DAIRY PRODUCTS. 9 



SEC. 20. That the Commissioner of Internal Revenue, with the approval of the Sec- 

 retary of the Treasury, may make all needful regulations for the carrying into effect 

 of this act. 



SEC. 2t. That this act shall go into effect on the ninetieth day after its passage; 

 and all wooden packages containing ten or more pounds of oleomargarine found on 

 the premises of any dealer on or after the ninetieth day succeeding the date of the 

 passage of this act shall bo deemed to bo taxable under section eight of this act, and 

 shall be taxed, and shall have affixed thereto the stamps, marks, and brands required 

 by this act or by regulations made pursuant to this act ; and for the purposes of secur- 

 ing the affixing of the stamps, marks, and brands required by this act, the oleomar- 

 garine shall be regarded as having been manufactured and sold, or removed from 

 the manufactory for consumption or use, on or after the day this act takes effect ; 

 and such stock on hand at the time of the taking effect of this act may be stamped, 

 marked, and branded under special regulations of the Commissioner of Internal Rev- 

 enue, approved by the Secretary of the Treasury ; and the Commissioner of Internal 

 Revenue may authorize the holder of such packages to mark and brand the same 

 and to affix thereto the proper tax-paid stamps. 



Approved, August 2, 1886. 



ARTIFICIAL BUTTER. 



The French chemist, Mege-Mouries, in 1870 first described a method 

 of making artificial butter on a large scale. 



M6ge, who was employed on the Imperial farm at Vincennes, was led 

 to undertake this study through a desire to furnish to the poorer classes 

 and to sailors an article which should be cheaper and more stable in 

 its composition than ordinary butter. 



He endeavored to imitate the physiological process which he sup- 

 posed took place when cows were insufficiently fed, and when, there- 

 fore, the butter which they furnished was derived from their own fat, 

 From beef he obtained a fat " which melted at almost the exact temper- 

 ature of butter, possessed a sweet and agreeable taste, and which for 

 most purposes could replace ordinary butter, not, of course, the finest 

 kinds, but which was superior to it in possessing the advantageous pe- 

 culiarity of keeping for a long time without becoming rancid." 



Before the breaking out of the Franco-Prussian war Megehad estab- 

 lished a factory at Poissy. The war suspended the operations of this 

 factory, but at the cessation of hostilities they were again commenced. 



Following is the method employed in the year 1873, in the manufact- 

 ure of artificial butters : 



The fat of best quality from recently killed bullocks is finely cut in a 

 kind of sausage grinder in order to break up the membranes. The frag- 

 ments fall into a tank heated with steam, which for every 1,000 parts 

 of fat contains 300 parts of water and 1 part of carbonate of potash and 

 2 stomachs of sheep or pigs. 



The temperature of the mixture is raised to 45 C. After two hours, 

 under the influence of the pepsin in the stomachs, the membranes are 

 dissolved and the fat melted and risen to the top of the mixture. 



The fat is next drawn off into a second tank, kept at a somewhat 

 higher temperature, and '2 per ceaL of common salt added. After two 



