The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1899-11-25
WHAT Is.
Claimed for 1t that It's Cleaner and
More Healthier than Butter.
Cincinnati TimeS-Star.

During the siege of Paris in 1901 by
the Prussians, the French could not pur-
chase butter at any price. The Parisians
being extremely fond of rich and highly
seasoned viands. felt its absence very
much. Urged on by the wants of the Apeo-
pie a scientist by the name of Mege Mou-
riez began experimenting on a palatable
substitute. In Investigating the production
of milk he noticed that the COW deprived
of food continued to give milk In some
tain butter. This led him to infer that the
fat Of the animal was changed into butter
ceeded in extracting from choice beef fats
a product having the consistency of but
ter, which he converted into an excellent
chiefly of oleine. palmitine and s~tearine.
The same is true of choice beef fats, but
the oily oleine is not present in so large
a. proportion as in butter. Therefore. but
terine. like many other things. was born
of necessity. OF course, experience and
inventions have so greatly improved. the
French process that the butterine OF to-
day cannot be distinguished from the best
creamery butter.
Since 1856 butterine has been manufac-
tured in the United States under the strict
est government supervision. Every pound
of material used is reported at the end of
the month to the commissioner of internal
revenue at Washington, d. c. The govern
ment takes this precaution to prevent I'M
scrupulous manufacturers from turning
out an unwholesome article. The industry
has fiourished since 1856, and to-day but
terine is as much a staple article OF COM
merce as sugar and coffee. The govern
ment does not place any restriction on the
use Of butterine by hotels, restaurants or
consumers. In order to retail butterine, a
license is necessary.
What is esteemed a table luxury by
some of the best families ought TO be con-
sidered good enough by most OF US. This
column requests its readers to try but
terine, price Ii, smell IL, taste 1t. Nothing
but It's low cost will lead you to believe
that IL Is anything but the finest creamery
butter and you will find that it "melts in
from the proven fact that butterine Is a
healthier and more wholesome food than
even the best butter, IL has a great many
advantages over the old-fashiened product
which will appeal directly TO the economi-
cal housewife and cook. Its very reason
able cost Is a strong feature in its favor.
Its economy is really two-fold. The first
trial in the kitchen will prove that but
terine will, besides giving greater salts
faction In the cooking, go twice as far as
butter. For what practical cook Is not ac-
quainted with the pronounced evaporating
qualities of butter when subjected TO Sc
we're heat. That, in itself, should be con-
vincing of the advantages arising from
the use OF a much superior article for cult
nary purposes with the proportionate re-
duction in expense.
Rancidity in butter. besides beisg itself
n most disagreeable feature, Is also a chief
menace TO health. When butter becomes
rancid il Is literally ferementing. and fer
mentation means germs which were orig
inaiiy contracted from infected cows,
scalded milk. exposures TO the sun. I'M
clean dairies. or the many other draw
backs from which even so-called silt
edge creamery butter is never entirely free.
Butterine never gets rancid. IL retains its
sweetness. purity and flavor until the last
atom Is consumed. 1t Is made from the
clean, sweet fat OF prime, healthy beeves
and richest cream In charge OF experts
under the supervision OF the United States
government.