The Inter Ocean from Chicago, Illinois • Page 30

ic TIIE INTER OCEAN, SATURDAY 3IORNING, JANUARY 1, 1910. .1 i to A rife fflflhffft I it A Section of the Office of W. J. Moxley and Put of the Office Force UTHENTIC information about on6 of the greatest of American food products, which is produced yearly to the extent of many millions of pounds and is in daily use by millions of people. 4 Despite the systematic and malignant misrepresentation to which this wholesome 5 food product has been subjected in an effort to prejudice the 'American people against its use, it has steadily grown in popularity 9 and will continue to gain- Butterine has curbed the rapacity of the dairy "trust;" which otherwise could exact its own price for butter.

It has put millions of dollars into the pockets of the farmers by providing a steady market at good prices for certain portions of their live stock, which otherwise would sell for low prices. It has saved millions of dollars to the American people by giving them a food product at a low price which is far superior to the majority of the so-called "creamery Gutter" which is offered them. Butterine has been called the "poor man's" food. The expression is misleading. It is the poor man's food, in but it is also the food of the welUt6d6 and even the wealthy.

Real Butter, Artificially Made Butterine is not an imitation butter, as many people ignorantly assume On the contrary, Butterine is a real butter, only artificially made. It possesses all the qualities that are found in butter made from milk, with the important difference that Butterine does not contain any of the tuberculous or other harmful bacteria that are so often found in the product of the creameries. Butter made from milk, owing to the pres Purity and Cleanliness in Manufacture In respect of cleanliness, there is no comparison to be drawn between Butterine and butter. In every point Butterine excels. Into its composition in the MOXLEY factory enters only Oleo Oil, which is made from the choicest selected fat of the finest cattle, fat from the finest of leaf lard, the 'best milk that can beobtained we use a carload of milk a day from Liberty ville.

III. and the best obtainable grade of salt, which is imported from England. In process of manufacture the process is largely automatic, and contact of the employes with tKe' product is reduced to a mini-mum. Every step 6j the 'operations ts marked by the most scrupulous cleanliness. Every utensil is cleansed and sterilized every day.

Even the special clothes worn by the operatives are subjected to the same operation, and for this purpose the plant maintains a large laundry. The floors of the manufactory in which Butterine is made are lofty and light, and floors and walls are thoroughly cleansed every day. Before the manufactured product is shipped it is given a chilling in the great cold storage rooms of the manufactory, and then, stamped into rolls or blocks, or packed in firkins, it is ready for the market. Absolute uniformity of temperature is obtained at the various stages of manufacture, the year round. OFFICE BUILDING AND MANUFACTORY OF MOXLEVS BUTTERINE.

Office Lobby in the W. J. Moxley Butterine Factory ence of lactic acid, can only be kept for a certain period, vvh en it will become rancid. Butterine, however, does not contain any lactic acid, and hence when properly made, as it is in the MOXLEY company's manufactory, will never become rancid, but will remain pure and sweet for an indefinite length of time. A chemical analysis of butter and Butterine, made by the recognized chemical authorities oh the subject, show practically the same proportion of the essential elements in each.

The yearly production of Butterine in this big Chicago plant, the largest in the world, it 25,000,000 pounds, which it told in practically every ttate of the Union. Four thousand gallons of milk and cream are used every day in the manufacture of this great food product, and from 350 to 400 people are steadily employed. The two brands of Moxley't Butterine. "Special" and 'Daisy" are recognized as the standards of excellence in all American markets, Insanitary Conditions of Average Dairy Contrast these methods with those of the average country dairy or. creamery.

There -the cleanliness and care that are observed in the manufacture of Butterine are unknownand usually uncared Churns and other implements are only half cleansed after using, and the personal habits of the operatives are frequently of the most filthy These are some of the facts that cause so much bad butter to come upon the market Yi Every yeanrrtilUcfif pounds of butter that has gone bad that is rancid and unfit for Human use is 6ent to the renovating works, where it is rechurned, reworked, an4by.the use of chemicals is finally transformed into a food product that is sold as This is not baseless assertion, nor is it made with tlie intention of depreciating good butter. Itis a Btier that has been thrashed out and absolutely verified by legislative inquiry cf II. v. -i i I I I. i w'i" MVIXU It mi Primal Office of W.

J. Moxlty in HU Great Butterine Plant Butterine needs no apology and no defense. Its cleanliness, purity vjiolesomeness and food value Have been recognized, and indorsed by every, civilized government in the world. As the largest manufacturer of this great food product in Chicago or the. United States, the above facts are submitted to the consideration of the American people.

Williainni Moxley 541-55 West Randolph Street CHICAGO, ILLINOIS Made Under Government Supervision further guarantee of the absolute cleanliness and purity of Butterine is the fact that it is manufactured under the" direct supervision of the United States Government, and every pound that leaves the manufactory carries with it a tag of the Inspector, who is always on duty and who closely scrutinizes every stage of the manufacture and tests the character of every ingredient that is used. 1 The high appreciation of the United States Government for Butterine-is shown in the fact that 95 per cent the Soldiers', HonegOTdiother institutiotrStriiiotained by the Government use Buttenneexclu-sively. is a 'fact that no: person can tell the difference between Butterine and butter. looks, the tchen colored, tastes the tame, smells the same" and feels the same; the mart who makes Butterine is unable to "detect its difference from butter: A chemist can do so, and he is the only one that 'can. iC ''f-V'S Legislative Persecution of Butterine In order to restrict the sale and consumption of Butterine the dairy "trust" some few years ago secured the passage of a law By Congress prohibiting the use of coloring matter in unless a tax of .10 cents a pound was paidfon the coloreb! Butterine." The ostensible purpose of this law.

was to revenue for the Government. Its A CTUAL object was to 1 discourage the consumption of Butterine, the assumption" being that the would not use the product unless it was colored. The onf eflFect of the law has been to make the person who prefers colored butterine pay 10 cents a pound, more for the preference. TTie of Butterine has not been checked, nor have the revenues of the Government been swollen. We make some Butterine -and sell it colored, but the great bulk of the product is sold uncolored.

Creamery. Men Privileged in Color This legislation is class -legislation of the most flagrant kind. The maker of Butterine may. not color his product, except under a most oppressive and unjust tax, hut the dairy and creamery man may, arid use identically the same coloring matter in butter that the Butterine man does arid ffiffijioihTrig for the privilege. It was only one of many bold steps to throttle the Butterine industry, but it proved futile.

Its only effect has been to make the consumer pay 10 cents a pound more for his Butterine, and to deprive his family of a few dollars every year. Office of the Superintendent and General Manager fa Moxley Butterine Plant 1 ri.