Oleomargarine
o-le-o-mar'ga-rin, a substitute for butter. It is made chiefly from animal fats. One formula for high grade oleomargarine is as follows:
Lbs.
| Purified beef fat | 100 |
| Purified lard | 130 |
| Butter | 95 |
| Salt | 32 |
| Coloring material | 1/2 |
Total. . . . . 357 1/2
A cheaper grade is obtained by substituting cotton-seed oil and milk for butter. The oil made from mutton tallow cannot be used, as it is almost impossible to deprive it of odor. The manufacture and sale of oleomargarine are controlled by United States statue. A manufacturer must pay a special tax of $600. All packages must be marked plainly with the name, oleomargarine. All marks or printing that might lead a customer or consumer to mistake the same for butter are forbidden. Internal revenue stamps must be affixed to packages to the amount of ten cents per pound for oleomargarine colored to represent butter and one-fourth of a cent per pound for the uncolored article. Wholesale dealers offering the colored article are required to pay a tax of $480 or $200 for the uncolored. Retail dealers pay a special tax of six dollars. These regulations are imposed in the interest of butter makers, and also for the protection of consumers who desire to know when they are buying genuine butter. See Butter; Cotton; Oil