The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1877-05-02
BUTTER
ARTIFICIAL VERSUS THE REAL.

what appears as golden butter
! not in every case that lucious article
, When Solomon lifted up bis voict
and said there was nothing new ur
T der the sun, be showed that wise q
, he was, be was not versed In th
tricks of the butter trade. As far q
history extends this produce OF th
COW was known, for Father Abra
ham, according to Biblical history
set .'butter and milk" before th'
three miraculous guests who Wis
tied him while be sojourned on ;h
plains of Mamre by the brook of Heb
ron in Palestine. That was abou
4 900 years ago, and from that tim'
down has been frequently mentioned
as an esteemed article Of diet s.
much 80 that one Of the punishment
inflicted upon the wicked is, to u.s.
1.-THE words of Jophar in the time o
Job, that "he" (the wicked) "shal
not seev the brooks Of honey aut
butter. Ia fact, from time immem
orial has it been used by all nations
as an article of food. 1t supplies &
great natural want of man for fatty
material to supply the natural wesl
of the body. Different nations have
their wants 10 this direction Supplied
in characteristic ways. The Rus
sian peasant diets on .allow candies
the African bathes and ssturstes hi'
skin in rancid oil, the Arab drink:
his cup of rancid melted butter, and
the sailor and backwoodsman swal-
low their bonnes bouches Of fat salt
pork with a gusto. But among eivi-
lized nations the use Of the finest
grades of butter is universal, and
the man who does not use IL on bis
bread or in other forms is rare ex.
ceprion 20 the general rule.
WHERE IS BUTTER THE MADE
| or rather where does the supply
come from that appears upon the
tables in our city? II requires an
immense amount, and is drawn from
the immediate neighborbood Of the
city, in part, and remote points tor
the great bulk 1t is calculated that
in the whole United States there are
about twelve and half pounds con-
sumed on sn average by every per-
son included in its population The
product increased in q faster ratio
than the population during the last
three decades, for while it was 3l3,-
345, ,306 pounds in 1850. in 1860 IT
amounted to 459,6S0,327 pounds,
and in 1870 it was estimated at $780,
900, ,000 Philadelphia needs for her
Consumption alone about 250,000 to
2I5, 900 pounds per week. Mach OF
il, as above stated, is made 10 the
neighboriag counties Of Delaware and
Montgomery and Chester and others
Bot the great bulk of the tub and
firkin butter comes from Bradford
county, New York where there are
extensive dairy farms, and from Hi
nois and iowa From these two lat
ter States the 6nest grades Of packed
butter are brought, much of which is
hardly inferior TO the best pound
butter" from the adjoining counties
A few years ago Goshen Butter"
from Orange county. New York, was
one of the best known brands in the
market, but for a few years the
dairies in that county have sent all
their milk TO the city Of New York.
HOW 1T Is MADE.
In olden times, when Abraham
set the butter before bis mysterious
guests and for centuries after, the
manner Of making butter was 20 put
the cream in q leather bottle, such as
was used for carrying wine CT wa
ter, and by q process Of shaking it
up until the buttery particles formed.
Then the modern process of churniug
in wooden churns became general
aud the process of making il was one
that tended to give strong arms and
q full expansion of the chest to the
sturdy country girl Up to within q
very few years the old upright churn
was universally used. with its plain
up-snddosn dasher, the weight
sometimes counterbalsnced by a
spring above, to which it was attach
ed by cord. But although in the
interior, and even in the thicsly set
tied part Of the country. these old
fashioned churns are used yet Yam
kee ingenuity has bent itself 10 the
task of making lsbor-saving churns
that bring the butter from the cream
with less labor and in quicker time
than ever. But while Yankee inge-
nuiry has thus lessened the butter
makers labor, French science has al
so been at work and produced
AN ARTIFICIAL BUTTER.
itself The discovery arose out Of
some chemical experiments that
were, at the instance Of the French
Government, made by NJ. Hippolyte
Mege with a view to end some srti-
Gle 70 be used a. butter, to have the
same general qualities, and ct the
same time TO be cheaper 10 price and
capsule Of being kept without spoil
iog. These experiments were con
Quoted at the Government farm at
yineennes- By placing several
mich cows OF a strict diet Of non-fst-
producing food be found that. al
though the animals decreased 10
weight and gave less milk the milk
itself always contained butter From
this NJ Mege was convinced that The
fatty particles Of the milk from which
the butter was Obtained was . direct
contribution from the fat OF the ami
NAL itself, which being absorbed and
carried into circulation, was deprived
of its stesrine bv nstursl combustion
10 the lungs and then furnished ss
olecmargarine to the mammary
glands, and there by contact with the
botyric acid developed in them
changed to batser Reasoning Oh
this be vas induced to Try by expert
msnt the deductions of reason and
procuring some cows fat and beef
sues be succeeded, by the use of
small quantity OF milk 10 addition,
in making . good sample Of butter
bow ARTIFICIAL BrTTKa Is MADE
The frss step in making is is to
separate the fs; from the tissues.
IT. 4 sL.- = = A.. -