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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