Oleomargarine
in chemistry the more oily part of beef fat, prepared extensively in this country by allowing the melted fat to cool slowly to 30°, when most of the stearin crystallizes out and is removed by pressure. Another brand of oleomargarine is prepared by adding nut oil to suet fat in such proportion as to reduce the melting point to that of butter fat. Both kinds are largely used in making up artificial butter and cheese.
OLÉRON, an island lying from 2 to 10 miles off the W. coast of France, and forming part of the department of Charente-Inférieure. It is 19 miles long by OLFACTORY NERVES about 5 broad, and is unusually fertile.
On Oléron are the port of Le Château, and the small towns of St. Pierre d'Oléron and St. Georges d'Oléron.