MARGARINE. 317 



body possible, and has given rise to a new fat, the so-called oleo- 

 margarine, which is capable of more extensive and varied uses than 

 the raw material from which it is derived. It is this idea which 

 gave rise to the preparation of margarine, a thoroughly wholesome 

 substance, against which nothing can be urged, and which indeed 

 should be welcomed, since it serves a most useful purpose. 



The preparation of the new fat rapidly extended from France, 

 and became at first established in America, Germany, and Austria; 

 then in Russia and other countries. Up to the end of 1880 nearly 

 all the so-called artificial butter sold in Europe was prepared accord- 

 ing to the excellent process of Mege-Mouries. As the new fat was 

 in its original state truly an excellent cooking-fat, containing a 

 somewhat larger percentage of fat, and therefore more economical 

 than butter, and as it possessed better keeping qualities, and also 

 excelled, both in quality and appetizing flavour, the common peasants' 

 butter, which was placed on the markets in great quantities, its use 

 steadily increased. Frankly, what helped to rapidly extend the use 

 of the fat was the fact that the name butterine, which had been 

 given to it, was very commonly confused with butter, arid it was 

 introduced into commerce in large quantities as butter. 



The large extension of the manufacture of margarine had the 

 result that the raw material which at first was solely used in its 

 manufacture, namely, fresh ox tallow, was soon no longer procurable 

 in the necessary quantity. According to the experiments carried 

 out at the butter factory, opened in the year 1873, at Leising near 

 Vienna, 100 kilos, of raw tallow yielded on an average 22 kilos, of 

 butterine. At the central cattle slaughter-house at Berlin in 1885, 

 there were killed yearly an average of 150,000 head of cattle. If it 

 be assumed that 90 kilos, of raw tallow was obtained per head, taking 

 each animal at 600 kilos, of live weight, and that this yielded 20 

 kilos, of butterine, we find the result to be, that from the fat of 

 150,000 head of cattle 3,000,000 kilos, of butterine could be made; 

 or, broadly speaking, about as much as was turned out at that time 

 from any one of the larger factories in a year. The result was that 

 the Mege-Mouries process of butterine manufacture was abandoned. 

 In order to increase the yield of oleomargarine, obtained by first 

 melting the raw fat at a temperature of 45 C., a temperature of 60 

 C. was applied, and in addition the stearin was subjected to greater 

 pressure than was formerly the case. The result was that 100 kilos, 

 of raw tallow yielded 60 to 62 kilos, of oleomargarine instead of 



