Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1876-12-20
TallOw 4" Butter"

There can be no doubt that the manu-
facture of the so-caled oleo-margarine, or
Fictitious butter from expressed tallow oil, is
greatly on the increase, and that our cities
are being largely supplied with it at low
prices 1t WHOLESALERS at from sixteen to
twenty cents pound, and is retaled at
from twenty to twenty-five cents. 1t is care
fully colored with annatto, and made up into
attractive looking pound and half pound
prints, each neatly wrapped Boo a piece Of
muslin. In many places, and specially for
cooking purposes, or for cheap boarding
house and eating-house tables, it is taking
the place Of the low grades Of butter, and is
preferred, because it is really better than
much of the stuff sent to market 10y our
"scrub farmers" The way Of the scrub
farmer is indeed hard. With all his disad-
vantages it has been supposed that he at
least had the monopoly of the cheap butter
trade. But now comes these oleo-margarine
fellows and takes that away from him.
We have recently had an opportunity Of
substance, and Of learning the exact method
Of its manufacture. As to the latter, it is
simply this; Fresh beef suet from the
slaughter houses is first soaked and washed
out in several waters. tits then minced fine
in machine, and afterwards slowly warmed
in steam heated tank until it is melted,
care being taken to stir it frequently and to
use the very least amount Of heat possible,
not exceeding one hundred and fifteen de
grees. When the melting is complete the
liquid tallow is drawn off into receiving
vessels and allowed to cool When cool it is
placed in bags and submitted to strong pres
sure under a screw or hydraulic press. The
oil that flows out is poured into chums with
quantity of milk and some annatto dye
aud after churning half an hour is taken ont
sailed and worked into prints.
This tallow oil has about the same melt
ing point as butter and as prepared foi
market has the reddish yellow color of al
annatto dyed butter 1t has neither the feel
grain, or smell of genuine butter, either gooC
or bad, and the best of it has distinct tai
low taste, while much of it could not be dis
tnguished in the dark from a candle enc
dipped in salt Yet the public prefer it t,
the strong and bitter product of the scrul
dairies and so should we, il we were oblige,
TO eat either
This tallow oil can never be disguised 81
as to bear any resemblance to good dair
butter in scent or flavor. The attempt l.
disguise that tallow taste and smell is, am,
must be, an utter failure. 1t is, perhap,
lessened by the churning with milk. thong
the incorporation Of milk with this produc
must be an injury to its keeping quality,
will be seen that in making this counterfeit
pains are taken to add what the maker {
genuine butter takes the greatest pains I
remove, the milk. This is done in order I
introduce some havoring principle, but wit
very slight success. The volatile substanC
which gives its peculiar taste and odor
tallow, is entirely different from that wbc
iavors butter. They may possibly, find
means to remove the flavor of tallow, but "
believe it to be utterly impossible to con
municate to it the flavor of genuine butte
The oleo-margarne is therefore not now, N
is it likely to be, rival to the product
any well managed dairy.