for this reason they can be handled with greater convenience
than butter.

14. OLEOMARGARINE.--The best substitute for butter and the one most
largely used is called oleomargarine, which in the United States alone
constitutes about two and 1/2 per cent. of all the fat used as butter.
This fat is called by various other names, such as _margarine,_ and
_butterine_, but oleomargarine is the name by which the United States
authorities recognize the product. It is made by churning fats other
than butter fat with milk or cream until a butterlike consistency is
obtained. Originally, pure beef fat was employed for this purpose, and
while beef fat is used to a great extent at present, lard, cottonseed
oil, coconut oil, and peanut oil are also used. Whatever fats are
selected are churned with milk, cream, and, for the finest grades, a
considerable percentage of the very best pure butter. After they are
churned, the oleomargarine is worked, salted, and packed in the same
manner as butter.

15. The manufacture and sale of butter substitutes are controlled by
laws that, while they do not specify the kind of fat to be used, state
that all mixtures of butter with other fats must be sold as
oleomargarine. They also require that a tax of 10 cents a pound be paid
on all artificially colored oleomargarine; therefore, while coloring
matter is used in some cases, this product is usually sold without
coloring. In such an event, coloring matter is given with each pound of
oleomargarine that is sold. Before using the oleomargarine, this
coloring matter is simply worked into the fat until it is
evenly colored.

16. RENOVATED BUTTER.--Another substitute that is sometimes used to take