THE MANUFACTURE OF FOODS 363 



in specially constructed factories. The butter is melted and 

 air is blown through the melted fat. This removes the dis- 

 agreeable odors. The salt and many undesirable materials in 

 the butter sink to the bottom of the vessel containing the 

 melted fat. The purified fat is then drawn off and mixed with 

 sweet milk, then it is churned, much as cream is churned. The 

 product is sweet and resembles true butter in many respects. 

 The manufacture and sale of RENOVATED, OR PROCESS BUTTER, is 

 regulated by law. The law intends that the purchaser shall 

 know that he is buying such an article and not true butter. 

 All renovated butter must be properly labeled. 



404. Butterine, or Oleomargarine. Because of the high price 

 of butter fat, various cheaper fats are sometimes used for the 



FIG. 252. Ripeners for oleomargarine. 



manufacture of substitutes for butter. These substitutes are 

 called BUTTERIXE, or OLEOMARGARINE. Butterine is a health- 

 ful and nutritious food and may be used instead of butter in 

 the diet. Good btitterine is better than poor butter. Because 

 unscrupulous manufacturers and dealers in butterine have tried 

 to sell their product as butter, the manufacture and sale of 



