vn] BACTERIA IN BUTTER-MAKING 133 



The preparation of the new butter substitute 

 rapidly extended and became established in America, 

 Bussia, Germany, Austria, and other countries. Up 

 to the end of the year 1880 nearly all the margarine 

 sold in Europe was prepared according to the French 

 process ; and as the new fat was found to be an 

 excellent cooking fat, more economical for cooking 

 purposes than butter itself, since it contained a 

 larger percentage of fat, and as it also kept better, 

 and was undoubtedly both in quality and flavour 

 superior to the inferior kinds of butter, its use and 

 popularity steadily increased. The large extension 

 in its manufacture, however, had the result that the 

 raw material, viz. fresh ox tallow, first exclusively 

 used in its preparation was soon no longer procur- 

 able in the necessary quantities. Other oils, chiefly 

 the cheaper plant oils, such as cotton-seed, earth-nut, 

 walnut, cocoa-nut, sesame, and the poorer sorts of 

 olive oil, in addition to ox tallow, bacon fat, goose 

 fat, fat from soap-boiling manufactories and from 

 slaughter-houses, etc., had to be used. Further, the 

 mode of preparation was considerably changed, and 

 the fat, in the process of extraction, was submitted 

 to a higher temperature and a greater pressure than 

 in the original process, with the result that an inferior 

 article in every way was prepared. Margarine, 

 therefore, from being an admirably cheap butter 

 substitute possessing many qualities to recommend 



