when the product is intended for domestic consumption. Whether or not preservatives are used in the product sent abroad I am unable to say.
Production of Oleomargarine.—According to the report of the Commissioner of Internal Revenue the quantity of oleomargarine taxed at 10 cents a pound produced in the United States for the fiscal year ending June 30, 1905, was 5,584,684 pounds, and for 1906, 4,888,968 pounds. The quantity produced in 1906 taxed at one-fourth cent a pound was 50,545,914 pounds.
COMPOSITION OF OLEOMARGARINE.
Specific Gravity Water. Insoluble Sol. Acid by Sol. Acid by Salt. Albuminoids.
at 40°C. Acid. Washing Out. Distillation.
.90490 9.34 93.59 0.12 0.25 3.64 0.35
From the above data it is seen that the objections to the use of oleomargarine are more on the grounds of fraud and deception than in regard to nutritive and dietetic value. The components used in the manufacture of oleomargarine, when properly made, are all wholesome and digestible materials such as are consumed in eating various food products. It does not appear, therefore, that any valid objection can be made against the use of oleomargarine from from a physiological or hygienic standpoint.
CHEESE.
Historical.—The preparation of cheese is one of the oldest of the technical processes. It appears that it was known during the time of King David, at least a thousand years before Christ, and the Greeks were acquainted with it before the writings of Homer. Aristotoles and Hypocrates describe the curdling of milk which at that time appears to have been accomplished by the use of the juice of the fig. The use of cheese was very common in Rome in the earlier historical days but the most of it was imported from the North. Cæsar speaks of the preparation of cheese among the German tribes. Cheese must, therefore, be regarded as one of the very oldest forms of prepared food used by man. It probably is almost, if not quite, as old as wine. These historical facts are interesting in showing how from the earliest times man has made use of the natural ferments to prepare food from the raw material. Attention must be called in this connection to the fact that many people claim that such foods as these are not natural foods but wholly artificial. The fallacy of such a claim is not difficult to show. An artificial food is one which is prepared out of materials which, themselves, are not edible food products or, at least, are not digestible or of a character which does not naturally occur by ordinary processes. Artificial foods, therefore, are purely synthetic,
