The Stratford Evening Post WITH WHICH IS INCORPORATED THE EGMONT SETTLER TUESDAY, JANUARY 13, 1911. MARGARINE OR BUTTER.

Stratford Evening Post, Volume XXXVIII, Issue 11, 13 January 1914, Page 4

The Stratford Evening Post WITH WHICH IS INCORPORATED THE EGMONT SETTLER TUESDAY, JANUARY 13, 1911. MARGARINE OR BUTTER.

Correspondence appearing in the English papers make it perfectly clear that in the use of margarine as a substitute for butter the dairy farmer is up against a serious problem. The great success obtained by margarine manufacturers in eliminating the distinctive taste of their product has assisted the trade wonderfully and while but recently the manufactured butter-substitute was regarded as an easily detected and altogether unpleasamt food adjunct, eaten only by the poorer people of the large cities, to-day even experts are deceived. That this is so is again a tribute to science and the work of the chemist.

/In London though the average man assert with emphatic confidence that he could not eat margarine, and that it could not ho palmed off on him in place of real butter,, good authori- / tios now shake their heads and toll Ins that Tie. eats it quite frequently • and does not recognise it. An Australian butter expert who recently visited a margarine factory was astonished to find that the product of

animal fats and cocoanuts was not at

fj all unpleasant, and that oven his skill | in sampling could not detect it from ' good butter. Three pats were placi cl! before him, two of them margariiio, the third butter. He 'was ask-

jed to pick the margarine upon taste 1 only, and he instantly, without hesitation, selected the pat of butter, if (experts can he so deceived it is Tad (at all difficult to believe the state- ■ mem. now freely made, that margarine j of high quality finds its way into (hotels, restaurants, and even private (houses where the consumer would (never for one moment expect to meet (anything of a. lower standard than (pure dairy butter. Apparently so (long as people think they are getting ibutter, that is sufficient, and so tb° j margarine business will grow and j prosper. Writing at the end of N«jvemher a London correspondent ! touches on the matter, and in so 'doing says: “.lust recently there has ' I <’cn a recrudescence of the discussion as to the m°ans of getting colonial (butter more into the position that by (light of quality it should occupy on trite English market. A conference j 0 f Agents-Oenoral lias inveighed against the coloring of margarine, and j ahlieb pious opinions have been ex:pressed, hut it seems to me th-t all this rather savors of King Canute’s 'commands to the waves. Margarine 'only succeeds because it has certain j iprimal qualities hacked by the keen- j jest business enterprise, and while there is lacking that force which will intake the butter consumer in this' , country know New Zealand butter as

Xow Zealand butter, those who f' ii it cannot expect for it tim trout i<>u.v it deserves. hxhimtioiis are till \t r\ well, but I ani convinced myself that a steady ami continuous advertising campaign in chosen channels, including the popular Press, by the New Zealand Government, is the only power to obtain this desired end.’’