441] ADULTERATION AND OLEOMARGARINE 2l j 



ment of the Seine, on the favorable report of M. Felix 

 Baudet, admitted the new product to the trade under the 

 provision that it must not be sold as butter." 1 Following 

 are extracts from Baudet's report : 2 



This artificial butter presents then this advantage, that it 

 contains much less water and animal substance which makes 

 the ordinary commercial butter rancid ; moreover, for the same 

 weight it furnishes more genuine butter. These two circum- 

 stances assist without doubt in its preservation which is much 

 more perfect than that of common butter. They also prevent 

 it from acquiring the odor and the acridity which are soon 

 developed in the latter. 



During warm weather when ordinary butter can with diffi- 

 culty be preserved from melting, it is easy to give to the arti- 

 ficial butter a more or less solid consistence by preparing an 

 oleomargarine more or less free from stearin. 



The experiments which I have witnessed in the works of 

 M. Mege, those which I have myself made or which have been 

 made at my instance on the new products which he has brought 

 forward, authorize me to believe that he has realized a happy 

 application of his knowledge and his inventive genius in the 

 employment of beef fat, and that he has furnished for con- 

 sumption two new and important products. 



The first, called cooking grease or oleomargarine, offers a 

 valuable material for cooking purposes, especially for naval 

 vessels during long voyages by reason of its good quality and 

 of its capability of long and excellent preservation. 



The second, possessed of properties which allow of its close 

 comparison with butter in a chemical point of view, as well as 

 regards its uses, may take the place of the latter in many in- 

 stances, and in consequence of the small expense at which it 

 can be made, it has been put in competition with milk butter 



1 Report of U. S. Internal Revenue Commissioner for 1887, p. cli. 

 * Second Annual Report of the New York State Dairy Commissioner, 

 p. 316. 



