National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-06-13
Slaughter.House Butter.


A company has been organized il
this city, the New York Sun tells as
with capital of $500, 900, for the man
ufacture of butter. II is claimed tina
the butter is genuine, the means of pro
ducing it being alone artificial in othel
words, the discoverer ailirms that til,
article liz not merely butyrous. but il
every respect the complete and perfect
thing, rs agreeable, nutritious, and
disable rs the best Orange county but.
ter. A gentleman of recognized ability
MS chemist is the fortunate introducei
of this new wonder. Several persons OF
wealth have bought stock, andin week
or two the manufacture WILDE conduct
ed on very large scale. The temporary
Offices of the Oleo- Margarine Manufac-
turing Company, as the corporation is
called, are Mt 40 Broadway and their
mandatory 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.
1t is afterward placed in boiler with
Ms much water in bulk as itself. A
steam pipe is introduced among the
particles of the SUE t aud they are melted.
The refuse or meiuL rane 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 a
pound to the candle maker, and the
'cfuse at seven cents n pound to the
of food for cattle.
All the leading steamship lines be-
,ween here and Europe are to be sup
)lied this summer with the newly in
'ented butter. In taste and appearance
t is precisely similar to the finest coun-
ry butter, made from the milk of live
COWS. Several of the leading men in
he butter trade have purchased stock,
Is have also many of the presidents of
he steamship lines and the proprietors
If the leading city hotels. Prof. r.
Ogden Doremus has testified to the sue
,ess of the new method of butter manu-
'acture, and prophesies great prosperity
or the new corporation. Prof. Paraf,
The .discoverer, expects that the new
product will drive live COW butter out
If the market altogether. The few I'M
scientific outsiders who are acquainted
With the facts now first made public,
'egard the whole thing with amazement
It seems extremely odd to them that
jhe same carcass which furnishes fresh
steak for breakfast should also supply
he Orange county butter which they
pread upon their accompanying hot
oils.