have tuberculosis. Every beef cow which goes to any prominent packing house has to pass Government and State inspection. Dairy cows are not inspected in any such way. Beef products, such as go into oleomargarine, are much more likely to be wholesome, in Mr. Pirrung's opinion, than dairy products. It is true that milk is used in oleomargarine, but it is pasteurized. The food commissioners of the several States have never attempted to show that oleomargarine contains anything deleterious. The present food commissioner of Ohio has repeatedly examined the products of Mr. Pirrung's factory, and so have his predecessors. They have said that they would prefer butterine to what they term ordinary butter. Oleomargarine is superior to butter in keeping qualities, partly because all the ingredients are cooked. If it is properly made it can never get rancid, though it may lose its flavor. (314, 316, 339, 340.)

Mr. Pirrung declares that it is utterly impossible to make butterine out of putrid or rancid fats. He defies anyone to say that he has ever seen or even heard of a piece of rancid butterine. And on the other hand, he has heard it stated that rancid butter is absolutely poisonous. Mr. Pirrung asserts that for about eight months in the year butterine sells for more than the average grades of butter. If butterine were as cheap and as ill-made as a large amount of the poor butter on the market it would find no sale. (318,321.)

Mr. BROADWELL, as a dealer in butter and oleomargarine, says that the finest of creamery butter turns strong in two or three days, as most people keep it in their pantries, and they bring it back and say, "This is oleomargarine." It will not keep even in ice boxes, while a pail of oleomargarine will last a month in warm weather. The cream and butter put into the higher grades of oleomargarine make it sweeter and nicer, but the inferior quality will keep longer; the more cream there is the shorter time it will keep. Dealers are not allowed now to use the word "butterine;" the name was changed to oleomargarine to avoid deception. A certain class of people would not ask outright for oleomargarine. (158166.)

3. Sale as butter.-a. Affirmed.-Professor FREAR states that the sale of oleomargarine as butter was found "pretty common" in Pennsylvania. (529.)

Mr. HOBBS, editor of the National Provisioner, says that there is a disposition on the part of some tradespeople to remove the labels from food products, and even to transfer an article from its own package into another. He has himself visited a place where oleomargarine is put into a butter package and labeled creamery butter. Oleomargarine is a legitimate article of commerce, but an 18-cent article ought not to be sold under the name of a 25-cent article. (495,496.) Mr. KNIGHT read circular letters from manufacturers of butterine, one of which offered certain brands "in plain wrappers." Another advised dealers to push the sale of "the only high-grade" butterine, "and build up a reputation for good butter." Another said: " Your profit will be double the amount made from the butter you are now handling, and your butter trade will be more satisfied if you will sell them such butterine as you can buy from me." Another offered butterine of various colors to be selected from a color card, mentioning the difference in the color of butter at different seasons. (146-149.)

Mr. Knight submitted to the committee 4 packages of oleomargarine bought in Chicago stores for creamery butter. The first was not stamped: the second and third were marked oleomargarine, but the marks were concealed by folding; on the fourth the word "oleomargarine" was printed on the inside of the package. (139-141.)

b. Denied.-Mr. CLIFF, at whose store the unmarked package of oleomargarine submitted by Mr. Knight was purchased, says the instructions of the house are that every piece of paper used on oleomargarine shall be plainly marked. If a customer asked for creamery butter, he would not knowingly sell him butterine. He has in his store the Government sign, and the sign "Butterine department." (154, 155.)

Mr. POLLAK, at whose store one of the packages of oleomargarine submitted by Mr. Knight was purchased, says he does not furnish oleomargarine to persons who call for creamery butter. He paid 13 cents a pound for the oleomargarine and sold it for 18 cents a pound. (152.)

Mr. BROADWELL, a dealer in butter, oleomargarine, and cheese, from whom one of the packages of oleomargarine submitted by Mr. Knight was purchased, says he believes that his men put the stamp on the package plainly. He explains his custom with reference to the sale of oleomargarine as follows: "When a man says I want strictly A1 pure butter,' we show him pure butter, and if it is good enough for him he buys it. If it is not, we show him something else. If he prefers this oleomargarine in preference to the pure butter, we give him that. We tell him to taste it, and if it suits him he pays us for it, and if it doesn't suit

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him he gets out. We have pure butter and butterine also, and if a man will taste of both and prefers this in preference to pure butter, that is what he wants. They don't want any butterine, but if we let them taste of it, and ask them, 'Does that suit you?' they say, 'Yes.' Then they take it home and become steady customers." The oleomargarine is taken out of the original stamped package before the customer's eyes. A man who pays 15 or 18 cents knows what he is getting, because he knows he would have to pay 20 or 25 cents for A1 butter. Some millionaires would buy oleomargarine. (158-166.)

Mr. SOMES, of Chicago, a dealer in butter, eggs, and cheese, says the majority of people come in and want oleomargarine or butterine, but they say "Give me some butter." He thinks the majority of his customers understand that they are getting butterine or oleomargarine. For a long time he stamped his packages all on the outside, and his customers would say, "What is this? I don't want this. Give me another wrapper.' They did not want to carry it along the street with a sign on, and to accommodate them it was necessary to put on another wrapper. Then the agents of the butterine people advised him that if he stamped his paper that was all that was required. The majority of people want butterine and do not want a sign on it so that everybody knows they are buying butterine. Witness thinks the reason that they buy it is because it is the only thing they can get that is sweet and good. The price of butterine runs from 15 to 18 cents. (151, 152.)

Mr. STERNE says he has been out of the oleomargarine business for 10 or 12 years, but has had oleomargarine on his table every day since then. In the district where he lives there are 35 grocery stores, every one of which has a butterine or oleomargarine sign. He thinks there is practically no deception in the sale of oleomargarine by retail grocers, though there are some dishonest people in every line of business. Hundreds of people send to the factories for 10-pound packages of oleomargarine, but do not go to the grocery store for fear it will be found out that they are using oleomargarine. (225, 226.)

Mr. PIRRUNG denies that the trade in oleomargarine is a secret trade. He presented samples of cards advertising butterine, of one of which he asserted that more than 5,000,000 had been printed and circulated in the United States, and of another of which 2,000,000 had been used within the past year. Fabulous amounts have been spent, according to Mr. Pirrung, to advertise this product and bring it prominently before the people of the United States. (319, 320.)

Mr. Pirrung declares that he does not know of a single instance in which a consumer has himself charged that butterine has been sold fraudulently for butter. The charge has always been brought by persons selfishly interested in destroying the manufacture and sale of oleomargarine. (338.)

Mr. DADIE says that this company has devoted a great deal of attention to advertising its products. It has distributed probably 500 large posters in Chicago alone, saying, "Ask your grocer for Moxley's high-grade butterine." These posters are about 10 or 20 feet in size. Every package of butterine is marked with the word "Oleomargarine," as required by law. The company also puts up butterine in 1-pound and 2-pound prints, and puts the word oleomargarine on them. The company advises its customers to comply with all Federal legislation. Mr. Dadie admits that the company is fighting some State laws, and that if anyone attempts to persecute its customers it will defend them. (326-328.)

Mr. POTTER, manager of the butterine department of Swift & Co., says that this concern puts up butterine both in wooden packages and in 1-pound prints. Not only the large package, but every printed wrapper, when the form of prints or rolls is used, has the word "Oleomargarine" printed plainly on it. Referring to the statement that manufacturers of butterine guarantee protection to dealers who sell butterine as butter, Mr. Potter denies that Swift & Co. have ever made any promises of that character, and asserts that it is their policy to sell the product strictly on its merits, and to create legitimate demand for it; and that they use all their influence to have it sold for what it is. (336.)

Mr. THOMPSON, manager of the butterine department of the G. H. Hammond Company, asserts that this company has never encouraged or defended the retail dealers in selling butterine as butter, and will not protect them in it. When it puts up the goods in printed wrappers the wrappers bear the word " Oleomargarine." (338.)

Mr. MILLER declares that his company has spent as much as $25,000 a year in advertising its butterine. Its billheads read Butterine," and it puts up large advertising signs. There is nothing secret about the marketing of its goods. Mr. Miller says that butterine is demanded because it is an article of merit, and is sold for what it is worth. In the summer many people buy it who can not afford to have ice boxes. It keeps where butter would not. (324.)

Mr. JELKE, general manager of Braun & Fitts, oleomargarine_manufacturers, declares that the belief of his concern is that the interests of the butterine manufacturers will be best served by having the goods sold to the consumer for what they are, and letting the consumer know what he is buying. Braun & Fitts send out thousands of circulars, pamphlets and cards to advertise their product. (333.) Mr. STERNE, a commission merchant who buys materials for oleomargarine makers, declares that he is very close to these manufacturers, and that he believes that their earnest efforts are directed to creating a demand for butterine rather than for butter. (342.)

Mr. ADAMS, speaking from an experience of 4 years in administering the dairyfood laws of Wisconsin, says that while the wholesalers and jobbers of oleomargarine know what they are selling, and the retailers and keepers of boarding houses and restaurants know what they are buying, the boarders in boarding houses and cheap restaurants do not know what they are buying when they call for butter and get butterine. The butterine is finally consumed for butter, and could not be sold if it were not colored in imitation of yellow butter. (208.)

4. Effect on the price of cattle, etc.-Mr. STERNE, a commission merchant, believes that the demand for the fats used in making oleomargarine has raised the price of cattle and hogs throughout the Union, although the production of butterine is only about 6 per cent as great as the production of butter. (341.)

5. Coloring matter (See also Coloring materials, p. 91.)—a. In butter.-Mr. KNIGHT says that in the flush of the season there is very little, if any, coloring matter used in butter, but that in the winter butter is almost universally colored, solely for uniformity. He does not think this is a deception at all. Consumers do not want butter white at one time and yellow at another; but butter shipped to England must be as white as it can be made. (141-143.)

Mr. PIRRUNG says that 25 years ago butter was of all kinds of colors, but now it is universally colored artificially. The object is the same as the object of coloring fine confections; namely, to make the product more pleasing to the eye and so more acceptable to the taste. (317.)

b. In oleomargarine.-Mr. KNIGHT says that 33 States have enacted anticolor laws, but in the face of all this State legislation, the production of oleomargarine has doubled in one year, because it is of such a deceptive character that it is absolutely impossible to keep track of it after it leaves the manufacturer. He says there is absolutely no way of compelling the sale of oleomargarine as such as long it is permitted to be colored in imitation of butter. He speaks of a raid among the retailers in Philadelphia in which 100 dealers were found to be selling oleomargarine without licenses. The Government was actually losing revenue through failure to identify the article. Mr. Knight says there is no such thing as selling uncolored oleomargarine. No one ever saw it except in a few places where it has been experimented with, and people would not consume it if they knew it was oleomargarine. (139, 141.)

Mr. Knight says that the Supreme Court of the United States has twice held that it is a deception to color some other kind of compound to resemble butter. (145.)

Mr. PIRRUNG says the highest court of Michigan has recently decided that the law forbidding coloring whereby damage or inferiority is concealed or whereby the product is made to appear better than it is can not be made to apply to oleomargarine, because it is not colored for these purposes. (317.)

Mr. Pirrung declares that in his experience of 12 years he has never found an instance in which a chemist has brought into court, in the trial of a butterine case, the actual coloring matter extracted from a sample for the inspection of the court and the jury. (339.)

Mr. MILLER denies that butterine is colored to resemble butter. According to him, when his company began to make butterine in 1881 it gave its product a high color; but this was not to imitate butter, because very little butter was then colored. "In the winter it was almost white; in the summer it was a light yellow or natural grass color. Since the advent of butterine the creamery men have found it necessary to imitate it." (324.)

Mr. STERNE says the object of coloring oleomargarine is to make it attractive to the eye, as in the case of butter; not particularly to make it resemble the highest grade of butter. The popular butter is a bright yellow color, and the more perfectly yellow the butter and butterine makers make their product the more quickly it is sold. (223, 224.)

Mr. BROADWELL says that if oleomargarine were colored pink, not a pound of it could be sold; it has to resemble butter. Coloring it pink would raise the price of pure butter to 40 and 50 cents a pound. (166.)

6. Legislation-a. In Wisconsin.—Mr. ADAMS says the law of Wisconsin, which

he drew, prohibits the coloring of oleomargarine in imitation of butter to prevent its sale as a counterfeit. The friends of the oleomargarine interest insisted that the dairy interests were inconsistent, because they colored their butter; but butter is not colored in imitation of any other article or of a more valuable quality of the same goods, but to please the eye. Wisconsin has also passed a law requiring made-over butter to be labeled. It is not possible by any process of coloring to make ordinary or poor butter good butter. (207, 208.)

Professor MITCHELL, chemist to the Wisconsin dairy and food commission, says it is almost impossible to require hotels and restaurants to inform their customers when imitation or adulterated foods are used. In Wisconsin notice to customers is required when butterine is used, but it is not stated how the notice shall be given. Sometimes it is given on the bill of fare and sometimes by signs, and usually the effort is to get the sign in a rather out-of-the-way place. He thinks there are only a few places, in the lumber region in the northern part of the State, where this law is not enforced. In all the larger cities in the southern part of the State it is enforced strictly. (109.)

b. Proposed national anticoloring law.-Professor MITCHELL feels very well satisfied with the Wisconsin law prohibiting the coloring of oleomargarine in imitation of butter, and would like to extend it, in a measure, to all products artificially colored in imitation of other substances. He thinks a national law prohibiting the coloring of oleomargarine would be desirable, as the color assists in deceiving the customer. The objection to coloring butter is not so great, because butter is not colored in imitation of anything else. He thinks that a national anticoloring law would aid in the enforcement of the oleomargarine act. (110, 127.)

Mr. GEORGE M. STERNE, a commission merchant of Chicago, formerly in the oleomargarine business, thinks the use of aniline dyes by either butter or oleomargarine makers should be prohibited, but a law absolutely prohibiting the use of coloring matter in either butter or oleomargarine would hurt the trade in both; the harm would be greater to the butter people than to the oleomargarine people. (224.)

Mr. PIRRUNG thinks that to forbid the coloring of oleomargarine and permit the coloring of butter would be an injustice to the poorer people, who wish to use the cheaper article. If the poor man's little child goes to school with bread buttered with a substance whose color shows it to be butterine, she will be subject to the same sort of comment which she is subject to if she wears inferior clothes. The coloring of butter puts the poor child on equal terms with the rich. (318.)

c. Taxation. Mr. PIRRUNG says that the taxes upon oleomargarine are unjust, since they simply come out of the pockets of those who desire to use the product. A small license tax, say $12 a year, might well be laid on retail dealers to secure the registration of them. The high tax which is now laid, $48 a year, is an unjust burden. The proposed tax of 10 cents a pound upon colored oleomargarine is simply a tax upon a man's taste in respect to the color of his food. To make a man pay 10 cents a pound because he prefers yellow butterine to white is as wrong as it would be to tax him for preferring a black woolen suit to a gray. (320-322.)

Mr. JELKE also complains of the levying of a national tax of $48 a year upon a little shop before it can sell a pound of oleomargarine-a larger tax than the Government collects from the biggest saloon in Chicago. This prevents many dealers from handling the goods and makes it impossible for many people who want oleomargarine to get it at the stores where they are accustomed to trade. It deprives the people of the privilege of using a cheap fatty food. (333,334.)

Dr. WILEY says that if the public could be protected against frauds without a tax he would prefer it, as it does not seem to him quite right that persons in straitened circumstances who prefer to use the substitutes should pay excessive taxes upon them. (14.)

Mr. KNIGHT, Secretary of the National and the Illinois Dairy unions, has come to the conclusion that nothing can be done about oleomargarine except through an internal-revenue law. He refers to a former internal-revenue law taxing petroleum and regulating the mixture of petroleum and naphtha. Congress repealed the tax, but left the law standing as to mixing, and the Supreme Court decided that inasmuch as the tax had been repealed the regulation was interfering with the police powers of the States and had no standing. (138.)

C. Milk.-1. Adulteration generally.-Dr. H. W. WILEY, chief chemist of the United States Department of Agriculture, testifies that the most common form of the adulteration of milk is the abstraction of the cream. Milk is also often diluted with water, and preservatives are used to prevent souring. (13.)

Professor HALLBERG says that various means have been adopted and ordinances passed fixing limits for the amount of fat and solids to be contained in milk. This has done a great deal toward improving the quality of milk. (83, 84.)

2. Skimmed milk.-Professor VAUGHAN says a child fed upon skimmed milk may suffer just as much as if a poison were administered to it, by not getting the proper food constituents. (202.)

Mr. MONRED says skimmed milk is not a good food, but an inferior food, and should be sold under its own name and for its value. It is a cheap food and he objects to its being sold as pure milk. In Chicago it may be sold if the cans are tagged. In New York City the board of health allows it to be sold under its own name. (65.)

3. Coloring.-Professor MITCHELL showed the committee a sample bottle of coloring matter for coloring cream and skimmed milk to make it look like milk rich with cream. It was made of sulpholated aniline. Professor Mitchell says it is not exceedingly injurious, but the object of its use is deception. (115.)

4. Preservatives (See also Formaldehyde, pp. 95-97; Boracic acid and borax, p. 97). Dr. WILEY says the conditions which obtain in a thunder storm are those in which milk ferments grow with the greatest rapidity; hence the common impression that the souring is due to the thunder. Boric acid and formaldehyde have often been used to prevent souring. (13,45.)

Professor MITCHELL testifies that antiseptics or antiferments are used to some extent in milk, butter, and cream; both simple antiseptics and those which are used in connection with coloring matter to give an appearance of yellowness and richness. (111.)

Mr. KNIGHT says that milk that is fed to a child or infant should be absolutely pure, because a child that lives on milk takes enormous quantities. If a child should use a pint or a quart of milk a day containing one-half or three-fourths per cent preservatives, he would get more of the preservative in 1 day than a man would take in butter in 6 months, almost. (251.)

5. Accidental contamination. -Mr. HELLER says milk bottles are often taken into sick rooms, where disease germs get into them. The germs thrive very readily in the milk. When the bottles are washed in warm water the germs still remain, and there is great danger of infection in this manner. The use of freezine in a stronger solution than prescribed for milk would prevent this. (176.)

D. Condensed milk.-1. Legitimate manufacture.-Mr. ROGERS, secretary of the Borden Condensed Milk Company, says that in all his experience of 35 years the product of this company has never been adulterated in any way, and none of the cream has been removed from the milk. The process consists of nothing but the extraction of water and the addition of the finest granulated sugar, made especially for the purpose, free from adulteration and from all coloring matter. The average of solids in the milk used by this company is 13.47 per cent, and the average of fats is 4.7 per cent, while milk which contains 12 per cent of solids, including 3 per cent of fats, satisfies the requirements of the New York law. The Anglo-Swiss Company and some other concerns make condensed milk of the same high standard, but there are smaller establishments which act differently. It is possible to take out one-half per cent of butter fat from the milk and still make a fairly good product; but the honest manufacturer is not fairly treated by such competition. Condensed milk is sometimes made from skimmed milk. That results in the starving to death of children that are fed upon it. It is a crime in New York to skim milk before condensing it, but it is not prohibited in other countries. Europeans were stopped years ago from bringing such products to this country and marketing them here. The Borden Company has given a great deal of attention to stopping the sale of adulterated condensed milk. State boards of health have been appealed to where they exist, and State governments where boards of health did not exist. (440-443.)

Dr. SCOBELL Considers the Highland brand of condensed milk a good kind, the manufacturers having their own cows. (52.)

2. Removal of fat.-Mr. MONRED, of Winnetka, Ill., a dairy expert, says several brands of condensed milk are really condensed skimmed milk. The butter fat having been extracted, the preparation is adulterated and a fraud. During the World's Fair he made one or two analyses with the Babcock test and found that milk had been fraudulently labeled, containing 2 per cent instead of 34 per cent of fat. Mr. Monred says there is great danger in condensed milk as a food for children, because it is diluted with water and starves the children. (64, 65.)

Mr. DUFF, chemist of the New York Produce Exchange, says that he has bought a sample of condensed milk which contained hardly any fat. To feed such milk to a child would be to starve it to death. Such adulteration ought to be classed as criminal, even though in one sense it might be called not injurious to health. (497.)