The Providence news. (Providence [R.I.]) 1891-1906, 1893-08-11
IL Not An Adulteration.

"Butterine." he said, sis an imitation
OF butter. ana in no sense an adultera-
tion. Without reviewing the numerous
prohibitory laws that have been passed
of the bnrdens that have been heaped
upon olco, IL Is amusing to observe the
narrow limits to which these reform
srs' COT fine themselves. Do they care
how many tons OF Lurnt leather or in
furious barks the people OF the common
wealth are annually consuming in the
form OF adulterated spices, or the thou
sands of pounds OF so-called jellies, with
not a particle OF sugar or fruit In their
composition The adulteration Of food
products has been carried on
to an alarming extent in America, and it
is safe to say that scarcely an article OF
prepared food has escaped the imitator.
While some of hese adulterations may
be harmless, it does not remove ths fact
that the purchaser Is deceived and cheat
ed. And vet butterine is the only pro-
duct attacked.
Certified by Chemists.
"Would IL not seem more consistent for
persons so solicitous for the public health
and welfare to first give their al tention to
dangerous adultgatons ?" Mr.. Schol-
lenbe rger then gave the names OF
number o. leading chemists who
have certified 20 the wholesome char
acter oi oieoHarRarine, amouH tuem
Professor Chandler Of Colombia college
and president of the New York Board OF
Health; Professor Arnold OF the Uni
yersity OF New York City: Professor At
water, Wesleyan university; Professor
Caldwell, Cornell; Professor johnson,
Yale. and Professor Groessnan Of Am
hest.
Method OF Making.
The method of producing oleo oil, Mr..
Schollcnberger gave as follows: 'The
selected fat IL taken from the cattle In
the process OF slsughteriug, and. after
thorough washing. is placed in a bath
OF clean cold water and surrounded with
ice, where it is allowed to remain until
all animal heat has been removed. 1t is
then cut into small pieces by machinery
and melted at an average temperature Of
$50 degrees until the fat, In liquid form,
has separated from the fibrine of tissue,
and then srttled until it is per-
fectly clear. Then it Is drawn into grain
a day, when It Is ready for the process.
The pressing extracts the stearine, leav-
ing the remaining product-known as
oleo oil. 1t is this article which, when
churned with crs am or milk. and some
times with snail portion of creamery
butter-the whole being properly saltvd-
gives the new food product. butterine.
Il e In the month OF July, expose1 to the
sun and hot air, and allowed to liquefy.
aud then iced back solid again, Is still
good. aud will stand this abuse repeated
ly, when we all know that butter is
ruined by such test.
Has Driven Out Poor Butter.
"Butterine has finally driven all in
ferior, rancid and dirty butter out Of the
market Nowhere ia the United States
are purchasers moro critical or exactipg
as to the quality OF their table butter than
in this city, ami their appreciation of the
product which has worked this reforma-
tion Is shown in the steady increase in
the demapd.
Finally, the only thing that we ask In
justice TO the public. the manufacturers
and the wholesale dealers, is to abol. sh
prohbi ory laws, placs the goods u pom
the market entirely on their merits, with
u severe pen atty for any misrepre senta-
ton. so that the purch aser knows whether
lie Is buying butterine or butter"