MARGARINE 223 



" This formula will yield 1200 pounds butterine, there- 

 fore the cost to produce and pack for shipping will 

 be $0.0789 per pound." 



The composition of the product of six large manu- 

 facturing concerns selling oleomargarine in Minnesota is 

 given by Farrell ^ as follows : 



" 1. Oleo oil 40 %, lard 28 %, cottonseed oil 15 %, 

 salt 3 %, moisture 14 % = 100 %. 



"2. Cottonseed oil 46%, oleo oil 37%, salt 4%, 

 moisture 13 % = 100 %. 



" 3. Oleo oil 41 %, cottonseed oil 38%, lard 4 %, salt 

 4 %, moisture 13 % = 100 %. 



" 4. Oleo oil 48 %, cottonseed oil 30 %, lard 6 %, salt 

 4 %, moisture 12 % = 100 %. 



"5. Oleo oil 22%, cottonseed oil 49%, lard 17%, 

 salt 2 %, milk solids 2 %, moisture 8 % = 100 %. 



" 6. Oleo oil 35 %, cottonseed oil 20 %, lard 30 %, 

 salt 3 %, moisture 12 % = 100 %." 



The fat of the first margarine was derived entirely from 

 animals. The above analyses show that at the present 

 time a large percentage of the oil is of vegetable origin. 

 This product should, therefore, no longer be termed " oleo- 

 margarine," for oleo oil is now only a small part of the 

 ingredients used in making the butter substitute. 



178. Legal control. — Attention has been called to the 

 stipulation made by the Paris Health Council, i.e. that 

 this substitute was not to be sold under the name of butter. 

 Wright recognizes the place of margarine as a food ; how- 

 ever, he also points to the possibility of adulteration. The 

 matter is summed up by Fleischmann,^ who asserts : 



' Farrell, J. J., The Storm Breaks, Butter, Cheese, and Egg 

 Jour., Mar. 1, 1916. 



' Fleischmann, W., Margarine, The Book of the Dairy, p. 319. 



