2i8 THE BUTTER INDUSTRY IN UNITED STATES [442 



which will lower necessarily the price of the latter to the benefit 

 of the consumer which will render the consumption of it less 

 considerable and will allow the breeders to devote a much 

 greater quantity of milk to the raising of calves, a great advant- 

 age to their industry. 



As regards healthfulness it is evident that the origin and 

 preparation of these two products presented by M. Mege, do 

 not afford any circumstance which can render their employ- 

 ment a matter of suspicion. 



There is then no reason for opposing the sale of these pro- 

 ducts if we include the proviso that that which M. Mege 

 Mouries compares to butter is not really butter in the usual 

 and true acceptation of the word. It should not be sold under 

 the name of butter, but under a particular designation, which 

 will permit it to be distinguished from butter so called or 

 true milk butter. 



The unqualified approval of Mege's margarine by the 

 Council of Health was impugned by a commission of the 

 Academy of Medicine for the Prefect of the Seine. The 

 commission disapproved of the article for use except to a 

 limited extent in cooking on the ground of its comparative 

 indigestibility. 1 



The Mege process was patented in England in 1869, and 

 in the United States in 1873. 2 In 1871, however, a Mr. 

 Bradley patented in the United States a process for manu- 

 facturing butter which was to answer the purpose of lard, 

 butter, or cream for culinary and other uses. 3 The same 

 year the Mege process was patented in the United States a 

 Mr. Paraf organized in New York City the Oleo-Margarin 



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

 P- 377- 



* Report of the U. S. Internal Revenue Commissioner for 1S87, p. cli. 



3 Letters-Patent No. 110,626, dated Jan. 3, 1871. From Second An- 

 nual Report of New York State Dairy Commissioner, p. 327. 



