The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1878-01-10
IMITATION BUTTER.
Growing Use of OIeomargarine-DeaI In
Genuine Butter Complaining-A Daily
Manufacture Of 100000 Pounds-Cheese
as WILL q 9 Eufter Made from Eat.

Growing Use of oIeomargarine-DeaIers In
Genuine Butter Comp1aining-A Daily
Manufacture Of 100000 Pounds-Cheese
as Well as Butter Made from Fat.
[Fron the New York Tribune.l
Complaint has been made, both by
butter-makers and dealers, that the in
creasing manufacture of tallow-but-
ter" or oleomargarine, has had an effect
to reduce the market value of genuine
butter. The makers of oleoInargarine
have adopted the plan, recently, of mix
ing small amount of cream and dairy
butter with their product. The result is
that the article thus manufactured can
not be told, even by dealers, from genu
inc butter. It is stated that 40, 900
pounds of this butter is used in New
York daily.
M. Mege Mouuez made many expert
ments several years ago in the attempt
to find a substitute for butter, which
might be used in the French army and
navy. Fe came to the conclusion that
the milk of a COW came from her fat,
and that, by melting beef-fat at tenn
perature corresponding with the animal
heat, an oil could be obtained which
would be discovered to be of the same
substance as that which may be seen in
dairy milk by means of microscope.
Pursuing these experiments, his hopes
were realized, inasmuch as this oil of
fat, when churned, yielded product
which was accepted by the French au-
thorities as a substitute for butter. Five
years ago the manufacture of this pro-
duct had made considerable progress in
France and Germany. 1t grew into gen
eral use on coastwise European steam
ers, and was exclusively used in the
French navy, Notwithstanding occasional
protests. Three years ago the United
States Dairy Company purchased the
right of its manufacture in this country,
and the first factory was started by the
| Commercial Manufacturing Company of
| New York, which has now q large facto-
ry in operation in this city. at Forty
eighth street and North river.
A Tribune reporter was recently shown
through this establishment. He found
the office door securely fastened, and it
was only after some consultation inside
that he was admitted. One of the SUI
perintendents, after sending forward
man to see that everything was in good
order, led the reporter to the first floor.
Here were number of large tanks, into
which had just been thrown quantities
of fat direct from the butcher shop.
The scraps and what is called inferior
| fat are separated from the better grades
and taken to the tallow house. The fat
which is to become butter is elevated
to the upper floor, where it is cut up
| like sausage meat. Placed then in ket-
ties, at a temperature of 12O degrees, it
! is melted to consistency which will
cause the scrap oil and tissue to sink to
the bottom, while the oil is run of into
tanks for transportation to what is called
the graduating room. The scrap oil and
tissue which collects in the bottoms of
the kettles are run off to be melted with
| the scrap fat into tallow. When the
| product from the kettles is taken into
| the granulatlng room it becomes suffi-
GENTLY CONCEALED to allow of its being
placed in linen cloths, in about twenty
pound packages. These packages are
placed under hydraulic press, the
at eighty five degrees. At this tenn
perature the action of the press
separates the olein from the stearine.
as the latter viii not melt at that
heat. The stearine is packed in hogs
heads for shipment to the chambers.
The olein drops into watts, in the proper
condition for the new operation, the
| transformation into butter. It is con-
Quoted thence, either into tierces for
| shipment, OF to the churn. In each churn
is placed 500 pounds of a compound
which is said to consist of 10 per cent.
Of dairy cream, 10 per cent of good
dairy butter, and 80 per cent. of oIein,
with small amount of annoto for color
ing. Beneath the churn is placed a box
called cooler, in which are 200 pounds
of broken ice
When the churning has been going On
for half an hour, the substance in the
churn resembles dairy cream When only
the bottom of the churn, however. is
minute they touch the ice the butter ap-
pears. 1t still retains the Ecaste and
smell of tallow. Two men thoroughly
mix the ice and the butter. It passes
then to other men to free it of ice-lumps,
and afterward it is sailed and worked as
butter usually is. It is shaped in pound
lnolds and packed in firkirs, with 10
visible evidence that it is anything but
dairy butter except the word "oleomar-
garine, placed upon the bottom in small
letters. After the melting process is be-
gun, everything is conducted with the
utmost cleanliness, but the floors, the
stairs, the ratings, the windows, and
everything one might touch, is sticky
with fellow. This establishment uses
100000 pounds of fat daily, and from
this amount can be obtained 100, 900
pounds of oleomargarine, besides the
large quantity of sterine for candles, and
the tallow fat, which is also utilized
Only small portion of the oil obtained
is made into butter. The greater part is
shipped to Europe direct from the pier
of this company on the North river.
Some market is found among the oleo-
margarine cheesemakers, who are en-
gagged in the manufacture in almost
every one of the Middle and many of the
Western States. The largest of these
cheese factories is that of Freeman &
Co., in Chenango county, n. Y. Be
sides this, there are perhaps twenty
other factories in all, from which it is
estimated that $50, GOO cheeses are daily
produced. In manufacturing cheese the
oil is mixed with skim-miik It can be
handled then as if all milk, and the pro-
duct can scarcely be detected from ordi-
nary cheese. Another market for the
oil is claimed by the manufacturers to
be opening among the farmers them
selves, who, seeing that they can mix it
with their cream, are sending in orders
to have it shipped to them in tierces
The oil can be bought for Il cents a
pound, and when mixed with q pound Of
cream viii yield in chTlrning pound OF
! butter
Besides the oleomargarine factory in
| New York, there is a large establishments
in Philadelphia, which produces about
10, 900 pounds day. One has also been
III operation for some time in Baltimore.
| and others have been established ro