NEW BUTTER.

Globe, Volume III, Issue 271, 24 April 1875, Page 3

NEW BUTTER.

{From the Daily Telegraph.) Still, in the same “ connection”— barbarous but useful phrase—l must allude to the new butter, called Margarine Mouries. If we—the world in general that is—rightly understood the process by which this substance is made—approved by analysts, adopted by the Council of Hygiene, authorised by the Government fo.r army use, and taxed at one rate with the genuine article—the end of all things must be at hand. This butter is composed of cream which never dwelt in cow. As 1 understand, it is neither lard, nor oil, nor grease of any sort, whether animal, vegetable, or mineral. It is made of “things” in a chemist’s shop. Studying the process by which green grass is transformed to milk, M. Mouries-Mege has pursued the task of simplification until he can dispense with the cow’s unscientific processes. Was it not Lord Brougham who looted to the time when chemists would be our only butchers, when, with the help of a few powders, a furnace, a spectroscope, and elementary education, one would turn a truss of hay into a beefsteak in the back parlor ? This is what M. Mege professes to have done, or something like it, for butter, and his brother savants all declare the result perfection. Though the process is but a year old, it employs four hundred men, in seven manufactories. The butter—to which that name is not given by the inventor, but by the octroi officials—is sold at about half the price of the real substance, in which the cow is not avowedly ignored.