The New York herald. [volume] (New York [N.Y.]) 1840-1920, 1877-04-01
The Increasing Manufacture
Of Oleo-Margarine.
TRANSFORMATION OF FAT.
Butterine as an Article of.Domestic
Consumption.
TRICKS OF TRADERS.

manufactured from oleo- margarine, an oil extracted
from the cau lat OF by improved process
rcd out at low temperature This system dis
covered by hppoiyto Mcgee in France some years ago.
and was patented IN the United States in 1878 and
again in 1874 The Invention then sold ard
signed to the United States DAIRY Company and tho
rights for the States or New York and New Jersey
were by them assigned to the present company, who
are now turning out large quantities Of the oleo-
margarine, the greater portion Of which shipped to
France aud England where II is churned butter.
EARLIEST MENTION OF BurTER
Butter appears to have been in nearly 900
ago. as mention is made of II in tho Bibe 1000
! years before the Christian era when the patriarch
Abraham is described having set SHUTTER and milk'
before tho three miraculous guests who visited him
his tent on the Plains Of Mamre Hebron In Palcs.
tine II is again spoken OF IN the Book OF job about
1900 years before the Christian era, when Jophar
depicting tho state OF the wicked, says, 'Ho
shall not 500 the brooks OF honey and but
ter and further where Job bemoans the loss OF his
prosperity and honor, saying, IL washed my steps with
butter and tho rock poured rivers OF OIL" II Is
also spoken OF in the Song Of Moses the buttcr OF
kinc.' u has been an article OF iood used by all
tons various forms. from timc immemoral II Is
well known that tat, either animal vegetable, Is
sonal To the development OF the human frame and tho
restoration Of It's waste. The appetite OF men OF all
chimes Tor fatty substances and their craving for IL
where tho supply is detective in quantity or quality
often reconcies them 10 its in forms which
pusvc to the refined taste aud smell The Arab every
morning drinks coffee cup ull OF rancid melted but
ter; the East Indian sleeps all his food In ghco OF
bad odor and disgusting flavor the Esquimaux reves
In tho luxury train OIL tho German whets his appe
Tito with tho unragrant Limburgcr; the peasants Of
Europe relish tho rank butter which unfit for general
and tho cultivated and iastdious upper classes de-
mund butter in its most acceptable form and appear
ancc-all responding to natural need which Is
extensive with the race.
THE CONSUMPTION BUTTER
1t Is claimed and has been demonstrated by actual
statistics that the demand for butter In the manuac.
turing sections Is far in OF the agrcu
tura districts 1t is calculated that London, with its
population OF 100000 consumes yearly lol 500 600
pounds OF butor. being than the total OF all
the butter exported from the United States from the
beginning OF the century until the present day. tho
United States II is estimated that the consumption
averages about twelve and half pounds each in
dividua OF population for year, and notwith-
standing the increased production, the price has
steadily advanced In 1850 tho total production the
United States was l3345, 800 pounds; in 1860 1t was
459 6Sl 372 pounds in 1870 54 092 1888 pounds
and in 1873, estimated by the Chamber Of Com
merce it was 65O, 0O0, 900 pounds
ARTIFICIAL BUTTER
Some ycargs ago NJ. Hppoyte Megc was CON-
missoned by the French government to invcsti-
gate several questions OF domestic economy was in
vitcd to make some experiments with view to obtain
product suitable to lako the place OF ordinary butter
TO be sold at lower prco and capable OF being kept
without becoming rancid butter generally does in
little while. Hc went TO the farm at vincennes and
placed several mich cows on strict Dict These
experienced decrease in weight and furnished
less milk, but still the milk always contained butter
Mcge arrived at tho belief the butter was
produced IRON tho fat OF tho animal, which, being re.
absorbed and carried into the circulation was de-
privod OF stcarin by respiratory combustion and
furnished Its to tho uddcrs where under
tho influence OF the mamnary pepsin, IL was changed
into butyric is TO say into butter
Guided by these observations hc took some cows fat
and afcrward beef suct and succeeded trans
forming tho lat into butter by process some-
what similar TO that OF nature.
is MADE
This inventor, Hppoyte Mcgee, describes hts pro.
cess as folows:-"Whcn fat is melted high ten.
perature such is employed in rendering tallow it
has dsagreeabc odor very difficult 10 remove II is
therefore necessary to avoid any process which en-.
poys high heat; temperature OF about 103 degrees
Fahrenheit or slightly upward is practically about
sufficient Tor melting the fat The 1rst step prepare
tory the process OF separation is crush or grind
the fat by suitable machinery then have ii thor
oughly cleanscd by washing IN pure water The rem
ucrns VI luc iat anu the purifying OF ~ IRON all men,
branous matter occupies about hours great
be takon avoid using temperature above
125 degrees Fahrenheit, that would induce the
change which produces dsagrccable doors. The fat is
then allowed TO cool 10 about u Temperature Of
81 degrees Fahrenheit ana then packed cotton or
wooen cloh and subjected To strong pressure which
the oco-margarne TO practically separate from
the stcarin. The oeo-marsnrine thus produced is
Tree from any dsagrccabic taste ana IS suitable
for various culinary purposes. IL y composed like
butter 81 ccine. margarine and little odoress on and
has not undergone any modification either ny
heat by chemical agents. THIS Is tho substance
which, passing through the udders OF the COW, where
IL is subjected to the action OF the nammary pcpsin,
converted INTO butter When II Is desired convert
the oeonarsarino into butter Il the butter Is TO be
Immediately used that transformation IS effected by
adding TO IL small quantity curds of milk or pure
milk cream, aud then working II us cream Is worked
unl,l the butter forms III the usual ~ In report
made % the Board Of Health OF the Department OF The
Seine, ny NJ felix i'endcl, that gentleman says
Ihc experiments which have Witnessed IN the works
OF NJ. Mcsc, those which have myself made or
which nave been made my instance on
I'll, new products which he has brought forward.
authorize me TO believe lha, he has rcalzed u happy
application OF his knowledge and his inventive genius
IN the employ ncnt OF beef fat, aud that he has
nshcd Tor consumption two new aud important prod
ucs. The FIRST, called cooking grease oleo nargcrnc,
offers valuable material Tor cooking purposes IS
peclaIy Tor naval vessels curing long voyages, by
reason OF us good quay and OF us capabiity long
ana excellent picseTvalion The second, possessed Of
properties when allow OF its close comparison with
butter In chem cal point OF vicw as well us regarus
It's Uses may take the place OF the latter IN many IN
stances; ana IN consequence oil the small expense
which ii can made has been put in competition
with milk butter, winch will lower necessarily the
price OF The latter 10 tho benefit OF consumer.
which viii re nder the con SUMPTION OF II less
abIo and VIII allow the breeders 10 devote a much
greater quantity o milk to the raising or calves a
| great advantage 10 their iDduslryn
THE MA.tFAcTuRE ~ THE UNITED STATES
In 1878 a.patcn Tor the manufacture 81 out OF
animal lat granted To Alfred Iarap Asatian
siding IN New YORK, wOrc he tho inventor,
ana company was formed by the patcntcc. The real
inventor, MMGee presently came anu prov NJ his
uto TO the invention anu also that NJ Parap mad derived
| his information from article French pubci.
tioh patent was granted TO him December 80 1873,
ana rclssuci May ~, 1874 NJ Mcgee then sold and
signed The patent as aUovc stated Tho Dairy Company
have been involved III number OF they
commenced business, as the profit butter made by
their system 50 large That numbers OF people have
commenced the business and nua cturc butter Tor
the market The Dairy Company have already OBJ
tanned seventeen njunctons against parties infringing
their pacnt employ quite army detectives