El Paso herald. (El Paso, Tex.) 1901-1931, 1920-05-29
AN OLD PREJUDICE AND THE
HIGH VALUE OF WHOLE MILK

FARMERS in the heart Of rich daing regions are buvng
more and more oeomargarine. Farmers who sell large
quantities Of milk and for butter making 90 to the
shops and buy cleo for their tables Sometimes they
say they do account Of the excessive cost Of butter
me MARKET but there reason to suspect that the farmers
preference IS cue to their inside knowledge Of the usani-
ty methods Of the average creamery butter factory
and Of the farmers and middlemen supplying the cream
In the beginning Of the industry oieomargarne was
made largely from mere byproducts Of the packing houses
Not only inspection rather loose but the product
made to sell very chespy and its quality sometimes
doubtful Furthermore it put out butter, not as
llLatlon OF substitute butter but butter, falsely
branded and artcay colored and favored. That was
many years ago so to IS years; but the old prejudice has
remained in spite Of the great changes that have
place in the industry.
Laws were enacted at the instance of the dairvneu
penazng misbIanding and imposing almost prohbitive
tax On the artcay colored product Oleomargarins
many years. while used By the verv Door or in distant
camps where butter could be shipped OF kent sweet
almost white taow had something of the taste
OF taoW The cheapest boarding houses and restaurants
ana poorest country hotels used the stuff coorug them
selves with the usual vegetable pigments But it had no
vogue among those who could afford buy butter
poor grade
Commercial butter has not been improving in oualtv
during these years Whole libraries of official reports Of
national and state health and scientific authorities DO
ceedngs Of dayens conventions court proceedings
carry the unpleasant story Of deeorated product and
unsanitay methods Of handling and manufacture Only
small proportion Of the brands have maintained high quail
iy The butter industry has taken from the farms
&c me cene anc careless habits have become the rule
all the has discovered WAYS to neutral
ize at least conceal the worst evidences of poage
But while butter the ordinary butter Of commerce. has
been deterora oleOmargarne has been transformed into
heahful and paatable product Oleo Is under strcter
government health inspection than butter and the stamp
Inspected and passed. Ole0 something Oleo
being sold under established rademarked brands its
quality certified, and longer is it pushed substitute
for butter imitation butter to fool the public but mar
keted its merits The old prejudice IS fast disap
pearng and the sales Of oleoaTgarne mounting daily
It IS well understood and generally admitted that
the best cleo is better, heathful food product
ah~--n LGA- -
grade oeo Is better than second grade butter So great
improvement has been made in methods Of manufacture Of
oeo, not only IN this country but in England and other
European countries that the public demand for the best
grades IS stable and constantly increasing
Oleoargarine is made Of oils derived from beef taow
and leaf lard into which churned enchng and flavor
ing substances such peanut oil cott0nseed OIL other
vegetable oils and whole milk sufficient to make
final product containing about 10 percent of butter
Poor oeoargne and poor butteTne poor indeed but
so Is poor butter There is reason Why there should
be any prejudice against good oleomargarine.
With increasing use Of oleomargarine and similar
@bTead-spreads" the demand for butter VIII tend TO din
ish and there VIII be whole milk to dispose Of Whole
milk ideal food for children adults when the diet
age and degree Of physical activity The Of much
milk IN creameres with the accompanying waste of
food values Is not economic Of the nations
food resources.
Every city, every village community and every farm
would do vel to adopt and promote every device to in
prove the purity and increase the quantity Of milk avail
able whole milk for human consumption It IS easy to
produce keep and transport pure fresh clean milk
taken and intelligence be applied but milk producers to
make the universal Of pure fresh whole milk possible
VIII be paid prices proporonate to the cost Of
modern plants and modern scientific handling