The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1875-05-22
OLEOMAKG ARINE.

| OLEOMAKG AKiNE.
The Growth Of the Manufacture WEo Con-
sumes the Product:-How 1t is Made, How
| II !. Sold, and What is Done With II.
| Several years have elapsed since Hippolyte
Negc, scientific investigator of Paris, was
requested by the French government TO dis.
cover if possible some way of procuring but.
ter by other means than the ordinary churn.
ing process, although the result Of the re.
searches made have scarcely yet become
known to the public outside OF France. The
discoverer of the mode of obtaining artificial
butter from animal fat has, since the diScov.
cry was made, seen factories in operation
where thousands of tons of butter have been
manufactured daily, and has closely inspect
ed and improved upon the quality of the
article made.
A Frenchman named Paraf secured pa.
tent upon the process for the United States,
but il was soon ascertained that he had ap-
propra,ed the invention of Mege, and when
that was subsequently bought, Paraf, together
with o number of eager persons who had in-
vested money in the business OF making but
ter by his process, were served with an in
junction and their operations ceased. ~
The business has within year past assum-
ell III thC y hitCt ckdtSS
and Canada. At Hamilton there is large
factory, where two thousand pounds of the
butter are made and shipped to this country
and England weekly. The proprietors also
ship immense quantities Of this butter to the
West Indies, and there is now in this city on
its way to Jamaica, to be shipped by PIN,
Forwood & Co., an invoice of eight tons of it.
In all the tropical islands, and in South
American countries-Brazil, British Colum-
bia-to which i. is almost impossible to trans
por, dairy butter in a sweet condition, the
artificial product is in great demand. 1t is
used in every way in which natural butter is
consumed The same manufacturers send
great deal of the "suet butter,' as they call
H. to Nova Scotia, Newfoundland and New
Brunswick.
At Boston the factory of Merriam & Co. is
turning out several thousand pounds OF butter
weekly Of finer quality than that made In
Carada, and much of is shipped to the West
Indies. For the sake of the profit in the bust
ness numerous persons have, on the face OF
pretended patents obtained at Washington,
or without patents at all, undertaken the man.
ufac,urc of this butter. They have worked in
cellars and out-ofthe-way shops by night,
with windows barred, and with the doors
bolted and guarded against tho approach OF
"intruders," taking in their raw fat in the
dusk, and sending away the butter under Gov
or of night;
The only factory working under the patent
right in the neighborbood of New York is
that of the United States Dairy Company.
The material used in making artificial but
ter is not, as many suppose, scraps of fat OF
all kinds, tainted suet, refuse, or the scrap
ings of the slaughterhouse, but 10 the finest
fat contained in the carcasses Of beef When
the cattle are slaughtered at Jersey City a
man employed by the butter makers carefully
removes the ''caul fat" until a thousand
pounds or more are collected, when the load
is conveyed quickly to the factory and i'm.
mersed in cold water overnight. 1t comes
forth perfectly clean and is soon converted
into the finest minccmeat by means OF chop
ping machine Thea il is placed in vat
surrounded by steam, and subjected to tenn.
perature of from one hundred and twenty five
to one hundred and thirty degrees. A limpid
oil flows out of this vat, while all solid mat
ter drops to the bottom and is rejected. When
cooled tho oil is clean in appearance, of a
pale straw color, and rather soft in consisten-
cy. 1t is then packed in muslin bags, which
are placed in presses between sheets af zinc,
and heated to temperature of from eighty
to ninety degrees. The lower the temperature
at which the eleOmargarine, as 1t Is called,
can be rendered, the better the ultimate pro-
duct The tallow remain in the bags, and Is
sold for making candles or soap. The butter
oil is turned into a churn with quantity of
sweet milk, little annOtio is added for col.
oring the butter and after about half an
hours churniEg the mass is drained Of the
milk anu turned out upon a working table.
1t IS then treated as fresh butter is treated in
diaries. In appearance ii is almost precisely
the same ana il has the sweet, fresh smell
accompanying new butter made from milk.
This factory is now making about four ihous-
and pounds of butter a week, which is all
taken as rapidly as it can be delivered, and is
consumed principally in New York city
The question will probably be asked, Who
eats it? 1t would be bard TO say who has not
eaten some of 1t at one time or another since
the manufacture began, as it has found its
way 10 the tables Of many who pay the high.
est price for the best dairy butter; and the
prejudice against the article which would
doubtless have kept it out of the market if il
had been put upon tables as suet butter has
not prvented fair trial of the product Some
amusing incidents are toiu of the way in
which experts have been misled by it-OneI
of the most prominent grocers IN this city
having eaten the manufactured butter for a.
week without detecting the deceit. \ well
known chemist in this city made u thorough
test Of il in his house without letting his fam
lily into the secret until they had used it for
six weeks, by which time they had swallow
cd their prCjudCes. The butter rs now made
is said by those who have fairly tried it to be
almost identical in taste with dairy butter,
and its appearance is so natural that grocers
who have handled the natural product tor
years have bccn deceived by the artificial.
The impression that the butter is sometimes
made 10y mixture of animal fat with dairy
batter is entirely amiSllkcn one. as product
so obtained would be streaky in color and
unfit for market. But there Is reason 10 be.
lieye that dalrymcn are making butter of
olcomargarinc and sending il To market rs
the genuine article This has been ascertain.
cd hy the nitcd States Dairy Company Ii
Is known that oil j. rendered near this city
according the Mcgc process, Toy the purpose
of max ing butter, and that it has been sent TO
Mclean. Tompkins county, New York: 10