Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1877-10-20
FARM, GARDEN AND HOUSEHOLD.
Tho Manufacture OF Beef Batter.
A l. L l.. III

Tho Manufacture OF Beef Batter.
A correspondent writes from Philadel'
phia ~ follows: The manufacture oi
beef butter is something new, and it has
fallen TO tho lot OF Philadelphia TO .be
the centre Of this peculiar and extensive
manufacture. OF late years several pat
ents have been granted in various coun-
tries for the production Of butter from
beef, but it is claimed that the process
employed in the Philadelphia establish
ments differ from the others in the fact
that the butter can be kept in a good
state of preservation for period of six
months, or about four times as long as
that prepared by any other process.
This is owing to the fact that the whole
operation is carried ON at temperature
not exceeding 125 degrees, while the
lowest heat required by other processes
is $50 degrees.
The method Of producing the butter
is also original The fat when received
from the Philadelphia abbattoir, from
which American beef is sent to England
in large quantities by the American
Steamship Line, which is situated on
the Schuylkill river, West Philadelphia,
is carefully assorted, none being used
only that which will melt at 125 degrees.
1t is then washed in zinc.lined tubs, and
cut up as fine as mince meat then it is
removed and placed in two cauldrons,
one inside the other, the inside one hav.
ing n capacity of holding 5000 pounds.
The space between the two cauldrons is
then filed with steam until the contents
are reduced to liquid mass. It is then
drawn off through filters into other
tanks, when the same operation is gone
through with as in the first. The oil is
drawn off and left to cool until it be.
comes perfectly hard, when it is put up
in fve-pound bags and subjected to a
heavy hydraulic PRESSURE. To the
oleayinous compound obtained by this
pressure is added twenty per cent. of
milk. This composition, which has the
color and texture of fresh made "potted
cheese" is churned for twenty minutes,
to give it flavor and color. 1t is then
allowed to cool and harden. After going
to the packing house, it is put into
seventy-pound boxes, and shipped to
the London market, as none Of it is used
in America. About $4,000 to 10000
pounds of this "beef fat butter" are
sent weekly from Philadelphia to Lon
don.
To Winter Horses on Straw or Corn Stalks.
E. P. R., Crawford county. Pa, writes:
" Will you state the best way of winter
ing horses On wheat or oat straw,
or corn fodder and grain, without any
hay? Horses to do but little or no work
and to be kept in good condition"
Repy.-We have kept our horses
several winters in good condition and at
hard work on the following rations, viz.
Each horse received chopped corn-fod-
der, we'll saved and of good quality, one
peck and ground feed of corn, oats and
rye bran or rye in equal parts, three and
one-third pounds. The fodder was
moistened with warm water, the feed
sprinkled over it, and the whole stirred
up so that the fine meal adhered to the
fodder. This quantity was given three
times daily. For team that is idle the
three and one.third pounds of meal may
be used on three pecks of cut fodder AMI
divided into three meals. Rye, oats or
wheat straw would be equal to corn-foa
der in feeding value. By referring to
The table of comparative values of differ"
ent feeds recently given, feed of any
required quantity may be compounded
from any kind of fodder and grain.-New
York Times.