172 THE NUT BUTTER INDUSTRY 



invent improved processes of refining, which 

 resulted in the elimination of the free fatty acids. 



When the Mege Mouries process was abandoned 

 numerous experiments were tried in the effort to 

 discover a satisfactory and profitable substitute 

 for butter, and the trade drifted into such a dis- 

 creditable position, owing to the dubious and 

 inferior brands placed on the market margarines 

 composed of nondescript vegetable and animal 

 fats and mysterious greases that the Government 

 considered it necessary to interfere, and the 

 Margarine Act of 1887 was passed. It is essential 

 to note that this Act had no reference whatever to 

 butter manufactured from the coconut, seeing that 

 the latter had not at that time been introduced. 

 Thus it came to pass that nut butter, despite its 

 absolute purity, dietetic value, and other super- 

 lative qualities, was placed on the same restrictive 

 level as those dubious products which had neces- 

 sitated the passing of the Margarine Act for the 

 protection of the public health. But it is satis- 

 factory to note that this unfair legislative restric- 

 tion is likely to be removed at an early date, there 

 being a Bill now before Parliament designed to 

 achieve this object by placing nut butter in a 

 class by itself. That it should be definitely and 

 clearly distinguished from products based upon 

 animal greases, American cotton seed oil, etc., is 

 but just to manufacturer, merchant, and con- 



