The Placer herald., 1873-11-08
HOU Sc A Nd FARM.
ARTIFICIAL BUTTER.

i ne CaNIOfnia NleOnarGafine ManuIacLur-
ing Company has been heretofore noticed in
the Bulletin, and the process of manufac-
turing pure butter from beef suet has been
described but as Il! company are now
about. commencing operations, and as the
subject is one of interest TO all classes Of
citizens, it is well to give more particular
description of the inventor. Alfred Paraf,
the originator Of the process, recently ar
rived in San Francisco, by urgent request Ct
ME officers of the California Company, for
the purpose of explaining the value OF the
purity of the article obtained and the pecun-
larry results that have been realized in New
York and the other places where tie inven-
tion has been introduced. By invitation Of
the officers number of citizens met Mr..
Paraf, at COT Merchant street, this after
neon. The facts presented by hi n shows
that not only can an article be made which
is pure and superior in every respect to Or
binary butter, but that it can be produced
at much less cost and much greater profit to
the producer. He AYERS that it can not be
distinguished from the best quality of
cLurned butter, except by its freedom from
all.taint after becoming old When fresh it
is excellent, and when old far superior to the
old-fashioned article Chemists have long
known how to produce Lu ter from fat but
the first method of practical use was dis
covered by NJ. Mourez, French chemist,
six years ago. His method was materially
modified by Mr. Paraf and improved, so
much so, that Mr. Paraf may really be
considered the inventor of the process. But
fer consists of olein, margarn and siearin.
All these are contained in animal fats. But
ter manufactured from milk contains other
principal cause of rancidty. Pure butter
is therefore obtained by Mr.. Paraf's process,
free from undesirable ingredients. Its man
ufacture was at first kept a secret, and an
agent went into The New York market and
cold large quantities for the highest price,
dealers believing it to be a superior quality
Ct butter made from milk.
HOW IT is MADE.
Only the best quality oc beef suet is ueed .
This is first thoroughly washed in water, and
is then by means of cha hing machine,
ground thoroughly and pressed through fine
c'CNC VI pidbJ VI nun pCIItu W Itu iIIIc uOlt6
which forms one side Of the machine. The
machine consists of series of sharl, blades
set on an axis like the thread of screw.
These are contained in a closely fitting
chamber or cylinder placed horizontally.
The suet is not only efiectualy hashed in
the CYL lder, but forced by the screw thread
set knives through the holes bored in the
opposite end of the cylinder. The fat
comes out of the hasher in the form of a
jelly considerably winter than when pat in,
ewing to its finely divided state and the
uniform distribution of olein through it,
The fat is then put in a number of vats,
with steam pipes entering the bottom, the
steam being admitted or cut off at pleasure
by stop cocks. Here the fat is raised near.
ly to the temperature of boiling water, the
steam being continued for two hours The
heat causes separation of the oein and
stearin from the animal matter, the former
rising to the top, while the latter sinks TO
the bottom. The material is we'll stirred
during the time the heat is continued, and
when the process is completed the oil is
drawn off while i'll hot, and then allowed
to cool slowly in tanks placed below the
steam watts. About 80 per cent of mix
ture of olen, margarn and stearin are thus
obtained from given weight of suet, the
remainder 90 per cent. being. of course,
the tissue, nd muscular and fbrcus parts
of the material. The real fat being thus
separated from the superfuous animal mat
ter, the next step is the separation of the
olen from the margarin and stearin. To
accomplish this the material is pressed, be-
ing first put in cotton cloths, through the
pores of which the oil drips into vessel.
1t is this oil, olen, containing in solution
more or less margarin and stearn, from
which the butter is to be churned. The
residuum left in bags is solid stearin, which
is used for candle making. The cburns
have revolving paddles, and the oil IN be-
ing placed in the churns is mixed with one
fifth of its weight Of sour milk. The
churning operation is continued for twenty
minutes, when the compound has assumed
the sem-solid condition of soft butter which
slight diminution of temperature renders
firm. The chums are worked IN cool
chamber, rendered so by means Of a reser-
vor of ice suspended overhead. The but
ter is now colored yellow by admxture of
HV'lc vegetable annattO, Wncn Is harmless,
and after being salted is worked like ordina-
~ butter on a working table, with a presser.
The churning of the oil with the sour milk
increases its weight ftom absorption OF wa
ter, go that three pounds of oil will make
four pounds of butter. From 100 pounds
Of suet, 70 pounds of butter are produced,
20 pounds Of stearin and 10 pounds of
scraps. D..
Although this article can now be made
cheaper than butter, it is not believed that
it will entirely take the place of the ordina-
ry article. Suet can only be obtained in
large quantities in cities, and as the process
is no longer a secret, the price of suet will
undoubtedly advance. Even if all the suet
obtainable in San Francisco is used in this
manner the nuantitx &C lut4o. x,aax.c.a