At
water, Wesleyan Univ; Prof J. W. :.
Arnold, Univ. Of y. Y; Prof. c. +
Chandler, y. Y.
In concluding report upon butter
and its limitations 10 the Board Of
Health Of New York City, Prof. c. F.
Chandler says:
In aII Of these reports, 1 have
taken the ground that this i a new
process for making an OIL article, and
that article Is butter This l. % new
process for making butter. IT i male
Of materials which are In every re-
Spect wholesome and proper articles Of
food, whether it be made solely from
the OleOmargaFine extracted from beef
fat, OF whether it has added TO it more
or less OF leaf lard properly prepared
or more OF less sesame oil or cotton
seed oil, aud whether ii be or not
cOlOred with aunatto or the other
COloTing matters Used I take the
ground that there Il nothing in any
one Of these materials in any sense
UnwhoIesome, and nothing in any one
Of them which makes il inferior a. an
article Of food 70 dairy butter I re-
gard the discovery Of Mege-MOuries,
OF process by which beef fat and hog
fat can be extracted from adipOse
tissue and converted into a wholesome
article Of food free from any disagree
able taste OF OdOr, a. one Of the most
important discoveries made IN this
century d discovery By which il l.
possible to make q perfectly pure and
satisfactory, as vel as wholesome,
article Of food at j reasonable price. L
have visited various factories where
this article i manufactured, from the
time the industry began, down to date
I am perfectly familiar with the ma
teriaIs employed and the different pro-
cesses, and know there i nothing
whatever used either III material or
process which i unwhoIesOme OF in
any way deIeteriouS To public health
Prof Henry Marion, q Stevens In
stitute- among other things, says 2.
have found as q matter Of observation,
that the fat which l. 10 be used in the
manufacture Of Ole0margarine- if it l.
III the slightest degree tainted before
the manufacture begins, If II i not
strictly fresh, If IL i not taken almost
directly from the slaughtered animal,
II 1t l. allowed 10 stand in a barrel for
a few hours IN ordinary weather or in
cold weather, If put IN a barrel with
any heat IN il for few hours. then an
incipIent change begins which, in the
succeeding process, l. exaggerated %
that an entirely offensive material i