The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1888-06-03
room ADuLrxRANrs.

Under the head Of "Food Adultcr-
ants" the department Of agriculture
has issued bulletin tho. f3) in three
parts. covering the three subjects Of
the dairy products, ""spices and con-
diments" and ''fermented alchoholic
beverages.
Taking part first tdniry prodnets)
seventy nine pages out Of the hundred
and twcnty-six are devoted 10 oieo-
margarine and similar products 80
freely palmcd OF ON the public rs
butter. From minute description II
would seem to take the most careful
work In the laboratory to detect the
the difference between pure oleomar-
garine and butter.
The department does not promulgate
the doctrine that oleomargsrinc is I'M
healthy and an undesirable article Of
food. In fact, there l. rather n latored
effort to prove the contrary. Severthe-
less il is set down rs an "atiulterant"
because il is mixed in part with butter
or milk or cream, and to great ex-
tent sold as butter, which debascs the
quality and makes the mixture impure.
!. @ not pure butter.
Upon examination OF the process
described for the manufacture Of oleo-
margarine. the fact Is developed that
ten per cent Of water ar milk is added
60 the mass. This, OF course. Is pure
aduiteration. though not added for the
purpose Of gaining IN weight. The
result is, however. that a given weight
IL the olcomargarine rs thus diluted
contains that much less fat and conse-
sequently Is Of that much less food
nature.
There are no less than forty patents
upon the methods of making oleomar-
garine. A simple description Of the
substance Is that il is the fat OF hul-
locks recently butchcrcd. which Is first
cut up very fine. ard then melted
ttried) at a very low temperature
tabout 100 ,iegrees) and after being
cooled is subjected TO pressure, which
separates the fat from the stearing.
This latter substance. about forty-hve
per cent of the whole, L. made into
candles, while the fat goes into the
butter tub. after being manipulated
by the process mentioned.
The old adage that necessity Is the
mother Of invention" IL verified IN
this, by the historical fact that the dis
coyery was made during the siege OF
Paris, ~ supply the existing pressing
need OF food, by an eminent French
scientist, III. Mege. then In Paris, and
Tor which he afterwards took out let
tiers patent. lie says: MY inven-
Is based upon the. discovery made by
me, that when fat Is rendered 81
low temperature tioS degreesl u has
the taste of molten butter AMI does
not acquire the tailowy flavor"
There are thirty~seven hundred cleo.
margarine factories in the tnite,t
States, nearly ene-third Of which are
In Chicago. Imperfect statistics are
given, but the fact Is stated that over
ten million rounds were made in the
months OF November, December and
January last past. or in round mum
hers at the rate of forty million pounds
year. This l. serious inrosd upon
the dairy business. aud dispiaces the
product ~ not less than two huadresi
thousand cows. lt i standing nien-
are, as K ought 10 re. 20 the cheap
"store butter" of past memories, ana
il is II I've hoped viii make toe SUP.
stance 81 scsrce. that il viii he thonght
os az one of the extinct specie 81
by gone day>. Il Is sor ssieh. that oieS'-
margarine has the greatest terror
though as a matter of fact u viii conf
pete with still higher grade IN some
markets
The farmers true weapon 10 heht
this substance i not 80 much n re-
stric,iye legislation as IN raising
the standard OF quality u huiteF;
which i being done ala oyerthe niIsa
States hy the creamery systems. ne
principal difference then. rs VIII &c
seen by carefully hooking into the cos,-
tents of this bulletin. Is that the eNec'-
lence Of butter consists IN it, iiasor 10
tickle the palate. aud WATCH promotes
digestion, while that of olcp on,
loleomargcrinel is in the en'ise
absence OF flavor, 81. We may 'aee
courage vet and not DISPOSE ci Gu,
COWS Tor good butter viii hsin demand
even il this cheap stuff = made ana
sold TO such a have not palate 10
tickle. The false ocicss VII eet