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11UTTEH KECH'LATIONS.
Include*! In the regulation* proposed toy
the Uniform Standards ol Food conference
rocsntly sitting ut Melbourne are suggeatcrt
definition** of marguriue, cream, butter, and'
procins button Tbo term "margarine" in
cludes every preparation of edlole fat Qt
oil which ia intended to be or which may
bo ui»wi in the place of butter, and which
contains Any fat other than milk. Cretin
is that ;>ortion of milk in which.' cither
through ruat or mechanical aeparatlos, tho
groater part of tho milk fat has become
concentrated. It shall not contain ai>y
foreign substance. Hutter is the clean,
non rancid fatty aubatanee obtained lo*
churning milk or cream.. It Khali contain
not lcaa than 82 parts per centum of Uiilk
fat, not more than 10 parU per centum of
water, not more than four parts p«r cen
tum of salt S it ahall not b« mixed with uvy
foreign fat or oil, and It ahall not con
tain any foreign oubstance, except Halt,
harmless ' coloring mutter, and preserva
tive.
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