320 SCIENCE AND PRACTICE OF DAIRYING. 



new industry from its unhealthy accretions, and to place it in its 

 former position. German agricultural interests effected, not with- 

 out much trouble, the passing, on July 12th, 1887, of a law dealing 

 with the sale of butter substitutes. This law came into force in 

 October, 1887. If it did not entirely meet all the necessities of the 

 case, it nevertheless furnished, when stringently and watchfully 

 carried out, and in combination with the law of 14th May, 1879, 

 dealing with the consumption of foods and condiments, and the 

 conditions of their use, an important protection to agriculture and 

 to the public. 



With regard to the development of the margarine industry in 

 the United States of North America, little is known to the author 

 of a detailed and definite nature. It would seem that the manu- 

 facture of margarine, since its commencement, has been carried on 

 with less care than in Europe. In the latter case the manufacture 

 was carried on practically according to the process of Mege-Mouries, 

 and according to a process patented by Mr. Paraf on April 8th, 

 1873, after Hortiny's specifications. The new food was not called 

 margarine but butterine. 



Soon after the discovery was made by Mege-Mouries, attempts 

 were made in various quarters, at first with little success, to intro- 

 duce the manufacture of margarine into Austria-Hungary. The first 

 attempt originated with an American, Benford, who came to Vienna 

 in 1871, and who there exhibited samples of margarine, which were 

 discovered to consist for the most part of butter. Subsequently a 

 Belgian, RonstorfF, general consul for the republic of Uruguay, 

 exhibited at the first dairying exhibition held at Vienna in 1872 

 on the 13th to 17th December, several samples of margarine which, 

 according to his representations, were prepared from ox fat and milk. 

 His attempts to start the manufacture of margarine on a commercial 

 scale also failed. The first to introduce the manufacture successfully 

 into Vienna was Mr. Sarg, the owner of the world-renowned soap 

 factory at Leising. He built in Leising in 1873, with the help of a 

 French engineer, a factory, which was opened in 1874, after the 

 municipal authorities of Vienna had granted permission to sell the 

 new fat under the name of prima Wiener sparbutter. The factory 

 of Sarg was one of the first and best arranged of the large margarine 

 factories started in Europe outside of France. It supplied margarine 

 which had been prepared from fresh ox tallow, and which was 

 prepared in an appetizing form. Among the many forms of 



