Note:  Do not rely on this information. It is very old.


Margarine, a solid mass whicn can be obtained from a large number of oils and fats, .17. olive oil, goose grease, lard, butter, etc. It may be crystallised, and so forms colourless needles melting at 49 C. Chemically it consists, like all fats, of a compound of glycerine with one or more organic acids, probably chiefly palmitic and stearic.