The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1904-10-15
CLEO men MUST
STAND TOGETHER
1925 PER- TO FIGHT CIRCUIT BILL
AT WASHINGTON.
Dealers in Oleomargarin All Over Coun-
try Called Upon for Contributions to
Prevent Law Passing Taxing Imita-
ton Butter 10 Cents Pound - An
Interesting Circular Issued. ii

The oleomargarin trust is preparing
to make war on the Grout bill, which
places tax Of 10 cents q. pound on,
colored oleo. The war is to be made by
means of a lobby at Washington to Sc
The combine of the makers Of the com
pound of oil, fat and grease are send
ing out circulars to dealers in oleo all
over the country asking for contribu-,
tions to raise an effective fund for the
Washington lobby. The circular asks
for 1925 per,' or as much thereof as
each dealer can afford, that the work
ing the law which now SO stoutly de-
tends the honest product Of the dairy.
The circular then proceeds from
iength on ' the 9 bacteria (familia s ~
known as the "starter''') that Gun
scrupulous buttermakers" buy from
their product" On this subject the
rev people realize that bacteria, a
germ which bears disease, is placed in
butter purposely by the manufacturers
to give it fresh flavor. TO make but
ter the cream. is separated from the
milk by what is called a separator. 1t
is then placed in cans OF pans, when the
disease-carrying germs are added. They
are secured from a chemist and the adj
dition Of these germs adds flavor
which makes the butter bring l cent OF
2 cents more pound in the Market
"When they are added to the cream
it is placed away to sour and the germs
can multiply. It is then churned, into
tubs. or prints and rushed to market
for in a few weeks the germs die an6
the butter becomes rancid. - <=ss5'
The circular goes to some length tt
tell how oleo is made and how pure it is
It insinuates that some oleo makers wht
mistake in doing SO, as they run tn
danger of spelling the lovely cleo. II
this regard the circular says:
"a churn of oleomargarine weigh
about 600 pounds, or a little more. A
the factories they take 300. pounds O
No. l beef oil, extracted from the kid
ney fat, and 200 pounds of No. l neu
To this seven cans Of milk are added.
"The mass is then placed in a churl
} and heated to l05 degrees, a little color
ing matter being. added. The content
!, are churned thoroly, so as to mix tn
ingredients. i The4mass is then run i
pose being to cool quickly and proven
the ingredients from separating.
"When cooled it is placed on a Ion
table and sixtY-fve1 pounds Of salt ado
ed, standing for q, day, ,when, it is the
put in a mixer and the salt thorol
mixed. This completes the manufat
ture, making, < what is known as
r churn and consisting of little NOR
than 600 pounds. ---,----
tSome factories add sixty pounds Q
creamery butter to each ~churn, civ
ing the churn "a butter flavor. But tn
majority do not add butter, for tn
butter becomes rancid in, two or thre
weeks and spoils the oleomargarin
some Of which has been known to kee
for two years and be as good as the da
: it was made.21 n.it.<, y
The circular fails to explain that til
"keeping .squalities'' of oleo are fr
|, quently simply that any, germ DARN
e to tackle the mixture to cause it I
I become rancid, finds the proposition te
i big contract and dies in preferent
y to continuing Life on cleo feed:
h general appeal Il for the cleo men
s "get together in their own interest