THE MANUFACTURE OF FOODS 



365 



as for the ordinary methods of churning. The proper amounts 

 of neutral, oleo oil, and cotton seed oil product are then mixed 

 with the ripened cream and the mixture is churned (Fig. 253). 

 The fats gather much as true butter gathers. They are re- 



FIG. 254. Working oleomargarine. 



moved from the milk and worked and salted as in the case of 

 butter (Fig. 254). Uncolored butterine is taxed K ct. per Ib. 

 If the butterine is colored so that it resembles 

 butter, an additional tax of 10 cts. per Ib. is 

 levied by the Federal government. 



Exercise 82. The Foam Test for Butterine and Butter 



Place a lump of butterine in a tablespoon and heat 

 it over a flame until it melts (Fig. 255). Continue 

 the heating, noticing the absence of foam and sputter- 

 ing. Now treat a lump of butter in like manner and 

 notice the foaming and sputtering which accompany 

 the escape of water from the butter. By this test, 

 it is easy to distinguish butterine and butter. If 

 obtainable, test some renovated butter in the same manner. Ren- 

 ovated butter behaves in a manner similar to that of butterine. 



Fio. 255. 

 Foam test for 

 butterine and 

 butter. 



