Qffke of Expe7tnient ^tati^ins '/ 
 
 Ljihr<Lry. i ~- -: 
 
 Connecticut Agricultural 
 Experiment Station 
 
 NEW HAVEN, CONN. 
 BULLETIN 201 JANUARY, 1918 
 
 ECONOMY IN FEEDING THE FAMILY 
 
 III 
 
 Food Oils and Fats 
 
 By E. M. BAILEY 
 
 CONTENTS 
 
 Page 
 
 Salad Oils 
 
 Olive Oil 204 
 
 Cotton Seed Oil 204 
 
 Corn Oil 204 
 
 Peanut Oil 204 
 
 Other Oils 205 
 
 Summary of results of inspection 20S 
 
 Cooking Fats. 
 
 butteh and itb substitutes. 
 
 Butter .• 208 
 
 Renovated Butter 208 
 
 Oleomargarine 208 
 
 Nut Margarine 209 
 
 MiLK-BuTTER Mixture 210 
 
 The Bulletins of this Station are mailed free to citizens of Connecti- 
 cut who apply for them, and to others as far as the editions permit. 
 
CONNECTICUT AGRICULTURAL EXPERIMENT STATION. 
 
 OFFICERS AND STAFF. 
 
 BOARD OF CONTROL. 
 His Excellency, Marcus H. Holcomb, ex-officio, President. 
 
 James H. Webb, Vice President Hamden 
 
 George A. Hopson, Secretary Wallingford 
 
 E. H. Jenkins, Director and Treasurer New Haven 
 
 Joseph W. Alsop Avon 
 
 Wilson H. Lee Orange 
 
 Administration. E. H. Jenkins, Ph.D.. Director and Treasurer, 
 
 Miss V. E. Cole, Librarian and Stenographer. 
 Miss L. M. Brautlbcht, Bookkeeper and Stenographer. 
 William Veitch, In charge of Buildings and Grounds. 
 
 Chemistry. 
 Analytical Laboratory. tJoHN Phillips Street, M.S. 
 
 E. Monroe Bailey, Ph.D., Chemist in charge. 
 
 C. B. Morison. B.S., C. E. Shepherd, I ^.^sistants. 
 
 M. d'Esopo, Ph.B. » 
 
 Hugo Lange, Laboratory Helper. 
 
 V. L. Churchill, Sampling Agent. 
 
 Protein Research. T. B. Osborne, Ph.D., D.Sc, Chemist in Charge. 
 
 Miss E. L. Ferry, M.S., Assistant. 
 
 Botany. G. P. Clinton, Sc.D., Botanist. 
 
 E. M. Stoddard, B.S., Assistant Botanist. 
 Florence A. McCorsock, Ph.D., Scientific Assistant. 
 G. E. Graham, General Assistant. 
 
 Entomology. W. E. Britton, Ph.D., Entomologist; State Entomologist. 
 
 B. H. Walden, B.Agr., First Assistant. 
 
 Q. S. LowRY, B.Sc, I. W. Davis, B.Sc, ) 
 
 M. P. Zappe, B.S.. i Assistants. 
 
 Miss G. A. Foote, B.A., Stenographer. 
 
 Forestry. Walter O. Fillby, Forester; also State Forester 
 
 and State Forest Fire Warden. 
 A. E. Moss, M.F., Assistant Slate and Station Forester. 
 Miss E. L. Avery, Stenographer. 
 
 Plant Breeding. Donald P. Jones, M.S., Plant Breeder. 
 
 C. D. Hubbell, Assistant. 
 
 Vegetable Growing. W. C. Pelton, B.S. 
 
 t Absent on leave. In U. S. Service. 
 
Food Oils and Fats 
 
 Chemically all fats resemble one another in that they are com- 
 binations of fatty acids with glycerin. Physically they differ in 
 that some are liquid while others are solid. The term "fixed" or 
 "fatty oil" is generally applied to those fats which, at the ordinary 
 temperatures, remain in the liquid condition, but chemical in- 
 dustry has eliminated this natural distinction by the introduction 
 of the "hydrogenating" or "hardening" process which converts 
 liquid oils into the solid state. 
 
 As food sttiifs fats belong to the same category as sugars, i. e., 
 they are chiefly energy producers, in contrast with protein foods 
 which are, in addition, tissue builders. When taken with other 
 food in the diet, fats (and sugars) have the property of reducing 
 the protein requirements of the body and this is what is meant 
 by their so-called protein-sparing action. The calorific (energy- 
 producing) value of fat is about 2.25 times as great as that of either 
 protein or sugar, and it is practically the same regardless of the 
 particular soiirce of the fat or oil, or whether it be of animal or 
 vegetable origin. By accurate measurement it has been found 
 that one ounce of fat yields 264 calories to the body. On the 
 basis of calorific values, substitutions among fatty foods in the 
 diet may be made with considerable freedom, but personal toler- 
 ance, preference, or prejudice, will influence the choice in this as 
 in other types of foods. 
 
 Although so nearly alike in energy -producing capacity, the fats 
 show differences in other nutritional aspects. We refer especially 
 to the growth-promoting properties possessed by some fats and 
 lacking in others. It has been shown^ that butter possesses this 
 peculiar efficiency to a marked degree and that the efficiency 
 resides in the butter fat itself. This shows us an additional and 
 important reason for the effectiveness of milk as a food for children. 
 Other fats show this property, among them beef fat, and, as 
 
 ^Osborne and Mendel Jour. Biol. Chem. 16. 423-37 1913; ibid 20, 
 379-90, 1915. 
 
202 CONNECTICUT EXPERIMENT STATION BULLETIN 20I. 
 
 might be expected from their ingredients, the oleomargarines 
 made of the so-called oleo-oil from beef fat. Lard and olive oil 
 lack this peculiar property, as do those margarines also which are 
 made from the commonly used vegetable fats and hydrogenated 
 oils; as has been shown by Halliburton and Drummond.' The 
 particular substances or properties responsible for this phenomenon 
 are obscure, and as yet imidentified components of the fats. They 
 have been detected in other types of food, and for lack of better 
 definition have been called "vitamines" or "accessory diet factors." 
 
 Fatty foods not possessing the virtue just mentioned should 
 not, however, be discriminated against on this account when used 
 in the ordinary liberal diet, but it would appear to be inadvisable 
 to eliminate butter entirely from the menu, particularly that of 
 children. 
 
 We have referred already to the process of "hydrogenation, " 
 by which the physical and chemical characters of fats are modified, 
 the conspicuous physical change being that liquid fats are hardened 
 and converted into solids. The question of the wholesomeness 
 and digestibility of fats so treated at once presented itself. The 
 considerable amount of work which has been done on this subject 
 has not resulted in anything to prejudice us against the use of 
 products so treated. Upon this point EUis^ says : "It seems to be 
 generally accepted by those who have investigated the matter, 
 that the hydrogenated oils have as desirable a degree of digesti- 
 bility as tlie oils from which they are derived." The debate as 
 to their suitability for food has centered chiefly upon the presence 
 of certain metals, more particularly nickel, which are used in the 
 process of their manufacture. The amounts of nickel retained in 
 the finished product, in the case of some hardened cottonseed oils, 
 has been determined and quantities ranging from .020 to .075 
 milligrams per kilo (1,000 grams) found. The significance of such 
 figures is better understood by comparing them with the quantities 
 of nickel acquired by various foods prepared in nickel-lined 
 cooking utensils which have been in common use for some years. 
 Spinach contained from 25 to 27 milligrams per kilo; peas, 12 to 
 16; plimis, 35; fruit cooked in 2% acetic acid (about one half the 
 acid strength of ordinary vinegar), 65 to 67; cabbage, 83; sotir- 
 kraut, 127; potato, 80. No injurious effects have been attributed 
 
 ' Jour, of Physiol., LI., p 250. 
 
 * Hydrogenation of Oils, Van Nostrand & Co., 1914, p. 144. 
 
FOOD OILS AND FATS. 203 
 
 to the use of foods so prepared, yet it is seen that they contain 
 amounts of nickel one thousand or more times greater than has 
 been found in the hardened oils examined. However, it is perfectly 
 obvious that this phase in the production of hydrogenated products 
 should be carefully controlled. 
 
 The inspection of foodstuffs such as, of necessity, more and 
 more engrosses the attention of this laboratory, involves tests for 
 purity and tests to determine truthfulness of label or guaranty. 
 When such inspections result in the detection of substances posi- 
 tively poisonous or deleterious to digestion and health, their value 
 from the standpoint of public health is obvious to all. But in- 
 stances of flagrant and vicious adulteration are largely passing 
 out of the experience of the food control chemist of to-day, so 
 that frequently the results of his labors lie within the realm of 
 public health in its broader sense, which includes public economy. 
 The substitution of one edible oil wholly or in part for another, 
 and the sale of such substitute does not constitute a sin against 
 the consumer's digestion, but it does defraud him of the difference 
 in commercial values between the product he actually gets and 
 that which he thinks he is buying. And now more than ever 
 before he is anxious to protect himself in this direction. It is 
 intended that our analyses should guide the consumer to intelligent 
 purchasing ; aid him to a better appreciation of comparative food 
 values, and foster alertness to the deceptions of flashy labels and 
 cunning advertising literature. Particularly at this time we desire 
 to help him to co-operate in the program of economy that is being 
 urged upon us. 
 
 These general considerations seem justified, in view of recent 
 inquiries which have come to us on this subject. In addition we 
 shall indicate briefly the source, preparation and composition of 
 the principal fatty foods and summarize our accumulated experi- 
 ence with them. We shall include also some analyses not hereto- 
 fore published, and some data, not our own, which may be of inter- 
 est from a culinary standpoint. 
 
 Any classification of edible fats on the basis of their domestic 
 uses will necessarily include the same fat in two or more classes, 
 but for convenience we shall group them as follows : (i) Salad Oils. 
 (2) Cooking fats and (3) Butter and its substitutes. 
 
204 CONNECTICUT EXPERIMENT STATION BULLETIN 20I. 
 
 SALAD OILS. 
 
 Olive Oil. The oil supplied by the fruit of the oHve tree has been 
 used as a food by man since the earHest times. Gro-^Ti originally 
 in oriental countries, its cultivation and use have extended through 
 Mediterranean countries to South America, and it is now grovm to 
 a considerable extent in the United States, notably in California 
 and Arizona. 
 
 About 50% of the fleshy part of the olive fruit is oil. The best 
 grades of oil are prepared from fruit picked by hand just before 
 maturity. These are crushed and the oil removed by gentle 
 pressure, the first run being called "Virgin" oil or Sublime. This 
 is generally characterized by a, distinct greenish tinge of color due 
 to the chlorophyll which is associated with the oil in the plant cells. 
 Genuine oil may, however, lack this characteristic and may be 
 pale or even deep yellow. Admixtiures of peanut, sesame, poppy 
 seed, com and cottonseed oils with olive oil are much less common 
 than formerly, although blending of inferior grades; i. e., oil ob- 
 tained from repressings of the olive pulp, with higher grades is 
 practiced to some extent in Europe. 
 
 Cottonseed Oil. A keen competitor of olive oil for table use is 
 the refined oil of the cottonseed. Although produced in coimtries 
 of Etirope, Asia and South America, it is essentially an industry 
 of the United States, where methods of refining lead those of other 
 countries. The oil is unfit for use until it has been refined, which 
 process includes deodorizing, decolorizing and "chilling," the latter 
 step removing the high-melting fatty constituent (stearin) , which 
 woiild cause the oil to "cloud" in cold climates. 
 
 Corn Oil. In the process of making starch and glucose from 
 maize or Indian com the germ of the seed is removed. This germ 
 contains about 15% of oil and yields the com oil now appearing 
 in our market. It is golden yellow in color and has a pleasant 
 odor and taste. 
 
 A sample of com oil examined in this laboratory^ was found to 
 be mixed with other oils, chiefly cottonseed oil. Thus early has 
 this product been dignified and commercially flattered by adulte- 
 ration. 
 
 Peanut Oil. Next in importance is peanut oil, of which there is 
 an increasing production in the United States. Like cottonseed 
 
 1 Connecticut Food & Drug Report, 1905, p. 121. 
 
SALAD OILS. 205 
 
 oil it must be refined before it is marketable as a food oil. The 
 refined oil has a distinct nutty flavor which commends itself to 
 some tastes. 
 
 Other Oils. Oils of the poppy-seed, rape, sesame and sunflower 
 are not used alone to any extent in this cotmtry, but some of them 
 may occur in admixture with the oils described above, either as 
 adulterants or in legally marked compounds. 
 
 The commercial value of the oils described is in about the fol- 
 lowing order: olive, peanut, com, cottonseed, the values of the 
 others being intermediate between peanut and com oils.^ 
 
 Summary of the Results of Our Inspections of These 
 
 Products. 
 
 Between 500 and 600 samples of olive oil have been examined 
 in this laboratory since 1897, chiefly represented by six inspections. 
 The percentage of total adtilteration decreased from a maximimi 
 of 40% found in 1900, to 13.7% in 1909. It has been found that 
 this product, put up in sealed containers, is freer from adulteration 
 than that purchased in bulk from druggists, although the quality 
 of druggists' goods has shown improvement. The general im- 
 provement is due in part to more truthftd labeling practiced since 
 1905. 
 
 The following tabulation^, representing 448 samples, illustrates 
 this point. No figures are given subsequent to 1909, because no 
 representative number of samples has been examined in any one 
 year. 
 
 
 Table I.- 
 
 —Summary of 
 
 Inspections of 
 
 Olive Oil. 
 
 From 
 Grocers 
 
 Year 
 
 Not found 
 adulterated 
 
 Adulterated 
 
 Per cent. 
 Adulterated 
 
 
 1897 
 
 37 
 
 23 
 
 38.3 
 
 
 1900 
 
 45 
 
 28 
 
 38.4 
 
 
 1905 
 
 19 
 
 
 
 0.0 
 
 
 1906 
 
 25 
 
 
 
 0.0 
 
 
 1907 
 
 7 
 
 
 
 0.0 
 
 
 1909 
 
 44 
 
 
 
 0.0 
 
 From 
 Druggists 
 
 1897 
 
 13 
 
 5 
 
 27.8 
 
 
 1900 
 
 17 
 
 13 
 
 43-3 
 
 
 1905 
 
 21 
 
 9 
 
 30.0 
 
 
 1906 
 
 55 
 
 II 
 
 16.7 
 
 
 1907 
 
 65 
 
 II 
 
 145 
 
 ^ Leach, Food Inspection and Analysis, p. 516. 
 2 Conn. Food & Drug Report, 1909-10, p. 214. 
 
2o6 CONNECTICUT EXPERIMENT STATION BULLETIN 20I. 
 
 The adulterations found in these inspections were cottonseed, 
 sesame and peanut oils. Such admixtures, as we have noted 
 above, do not constitute a menace to health, and, if properly 
 labelled, woiild not constitute an infringement of law. 
 
 Products sold under the name of "Salad Oil" our examinations 
 have shown to consist wholly or in part of cottonseed oil. Such 
 products are legally labelled; they do not purport to be any 
 single oil and are 'sold under a distinctive name. Our ex- 
 perience has been, however, that they are often sold upon request 
 for olive oil. 
 
 No oil other than olive should be sold as "sweet oil."^ 
 
 COOKING FATS. 
 
 The fats chiefly used by our grandmothers for culinary'- purposes 
 were the rendered fats of hogs or beef, known respectively as lard 
 or beef suet. To-day the housewife has a large array of shorten- 
 ing compounds at her disposal. These nearly always appear 
 under trade names but may contain both the animal fats mention- 
 ed combined with a vegetable oil, such as cottonseed oil, or they 
 may be entirely of vegetable origin. Other oils mentioned in the 
 preceding section also occur in these compounds; any of them 
 are adaptable to such use. 
 
 Our examination of some of the products in this group indicates 
 their essential constituents to be as follows : Cotosuet", cottonseed 
 oil and beef fat ; Cottolene^, cottonseed oil and beef fat ; Komo*, 
 com oil, cottonseed oil and a harder fat like stearin; Waverly 
 shortening\ beef stearin and cottonseed oil; Crisco, hardened 
 vegetable oil, probably cottonseed; Vegetole, vegetable product 
 containing cottonseed oil; Kuxit, vegetable product having the 
 character of cocoanut fat; Wesson oil, cottonseed oil; Mazola, com 
 oil. A sample of Lard oiP, said to have been used for deep frying, 
 was found to contain about half its weight of mineral oil. This 
 mixture is unique for food purposes but common as a lubricant. 
 
 Recent analyses of some of these fats are given in Table II. 
 
 ' U. S. Food Inspection Decision No. 139; Conn. Rules & Regulations 
 No. 43. 
 
 2 Connecticut Food Report 1896, p. 23. 
 
 ' Connecticut Food Report 1896, p. 23, 1900, p. 145. 
 
 * Connecticut Food Report 1906, p. 122. 
 
 * Connecticut Food Report 1909, p. 278. 
 ^Connecticut Food Report 1900, p. 148. 
 
COOKING FATS. 
 
 207 
 
 Table II — Analyses of Cooking Fats. 
 
 No. 
 
 Brand. 
 
 u ... 
 
 o 
 
 6 a 
 
 ^t 
 
 Pi^ 
 
 8164 
 8165 
 8166 
 8167 
 8183 
 8184 
 
 Wesson Oil 
 Mazola. . . . 
 Vegetole. . . 
 Cottolene. . 
 
 Crisco 
 
 Kuxit 
 
 % 
 0.06 
 0.00 
 0.02 
 0.02 
 0.20 
 0.31 
 
 % 
 
 % 
 99-94 
 
 0.38 
 0.31 
 o. 19 
 0.13 
 
 0.02 
 0.08 
 0.05 
 0.03 
 
 100 
 99 
 99 
 99 
 99 
 
 % 
 0.06 
 o. 17 
 0.15 
 
 O. 10 
 
 0.18 
 0.15 
 
 1 .04 
 
 0.86 
 
 0.45 
 0.48 
 0.50 
 
 5 ■ 03 
 
 Red 
 
 Yellow 
 Deep Red 
 Deep Red 
 Br. yellow 
 Yellow 
 
 Br. yellow 
 Red brown 
 Red brown 
 Red brown 
 Br. yellow 
 Yellow 
 
 The analyses show that the samples contain only traces of 
 moisture and are practically all fat. The percentage of free fatty 
 acid is very low. These are the substances prominently concerned 
 in the changes which result in rancidity. A rancid fat or oil is 
 one in which a part of the fat has been decomposed, by enzyme 
 action it is believed, into free fatty acids and glycerine. The 
 action of light and air upon th'^se fatty acids produces the sub- 
 stances of disagreeable taste and odor associated with rancidity. 
 An excess of free fatty acids does not necessarily indicate rancidity, 
 but the conditions are favorable for rancidity to occur. 
 
 Edible fats and oils should be kept in securely closed containers 
 protected from sunlight. Oils are more likely to become rancid 
 than are solid fats. It is claimed as one of the advantages of 
 hydrogenation that fats so treated remain wholesome for long 
 periods. 
 
 Particular attention, with respect to the presence of animal fats, 
 has been given to those products claiming to be of purely vegetable 
 origin. In none of them have we found evidence of cholesterol, 
 a characteristic constituent of animal fats. The following appear 
 to be pure vegetable products, as claimed: Wesson oil; Mazola; 
 Vegetole; Crisco; Kuxit. 
 
 There are few precise physical or chemical data by which to 
 decide the desirability of one fat over another for culinary use. 
 The housewife learns and decides by her experience which to use, 
 judging by the results obtained. One thing she avoids, however, 
 is the use of "smoky" fats for deep frying. The reason for this is 
 that such a fat or oil "smokes" and gives off disagreeable vapors. 
 
2o8 CONNECTICUT EXPERIMENT STATION BULLETIN 20I. 
 
 which will be absorbed by the food, before the desired cooking 
 temperatiire is obtained. A desirable fat for deep frying, then, 
 should have a sufficiently high burning point or smoke test. 
 Blunt and Feeney^ have determined this for a number of common 
 cooking fats and their results are given here as of interest. The 
 temperatures given indicate the degree of heat acquired by the 
 fat or oil at the time it begins to give off visible fumes or vapors. 
 The degrees have been converted to the ordinary Fahrenheit scale. 
 
 Table III. 
 
 Cottonseed oil (Wesson) 451 
 
 Snowdrift 450 
 
 Crisco 448° 
 
 Leaf lard 430 
 
 Butter fat 406° 
 
 Leaf lard heated 5 hrs 405 
 
 Bulk lard 381° 
 
 Olive oil 347° 
 
 Peanut oil (i) 323° 
 
 Peanut oil (2) 300° 
 
 Cocoanut oil 277 
 
 The recognized temperatiire for deep frying is 350 — 400 F. 
 It is apparent, then, that those fats decomposing below that 
 temperature are not well suited to this particular purpose. 
 
 BUTTER AND ITS SUBSTITUTES. 
 
 Butter. A typical butter contains about 15% of water and 85% 
 of solids, of which 82.5% is milk fat and 2.5% other milk constitu- 
 ents and salt. 
 
 Renovated Butter. Renovated butter is iriade by melting genuine 
 butter and separating the curd and water-soluble constituents of 
 the original product. The fat so obtained is rechumed \\dth milk 
 or cream, or both, and no other substances added except salt. 
 Like butter, it must contain 82.5% of milk fat. The object of 
 this treatment is to save butter which has become rancid or fallen 
 oflE from prime quality. 
 
 Oleomargarine is a product which varies as to proportionality of 
 ingredients and, to some extent, as to character of ingredients, 
 but generally it consists of oleo oil, neutral lard, butter, milk, 
 cream and salt. Vegetable oils, such as cottonseed oil, may be 
 used in the mixtvire. 
 
 'Jour, of Home Economics, 7, p. 535, 1915. 
 
BUTTER AND ITS SUBSTITUTES. 209 
 
 Rigid rules are in force to govern the sale of both renovated 
 butter and oleomargarine, in order to protect the butter industry. 
 The controversy which has existed for many years concerning 
 oleomargarine and butter is unfortunate, as each might well have 
 its proper place in the trade. The tax placed upon oleomargarine 
 has increased the price to the consumer for this perfectly whole- 
 some and nutritious product. 
 
 Nut Margarine. There have quite recently appeared upon the 
 market a number of brands of nut margarines. These products 
 consist chiefly of cocoanut fat, with admixtures of cottonseed or 
 other vegetable oils. The fats are churned with milk* and salted, 
 as in the preparation of butter. Color capsules accompany the 
 package for the use of the consumer if he desires to color the 
 product. It is not colored by the manufacturer as he is required 
 to conform to regulations similar to those governing the sale of 
 oleomargarine. The coloring we have found to be the vegetable 
 color annatto, which is largely used for butter coloring. 
 
 Our analyses of some of these products are given in Table IV. 
 
 The analyses show some variation in water content but none 
 contains excessive amount. All contain over 82.5% of fat. The 
 ash varies considerably, due, in all cases, to the salt added. The 
 free fatty acids are within normal limits for these products. Other 
 tests must be interpreted with the knowledge that hydrogenation 
 modifies them very materially. Nos. 8169 and 8170 are declared 
 to contain 0.1% of benzoate of soda; they did not contain amounts 
 in excess of this figure. No. 8168 made no statement as regards 
 preservative; no preservative was found. 
 
 The diagnosis of mixtures of this kind is more difficult for the 
 reason that hydrogenation changes the chemical as well as the 
 physical properties of fats, so that their response to the usual tests 
 is either modified or destroyed. 
 
 As we have stated elsewhere in this paper, nut margarines are 
 supposedly composed of vegetable fats only, while in oleomargarine 
 animal fats are used, with or without fats of vegetable origin. As 
 in the case of cooking fats, we have looked particularly for evi- 
 
 * The flavor of butter is due to the action of lactic acid-forming 
 bacteria in the milk from which it is churned. Nut margarine fats are 
 ripened with milk to which a culture of such bacteria has been added to 
 impart the flavor of butter. [Pickard. The Am. Food Jour., Jan. 1918.] 
 
2IO CONNECTICUT EXPERIMENT STATION BULLETIN 20I. 
 
 Table IV— Analyses of Butter Substitutes. 
 
 
 
 
 
 i 
 
 %. 
 
 6 
 
 
 
 t; 
 
 u 
 
 6 
 
 Brand 
 
 6 
 
 
 i 
 
 >< 
 
 'A 
 
 n.5 
 
 6 
 
 1) 4) 
 
 c 
 
 Si 
 
 < 
 
 
 
 'S 
 
 
 
 JS 
 
 ^ 
 
 SO 
 
 i;T3 
 
 0.2 
 T 4J 
 
 0. 
 
 'i^ 
 
 
 
 S 
 
 £5 
 
 < 
 
 £ 
 
 £ S 
 
 4j rt 
 
 
 c3 
 
 j5 
 
 
 
 % 
 
 % 
 
 % 
 
 % 
 
 % 
 
 
 
 
 
 
 Nut Margarine. 
 
 
 
 
 
 
 
 
 
 
 8168 
 
 A I Brand, 
 Downey Farrell 
 
 
 
 
 
 
 
 
 
 
 
 Co., Chicago. . . 
 
 10.84 
 
 1-25 
 
 451 
 
 83.40 
 
 0.45 
 
 40.0 
 
 7.00 
 
 Deep pink 
 
 Brown 
 
 8169 
 
 Cocoanut Brand, 
 Nucoa Butter Co., 
 
 
 
 
 
 
 
 
 
 
 
 Soho Park, N. J. 
 
 6.53 
 
 0.69 
 
 1.58 
 
 91 .20 
 
 0.39 
 
 37-2 
 
 7 50 
 
 Yellow 
 
 Brown 
 
 8170 
 
 Providence Churn- 
 
 
 
 
 
 
 
 
 
 
 
 ing Co., Prov., R. I. 
 
 11.28 
 
 0.75 
 
 1. 14 
 
 86.83 
 
 0.47 
 
 39 
 
 6.15 
 
 Yellow 
 
 Yellow 
 
 
 Oleomargarine 
 
 
 
 
 
 
 
 
 
 
 8171 
 
 Lily, Swift & Co.. 
 
 1.67 
 
 0.56 
 
 0.41 
 
 97 36 
 
 0.74 
 
 52.0 
 
 1.50 
 
 Deep red 
 
 Red brown 
 
 8172 
 
 Premium, 
 
 
 
 
 
 
 
 
 
 
 
 Swift & Co 
 
 2-54 
 
 0.63 
 
 0.60 
 
 96.23 
 
 0.63 
 
 49.2 
 
 0.99 
 
 Red 
 
 Red brown 
 
 8173 
 
 Gilt Edge, 
 
 
 
 
 
 
 
 
 
 
 
 John F. Jelke Co. 
 
 8.52 
 
 1-25 
 
 1.62 
 
 88.61 
 
 0.74 
 
 49.2 
 
 
 Pink 
 
 Red brown 
 
 9994 
 
 Good Luck, 
 
 
 
 
 
 
 
 
 
 
 
 John F. Jelke Co. 
 
 9.20 
 
 I .00 
 
 3.08 
 
 86.72 
 
 0.50 
 
 49-3 
 
 
 Red 
 
 Red brown 
 
 8175 
 
 Silver Churn, 
 
 
 
 
 
 
 
 
 
 
 
 Armour 
 
 4.90 
 
 0.56 
 
 1.44 
 
 93.10 
 
 0.80 
 
 51.0 
 
 1.30 
 
 Deep red 
 
 Red brown 
 
 
 
 
 dence of animal fats in the nut margarines but with negative 
 results. There is nothing shown by our analyses inconsistent with 
 the claim that they are vegetable products. They are very pal- 
 atable preparations and may well be substituted for a part of the 
 family butter supply, thereby conserving animal fats. 
 
 MILK-BUTTER MIXTURE. 
 
 The present is a fruitful time for invention and de\dce designed 
 to appeal to public economy. Such a device is one advertised of 
 late, for which it is claimed that two pounds of butter or table 
 butter can be made from one pound of butter and one pint of milk. 
 While the fine distinction is made that you start %vith butter and 
 milk and produce "table" butter, no distinction is made between 
 the commercial values of the two substances. Both the expressed 
 and implied thought is that from one pound of butter at (say) 55 
 cents per pound and one pint (pound) of milk at 7 cents per pint, 
 two pounds of butter or "table" butter are produced, valued at 
 
food Value 
 Calories. 
 
 Commerical 
 Value. 
 
 3478 
 
 $0.55 
 
 305' 
 
 0.07 
 
 3783 
 
 I . 10 
 
 1892 
 
 0.55 
 
 MILK-BUTTER MIXTURE. 211 
 
 The true story of this economic idea may be simply told by the 
 following table : 
 
 Substance. Composition. 
 
 I lb. Butter 85 parts solids, 15 parts water, 
 
 82.5 parts fat. 
 
 1 lb. Milk^ 12 parts solids, 88 parts water, 
 
 4.0 parts fat. 
 
 2 lbs. Milk-Butter 
 
 mixture 97 parts solids, 103 parts water, 
 
 86.5 parts fat. 
 or per lb. mixture 48.5 parts solids, 51.5 parts wa- 
 ter, 43.3 parts fat. 
 
 ^ One pint of milk may be called one pound. 
 ' Basis of 4.5% sugar and 2.8% protein. 
 
 Whatever the finished product is called, it is watered butter, as 
 a comparison of the composition and food value of the finished 
 product with the original shows. As to the commercial value of 
 the product, if it is worth the combined value of the ingredients, 
 62 cents, then the cost to the consumer per loo calories is practically 
 the same as in the original butter, 1.6 cents; if it is worth $1.10, 
 then the consumer pays nearly twice as much; viz., 2.9 cents per 
 100 calories. The two pounds of mixture will "go as far" as two 
 pounds of butter in the same sense that a pint of milk diluted with 
 a pint of water will go as far as a quart of milk. The same economy 
 will be effected by drinking the pint of milk and serving half por- 
 tiens of butter. This device may be looked upon as an ingenious 
 method for serving half portions. 
 

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