How Adulteration Goes On.

shipped to France and England , but under what designation it reaches this country it is impossible to ascertain . During the winter months , both the oil and butterine are exported from New York , the latter being cheaply shipped to the United Kingdom under the designation of "butterine , " " oleo-margarine , " " butter-fat , " " butter-grease , " or , possibly , butter itself . The manufacture of this article being almost a monopolyand the exports being in the hands of

, one or two firms—who are naturally interested in disposing of their substitute as the genuine article—it is not easy to ascertain if shipments of it are not sometimes made as genuine butter . It is usually packed in half tubs , or firkins , in precisely the same way as butter , and the tubs are enclosed in crates , to protect them from injury on the voyage . It is also made up in 1 lb . "pats , " covered by muslin or thin cotten wrappers , stamped like genuine

butter , ancl packed in boxes for shipment . According to to the Neto York Commercial Advertiser of February 2 nd , 1878 , there are numerous factories of oleo-margarine butter in France , Holland , Germany , England , and Ireland , as well as in the United States , employing many thousands of men , and involving investments of capital amounting to millions of dollars . In Vienna , one establishment alone employs 500 men , and its annual production of butter is equivalent to that of 30 , 000 cows .

In a report to the American Dairyman of June 6 th , 1878 , Mr . John Michels , a well-known microscopist of New York , states that he made a microscopic examination of oleo-margarine , and gives it . as his opinion that , during the whole process of manufacture from the fat of animals , this fat is never submitted to a higher temperature than 120 ° Fahr . ; the fat oils , therefore , being merely liquified , or set free , and manipulated so as to have the general appearance of butterare virtually still in a raw state when offered for

con-, sumption . It follows that germs of disease ( or their equivalent morbid secretions ) and embryos of parasites are thus liable to be transferred in a living condition into the systems of those who make use of this substance . The prospectus of the companies engaged in the manufacture of oleomargarine states that the caul fat of the ox onl y is used ; but Mr . Michels , in his report , affirms that the refuse fat of at least one pork-packing

establishment in New York is used , and as the trade increases fat of every description will probably be offered for sale , ancl even that from the carcases of diseased animals may be purchased , unwittingly it is true , by the manufacturers . Professor Mott , also of New York , differs entirel y from Mr . Michels , and after having made a microscopic examination of oleo-margarine , comes to the conclusion that" as made by the Mege patenthe sees no reason whit should

, , y not be as wholesome and nutritious as cream butter , ancl will so believe unless its actual use demonstrates to the contrary , " and instead of finding , as Mr . Michels reports , oleo-margarine consisting of " crystals and tissues of animals , with , fragments ancl cells of a suspicious character , " discovers , on the contrary , that it consists of " exceedingly clear ancl beautiful oil globules , " the same as in the purest natural butter .

Mr . Michels' report , however , has been substantially confirmed b y many eminent microscopists of the United States , and his view of the case taken in jireference to that of Mr . Henry Mott , who is the chemist for one of the large grease factories .

Admitting the well-known fact that oleo-margarine must be rendered from animal fat at the lowest practicable temperature , in order that it shall be devoid of the disagreeable odour and flavour which would otherwise inevitabl y attach to it as a consequence , this much vaunted product of caul fat is accordingly liable to contain any living germs which may have been in the animal to which the fat originally belonged .