OLEOMARGARINE 279 



which was formerly purified and melted at a temperature 

 of 113 F., was now exposed and melted at 140 F. This 

 included more of the fats having a high melting-point, in the 

 margarine oil. 



This new process overthrew the desirable Mege-Mourier 

 process of manufacture of oleomargarine. According to 

 his method, 100 pounds of raw material yielded only about 

 twenty- two pounds of margarine, and, according to the new 

 method, 100 pounds of a raw tallow yielded about sixty- 

 one pounds. The latter product, however, was of an in- 

 ferior quality. It was more solid and richer in stearin. 

 It had a melting-point of about 110 F., which was a very 

 serious objection to its healthfulness. 



In order to lower the melting-point of this substance 

 and apparently to improve its usefulness, the cheaper kinds 

 of vegetable oils were used, such as cottonseed oil, rape oil, 

 the purer grades of olive oil, sesame oil, cocoa oil, etc. The 

 increased use and consequent demand for oleomargarine 

 forced the manufacturers to make use of other fats than 

 ox tallow. According to patents taken out in Europe, the 

 following fats were used: Bacon fat, goose fat, veal tal- 

 low, stearin fat from soap manufacturers, slaughter house 

 fat and fat from flaying houses. Some of the fats had a 

 very undesirable smell, and were purified by treating with 

 strong mineral acids. 



From this it will be seen that oleomargarine became a 

 cheap adulterated food. In the face of this, the sale and 

 manufacture of it continued to increase and became very 

 extensive. Especially was this so in the United States, 

 where in the large cities, at the big slaughtering houses, 

 so much animal fat accumulated. 



Manufacture of Oleomargarine. It is impossible to 

 describe in a precise detailed form each specific operation 



