Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-10-14
TO ESTABLISH A LOBBY
MOVEMENT TO REPEAL THE TAX
ON CoLoRED oLEoMARaARINE.
It is Proposed to Raise Fund Of Near.
ly $500, OOO-Appeal to Manufac-
turers and Dealers.

According to a circular purporting to
have been signed by George w. Russell
of 126 Burncoat street, Worcester, Mass,
manufacturers of oleomargarine are to
make an effort at the Forthcoming session
of Congress to procure the repeal of the
law which imposes a tax of 10 cents
pound upon colored oleomargarine. To
this end circulars have been forwarded to
manufacturers of oleomargarine and
dealers in 1t suggesting a contribution of
$50 each to a fund for the purpose of
forming lobby to press the repeal of the
bill before Congress In view of the fact
that there are something like 1850 reg
istered oleomargarine dealers in the
United States this would mean the accu-
mutation of a fund of something like
$500, 900, or, to be accurate, $462, 800, to be
spent for this purpose.
Local dealers in butter who are opposed
to any removal of the tax. and who say
they are usually well informed as to the
conditions, told q reporter for The Star
today that so far as they had heard none
of the circulars have been received in
Washington.
The Appeal for Funds.
Here are excerpts from the circular:
ION August 20 the Oleomargarine Asso-
citation was organized in Worcester, Mass.
The object is to secure the repeal of the
law enacted by the United States Senate In
1902, placing a tax of 10 cents a pound on
colored oleomargarine.
1T is the purpose of the association to
at is the purpose of the association to Sc
cure the member ship of every dealer In oieo-
margarine in the United States, and to raise
a fund with which to secure the repeal OF
the law which bears so harShly on oleomar
garine dealers, and which will drive them
out of business unless repealed.
George w. Russell of Worcester has been
elected secretary of the association He
is one of the oldest Cleomargarine dealers
in the United States. having been in the
business for twenty-eight years. Mr.. Rus
sell is eminently fitted for the position, both
on account of the reputation for honesty
and integrity he enjoys in this city and for
his husting ability.
"A contribution of sos entities a dealer
to membership. Every dealer in the coun-
try should join the association II the deal
or feels that he cannot afford that amour t
of money, let him send the largest possible
amount that he can spare, for there Is no
danger of obtaining too large fund
Urged Not to Delay.
DO not delay in the matter. The raising
of the fund is the most important step.
Without 1t nothing can be done, and unless
the fund is obtained in short time it w
be Impossible to repeal the law at the COM
ing session of Congress.
1--WE. who know how butter and oleomar-
garine are manufactured, want to have the
people understand the materials ana the
prUcess o. manufacture, and we need nave
nc fear OF the result.
.If olaomargarine could be driven from
the market the butter men and western
farmers could raise the price OF butter TO
40 cents and 30 cents pound.
Mine months of the year all the butter
made in this countryzis cotored. People do
not know such to be the case. The butter
men realize that If they did not color the
butter those nine months of the year people
would not buy it for the same reason tna'
people object to buying uncoiored oleomar-
garine.
How It is Made.
"a churn of oleomargarine weighs about
600 pounds, little more. At the factories
they take 800 pounds Of No. beef Oil, ex-
tracted from the kidney fat, and Sn
pounds of No / neutral lard making Of"
mounds of solids To this seven cans of
milk are added.
.'The mass is then placed in churn and
heated to 105 degrees, little colormg mat
ed thoroughly, so as to mix the ngre-
dents The mass is then run in a wooden
box filled with ice. the purpose being TO
cool quickly and prevent the ingredients
from separating.
"When cooled it is placed on a long Ia
BILE and siXty-five pounds of salt added,
standing for a day, when it is then put in
a mixer and the salt thoroughly mixed
This completes the manufacture, making
what is known as churn and consisting
of little, more than 600 pounds.
Butter Spells Oleomargarine.
Some factories add sixty pounds Of
creamery butter to each churn, giving
the churn butter flavor. But the ma
jority do not add butter. for the butter
becomes rancid in two or three weeks and
spoils the oleomargarine, some of which
has been known to keep for two years
and be as good as the day 1t was made
Few people realize that bacteria, germ
which bears disease, is placed in butter
purposely by the manufacturers to give
it a fresh flavor. To make butter, the
cream is separated from the milk by what
is called a separator.
lit is then placed in cans or pans, when
the disease-carrying germs are added. They
are secured from a chemist, and the adj
dition of these germs adds a flavor which
makes the butter bring 1 cent or z cents
more a pound in the market.
when they are added to the cream IT is
placed away to sour and the germs can
multiply 1t is then churned snto butter
and salt is added. 1t is run into tubs or
prints and rushed "a the market, for In
few weeks the germs die and the butter
becomes rancid"