Oleo-margarine is the raw material from which butterine is made. It is procured in this way: From the freshly slaughtered carcasses of cattle in the abattoirs of large towns, the superfluous portions of suet are taken to the butterine factories. The finest, cleanest, and sweetest portions only are selected for making oleo-margarine. This prepared oil is largely exported from America to Holland, whence it comes over to us as butterine. A scientific periodical describes the process of manufacture as follows. At the factory, the beef-suet is thrown into tanks containing tepid water; and after standing a short time it is washed repeatedly in cold water, and disintegrated and separated from fibre by passing it through a ‘meat-hasher,’ worked by steam, after which it is forced through a fine sieve. It is then melted by surrounding the tanks with water at a temperature of about one hundred and twenty degrees Fahrenheit. Great care is taken not to exceed this point; otherwise, the fat would begin to decompose and acquire a flavour of tallow. After being well stirred, the adipose membrane subsides to the bottom of the tank, and is separated under the name of ‘scrap,’ whilst a clear yellow oil is left above, together with a film of white oily substance. This film is removed by skimming, and the yellow oil is drawn off and allowed to solidify. The ‘refined fat,’ as the substance is now termed, is then taken to the pressroom—which is kept at a temperature of about ninety degrees Fahrenheit—packed in cotton cloths, and placed in galvanised iron plates in a press. On being subjected to pressure, oil flows away. The cakes of stearine which remain are sent to the candle-makers. The oil—which is now known as oleo-margarine—is filled into barrels for sale or export, or directly made into butterine by adding to it ten per cent. of milk and churning the mixture. It is now coloured with annatto and rolled with ice, to set it; salt is added; the process is finished, and it is ready for packing. Holland has taken the lead in the manufacture of butterine; there are now forty-five factories in the country, most of which are in North Brabant, where the farms are small, and maintain but one or two cows. As the farmers there can only make a small quantity of butter, which is apt to spoil before it can be collected for market, they readily make contracts with the butterine-makers. The factories at Oss, in Holland, alone, send an average of one hundred and fifty tons per week of oleo-margarine butter to England. There are also several firms in this country engaged in its manufacture; one firm in London can turn out from ten to twenty tons per week.