IT is unlike the French to be unmindful of a son of their country who has rendered notable service in so important a matter as food, yet I am not aware that the achievement of Mège-Mouries is commemorated in France by a public monument or inscription or even by a street name. Equally surprising is the scanty information supplied by biographical works of reference about that most ingenious inventor. Perhaps we can attribute this to the lack of sympathy one would expect from a nation which appreciates above all other things good food and good cooks, towards one who hoped to pass off the greasy and rather unpalatable products of his laboratory as butter. Whatever the reason for such neglect, the fact remains that the French might well be proud to claim the inventor who made possible one of the greatest food industries of our time.

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DRUMMOND, J. Margarine. Nature 145, 53–55 (1940).

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