The Sedalia weekly bazoo. [volume] (Sedalia, Mo.) 187?-1904, 1877-12-18
OUR BUTTER.
Something New Under the Sun.
But Which Will Rather Exercise
Our Housekeepers.

Time was, in this western country "neu
store tea and the indigenous sage held Two
different positions in household economy.
One was q home production-the other a
foreign one and only to be procured At the
stores.
Mol.sses and sugar, too, were distin-
guished under the euphonious appellation
of "long" and "shori" sweetening.
Although almost every thing natural that
can be. has been initiated, the last thing
on earth that ordinary mortals would think
that would be attempted to be counterfeited
would be butter.
Good fresh butter.
Nevertheless, il lie true. And the new
compound, il is said, can not be detected
from the genuine product of the patient,
docile bovine that young America is sent
after morning and evening. 1t is called
oleomargarine, and is manufactured and
consumed in New York to the extent OF
$4,000 pounds per day. The Eastern dairy
men are fighting the introduction of this
new article bitterly, but it appears without
success. Even Western cities are adopting
it, and the St. Louis papers are advocating
its introduction there. But We would not
be surprised it they were not already con-
summing it there.
A BAzoo reporter yesterday morning Wis
tied some of our grocery stores but the most
persistent investigation only revealed the
fact that 40 far. Sedalians are eating the
real old thing. But here's description of
the new substitute yclept oleomargarine
The name itself may be just as we'll ap-
oiled to dairy butter, as it is nearly the
compound of olein and margarine-the
main components of both artificial and
dairy butter. Again, as to the product
itself nothing can be purer, healthier, or
more simple. 1t is no chemical invention,
but the mere discovery of . law of nature
that the French chemist Mege brought in
to practical use. When he was satisfied
that butter was directly derived from the
fat of the COW, he commenced his expert.
ment on the pure caul fat, and after some
patient study produced the pure oil known
IA oleomargarine, which was afterwards
churned up into butter. In the English
and French commercial reports this sub
stitute for dairy butter is spoken of in the
very highest terms, and has already taken
taken the place of all second and third
class dairy produce. 1t is Invaluable as a
butter for warm climates or TO be used at
sea. as II keeps sweet and pure for such a
length of time. Prof. Charles F. Chandler,
Of Columbia College, probably the firt
analytical chemist and expert of the day,
speaking Of oleomargarine, says: Il am
acquainted with the butter product, such as
n made by the Commercial Manufacturing
and have used the same. l find it
to b. good and wholesome article of food,
and equally as free from injurious effect as
the butter made from cream. The process
described in the Mege patent for making
this artificial butter in no way produces
any injurious effect upon the product, and
when artificial butter is produced by
strictly following the Mege patent as to
ETC., the products cannot be
from the butter made from
cream, either by the taste or SMELL" Such
IN inducement az the above should GER
tainly carry weight in . community Of peo-
pie of intelligence.
"There was law passed by the Ieairla-
ture of Missouri at ia late session requiring
that the limitations of butter known as
"olemargarine" sold in this state shall be
branded so az to signify their true charac-
ter, under penalty for noncompliance. 1t
forbids any person to make or to sci: such
imitation of butter without tkis brand. The
object of the law was two-fold to protect
consumers of butter against imposition, and
to protect the manufacturers of genuine
butter from fraudulent competition. But
ia the business of farmers and
dairymen, and the Legislature TOOK the
correct view that it ought not to be discour-
aged by the imitation business carried on
in cities. And yet, although the manufac-
ture of oleomargarine and the consumption
of it are largely increasing, this Law is dis
regarded 1t would be impossible to End a
tub of oleomargarine in the market it is
all butter or, at least, it pretends to be, and
there is 90 much of it consumed in cities
that We are in danger of loeing our
of real butter An investigation
in New York has developed the fact that
there is one large factory of imitation but
ter in that city, operating under French
patent, besides, some smaller ones that
operate in violation of the patent. There
are establishments also in st. Louis, Chi
cago. Cincinnati, Boston, Pittsburg. Provi-
dence and New Haven. The whole pro-
cess consists in the melting of beef talIow
at low temperature, mixing with it ten
per cent. of dairy cream and ten per cent.
Of DAIRY butter to give it flavor, and small
quantity of annotto to give it the requisite
whole being churned to make
the mixture perfect. 1t is then cooled,
worked into rolls and packed in tubs, with
The word "oleomargarine" branded on the
bottom in small letters 70 that it cannot be
seen. 1t is SOLD as butter, and many con-
sumers do not distinguish il from the
genuine article.
"The art Of extracting butter from the suet
Of the animal may be clasAed As one Of the
great discoveries Of the day, and, like all
other inventions that have been of benefit to
the world, has brought out . number Of
'purioue limitations. The sewing machine
vas no sooner invented than the lawyers
we're busy with suits attacking ali infring-
srs, and, as the Law in regard to patents is
rerv clear the inventor n Cenerallv veil