To help the situation, England has greatly increased her manufacture of oleomargarine.
The main objection to oleomargarine and butterine is that they are sold as butter.
In such an event, coloring matter is given with each pound of oleomargarine that is sold.
In the manufacture of oleomargarine the same principle is utilized.
There are numbers of substitutes for these, such as butterine, oleomargarine and "lard compounds."
Before using the oleomargarine, this coloring matter is simply worked into the fat until it is evenly colored.
After they are churned, the oleomargarine is worked, salted, and packed in the same manner as butter.
Why is an internal revenue tax imposed on such articles as oleomargarine, filled cheese, and mixed flour?
The most common methods of adulteration consist in an excess of water and the addition of oleomargarine.
Butter substitutes, such as oleomargarine and nut margarine, should be more largely used for the table, especially for adults.
1873, "butter substitute made from beef fat," from French oléomargarine (1854), from oléine (from Latin oleum "oil" + -ine, after glycerine) + margarine. It was regarded as a chemical compound of olein and margarine.