MARGARINE 227 



not foam and boil over, it is margarine or at least it is 

 not butter, for the latter effervesces and foams. 



180. Butter and margarine. Comparing margarine 

 and butter Wright l states, " Compared with butter, the 

 chief differences in composition are the very low percent- 

 age of volatile fatty acids, the high percentage of insoluble 

 fatty acids and the high molecular weight. There are 

 also other practical differences in flavor, digestibility, 

 etc. These make margarine inferior to butter in value, 

 but as the price is also lower, good margarine serves a very 

 useful purpose when sold under its proper name and not 

 used for the purposes of adulteration." Margarine con- 

 tains scarcely any of the growth-promoting substances 

 which are abundant in butter. (See Chapter II.) 



Dairy-men have no objection to the sale and consumption 

 of margarine, as margarine. If the consumer wishes to 

 pay as much or more for it than for butter, the dairy 

 industry has no cause for complaint. However, it does 

 object strenuously to the sale of margarine for butter. 



1 Wright, R. Patrick, Margarine, The Standard Cyclopedia 

 of Modern Agri. and Rural Econ., Vol. 8, p. 193, 1911. 



