1836, from French margarine, a chemical term given to a fatty substance obtained from animal and vegetable oil, coined by French chemist Michel Eugène Chevreul (1786-1889) in 1813 from (acide) margarique "margaric (acid);" literally "pearly," from Greek margarites "pearl" (see Margaret). So called for the luster of the crystals. Now discarded in this sense as a chemical term, but preserved in margarine.
margarin (pages 16 and 112) is in general spelled margarine, it has been retained in this book for reasons of authenticity.
Consequently the margarin output of Germany doubled in the five years preceding the war and the output of England tripled.
In the attempt to cheapen as far as possible the preparation of margarin various plant oils have been added by the manufacturers.
If margarin is altogether substituted for butter, the necessary vitamines may be sufficiently provided by milk, eggs and greens.
The milk used for either butter or margarin should be free or freed from disease germs.