376 Milk and Its Products 
Src. 20, Act of August 2, 1886: 
That the Commissioner of Internal Revenue, with the approval 
of the Secretary of the Treasury, may make all needful regulations for 
the carrying into effect of this act. 
Src. 21, Act of August 2, 1886: 
That this act shall go into effect on the ninetieth day after its pas- 
sage; and all wooden packages containing ten or more pounds of oleo- 
margarine found on the premises of any dealer on or after the ninetieth 
day succeeding the date of the passage of this act shall be deemed to be 
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 purpose of 
securing the affixing of the stamps, marks and brands required by this 
act, the oleomargarine 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 Revenue, 
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. 
Src. 4, Act of May 9, 1902: ; 
That for the purpose of this act ‘‘butter’ is hereby defined to mean 
an article of food as defined in ‘‘An Act defining butter, also imposing 
a tax upon and regulating the manufacture, sale, importation, and 
exportation of oleomargarine,” approved August second, eighteen hun- 
dred and eighty-six; that ‘‘adulterated butter’ is hereby defined to 
mean a grade of butter produced by mixing, reworking, rechurning in 
milk or cream, refining, or in amy way producing a uniform, purified, 
or improved product from different lots or parcels of melted or unmelted 
butter or butter fat, in which any acid, alkali, chemical, or any sub- 
stahce whatever is introduced or used for the purpose or with the effect 
of deodorizing or removing therefrom rancidity, or any butter or butter 
fat with which there is mixed any substance foreign to butter as herein 
defined, with intent or effect of cheapening in cost the product or any 
butter in the manufacture or manipulation of which any process or 
material is used with intent or effect of causing the absorption of abnor- 
mal quantities of water, milk, or cream; that ‘‘process butter’ or ‘“‘reno- 
vated butter’’ is hereby defined to mean butter which has been sub- 
jected to any process by which it is melted, clarified or refined and 
made to resemble genuine butter, always excepting ‘‘adulterated but- 
ter’’ as defined by this Act, 
