294 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



classed as oleomargarine; but, in order to prevent the possibility of 

 natural colored butter being used to make a yellow product, this clause 

 was inserted. >■ 



Originally a great deal of butter was used in the manufacture of oleo- 

 margarine. During the yearT900, however, the records of the Treasury 

 department show the use in 83,000,000 lbs. of oleo but 1,568,319 lbs. of but- 

 ter, or 1.72 per cent. Not more than three of the 27 manufacturers used 

 any butter of consequence. So they cannot claim any great damage to 

 their legitimate business as a result of this provision, which might be 

 very important should they conclude to try the use of naturally colored 

 butter for the purpose of making their product yellow. 



CHAS. Y. KNIGHT, 

 Secretary National Dairy Union. 



THE OLEOMARGARINE LAW AS AMENDED IN FULL." 



The national oleomargarine law. as amended by the act of May 9 r 

 1902, is as follows: 



THE LAW AS AMENDED 



BUTTER DEFINED BY ACT OF 1S86. 



Be it enacted by the Senate and House of Representatives of the 

 United States of America in Congress assembled, That' for the purpose of 

 this act the word "butter" shall be understood to mean the food product 

 usually known as butter, and which is made exclusively from milk or 

 cream, or both, with or withuut common salt, and with or without addi- 

 tional coloring matter. 



LEGAL DEFINITION OF OLEOMARGARINE— ACT OF 1886. 



Sec. 2. That for the purposes of this act certain manufactured sub- 

 stances, certain extracts, and certain mixtures and compounds, including 

 such mixtures and compounds with butter, shall be known and designated 

 as "oleomargarine," namely: AD substances heretofore known as oleo- 

 margarine, oleo, oleomargarine oil, butterine, lardine, suine ,and neutral; 

 all mixtures and compounds of oleomargarine, oleo, oleomargarine cil. but- 

 terine, lardine, suine, and neutral; all lard extracts and tallow extracts; 



