Connecticut western news., 1873-06-20
Slaughter-HOuse Butter.
Orange County Butter that Comes Direct
 from the City Slaughter Houses.

A company has been organized in this city, the New York Sun tells us, with a capital of $500, 900, for the man. ufacture of butter. It is claimed that the butter is genuine, the means of pro- ducing it being alone artificial in other words, the discoverer afirms that the article is not merely butyrous, but in every respect the complete and perfect thing, as agreeable, nutritious, and usable as the best Orange county but ter. A gentleman of recognized ability as chemist is the fortunate introducer of this new wonder Several persons of wealth have bought stock, and in week or two the manufacture willbe conduct ed on very large scale. The temporary offices of the Oleo- Margarine Manufac turing Company, as the corporation IS called, are at 40 Broadway and their manufactory in Forty-ffth street. Ar engagements have been made for secur- ing better accommodations in Fiftieth street, and very soon the market will be 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 one hundred per cent.
 As this city-made Orange county but ter is used in many of the most fashion able hotels and restaurants, both for cooking and for the table, it may be interesting to our readers to learn some thing of the method in 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 cleansed. Then it is put into ordi- nary meat choppers and minced fine. It is afterward placed in a boiler with as much water in bulk as itself. A steam pipe is introduced among the particles of the suet and they are melted. The refuse or membrane goes to the bottom of the water, the oily substance floats and is removed. This latter con- sists of butter matter and stearine. A temperature of 80 degrees melts the for mer and leaves the stearine at the bot- tom. The butter matter, or cream, is drawn off; then about thirteen per cent. of fresh milk is added and the necessary salt, and the whole is churned for ten or fifteen minutes. The result is Orange county butter at about one-half the usual cost.
 The stearine is sold at twelve cents @ pound to the candle maker, and the refuse at seven cents 8 pound to the manufacturer of food for cattle.
 All the leading steamship lines be- tween here and Europe are to be sup piled this summer with the newly in- vented butter. In taste and appearance it is precisely similar to the finest coun- try 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. Prof. R. Ogden Doremus has testified to the suc- cess of the new method of butter manu- facture, and prophecies great prosperity for the new corporation. Prof. Paraf, the discoverer, expects that the new product will drive live COW butter out of the market altogether. The few un- scientific outsiders who are acquainted with the facts now first made public, regard the whole thing with amazement. It 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 their accompanying hot l rolls