The New Orleans bulletin. [volume] (New Orleans [La.]) 1874-1876, 1874-11-29
ARTIFICIAL BUTTER.
ALL ABOUT THE MANUFACTUIE OF THE oLEA-
GrNOUs COMPOUND.


The Ereninq Post has the following accoun
of an artificial butter mandatory IN New
York It is on the second floor OF larS'
building. The rooms are kept exceeding.
hot. On lines and rows of hooks were sus
pended cauls of tat, which is the only sor
suitable tor use in making butter, which can
not be made Of refuse or coarse lat. Tins
once dried, it is packed in small bags, which
are place between sheets of zines, and rem
dered by what is termed 'dry process
The fat thus extracted, after solidifying, is
packed again in similar packages to those de-
scribed and is pressed at moderate temper
allure, and the Oil which is the result OF the
last process is poured into a churn with pro-
portion of loppered milk, the coloring matter
| is added, and the mess Is then churned by
machinery, which runs two single churns at
the same time.
| The contents of the churns are emptied
into large watts as soon as the butter has
''come, and from thence the yellow, tasteless
mass is conveyed to working tables similar to
those used in the diaries, where it is sailed,
the water pressed out, and it is finally trans
ferred to firkns or other packages for market.
part OF the building was devoted to the
washing of utensils used in the process
which are kept scrupulously clean at all times.
Some of the advantages claimed for the
manufactured butter are that it will keep
longer than the natural butter in warm wealth
er, that it will not turn to grease on melting,
cut that it will again become butter when cool,
and that it is cheaper. Samples are shown
that are said to have been to South America
and back, and borne the heat of the tropics
twice, and yet retained their sweetness and
consistency.
A partner Of one of the leading houses in
the Butter and Cheese Exchange has very
recently visited one of the principal factories
at Hamilton, Ontario, aud spent two hours in
examining the process by which sweet butter
was made. The factory has capacity for
making eight or ten thousand pounds Il day.
All the appointments were found to be con-
venient; nothing could be sweeter or cleaner
than the rooms, walls well made and painted
with shellac varnish. Tanks, churns and
presses were in separate rooms. Great care
was exercised in the selection of tat The
difficulties of securing coed color and 'grain'
remain to be overcome. The proprietors use
fifty pounds OF the very best milk to every 200
pounds of sues oil, and churn it an hour by
steam power; it is afterwards cooled in watts
and then worked by a single lever until all
the milk is removed and the Salt is worked in,
when it is packed with ladies in tubs In the
opinion OF these butter men no process could
be cleaner, and they say that the natural out
ter is not ir4er from filth. The experiment is
yet new, and better article is looked tor
when the cattle from which the fat is taken
are in better condition. The elimination OF
the tallow flavor is considered the greatest
difficulty to be overcome, bur in the churning
room the investigator said he found the fresn,
sweet smell which accompanies pure dairy
butter.
Although the manufacturers have asserted
that the butter is IN use i'll many restaurants,
hotels and private houses, where it is con-
sidered fully equal in quality to the fair grades
OF dairy butter, they would not refer to any OF
their customers
The first question that will be asked, after
all who are interested are satisfied that the
manufactured article will ''be fit to eat, - is
'sWill it be so much cheaper than the natural
product of the farm and dairy as to make it
worth while to purchase the one in preference
to the other?" To this inquiry it can be an
swered that the manufactured butter has been
sold all the way from sixteen to twenty eight
cents per pound at wholesale, and that the
ruling price would, in case the demand be-
came good. be midway between those ex-
tremes.
The demand for butter has grown so great
of late years that there is no apprehen-
sion whatever among butter makers
or dealers that suet butter will take the place
of dairy butter in the estimation OF customers.
II the experiments which are constantly made
result in the eventual perfection of the patent
article, it is believed that there will be still de-
mand enough to swallow up not only the natu-
raj butter but the manufactured also.