The daily gazette., 1877-08-07
Butter From Beef Fat.
WHERE THE LONDoNERs' "BEsT BUT
TER" Is MADE.

TER is MADE.
From the Philadelphia Recurd.
"rhere seems to be no limit to Ameri-
can ingenuity as manifested in the de-
velOpement of articles of food for foreign
markets." said leading Philadelphia
exporter to Record newsgatherer yes
terday. "Take England for instance. -
The West supplies her with meat, New
Jersey sends her cargoes of timed fruits.
Maryland follows with ship loads of can
ned oysters and salmons, and now Phla-
delphia threatens to cap them all by sup
plying hundreds of thousands of En-
glish families with butter for their break
fast tables.
"Why, do you know that more than
60,O00 pounds of butter made from beef
fat is weekly consigned from here TO one
London firm of provision merchants, and
it is only a short time since and order for
no less than $4,000 pounds was equal
ly divided between New y ork and a
Philadelphia firm. There is many a
wealthy family in England who never
dream that the Prime Somerset aud
DAIRY Gloucestershire' which they get
at high prces from the West End grocer
is part and parcel of some well-fed ami
NAL that had breathed in the City of
Brotherly love. But come with me and
see for yourself. An ounce of experience
is worth ton of imagination"
| was not without some misgiving,
caused by tie recollection of recent eX-
poses of Thames mud butter, made from
the grease accumulated upon corps, as
they float with the tides in the dirty water
of the river, and the other concoctions
with which the English people are dosed
that the reporter followed his informant
to the scene of the fat transformation, an
extensive two-story building on the bank
of the Schuvlkill, little distance north
of the W est Philadelphia abattalr.
HOW THE FAT Is BOILED DOWN.
The surrounding air was free from the
smells usually to be found in the neigh
borhood of grease-boiling establishment
and the floors of the various rooms were
SO scrupulously clean that it was difficult
to imagine that naturally unpleasant
business could be so extensively carried
on with such cleanly surroundings.
OF late years several patents have
been granted in various countries for
III,
but the process employed in this city,
which has its origin in the inventive
genius OF Frenchman named Galouis,
differs from the Others, so it is claimed,
in the fact that the manufactured butt
ter. can be preserved for period of six
months, or four rlmes as long as that
prepared by any other process. This is
owing to the fact that the whole opera
tion is carried on at II temperature not
exceeding 125 degrees, the minimum of
others being $50.
The fat when received from the abat-
toir is first carefully sorted, and the
commoner portion, which would not
melt at 125 degrees, thrown aside. The
remainder is then ..ashed three times
in as many zinc>lined tubs, conveyed by
an elevator TO the next floor, where it is
chopped by "masher" as fine as nince
meat, and then put into what are known
as jacketing tanks, similar TO two cauld-
rons one inside the other, the inside one
having capacity for holding 5000
pounds. Steam is next introduced by
pipes into the space between the inner
and outer tanks, until the contents are
reduced TO a liquid mass. This drawn
off into other tanks through pipes of a
filter make, leaving residuum behind
which is used for ferailizing purposes.
MAKING THE BUTTER.
In the second tank the same operation
is gone through as in the first, and the
oils eventually drawn off into hand
trucks lined with zinc, holding about 100
gallons. In these it remains until it has
cooled down and become perfectly hard,
when it is put up in five-pound bags
and subjected to hydraulic pressure Of
$50 tons. The oil runs from the press
into tank at it's foot, leaving further
residuum called serion, also largely used
as fertilizer, An elevator next con-
7eys the refined oil into the lower story.
Twenty per cent. of milk is added, and
the whole is subjected to the churn;ng
process for twenty minutes for tine pur-
pose of giving 1t a flavor. 1t is then
drawn off and allowed TO get hard. After
this it is laid out on tables and covered
with blocks of ice. Then it is passed
through fine wire seive to clear it from
the milk and ice, placed on tables and
crushed with rollers for the same pun
pose. The last operation completes the
process, and the article is ready for the
market.
None of the article is used in this coun-
try. AS fast as manufactured it is se-
curely packed in boxes containing from
20 to IS pounds and shipped to the con-
sixnees