The morning times., 1896-05-24
THE THIRD CLASS

The third article is the filled cheese 1t
is manufactured by taking out OF the milk
all the butter fat, and to this SKINNED milk
there is added what is known as neutral
lard, or lard made ont of the leaf OF the
hog. With the exception of this article the
ingredients used are precisely the same
as those used in the first two classes Of
cheese. By the use OF this neutral oil with
the milk the material is turned into the
article known and sold as filled cheese
1t is just here that the opponents of the
filled cheese bill want Congress TO be
consistent, and protect the people They
assert that there are no dcleterious sub
stances in either of the three classes OF
cheese. The only difference between
them is that of the quality of the first,
the fuil-cream cheese. There all the but
ter fat that is in the milk is used In the
second, part only OF the butter fat is
used. but still the product is sold as full
cream cheese-a fraud on the face of it,
Now the filled cheese men want Congress
to protect the purchaser from the fraud cf
SKI m-nllk cheese sold as fulI-creaA
cheese. They hold that the purchaser
when he pays for full-cream cheese, should
receive it-not an inferior article made
from milk from which the butter fat has
been partially extracted. One of the
amendments which they Will urge the Sen
ate to adopt will he that the provisions Cf
the measure shall apply to-skim milk
cheese as we'll as filled cheese Then the
purchaser will he protected
These are the two chief objections the
opponents of the bill find in it, II the tax
on the retailer is removed and the pro-
visions of the measure are extended to
skim milk cheese, all opposion on the
part or the filled cheese men will cease
Thisis what they want and this is the only
thing they ask. They assert that this would
do away with the objections to the scale
of filled cheese. which Were offered by the
friends of the filled cheese measure
/ The greatest argument used by the pro-
moters of the filled cheese bill was that
it could be used as fullcream cheese In
all branches of trade can be found men
| who Will take advantage OF q purchaser,
but the Investigations OF the Agricultural
| department shO wed thatthe manufa cturers
and wholesale dealers of the country han
| died filled cheese as filled cheese and
never attempted to pass it off as any,
| thing else. The same could be said of
| skim-milk cheese which was sold as full
| cream the country over. SO the filled
| cheese men, to meet this argument, are,
| perfectly willing to have their manufacture
| marked, but at the same time they think
| the Skim-milk cheese should be marked
1 III Il similar manner.
| In the various hearings held by the Ways
! and Means Committee of the House a nd by
/
| was no proof produced to show that filled
| cheese was deleterious. The action of the
House in licensing the manufacture of this
| article was of itself sufficient proof that it
| IS wholesome food product. Otherwise
| Congress would not consider for a mo-
| ment the licensing of the manufacture of
| an article unfit for huma food. The COM
mittees of the House and the Senate listened
| carefully to all the testimony as to the max.
| ing of filled cheese. and found that it was
| pure product. The testimony of Mr.. w.
| w. Sherwin. a manufactu of Elgin ILL.,.
| was particularly conclusive on this point
/ In the course of his testimony he said in
| regard to germs. which the friends of the
measure claimed might be found in the
| filled cheese:
| HOW 1T is. MADE.
| II will BRIEFLY state to you the mode Of
manufacture and ingredients entering into
| cheese. The farmers deliver the milk to
the creamerieS; 1T is at once run through
| centrifugal machines, which separate the
| cream or butter fat from the milk. They
also remove all dirt or impurities. We
have at once the skinned milk in per-
| fectly sweet, clean condition, much clean
| er than before the separation. This SKIM
med milk contains all the casein, all the
albumen, all the sugar of milk; in short,
4 1t contains all the bone and muscle form
ling properties OF the whole milk, but it
does lack the f9t to assist in its digestion
! iu the human stomach. The butter fat is