DEFINITION OF TERMS 233 



mixtures and compounds with butter, shall be known and 

 designated as ' Oleomargarine,' namely : All substances 

 heretofore known as oleomargarine, oleo, oleomargarine- 

 oil, butterine, lardine, suine, and neutral; all mixtures 

 and compounds of oleomargarine, oleo, oleomargarine- 

 oil, butterine, lardine, suine, and neutral ; all lard extracts 

 and tallow extracts; and all mixtures and compounds 

 of tallow, beef-fat, suet, lard, lard-oil, vegetable-oil, 

 annatto and other coloring matter, intestinal fat, and 

 offal fat made in imitation or semblance of butter, or when 

 so made calculated or intended to be sold as butter or 

 for butter." ' 



206. Milk. — " Milk is the natural food of the young 

 of Mammalia. It is secreted in the mammary glands of 

 the female parent during a more or less extended period 

 after parturition." ^ 



The following is the definition of milk in terms of the 

 law : ' " Milk is the fresh, clean, lacteal secretion ob- 

 tained by the complete milking of one or more healthy 

 cows, properly fed and kept, excluding that obtained 

 within fifteen days before and ten days after calving, and 

 contains not less than eight and one-half (8.5) per cent 

 of solids not fat, and not less than three and one-quarter 

 (3.25) per cent of milk-fat." 



207. Milk-fat.2 —" Milk-fat, butter-fat, is the fat 



of milk and has a Reichert-Meissl number not less than 



twenty-four (24) and a specific gravity not less than 



40° C. „ 

 0.905^^QO(.y 



' Regulations No. !>, U. S. Internal Revenue, p. 23, 1907. 

 Sec. 2, Acts of Aug. 2, 1886, and May 9, 1902. 



' Pearson, R. A., Cyclopedia of American Agriculture, Vol. III. 



' Standards of Purity for Food Products, U. S. Dept. Agri., 

 Off. of Sec, Cir. No. 19, June 26, 1906. 



