The microsoope is summonod to tne defense of oleomargarinc. Prof. Arnold, of the üniversity Medical Ooilege in New York, testifies that he has made a careful examination, and flnds " the oleomargarine butter to consist of exceedingly clear and beautiful oil globules, a suffieient proof of its purity," while some ordinarily rancid butter "shows very nicely the granular and irregular oil-globule charaoter of decomposing fat." Prof. Brewer, of Yale College, goes still further, and declares that, " So f ar as chemistry and common sense suggests, I see no reason why it should not be as wholesome and as nutritious as cream butter, and will so believe unless its actual use demonstrates to the contrary." Yet we suspect that, in spite of the carelessness and fllth of many dairies, it will be long bef ore the popular prejudice in favor of cow's butter will accept the purest and most wholesome oleomargarine as its equal.