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oleomargarine

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oleomargarine: see margarine margarine, manufactured substitute for butter. It consists of a blend of vegetable oils or meat fats (or a combination of both) mixed with milk and salt. It was developed in the late 1860s by the French chemist Hippolyte Mège-Mouries in a contest sponsored by
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This old school nutritional view is standard practice in human hospitals as well where official dieticians feed diseased and metabolically starved patients a fare of jello, instant potatoes, powdered eggs, white flour rolls and oleomargarine because their charts say such diets contain the correct percentages of certain nutrients.
27 (1904) (upholding tax rate on yellow oleomargarine that was forty times the tax rate on white oleomargarine)).
 
 
 
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