Page:United States Statutes at Large Volume 53 Part 1.djvu/257

 TABLE OF CONTENTS CHAPTER 16.-OLEOMARGARINE, ADULTERATED BUTTER, AND PROCESS OR RENOVATED BUTrER SUBCHAPTER A--OLEOMARGARINE Sec. 2300. Oleomargarine defined. Sec. 2301. Tax. Sec. 2302. Manufacturers. Sec. 2303. Wholesale dealers. Sec. 2304. Retail dealers. Sec. 2305. Stamps on emptied packages. Sec. 2306. Importation. Sec. 2307. Exportation. Sec. 2308. Penalties. Sec. 2309. Forfeitures. Sec. 2310. Recovery of penalties and forfeitures. Sec. 2311. Commissioner's decisions. Sec. 2312. Chemists and microscopists. Sec. 2313. Tobacco stamp laws applicable. Sec. 2314. Regulations. SUBCHAPTER B-ADULTERATED AND PROCESS OR RENOVATED BUTTER Sec. 2320. Definitions. Sec. 2321. Tax. Sec. 2322. Manufacturers. Sec. 2323. Dealers in adulterated butter. Sec. 2324. Books and returns of wholesale dealers in adulterated and process or renovated butter. Sec. 2325. Inspection, manufacture, storage, and marking of process or reno- vated butter. Sec. 2326. Penalties. Sec. 2327. Other laws applicable. CHAPTER 16-OLEOMARGARINE, ADULTERATED BUTTER, AND PROCESS OR RENOVATED BUTTER SUBCHAPTER A-OLEOMARGARINE SEC. 2300. OLEOMARGARINE DEFINED. For the purposes of this chapter, and of sections 3200 and 3201, certain manufactured substances, certain extracts, and certain mix- tures and compounds, including such mixtures and compounds with butter, shall be known and designated as "oleomargarine," namely: All substances known prior to August 2, 1886, as oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral; all mixtures and compounds of oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral; all lard extracts and tallow extracts; and all mixtures and compounds of tallow, beef fat, suet, lard, lard oil, fish oil or fish fat, vegetable oil, annatto, and other coloring matter, intesti- nal fat, and offal fat;-if (1) made in imitation or semblance of but- ter, or (2) calculated or intended to be sold as butter or for butter or (3) churned, emulsified, or mixed in cream, milk, water, or other liquid, and containing moisture in excess of 1 per centum or common salt. This section shall not apply to puff-pastry shortening not churned or emulsified in milk or cream, and having a melting point 247

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