The times. [volume] (Richmond, Va.) 1890-1903, 1900-04-22
FACTS ABOUT
ADuL ITERATION
A Talk With Professor Wiley, of the
Agricultural Department;
ABOUT olEomARGARlNE.
1, Is Not 50 Bad rs Its Reputation. It's
Chief Fault Being she Colorin.
Mnttcr-Cofree is Greatly
dultcrntc
ABOUT OLEoMARGARlNE.

through the country, in anticipation oil the
fact that a. last we are about TO kno"
just what we have burned to know Tor
some time past.
The average person possesses no love
for oleomargarine. To tell the truth, he
knows very little about it, However, he
imag.nes a great deal, and the mere
mention of tire fact that he may nave
at sometime eaten olcomargarine instead
of butter is sufficient to cause him 10
screw up his face in disgust. ASK him
to tell You the ingredients, and he vaguely
answers that they are cottonseed-oll ana
some other things. quite unspeakable.
One of the leading chemists in the
United States, who has analysed cleo
margarine hundreds of times, says that
when its composition, is made public every
one will he disappointed, since the SUD
stance is not so bad as generally painted.
'.Oleomargarine," he said sis composed
of pure beef-fat and pure lard, ana
churued with milk, in order TO acquire
butter flavor. The worst feature OF 1t
is the coloring matter, which makes II
look like butter. All oleomargarine, ana
butter. too. is tinted a deep yellow by
means of coal-tar dye.
Tine Grout bill proposes tax OF ~
cents per pound on oleomargarine colored
in imitation of butter. The question Is
whether natural butter is meant of the
dyed article. but then manufactured
butter is as rare as hens teeth. Inc
deeper the coal-tar yellow, the better
Washington PEOPLE like their butter. They
will not buy pale butter. 1t doesht
look rich enough l have heard ladies'
say when discussing a pale-lookinE cake
for sale by the poor country woman who
had churned it Now, this is butter,
they add later upon purchasing seduc-
electromagnetic pound Of an enter
prisinE butter-and-egg man.
CATER To PUBLIC TASTE
"Irhe dealers can hardly be blamed for
coloring their wares SO. highly They
merely cater to the fancy of the public
I believe however, that change will
take place some day, and we will go
back to first principles q ;.
..Coloring butter so deeply makes 1t
very easy to substitute oleomargarIne,
which is the same shade, and often a
small taste, such as some ladies take
when buying butter. would not reveal any
great difference of ingredients. 1t is only
after the Imitation butter Is taken homo
that its falseness is discovered.
..Oleomargarine should not be colored
to initiate butter. and then no one would
mistake it for SUCH Butter should not
be colored, and I am sure, If the pupnc
were brought to realize that it daily
spreads its bread with coal-tar dye, it
would soon clamor for no coloring.
"Oleomargarne is really a wholesome
and nutritious food, and its sale as oleo-
margarine would be objectionable to no
one.
at seems to me that the Brosius bill.
which is a general measure. covering all
food adulteration, is the best measure
Vet proposed The Brosius bill is not
specially designed to prevent the sale
Of oleomargarine. but, if enacted into
Law. would prevent, the sale of oleomar-
garine as butter. and would Slot interfere
~ ,,a,-ry
Then. again. the Rrosfus bill ds not
a revenue measure. and would not impose
q tax on any one food product
1.-The chief objection to the Grout bill
is that 1t is special-class legislation. and
why should oleomarga1ine be selected as
one from among SO many products mat
need supervision and immediate atten-
tionr 1t does not touch the crylnE evils
Of Standardization"
The Pure-Food Congress. which met
here recently, agreed to recommend the
Brosius bill. Mr.. Brosius and Mr. Grout
ara only two among many members OF
Congress who have earnestly considered
the pure-food question. and who are anx-
lous to help in the good cause.
FooD-ADULTERATION.
Dr. Harvey w. Wiley. the chemist OF
The Department of Agriculture, who is
also greatly interested in the pure-food
question, says that the extent of food
adulteration is greater than one would
suppose. and there are many other pro-
ducts besides oleomargarine which enter
MIR stomachs under some other guise.
DR. Wiley says that the money value
OF the adulterated foods sold annually in
tho United States can easily be counted
by millions of dollars. He suggests that
a popular demand be made for an inVesti-
CATION of many other articles of food.
I'VE are living on the artistic things
ca nd l,y-, nm
ones said DR.. Wiley.
Take, for instance, our modern bread
What is its chief attraction? Its white
ness. Bread appeals to us by its snowi-
ness. and butter by its yellowness. I
must say that modern bread is like man
'fearfully and wosderfuliy made All the
nutritiye value has long passed away
tlata5ility and nutrition have been sac
rificed in securing whiteHess. The good
sld-fashicned method of using practically
the whole wheat kernel and only yeast as
a learening agent has passed away, but
am glad TO say that the modern. per-
rarted taste for what is really tastelesS
bread is being gradually uprooted. Ply
sic!ans have warned their patients, and
food experts have. preached so ominouslY
against it. that chances are before long
we will all be eating whole-wheat bread.
and wondering how we could ever abuse
our digestive organs by eating that taste
less white bread.
Already many persons of my acquaint-
Rnce insist upon having on their tables
some kind of wheat bread. and Il learn
from the leading grocery stores that
shredded wheat in various forms is quite
popular.
Coffee is another article which could.
no doubt. be made far more genuine than
IL is at present. The lower grades OF
coffee contain many imperfect hulls. beans
and dead Berries. to say nothing of the
fake beans with which the real beans
are mixed Chicory. too. Is popular in
the lower grades. All these additions
give the coffee an exceedingly bitter
taste. ] have often purchased in Wash
jngton coffee from which easily selected
tho manufactured beans. ! have quite
q collection of imitation beans.
BUY IcGRoUND COFFEE.
:. would sRl,ise coffee devotees to buy
the ,,ngrourR coffee. as they are more
apt 10 secure the real article. Ground
coffee is so easily adulterated that nany
persons refuse to buy 1t. preferring to take
n little more time by doing the grinding
themselves, and achieving in the end far
better results.
That brand which IS sold as Java and
Mocha is as a rule only high grade
of Brazilian coffee The actual quantities
of real Java and Mocha are exceedingly
small The Brazilian article is good