The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1880-05-06

NOW, III the c8tLle growers Ot kne No1tu'
west and Texas only knew that this man.
ufactory Was adding at least three dollars
to the value of fevery average beef killed
in New York, and that the butchers there
were growing rich at the rate Of six thou
sand dollars per day, imagine they
would begin to look into this matter.
This entire amount of oleomargarine
is daily deposited with that well known
and immense house of 81. K.Thurber e
Co., who are the sole agents OF the Com.
mercial Manufacturing Company, and
who assured me they sold it as fast as it
was now manufactured for home consump-
ton. This house once did an immense
trade in butter, but to-day they don't en-
courage consignments of butter, prefer
ring 10 handle the oleomargarine, which
ia sold and consumed at home as rapidly
asit can be made.
More than 8 dozen years ago an emil,
nent French chemist, NJ. Mege, asked
himself the question, Where does the TT
come from that is found. in milk which
makes butter9 Hesuspected that 1t was
absorbed from the animal tissues, and be-
gan series of experiments to test it. He
tyeated some pieces of clean beef suet
wieh carbonate of potash and pepsine
from the stomach of a sheep, and found
that the fat was in this way easily sepa.
rated from the cellular tissues. This fat
was drawn off, and cooled and found to
harden or CONCEAL. 1t was then su6jec-
ted TO hydraulic pressure, by which
means stearine and tasteless oil was OBJ
tained. Ten pounds Of this OLIVIA mixed.
with four pints of milk and three pints OF
water and churned. The result was an
unusual quantity of q substance that in
taste and consistency resembled butter.
When freed from its water it was found
to Keep! an indefinite time. It was eaten,
found palatable, and by continued ex-
periment was found to be perfectly
wholesome article of diet. Mege at once
brought this product to the attention OF
the public by patenting hisprocess Of man
ufacturing; money was subscribed, COM
panies were formed, and by 1874 seven
manufactories were established In France,
employing over four hundred hands. The
French Government to-day recognize it
a. legitimate article of commerce, and
the French chemists pronounce itas more
Wholesome than the unsavory and rancid
butter 80 freely bought and sold among
the common people of that country.
These facts copy from the Eaclyclope.
d;a Britannica, which is, of course, stan
dard authority.
In 1873 Mr.. jas. Wilson, of New York,
purchased the patent for the manufacture
OF oleomargarine in the United States,
and has since that time established thir-
teen factories throughout the Union; the
largest being in New York, where they
emnloy two hundred hands in reliefs, the
work beginning five minutes after IL
o'clock Monday morning and not stop
ping for a moment until five minutes be-
fore 12 Saturday night. All the tat this
company can buy is converted into tai.
low stearine and oil, and if they cannot
durinr.th week manufacture all the oil
into oleomargarine, the balance is barrel
led and shipped to Liverpool, where it is
churned into oleomargarine. The stea.
rine is shipped in hogsheads to ali parts
of the world, and used chiefly by candle
and confectionery manufacturers. Inc
talIow, of course, il sold and the waste
coes into the offal of the city.
The president of the board OF health OF
New York City has informed the com.
mittee that he has frequently examined
the material and the product of this man
nfactory. and he considers olecmarga-
rine palatable and wholesome, and a
most valuable article of food"
/ append the written statements OF
aoma 81 tie most eminent chemists in the
limited States concerning oleomargsrine.
Prof. Henry Morton, of Hoboken,
New Jersey, says IT am able to say with
confidence that.it contains nothing what,
ever which is injurious as an article OF
diet. but ON the contrary is essentially
Identical with the best fresh butter"
Prof. 8. w. johnson, of Yale College,