THIRTY-SIXTH ANNUAL CONVENTION. 289 



Section 24. Illegal Lard — No person shall, within this 

 State, manufacture for sale, have in his possession with intent to 

 sell, offer or expose for sale, or sell, as lard, any substance not 

 the legitimate and exclusive product of the fat of the hog. 



Section 25. Lard Substitute — No person shall manufacture 

 for sale within this State, or have in his possession with the in- 

 tent to sell, offer or expose for sale, or sell, as lard, or as a sub- 

 stitute for lard, or as an imitation of lard, any mixture or com- 

 pound which is designed to take the place of lard and which is 

 made from animal or vegetable oils or fats other than the fat of 

 the hog, or any mixture or combination with any animal or vege- 

 table oils or fats, unless the tierce, barrel, tub, pail or package 

 containing the same shall be distinctly and legibly branded or 

 labeled with the name of the person, firm or corporation making 

 the same, together with the location of the manufactory and the 

 words "lard substitute" or ''adulterated lard" or "compound," 

 "imitation" or "blend," as the case may be, or unless the same 

 shall be sold under its own distinctive name, as provided for in 

 section 9 of this Act. 



Section 26. Persons Selling Imitation or Substitute for 

 Lard to Inform Purchaser — It shall be unlawful to sell or offer 

 for sale any "lard substitute" or "adulterated lard" or "com- 

 pound," "imitation" or "blend," as herein defined, without in- 

 forming the purchaser thereof, or the person or persons to whom 

 the same is offered for sale, that the substance sold or offered for 

 sale is "lard substitute" or "adulterated lard" or "compound" or 

 "blend," as the case may be. 



Section 27. Sale of Process Butter Not Branded Prohibit- 

 ed — No person, firm or corporation, agent or employe, shall 

 manufacture for sale, sell or offer or expose for sale, in this State, 

 any butter that is produced by taking original packing stock 

 butter, or other butter, or both, and melting same so that the 

 butter fat can be drawn off or extracted, then mixing the said 

 butter fat with skimmed milk, or milk, or cream, or other milk 

 product, and rechurning or reworking the said mixture, or that 

 produced by any process that is commonly known as boiled, pro- 



