224 . German Margarine Law. 



artificial fats (which are defined to mean any preparation 

 resembling pure butter, cheese, or lard, respectively) must be 

 provided with notices that such goods are on sale, conspicuously 

 displayed. Vessels and wrappers containing these goods 

 must also bear a similar clearly visible designation, and must 

 further be provided with a red band. The details as to the 

 size, position, etc., of the inscriptions and red streak have 

 been laid down with great minuteness by the Federal Council. 

 All wrappers in which such goods are delivered to purchasers 

 in the retail trade must also bear the proper superscription, 

 and if the substance is exposed for sale in regularly shaped 

 blocks, these must be in the form of a cube. At public 

 auctions, and in all trade notices, invoices, way-bills, etc., the 

 designations required by the law must be employed. 



The mixture of butter or " butter-lard" with margarine or 

 other fats prepared for food, with a view to trade, is prohibited ; 

 and the employment of more than 100 parts by weight of milk 

 or cream for every 100 part's of other fats used in the manufac- 

 ture of margarine, is also forbidden. 



The manufacture, storage, package, and sale of margarine 

 or artificial fats is prohibited upon premises where butter is 

 manufactured, stored, packed or sold, and a similar clause 

 prescribes separate premises for genuine cheese and margarine- 

 cheese. This provision does not apply to the retail trade in 

 localities with less than 5,000 inhabitants (unless the proximity 

 of a town with a population of over 5,000 appears to the local 

 authorities to render it desirable), but margarine, margarine- 

 cheese, and artificial fats must nevertheless be kept in 

 separate vessels, and in a different place from the genuine 

 butter, cheese, or lard. 



Margarine and margarine-cheese intended for commercial 

 purposes must contain an addition facilitating the general 

 recognition of the commodity by chemical analysis, but not 

 injuring the constitution or colour. By a subsequent resolu- 

 tion of the Federal Council (July 2nd, 1897) it has been 

 decided that this substance shall be sesame-oil, of which not 

 less than ten parts (by weight) must be added to every 100 

 parts of fats and oils used in the preparation of margarine, 

 and not less than five parts in the case of margarine-cheese. 



