1A fatty substance extracted from beef fat and used in the manufacture of margarine.
- The French food chemist Mege-Mouiries responded to the invitation and invented oleomargarine, made from beef tallow, in 1869.
- It was then averred that to impose upon the colored oleomargarine a tax of ten cents per pound would burden it with such a charge as to render it impossible to make and sell it in competition with butter, and therefore the result of imposing a tax of ten cents a pound on oleomargarine when artificially colored would destroy the oleomargarine industry.
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