34 THOMPSON YATES LABORATORIES REPORT 
pseudo-tuberculosis bacilli — the nodules appeared to consist of a central necrosed portion sur- 
rounded by leucocytic infiltrated area. 
Tubercle Bacilli in Margarine 
Margarine was first prepared by M. Mege Mouries. In his process i,000 kilogrammes of 
ground fat from freshly slaughtered cattle is mixed with 300 kilogrammes of water, one kilogramme 
of potassium carbonate, and two sheep's or pig's stomachs cut into pieces, and is heated at 45° C. 
by steam for 2 hours. The fat rises and, after being skimmed, is run off and heated at from 30° 
to 40° C. with 2 per cent, of salt, the clear fat being then poured off from the sediment and cooled 
at from 20° to 25° C. The granular solid product is cut into pieces, packed into linen, and 
exposed to hydraulic pressure at about 25° C, with the production of a solid cake of stearin and a 
liquid oleomagarine, which is passed through cylinders and washed by a shower of water. Of 
the melted oleomargarine 50 kilogrammes are mixed with 25 litres of cow's milk and 25 
kilogrammes of water in wliich has been macerated 100 grains of finely ground mammary gland 
of the cow. Annatto is added and the whole cliurned for about 2 hours, and the product kneaded 
and waslied. 
In the method employed in the United States, Austria, and some parts of Germany, pepsin 
is not added, the orginal finely-ground fat being subjected to a temperature below 50° C. for some 
time. The oleomargarine is mixed with sour milk and a small quantity of bicarbonate of soda and 
annatto and is churned. After about 15 minutes it is cooled in ice and then kneaded to eliminate 
tlie water, then returned with more sour milk, and is ready for sale. In Holland the oleomargarine 
is melted at about 50° C, and is mixed with the requisite amount of milk and of the best Kampen 
butter and earthnut (arachis), and other oils (cotton, palm, cocoanut, &c.), to lower the melting- 
point to that of butter. The Kampen butter is prepared specially for this manufacture from an 
unskimmed mixture of milk and cream, and is preferred on account of its powerful flavour which, 
though unpleasant alone, imparts a pleasant flavour to the margarine. 
Hence margarine may be infected in three ways — (i) from the original cattle (tubercle 
bacilli survive even a temperature of 55° C. for almost 4 hours) ; (2) from the butter and milk 
added ; and (3) from contamination during manipulation (phthisical workmen, &c.). Few 
researches as to the presence of tubercle bacilli in margarine had been done before the year 1899. 
Morgennoth,* of the Hygienic Institute, Berlin, early last year examined 20 samples of margarine 
and in 9 cases proved the presence of virulent tubercle bacilli of Koch — a very large percentage 
(45 per cent.). 
In October, 1898, in Berlin, I commenced researches on this question. Thirty-six samples 
of margarine were collected from shops in diflPerent parts of Berlin. Two Guinea-pigs received 
5 cubic centimetres eacli from each sample intraperitoneally, the margarine having been just 
melted at from 45° to 50° C. and injected semi-fluid. Of the 36 samples, 21 caused death of both 
Guinea-pigs inoculated within 10 days; 9 others caused the death of i only of the pair — 
from peritonitis or septicaemia So that 15 samples only could be considered, 9 with i animal each. 
'Hygienische Rundschau,' November, 1899. 
