Evening star., 1902-04-24
So-Called Butter Substitutes.

So-CalieQ Butter substitutes.
'In the face of such evidence sit is not
surprising that scientific men have given
considerable attention to the so-called but
ter substitutes Familiarity known as butter
Inc and oleomargarine Those who are IA
mlliar with the manufacture of oleo oil,
neutral lard, aud tie process of making
impressed withl[the fact that nothing but
the most wholesome and pure fats are used,
and that the most scrupulouS precautions
as regards cleanliness are observed in the
mahlpulations. This extends not only to
the material, the utensils and the work
rooms but also to the person and clothing
or the employees and l can cheerfully cor
roborate the testimony of DR.. Ames of the
United States navy when he declared be-
fore the Senate committee that the manu-
facture of butterine in properly constructed
factories is much cleaner than the manu-
facture OF butter, and that it should be
more generally used and not looked upon
an inferior article and make-shift for but
ter when 1t is really superior. From care
| Iully conducted feeding experiments 1t
would appear that while 81 per cent of the
natural butter is digested, the digestibility
of the artificial product is only about OF
per cent less; in other words, the two are
practically alike in point of digestibility.
Experiments Favorable to Oleo.
Experiments with oleomargarine to test
it's susceptibility as a carrier Of disease
have been favorable to that product. Gov
ernment inspection already extends to pigs
and cattle before and after killing, and if
the officers perform their duty, and all the
ingredients, including the milk, are pas
teurazed, as l believe they now are in the
manufacture of butterine the possibility of
transmitting infectious diseases in this food
product is certainly less than with genuine
butter, unless made from pasteurized
cream.
The highest scientific authorities in this
country and abroad agree that butterne is
quite as valuable nutritive agent as but
ter. AS teacher of hygiene l have urged
upon my students for years to bring the
merits and nutritive value of this foodstuff
to the attention of the public, and in the
interest of the wage earners of this coun-
try to correct, as far possible, the preju
dice which has been created against the
use of this product, provided always it is
sold under it's true name and at its real
value.
The Frauds Perpetrated.
Owing to the fraudulent sale as butter,
oeomargarine and butterine have been sub
ject to a vast amount of restrictive legis-
lation, and yet after all that has been said
o. done, the most effective remedy lies in
the education of the public, who, If they de-
sire these products, should not hesitate to
ask for them by their proper name and
thus avoid deception.
considering the low cost at which they
can be produced, as well as their palatabil
ty and nutritive value, they form a food
product of very great economical import
ance and one which is calculated to great
ly benefit a large class of our population,
whose limited incomes make good dairy but
ter a luxury
The session tonight will be addressed by
General Sternberg, Charles F. Weller,
retary of the Associated Charities, and
others. Mr.. Weller's talk will be illustrated
by stereopticon views.