Oleomargarin is a general term that includes all manufactured
preparations of fats which imitate dairy butter.
Oleomargarin is manufactured by combining beef-fat with cottonseed-oil
until a product is formed which has a melting point similar to that
of butter. Lard is also used in some oleomargarin products. This
combination of fats is then churned with either cream or milk and dairy
butter is frequently added so as to give to the artificial product
the pleasant flavor or odor of dairy butter. There is much popular
prejudice against the use of oleomargarin, but when made under hygienic
conditions, and by cleanly methods, it is practically as digestible, and
quite as wholesome as the dairy product.
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| Transcriber's notes: |
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| The side notes appear before the paragraph they are situated |
| in the text file. |
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| P.64. 'NaCL' changed to 'NaCl'. |
| P.236. 'vegetarianisn' changed to 'vegetarianism'. |
| P.238. 'escargoes' changed to 'escargots'. |
| Both dis-ease and disease are found in this book, leaving as |
| it is. |
| Fixed various punctuation. |
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