Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1904-03-12
A FOOD NECESSITY.

The opening of the Twentieth Cen
fury has witnessed Il most remark
able and conmendable agitation In
the discussion and investigation
of all Food Products, with the OBJ
ject In view of eliminating from com.
merce all articles dcleterious to the
public health, and although many mis-
takes have been made, as Is always the
case with crusades In any direction, the
general results have been good. and
many new articles of food. highly as.
| similative to the human system and
vastly economical for the people, have
been discovered, and by the creation Of
the demand for such articles Of pure
food. labor and capital have also been
vastly benefited by the distribution OF
these new sources Of health and econ.
omy.
These pure food products extend to
all lines. but no one article has proven
to be of such value to the actual needs
Of man as OLEOMARGARINE. which
Is the name covering both Oleomargar.
Inc and BUTTERINE. given under
regulations Of the Internal Revenue
Department of the Government to dis.
tlnguish such products from butter
made entirely from milk Of the COW.
and although the Dairy interests Of the
country, acting from entirely mercen-
airy motives, have sought to cast an
Odium upon the name and product, the
reaction has commenced, and such op-
position Is acting like a boomerang up.
on Its wouldbe traducers, for the intel.
llgence OF the American people has
manifested itself by accepting OLEO.
MARGARINE with avidity. as evl.
denced by their consumption during the
past thirteen years Of It's manufacture
under government supervision, Of over
G47 100000 pounds. and so from hence.
forth the word OLEOMARGARINE
will be the synonym of all that Is pure
and economical for the needs Of the
people on their bread and all purposes
for which butter has been used In the
past.
Why is OLEOMARGARINE a ne.
cessity?
First-Becarse II Is absolutely pure,
always uniform in quality, never be.
coming rancid and without one ingrc-
dent injurious to the human system.
When properly made It contains OleO
oil. which is the selected fat from the
caul fat of beef. thoroughly cooked,
cooled and put through hydraulic press.
es by which the oil Is eXtracted; Men,
tral, which Is the lcaf.lard Of the pig,
and after being thoroughly washed and
cooled Is without color, being snow
white, and has neither taste nor OdOr;
added to these are Milk, Cream, Cream.
cry Butter, Salt, Pure Water and a
. Vegetable Color These ingredients are
then churned and chilled by passing
, through ice water and worked thor.
oughly to remove the moisture, packed
in tubs and cases. and are then ready
for market. OLEOMARGARINE Is
widely iniorsed by the medical profess
sion and the leading chemists, among
: whom are: Prof. \. o. Atwater, Yves.
leyan University; DR.. Cyrus Edison
president New York Board Of Health
Prof. q. +, Baker, University of Penn
sylvan!a; DR.. q. ii. Rauch, preslden,
Illinois State Board Of Health; Prof
Chas. Il. Chandler. New York City; DR.
Emil Beck, Chicago, H.; Prof. Angus
tus Arend, Chicago, H.; Prof. $. w
johnson, Sheffield Scientific School
, Yale College; Prof. J. $. W. Arnold
F, , Medical Department University of New
York; Dr. Oscar De Wolf, president
Chicago Board of Health, and Others
too numerous to mention, as the list Ii
growing daily. Can the foregoing bt
Q said of butter, which varies so in DUAL
; ity, and oftentimes Is so impure, re
!. sultlng from the way 1t Is handled IL
h all its stages from the COW to the tub
and also because of frequent filthy con
. dltions of stables and dairles.
0 Second-Because the demand for but
. ter has far exceeded the supply, as II
Q partially evidenced from the large
t quantities Of renovated and process,
l butter" (which are allowed to be solo
@ without government license), and whlcl
\ consist simply of all refuse butter gath
| cred together, worked over and put Ol
@ the market oftentimes as pure butter
and the uncleanness of which is impos