Artificial Butter.
About 20 years ago a French chemist tried to imitate the process which takes place when cows are underfed, and when, therefore, the butter they yield is supplied from their own fat. His aim was to make a substitute for butter for the poor, etc., which should be healthful, agreeable and cheap, and which should keep a long time without becoming rancid. The man’s name was Mege-Mouries, and he discovered Oleomargarine. This product has been, and is still extensively manufactured in the United States, and is pronounced by some of the most eminent and scientific men to be wholesome, nutritious and palatable.
Oleomargarine is made from the fat of slaughtered cattle. This is melted at a temperature of 150 deg. F., and the stearine extracted. The “Oleo oil” which is left is now churned with cream or milk, colored and salted.
Butterine is made from oleo oil, neutral lard, and some butter. These ingredients are churned with milk or cream, colored, salted and packed in tubs. Refined cotton seed oil is also frequently used in the manufacture of both products.