Morning journal and courier., 1880-04-07
OleOmaFgarine.
How it is Made and How Et May be
 Detected.

How it is Made and How Et May be Detected.
 The manufacture of artificial butter or oIeo- margarine, it is stated, was commenced in
 Paris during the siege by the German army,
 when many of the necessary supplies of life
 were cut of from the inhabitants. It is re-
 lated that N. Mege Mouriez, 8 chemist, was
 commissioned by the French government to
 make some researches, with view to obtain
 product to take the place of butter, to be
 supplied at much lower price, and capable
 of being kept without becoming rancid. M.
 Mege Mouriez placed several milch COWS
 on severe diet. which quickly reduced them
 in weight, and caused them to give reduced
 quantity of milk, but the milk always pro-
 duced butter, leaving still the query, "Where
 did it come from p He believed it was pro
 duced from the fat of the animal, which,
 being carried into the circulation, was de-
 prived of it's stearine by respiratory combus-
 tion, and furnished it's oleomsrgarine to the
 cows udder, where, under the influence of
 the mammary pepsin, 1t was changed into
 butyric oleomargarine, or butter. Guided by
 this observation, he was not long in obtain ing, by an ingenious process, from beef suet
 fat fusible at nearly the same temperature as
 butter, and of agreeable taste. He then trans
 formed this same fat into butter by process similar to that of nature. This process was
 by grinding up the fat of the best quality of newly slaughtered beeves between two cylin- ders, which, falling into deep vat heated by steam, and containing for every 1000 kilo- grammes of fat 200 kilogrammes of water and
 1 kiiogramme of potasslc carbonate, besides two sheep's or pigs stomaehs, in small pieces.
 The temperature was raised to 45 degrees, and the mass carefully stirred. At the end of two
 hours the fat all raised to the surface, when it was let off into another vat, heated on a water bath to 30 degrees, and 2 per cent of sea salt added. In two hours it became clear, and presented fine yellow color, and the odor of freshly-churned butter. This, becoming cool CT, was cut into cakes, packed in linen, and placed under an hydraulic press, and then separated into two nearly equal parts, viz stearine and liquid oleomargarine. The stearine he manufactured into candles. After cooling the oleomargarine was passed through cylinders under shower of water to wash 1t and give 1t conscience. The oleomargarine was then made into cheap butter in the follow ing manner: To 50 kilogrammes of melted oleomargarine, in churn, he added about 25 litres (26 quarts) of cows milk and 25 kill ogrammes of water containing ten soluble parts of 100 grains of the mammary Egland of the COW. The churn was put in motion, and in fifteen minutes the grease and water be- came transformed into thick cream, which, in turn, was changed into butter. The churn- ing being over, water was poured in and the butter separated, containing butter milk, which was removed. This product was then placed under stream of water, where it was worked in way to change it into we'll washed butter of fine appearance. This, when prop erly made, agrees with butter at it's melting point. It is little deficient in flavor, but not enough to cause any remark. When careless ly made it contains traces of membrane, and may also show crystals of the stearates. It is colored with annotto from saffron, which is sometimes adulterated with sulphate of copper. The secret of manufacturing it was introduced into this country in 1872 or 1873 by French chemist named Paraff, who formed compa- ny in New York and made a profitable busi- ness of 1t. There are several ways of detecting oleomargarine. One is by the microscope. The difference under this glass; Pure butter shows a mass of globules similar in sizs and appearance, with intermediate layers of salt and water. Oleomargarine shows mass of what appears to be fan-shaped and fibrous crystallizations entirely different in character and appear ance from butter. Professor De Smedt tests it as follows: A piece of oleomargarine-the size of walnut-is placed in wine-glass, and ether poured on sufficient to cover and dissolve it, which is hastened by stirring with teaspoon. The whole becomes solu- ble, but the salt is immediately precipitated, when the liquid mass Is poured off into saul cer, or, what is better, small glass plate or saucer. The work of evaporization begins at once and continues until every trace of the ether is gone, leaving the stearine or tallowy openly exposed, with its offensive odor and appearance. The character or ap- pearance of good butter is not changed by @ similar test, the fatty substance left after the evaporization of the ether retaining the odor ofEpure butter, totally unlike that of thesstear- inc from oleomargarine This test Professor De Smedt thinks better and every way more than by the microscope. Ass general thing, however, any person used to can satisfy themselves, from the greasy smell of the artificial butter, of it's character. It is not, as 8 general thing, SO dense as pure butter, and usually has whitish appearance on the outside.