322 SCIENCE AND PRACTICE OF DAIRYING. 



and has permitted of their being used for the middle and lower 

 classes as a cheap cooking fat, and a good substitute for butter. 

 Good margarine is quite capable of entering into successful compe- 

 tition with poor kinds of butter, but not with first-class butter, 

 so that there can be no talk of a serious blow being dealt to 

 the butter trade or to dairying through its use. Nothing can be 

 objected against the preparation of margarine, as long as it is manu- 

 factured in such a way that the product is of an appetizing nature, 

 and free from all unhealthy adulterants. Its manufacture is wholly 

 justifiable, and no sensible man will deny the economic importance it 

 possesses, in so far as it supplies a want, and furnishes a valuable 

 public food. 



The following paragraph gives the chemical composition of margarine 

 and mixed butters of different sources : 



French American **J 1 5 amburg *S* ^^ 3rd 



Alir.rnririo "Riif-f orina VVienCr ISt ZllCl 6TQ. 



Margarine. Buttenne. Sparbutter . Quali ty. Quality. Quality. 



Water, ...... 12-56 11-25 10-69 10-25 9-61 8'08 



Fat, ......... 86-24 87'15 87-45 85-88 86-26 84-15 



Other organic matter, ) ,. 20 ,. 60 (0'46 1'75 1'62 2-14 



ash and salt, ... j ( 1-40 2-12 2-51 5-63 



100-00 100-00 100-00 100-00 100-00 100-00 



The percentage of insoluble fatty acids in the Wiener sparbutter, and in 

 the Hamburg mixed butter, amount respectively to 95-59, 92-47, 93-58, 

 and 93-96. In the investigation according to the Reichert method, the 

 quantity used for the three Hamburg mixed butters was respectively 5-3, 

 2*8, and -9 c.c. of the tenth normal alkali solution, and the specific 

 gravity of the pure fat of the three samples of Hamburg mixed butter at 

 100 C. was respectively -8618, -8605, -8601. The Wiener sparbutter was 

 analysed by the author in 1887, and the others in 1886. 



148. Margarine Cheese. Margarine cheese was formerly known 

 as melted cheese, oleomargarine cheese, and artificial cheese. It is 

 now known as the kind of cheese which it imitates. While it was 

 possible to say of the preparation of margarine that it originated in 

 a proper idea, as was pointed out previously, and that it might be 

 regarded as a beneficial discovery, so long as there existed a want 

 that it could supply, and that it thereby justified its existence, it 

 was difficult to say the same of the preparation of margarine cheese. 

 No one can deny that the demand for butter exceeds that for cheese, 

 and that it is a benefit for the poorer section of the people, who are 



