Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1874-01-16
Butter From, Suct.

There has teen more or less published
in regard to the successful manufacture of
butter from beef suet. There is factory
in Connecticut, two in New York city, one
in Baltimore, one in New Jersey, one in
California, already in operation for some
time one just starting at Brighton, near
Boston, and one just started in this city
albany. There is naturally a good deal
of prejudice in the minds of dairymen
against this manu- acture and consumers
hay @ considerable interest in regard to the
source Of their butter supply. In order TO
satisfy both classes Of our readers we Wis
tied the mandatory of the Albany Butter
Company in this city, and through the
courtesy ofthcsuperintendent were enabled
to witness all the processes OF manufacture,
from the ingrcss Of the suet to the shipping
of the niCely-packcd tubs of butter. As
the processes of manufacture are all COW
cred by letters patent, no objection was
made by the propriotors TO the publishing
of the way butter is made in factory
which is not creamery"
The suet is fist cut up into small pieces,
then put into a trough or vat and covered
with water in order to soak out any blood
which may adhere 10 the Suet, and after
soaking sufficient time is carefully and
thoroughly washed. 1t is then ran through
"hasher," which cuts or grinds il up as
finely as possible. 1t goes next into a large
vat, heated by steam, where ii is melted
and again cleansed by straining, as in the
ordinary way Of preparing lard for dOmes-
tic use. Ii is then Colorod with very lit
tie annatio, and then after cooling goes in
10 the churn, in which sufficient quanti-
ty of buttermilk has previously been plac-
ed. The whole mass is then churned in the
usual dairy style an hour, or until the but
ter has acquired the real butter flavor,
which it gets from the thorough exposure
ofevery particle to the action OF the real
buttermik. 1t is then taken out, washed
and worked in the usual way, then pressed
under powerful hydraulic press in order
TO extract the stearine. 1t then IL again
cooled, worked and sailed precisely as is
dairy butter, and finally packed in tubs
for consumption.
Every part of the process is performed
in the most thorough manner, and perfect
cleanliness is positive requirement and
even a necessity in the manufacture. No
injurious chemicals are used in any of the
processes. Tho butter tastes precisely
similar to good dairy butler, and is said 10y
consumers to go as far as, and entirely sup
ply the place of, ordinary butter in all Gull
mary operations. 1t is evea claimed that
this butter is jus. SO much more Healthy
than dairy butter, as the stcariue contained
in it is less, on the ground that stearine is
the only indigestible part of ordinary but
ter.
This butter is wholesaling readily, we
were told, at thirty cents per pound; five
TO eight cents less than equally good but
Ter sells in the Albany street market. The
company have facilities for making from
1000 to 5000 pounds per day. II is said to
possess especial value from its shipping
quality, enduring changes of temperature
(even long storage in warm climates) mrch
better than dairy butter. The main mar
ket for it therefore will be in mining sec
lions, and where dalryng is naturally i'm
possible. We doubt lift can be made in
sufficiently largo quantities TO injure the
sale of good, fine dairy butter, though it
may somewhat affect the market for lower
grades.-COunt,y Gentleman.