The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1877-04-04
BUTTER.


| Article and How 1t Is Made.
From the New York Herald.
| 1t is claimed and has been demenstrat.
ed by actual statistics that the demand
Tor butter in the manufacturing sections
is far in excess of that in the agricultur-
al districts. tits calculated that London,
with its population of 100000, con-
sumed yearly I04,5OO,OOO, pounds
of butter, being more than
the sum total of all the
butter exported from the United States
from the beginning of the century until
the present day. In the United States
it is estimated that the consumption
averages about twelve and half
pounds for each Individual of our popu-
'lstion for one year, and, notwithstand-
ing the increased production, the price
has steadily advanced. In 1850 the
total production of the United States
was 3l3,S45, 800 pounds; in ls6Olt was
459,68l, 1872 pounds; in 1870 it was 5l4,.
O92, 6S3 pounds, and IN 1873, as estimated
by the Chamber of Commerce, it was
650,OOO,0OO pounds.
ARTIFICIAL BUTTER.
Some years ago NJ. Hippolyto Mege
was commissioned by the French gov
eminent to investigate several questions
of domestic economy, was invited to
make some experiments with view to
obtain a product suitable to take the
place of ordinary butter, to DO sold at a
lower price and capable of beng Kept
without becoming rancid, as butter gem
orally does in little while. Lie went to
the farm at Vincennes and placed sever
al mich cows ON strict diet. These
cows soon experienced a decrease in
weight and furnished less milk, but still
the milk always contained butter. Nj.
Mege then arrived 1T the belief that the
butter was produced from the tat OF the
animal, which, being reabsorbed and
carried into the circulation, was deprived
of its stesrin by respiratory combustion
and furnished its oleo-margarine to the
udders, where, under the influence OF the
mammary pepsin, it was changed into
butyric oleo-margarine-that is TO say IN.
to butter. Guided by these observations
he took some cows tat and atterward
beef suet and sooH succeeded in trans
forming the same fat into butter by q
process somewhat similar to that of na-
ture.
HOW 1T is MADE.
This inventor, Hippolyte Mege, de-
scribes his process as follows:-"When
fat is melted at high temperature such
as is employed in rendering taliow it has
disagreeable odor very difficult to re-.
move. 1t is therefore necessary TO avoid
any process which employs high heat; a
temperature of about l03 degrees FAIR
enheit or slightly upward is practically
about sufficient for melting the fat. The
first step preparatory to the process OF
separation is to crush or grind Ito fat by
suitable machinery and then have it
thoroughly clesnsed by washing in pure
water. The rendering OF the tat and the
purifying OF it from sll membranous mat
ter occupies about three hours, and great
care must be taken 10 AVOID using a
temperature above 125 degrees Fahren-
heit, as that would induce the change
which produces dissgreesble odors. The
fat is then allowed TO cool to about q
temperature of 80 degrees Fahrenh cit,
and then packed IN cotton or wooden
cloths and subjected to a strong pressure
which causes the oleo-magarlnc to
practically separate from the stearln.
The oleo margarine thus pro-
duced is free from any disagreeabie
taste or odor and is suitable tor various
culinary purposes. 1t is composed, like
butter, of elelne, margarine and little
oLorless oil, and has not undergone any
modification either by excessive heat or
by chemical agents. This is the sub
stance which, passing throug "A the I'd
ders of tho cow, where il is subjected to
the action of the mammary pepsin, Is
converted into butter. When it is de-
sired to convert The oleo.margarlne
with butter, if the butter is to be
| Immediately used that transformation Is
effected by sddingto it small quantity
of curds of milk or pure milk or cream,
and then working it rs cream Is worked
until the butter forms in the usual way.
In report made to the Board of Health
of the Department of the Seine, by NJ.
Felix Bendel, that gentleman says:-
"rhe experiments which have witness
ed IN the works OF M. Mege, those
which have myself made or which have
been made at nay instance on the new
products which he has brought forward,
authorize me to believe that he has real
lied happy application OF his know
ledge and his inventive genius IN the en-
plovment of beef tat, and that he has fur
nished tor consumption two new and
important products. The first, called
cooking grease or oleo-margerine, offers
a valuable material for cooking purposes,
especially for naval vessels during long
voyages, by reason OF its good quantity
and Of It's cspsbillty of long and excel,
lent preservation. The second, possessed
of properties which allow OF its close
comparison with but in chemical point
of view, as we'll as regards its uses, may
take the place Of the latter in many IN;
stances; aud in consequence of the small
expense at which it can be made 1t hs:
been put in competition with milk but
ter, which will lower necessarily the
price of the latter to the benefit oil the
consumer, which will render tie con.
SUMPTION OF i. less considerable and WI!
allow the breeders to devote a mucf
greater quantity of milk to the raising o.
calves, a great advantage to their INDUS
try" --