The Portland daily press., 1878-06-24
OIeomargarine i'm New York.

The New York Tribune through one of Its
reporters, has lately interviewed the propri
etors of factory there, from which we ex-
tract the following:
He found the Office door closely fastened
and it was only after some consultation in
side that he was admitted. One of the SUPER
intendents, after sending forward a man to
see that everything was in good order led the
reporter to the first floor. Here was a num-
Der of large tanks, into which had Just been
thrown quantities of fat direct from the butch
er shops. The scraps and what is called in
ferior tat, are separated from the better grade
and taken to the tallow house. The tat,
which is to become butter, is elevated to the
upper floor, where it is cut up like sausage
meat. Placed then in kettles at tempera-
ture of 120 degrees, it is melted to consis-
tency which causes the scrap oil and tissue
to sink to the bottom, while the oil is run off
tanks for transportation TO what is called the
graduating room. The scrap oil and tissue
which collect in the bottom of the kettles are
run OIL to be melted with the scrap fat into
tallow. When the product from the kettles
is taken into the granulating room it becomes
sufficiently concealed to allow of its being
packed in linen cloths in about twenty pound
packages. These packages are placed under
hydraulic press, the temperature of the
room being kept at IS degrees. At this tenn
perature the action of the press separates the
oleine from the stearine, as the latter will
not melt at that heat. The stearine is packed
in hogsheads for shipment to the chand-
lers. The oleoine drops into watts in the
proper condition for butter. 1t is conducted
thence either into tierces for shipment or to
the churn. In each churn is placed 500
pounds of compound which is said to con-
sist OF 10 per cent of dairy cream, 10 per
cent. of good dairy butter and so per cent. OF
oliene, with small amount of annatto for
coloring. Beneath the churn is placed box
called cooler, in which are 200 pounds of
broken ice.
When the churning has been going on for
hall an hour, the substance in the churn re-
sembles dairy cream when only ready for
churning. When faucet in the bottom of
the churn, however, is opened, the contents
rush out, and the minute they touch the ice
the butter appears. 1t still retains the taste
and smell of tallow. Two men thoroughly
mix the ice and the butter. 1t passes then 10
other men to free it from all ice-lumps, and
afterward it is sailed and worked as butter
usually is. 1t is shaped in pound moulds and
packed in firkins, with no visible evidence
that it is anything but dairy butter except
the word ''oleomargarinen placed upon the
bottom in small letters. After the melting
process is begun, everything is conducted
with the utmost cleanliness, but the floors,
the stairs, the ratings, the windows, and
everything one might touch, is sticky with
tallow. This establishment uses 100000
pounds of fat daily, and from this amount
can be obtained 100000 pounds of oleomar-
gar'ne, besides the large quantity of stearine
for candles, and the tallow fat, which is also
utilized. Only small portion Of the oil OBJ
tanned is made into butter. The greater part
is shipped to Europe, direct from the pier of
this company, on the North River.