The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1873-10-17
Butter Made Without Cream.

A New York correspondent, in letter
to the Philadelphia North american,
gives the following description of new
process of making butter without cream,
which is carried on by joint stock
company in that city, which is called
the "Oleomargarine Manufacturing
Company. This new butter is made
from the same material as ordinary but
ter, but this material is obtained by a
much more simple and natural process
than that of milking the cows, etc. In
ordinary butter, it is not the cream that
is made into butter, but the oil in the
cream The butter, when made, is COM
posed of oil mixed with sour milk or
buttermilk. If the butter is warmed
up to a certain point, you have nothing
but oil. Now this oil was secreted (and
went into the milk from the fatty It's
sues of the COW. 1t is roundabout
way-and not always very cleanly-to
obtain butter. Now, the new process
of making butter is to go to the origi-
nal source of the oil, viz. to the fatty
tissues of the animal, This fat, taken
from any beef creature when it is killed
cow, steer, etc.-is taken and ground
into a fine pulp. 1t is then warmed up
to about 112 degrees Fahrenheit, when
it is enveloped in linen cloths and the
oil pressed out, large iron presses being
used for the purpose. This oil is then
cooled down to about sixty degrees and
placed in an ordinary churn, adding the
same quantity of water or milk-though
| believe they now use sour milk in
preference-and a little anato, vege-
table preparation used to color cheese,
when the churning commences. In
four minutes the operation ceases, and
q splendid article of butter is turned
out The water or milk is then worked
out" as the ordinary buttermilk, and
an ounce of salt to the pound added.
Now, one would naturally say, This
butter is made from tallow." Not so.
1t is made from the same material as
tallow-as also the same material as or
binary butter-the oil from the fatty
tissue of the animal. Tallow is made
by heating the fat and frying out"
the oil, which changes its nature. 1t
is n remarkable fact that seventy-five
pounds of this oil produce 100 pounds
of butter the extra twenty-five pounds
being increased by the water, milk and
salt. Now, the question is, els this
good butter ?" answer that it is. 1t
is purer. sweeter, better, than any Phil
adelphia butter sold at 81 per pound !
The best judges cannot distinguish it by
taste, smell, or sight, from the choicest
butter sold in market. When President
Grant was here, some months since, he
took dinner with number of leading
citizens. This was the only butter on
the table. After dinner the company
were told how it was made, and it was
unanimously agreed that no finer butter
was ever tasted. Some months since,
and before the invention was made
known, one of the parties interested
took some of the butter to one of the
heavy dealers in Washington market,
saying: "A farmer in the country owes
me large bill, but 1 cannot get any
pay unless L take it in this butter. L
wish you to taste it, and tell me if it is
good butter, and what it is worth" The
market-man tasted and said "That is
good butter; l will take ten tons at fifty
cents per pound" Butter was then
higher than it is now.) / have used the
butter on my table for the past month.
and all the family agree that we never
had finer butter There are several re-
markable facts connected with this in
vention. One is, that this oil can be
furnished by the butchers at ten cents
per pound, SO that the cost of the but
ter does not exceed twelve cents per