The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1877-05-02

3 smaller ones and kept az the sam
temperature until the floating par
ticles Of tissue are deposited. 1t 1
; then run oil into other vessels and al
3 lowed to cool at about So tempera
Q ture After it has become tolerabI,
3 firm It is moulded into small cakes
E wrapped in cloth and subjected to al
: immense pressure sometimes owe
200 .ons) which presses out the ole,
, margarine and leaves the stearine
The former is then free from any dis
, agreeable taste or odor and can b,
: and is used for culinary purpose;
! aud is called cooking grease. 1t /:
composed of the same elements q:
butter and is the same substance thai
, passing into the mammsry glands oi
, the COW is by their action converted
, into butter. To do this arti6cially a
small portion Of pure milk or cream
Is added, and then by working ir to.
gether genuine butter is formed
The cooking grease is q very valua-
bic addition to the cuisine, and is es
pecially so for using on trips either
at sea or on land, as it keeps perfectly
clear and sweet for long time In
. report made by NJ Felix Beudee to
the Board Of Health Of the Depart
ment of the Seine. be says. after
speaking 10 high terms of the irst
product The second, possessed Of
properties which allow Of its close
comparison with butter 10 ehemie-
al point Of view es regards its
uses may take the place Of the
latter in many instances; and 10 con-
sequence of the small expense at
which it can be made it has been put
in competition with milk butter,
which will lower necessarily the
price Of the latter to the benefit OF
the consumer, render the con-
sumption Of it less considerable aud
allow the breeders to devote q much
greater quantity of milk to the rails
ing of calves, e great advantage to
their industry"
INTRODUCTION INTO THIS COUNTRY.
10 1878, shortly after NJ Mege
made his discovery. in the course of
bis researches be obtained patent
in France. and then seeing what an
immense field lay before him in the
great territory OF the United States,
be started to get patent in this
country. But there was one
ahead Of him, party from Alsatia,
by the name of Paraps who, learning
through the report Of the method Of
making artificial butter, applied for a
patent as bis own discovery, and OBJ
tanned it NJ. Mege, however by the
presentation Of proof of bis prior dis
eovery. and as the fact that Paraps
had Obtained bis knowledge from
current publications in France, sue
ceeded in ousting the latter and hsv-
ing bis patent annulied, and got one
himself. He Immediately started
large company. called the United
States Dairy Company, assigned the
patent to them. This company es-
tablished others in New York and
NewJersey and also in this State.
The factory in New York is on q
large scale. having a capacity of rem
dering 100000 pounds of canl fat per
week This produces 100 barrels Of
the oleo-margarine, of which the but
ter is made, ten bogsbesds Of stear-
inc and ten Of tallow. Everything
is utilized. and even the water is
strained before being run of, and
the refuse is sold to the soap makers.
There are three stesm-churns, each
Of the capacity Of 200 pounds of the
oleo-margarine. About eight quarts
OF milk are added to each of the
ehurns, and after being thoroughly
worked, ia laid out on large fat trays,
inspected, rechurned until the milk is
all worked out, and then packed in
irkins for the wholesale trade, or
stamped in one pound and bali pound
lumps. 1t is then ready for the mar
ket, and is Of q clear, light yellow
color, and 10 taste and smell not to
be distinguished from good cream
butter, but is said by the dealers not
TO keep, but soon gets rancid
About 5000 pounds per day are sold
from the factory in New York. at
price ranging from 20 to 25 cents
The branch Of this establishment is
situated in West Philsdelphis near
the Pennsylvania Railroad depo;
They now make the butter ready for
the market, although for some time
after its establishment they only
made the cooking grease which re-
qaired churning with milk to produce
the marketable butter. O. There is
no doubt that il appears on many
table, and it is ssid that NOT one 10
hundred can tell the difference be-
tween il and the best pound butter
that is made in the country. Its ef-
feet is already seen in the reduction
il the price Of butter. The exports
from this city for the past month Of
March aggregated about 1000
pounds Although extensively used
10 The hotels and boarding-houses,
and sol1 BY 9 great many provision
dealers, none Of them like TO SC
knowledge it, Is people are not yes
educated up to taking it on its own
merits. So far from accepting il
great
EFFORTS WERE MADE TO SUPPRESS II.
By the dsiryman's association
throaghoui the United States. At .
meeting held At Judges Hall ia Sep
tember, 1876, in the Centenniel
grounds, there were very strong
speeches made against its nanufact-
ure, snd 9 committee was appointed
BY the national convention 70 take
steps tom emcrislize Congress 70 pass
Law TO compel the msuutactursrs OF
il not to stop making il, bat 10 sell it
for what j, was By this means IL
would enable people 70 make their
own selection, and although u might
st first retsrd its Introduction, yet
its advocates say tbs; il would only
ia the cad make its inyodacti0H the !
more sure, as the dealers could no:
then palm of the rancid bcrter a. the
real buueriue- Careful analysis
shows that the composition of the
natural and the arti6cisl butter Is
sin,oss idsnfs~sl Profezsor Chanf-