The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1873-06-14
sLAUGHTER-HOUsE BUTTER.
What the Guests of Fashionable Hotels Eat
Daily.

'" uh INV 'ueN'' VA '-'''' -
Daily.
From the New York Sun.
A company has been organized in this city
with capital of $500, 900 for the manufacture
of butter. It. sclaimed that the butter is genu-
inc, the means OF producing it alone artlh-
cial in other words the discovery affirins
that the article is not merely butyrous, but III
every respect the complete and perfect thing,
as agreeable, nutritious and disable as the best
Orange County butter. A gentleman OF rec
ognized ability as chemist is the fortunate
introducer of this new wonder. Several per
sons of wealth have bought stock, and IN a
week or two the manufacture will be conduced
on IA very large scale. The temporary offices
of the Cleo Margarine Manufacturing Com
pany. as the corporation is called, ut Az
Broadway, and their mandatory in Forty
fifth street. Arrangements have been made
for securing better accommodations In FIJI
tieth street, and very soon the market Will be
fully supplied with the new product. AT
present the demand for the article is so great
that it Is beyond the capacity OF the Company
to supply it. The profits are expected to be
over 100 per cent.
FASHIONABLE HOTEL BUTTER.
As this city made Orange County butter is
used in many of the most fashionable hotels
and restaurants both for cooking and for the
table, it may be interesting to the readers OF
the SIN to learn something Of the method III
which it is made. In the first place agents
are employed to visit the slaughter houses
and to buy up all the beef fat usually styled
suet This suet is carted to the butter factory
and ceansed. Then it is put into ordinary
meat choppers and minced fine 1t Is after
ward placed in boiler with rs much water
in bulk as itself. A steam pipe is introduced
among the particles ofsuet and they are melt
ed. The refuse or membrane goes to the bot.
tom of the water, the oily substance floats and
| is removed This latter consists of butter
matter and stearine. A temperature OF ~
degrees melts the former and leaves the stea-
rinc at the bottom. The butter-matter, or
cream is drawn off; then about thirteen per
cent of fresh milk is added and the necessa-
ry salt, and the whole is churned for ten or
fifteen minutes The result is Orange County
butter at about one half its usual cost
The stearine is sold at twelve cents per
pound to the candle -maker, and the refuse at
seven cents ponnd to the manufacturer of
food for cattle.
BUTTER FOR SUMNER TOURISTS.
All the leading steamship lines between
here and Europe are to be supplied this sum
mer with the newly invented butter. In taste
and appearance it is precisely similar to the
finest country butter, made from the milk OF
| live cows Several of the leading men in the
butter trade have purchased stock, as have
also many of the Presidents of the steamship
lines and the proprietors of the leading city
hotels Professor Ogden Doremus has test
| flied to the success of the new method of but
ter manufacture, and prophesies great pros
perity for the new corporation. Professor
Paraf, the discovcrer, expects that the new
product will drive live-cow butter out of mar
ket altogether. The few unscientitic outsld-
ers who are acquainted with the facts now
first made public regard the whole thing with
amaZement. 1t seems extremely odd to them
that the same carcass which furnishes
fresh steak for breakfast should also supply
the Orange County butter which they spread
upon thicr accompanying hot rolls.