Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1874-01-26
2feric,rlt,tral department.
I. D. R. COLLINS, Editor.
BUTTER FROM SuET.

BUTTER FROM SUET.
There has been more or less published
in the papers lately in regard to the
successful manufacture of butter from
beef suet. There is factory in Con-
nectieut, 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
good deal of prejudice in the minds Of
dairymen against this manufacture; and
consumers have considerable interest in
regard to the source of their butter sup
ply. In order TO satisfy both classes of
our readers. we visited the mandatory
of the Albany butter Company in this
city, and through the courtesy of the
superintendent were enabled to witness
all the processes of manufacture, from
the ingress of the suet to the shipping
of the nicely packed tubs of butter. As
the processes of manufacture are all
covered by letters patent, no objection
was made by the proprietors to the way
butter is made in a factory which is not
i creamery" The suet is first cut I'D
into small pieces, then pat into a trough
or vat and covered with water. in order
! to soak out ally blood which may adhere
TO the suet, and after soaking a sufficient
time is carefully and thoroughly washed.
1t Is then run through FLASHER" which
cuts or griuds it up as finely as possible.
1t goes next into-a large vat, heated BY
steam, where it is melted and again
eleansed by straining, as in the ordinary
way of preparing lard for domestic use.
1t Is then eolOred with very little an
natto, and then. after cooling, goes into
the churn, in which a sufficient quantity
of buttermilk has previously been placed
The whole mass is then churned in the
usual dairy style an honr, or until the
butter has acquired the real butter flaw
or. which it gets from the thorough ex-
posture OF every particle TO the action of
the real buttermilk 1t is then taken
out. washed and worked in the usual
way, then pressed under powerful hy-
draulie press, in order to extract the
stear:ne. 1t then IS again cooled. work
ed and salted precisely as is DAIRY but
ter. and finally packed in tubs for con-
sumption. Every part of the process
IS performed in the most thorough man.
ner, and perfect cleanliness is positive
requirement and even necessity in the
manufacture. No injurious chemicals
are used in any of the processes. The
butter tastes precisely similar to good
dairy butter, and is said By consumers
to go as far as, and entirely supply the
place Of, ordinary butter in all culinary
operations. 1t is even claimed that
this butter is just so much more healthy
than dairy butter, as the stearine con.
tanned in it is less, on the ground that
stearine is the only indigestible part Of
ordinary butter. This butter is whole.
sailing readily, We were told, at thirty
cents per ponnd-fve to eight cents less
. than equally good butter sells in the
) Albany street-market. The eompanv
have facilities for making from 1000
to 5000 pounds per day. 1t is said to
possess especial value from its shipping
quality enduring changes of tempera.
ture (even long storage in warm climates
much better than dairy butter. The
nam market for it, therefore, will be il
mining sections, and where dairying i.
naturally impossible We doubt if il
1 can be made in sufficiently large guam
titles to injure the sale of good, fine dai
, ~ butter, though it may somewhat aft
ect the market for lower grades.-Spiri
: Of the Times.