36 
BULLETIN 769, IT. S. BEPAKTMEXT OE AGKICULTITRE. 
USES OF BEEF TALLOW AND ITS DEEIYATrYES. 
Practically all of the oleo oil is used either here or abroad in making 
oleomargarine. The quantity consumed in this country, together 
with the amounts of other ingredients used in the margarine trade, is 
shown in Table 10. Neither butter nor lard substitutes are men- 
tioned in Table 1, as they are not primary fats; that is, they are 
manufactured products made from the oils and fats, statistics for 
which are given in Table 11. 
Table 10. — Consumption of fats and oils by the oleomargarine industry. 
Product. 
1912 
1914 
1916 
1917 
Vegetable oils: 
Coconut 
Corn 
Pout? ds. 
473, 000 
Pounds. 
509,000 
Pounds. 
563,000 
147,000 
49,960,000 
169.000 
5, 335, 000 
2,123,000 
2,152,000 
33,445.000 
Pounds. 
20,220.000 
859,000 
Cottonseed 
17, 837, 000 
197, 000 
21,205.000 
s "8. ::o 
3.137,000 
'486,000 
600,000 
19,439.000 
63, 652, 000 
46.000 
Peanut 
Soy bean 
Animal fats and oils: 
Butter 
2.453,000 
'708,000 
645,000 
14, 794, 000 
10.49S.000 
6,614,000 
3,303,000 
42,401.000 
7,000 
Lard stearin 
23, 145. 000 
46,445,000 
2,620.000 
4S9. 000 
68.989,000 
2, 036, 000 
397,000 
96,250.000 
2.494,000 
3,535,000 
Oleostearin 
Oleo stock 
906.000 
108,000 
Total fats and oils 
66.266.000 
95.303.000 
165,316.000 
249. S79. 000 
Other ingredients: 
Coloring 
Milk 
Salt.... 
54.000 
12,468.000 
2.096,000 
95. 397. 000 
3.000 
14.639,000 
2,537.000 
123,843,000 
4,000 
23.921,000 
4. 088, 000 
184,889,000 
4,000 
26.646,000 
6.115,000 
271.S7-i.000 
The Bureau of Internal Revenue collects a tax on every pound of 
oleomargarine, under which heading are included all butter substi- 
tutes. We have, therefore, exact figures on the production of this 
class of foodstuffs. In 1914 the output of oleomargarine was about 
123.000,000 pounds; in 1916 it rose to nearly 155.000.000 pounds; 
while in 1917 it was over 271,000,000 pounds. Our average annual 
exportation during the three prewar years was a little over 3,000.000 
pounds, about 2 per cent of the amount manufactured. Until 1915 
the oleomargarine exports from this country had for several years 
shown a gradual ^ decrease, but with the beginning of the war they 
doubled, and in the fiscal year 1915 we sent to foreign countries 
5,250,000 pounds. 
The butter substitutes now on the American market are of two 
classes — the true oleomargarine, which contains oleo oil and neutral 
lard, and the vegetable margarines, which contain no animal fats. 
The vegetable margarines are quite commonly called "nut mar- 
garine," being composed largely of coconut and peanut oils. Both 
types of margarines show a wide variety of composition. Not only 
has each manufacturer his own secret formula, but even the ingre- 
dients in the same brand mav varv with the different seasons and 
