278 DAIRY TECHNOLOGY 



expert to distinguish it from that product. The new 

 article was named after the discoverer and the fat from 

 which it was made, viz., " Margarine-Mourier." The 

 new substitute for butter had many good qualities, and 

 could be prepared from ox tallow in a very simple way. 



The Paris Health Counsel on April 12, 1872, admitted 

 the sale of the new fat, provided it was not brought into 

 the commercial market under the name of " butter." 



The Original Process. — The process which M. Mourier 

 used was an excellent one. Nothing but the very best 

 of fat was used. The stearin was separated from it, thus 

 leaving a fat with a relatively low melting-point, similar 

 in that respect to butter. The raw fat possessed a pe- 

 culiar and undesirable animal taste which his particular 

 process of manufacture eliminated. 



The thoroughly washed and finely chopped fat was put 

 into a tank. For every 1000 parts of fat, 300 parts of 

 water, i part of carbonate of potash and two well-cleaned 

 stomachs of pigs or sheep were added. The mixture was 

 held at a temperature of 113° F. for a few hours to digest 

 the fatty tissue. It was then allowed to cool to effect the 

 crystallization of the stearin and palmatin, after which it 

 was put into a press. The term " oleomargarine " was 

 applied to this new expressed fat. The product was pure, 

 wholesome and nutritious. The manufacture of it soon 

 became an established industry in France, America, Ger- 

 many, Austria, Russia, Holland and other countries. It 

 was an excellent cooking fat, containing a greater per- 

 centage of fat, and possessing better keeping qualities 

 than average butter, and excelling poor butter in flavor. 



Developments in the Industry. — The result of this ex- 

 tended use of the oleomargarine was that not enough 

 raw material could be secured. As a result, the ox tallow, 



