Knoxville weekly chronicle. [volume] (Knoxville, Tenn.) 1870-1875, 1873-12-24
FIELD AND FARM.
Bntter Without MILK or Cream.

Butter Without MILK or Cream.
Any invention or continuance which
shall produce and cheaper such an essen-
tial article of food as butter, without de-
teriorating its quality, must prove boon
and blessing to mankind. Such discov-
cry and invention, believe has been made
by the Oleomargarine Manufacturing
Company, of this city. The butter made
by this company-not artificial butter"
but butter made by artificial means-is
now on exhibition at the American In
stitute Fair, and can be tested by all who
desire.
To clear comprehension of the subject,
it is necessary to understand of what Ordi-
nary butter is composed, what it is made
from, etc. Most persons will say at once
that it is made from cream. This is not
so. 1t is the oil in the cream that forms
the main element of the butter. The but
ter is simply this oil combined with lit
tie sour milk or butter. When first milk
is allowed to stand, the small particles of
oil combined with it (Which were secreted
from the fatty tissues of the COW and pass
ed into the milk rise to the top, as oil and
milk will not mix, We take off the cream
which contains this oil, and churn it till
the butter g comes.n We then have moth
ing but the oil combined with sour or but
termilk. If this butter is warmed little
above blood heat, we have apparently
nothing but oil.
@Now, it occurred to Mr.. Alfred Parat (the
head of the above mentioned company
that this all might be obtained in more
simple, direct way than by milking cows,
etc,-a roundabout way at best. He there
fore takes the l)ureSt fat from any beef
creature killed for food-cow, OK, steer,
etc.-the fat around the caul, after thor
oughly cleansing, which is furnished daily
by the butchers-and grinds it into a fine
pulp. This pulp is then warmed up to about
112 pegrees Fahrenheit, and enveloped in
linen cloths, when it is placed under
heavy iron press and the oil pressed out.
1t should be observed that if they desired
to make tallow, they would put the fat in
TO a kettle and try it out by heat this
would change its nature, and tallow would
be the result, This oil is then cooled down
to about 80, and placed in a churn, with
quantity of water or sour milk-say % lbs.
of oil, and IS lbs. of water or milk-a little
annatto is added, such as is used for color
ing cheese, when the churning commences.
In four or five minutes the operation
ceases and they turn out 100 lbs. of fine
butter. The water or sour milk is then
worked out, as we work out buttermilk,
and an ounce of salt to pound added.
The company are now turning out about
one thousand pounds per day, and it is alt
taken as fast rs made by few hotels and
restaurants in this city. The process of
manufacturing this butter has been pat
enteu IN the Nlteu State ana most OF the
European countries. The capital stock of
the company is five hundred thousand dol
lars, about half of which, l understand,
has been taken. The cost of butter made
by this process does not exceed twelve
cents per pound, though it is sold in large
quantities at twenty-five cents per pound,
and in smaller quantities at thirty cents.
The right to work the patent has been
purchased bya company for Massachusetts
for SD, 900 cash. California has been sold
for S75, 900, Pennsylvania for SO, 900 and
Maryland for S25 900, One cent royalty
per pound is also paid. Early this month
a quarterly dividend was made to the
stockholders of five per cent.-nOt all on
the earnings of the company, but in part
on the sales of territory.
l am aware there will be a natural preju-
dice against butter made in other than the
usual way. But the same was once felt
against condensed milk and condensed
meat and vegetables. Time will correct all
these matters.
1t may be asked-"W What becomes of the
residue or the fat, after the oil is pressed
out ?' The thin, white cakes left after
pressing are melted by heat, when the solid
particles settle to the bottom. The top is
then skinned off and forms the purest
white stearine for candles. The balance,
or scraps, is used for chicken feed, etc.
! am in no way connected with the COM
pany, not having dollars interest in it;
and write this simply for the information
of those who desire it.-G. Il. Cotton, in NJ
y. TtuJ, F'ieLd aud Farm.