Section 184:48 Oleomargarine Defined. - New-hampshire Statutes

State Codes and Statutes

Statutes > New-hampshire > TITLEXIV > CHAPTER184 > 184-48

For the purposes of this chapter the name ""oleomargarine'', as hereby defined, shall be construed to apply to and include all substitutes for butter, by whatever names called, which embody an edible oleaginous compound the fatty or oil constituents of which are not exclusively derived from the milk of cows, and which fatty or oily constituents, as ingredients, have been churned or otherwise so manipulated as to have had incorporated therewith some milk, cream, water, or watery matter, with or without added salt, and whether any coloration be artificial, or natural to the oleaginous ingredients, such that the resulting compound is susceptible to use in the manner of butter.

Source. 1931, 176:1. RL 194:43. 1949, 222:1, eff. June 1, 1949.

State Codes and Statutes

Statutes > New-hampshire > TITLEXIV > CHAPTER184 > 184-48

For the purposes of this chapter the name ""oleomargarine'', as hereby defined, shall be construed to apply to and include all substitutes for butter, by whatever names called, which embody an edible oleaginous compound the fatty or oil constituents of which are not exclusively derived from the milk of cows, and which fatty or oily constituents, as ingredients, have been churned or otherwise so manipulated as to have had incorporated therewith some milk, cream, water, or watery matter, with or without added salt, and whether any coloration be artificial, or natural to the oleaginous ingredients, such that the resulting compound is susceptible to use in the manner of butter.

Source. 1931, 176:1. RL 194:43. 1949, 222:1, eff. June 1, 1949.

State Codes and Statutes

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State Codes and Statutes

Statutes > New-hampshire > TITLEXIV > CHAPTER184 > 184-48

For the purposes of this chapter the name ""oleomargarine'', as hereby defined, shall be construed to apply to and include all substitutes for butter, by whatever names called, which embody an edible oleaginous compound the fatty or oil constituents of which are not exclusively derived from the milk of cows, and which fatty or oily constituents, as ingredients, have been churned or otherwise so manipulated as to have had incorporated therewith some milk, cream, water, or watery matter, with or without added salt, and whether any coloration be artificial, or natural to the oleaginous ingredients, such that the resulting compound is susceptible to use in the manner of butter.

Source. 1931, 176:1. RL 194:43. 1949, 222:1, eff. June 1, 1949.