The Newberry herald. [volume] (Newberry, S.C.) 1865-1884, 1880-04-14
MiseeLIa1reoms.
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OLEONIARGAEs5NE.
Congressman. Aiken Tells Us All About It. .

Congressman Aiken Tells Us AL About It. Z
To the Editor Of The NeWs and
! Courier Your editorial of the Goth
just proves an article, not with dis
position to strike back, but to edify
upon the manufacture of eleomarga-
rine.
The question of the adulteration Of
food is perhaps Legitimate one for
Congressional legislation, and through
that channelS tbisl ARTICLE Of oleomar-
garine has been brought before two of
the Congressional. .committees-man
ufactures, and agriculture. Where
ever manufactured each State re-
quires that every kit containing it
shall be plainly marked "Oleomarga-
rine" before being exposed for sale.
But no State can by law require the
manufacturer thus to mark it when he
ships and offers it for sale in another
State, and hence Congressional inter
ference is asked to prevent its ship
ment across State lines unless plainly
branded.
But to its manufacture. Every one
who has seen the inside of a beef
knows that in the region of the heart
of a fat beef there is consid-
erable quantity Of fat: and that the
"pauuch" in enyel0ped III thin film,
which is known as the "caul' fat.
From these two sources come the ma
terial from which oleomargarine is
made, the simple process of which is
as follows
This fat is washed, first in luke
warm water and then in icy cold water
to harden it. Then being cut into
small pieces it is thrown into a hopper
lresting over a mammoth sausage cut
ter, which receives it rapidly, masti-
Gates it thoroughly and discharges it
into a large caldron, or series of cal.
drons, that are kept at a uniforrl ten
perature of about ll2 Fahrenheit. This
degree of heat melts the fat and tai,
low, separates them from each other
and forms the fbrine or other solid
matter contained in the caul The
fat is the lightest and floats above the
melted tallow. aad is drawn off by
means of a syphon into large troughs
in an adjacent room kept at uni
form temperature Of about 80 de-
grees, in which temperature the liquid
solidifes or becomes crystallzed into a
substance resembling granulated tai
! low.
In this room is large table GOV
cred with frame of moulds about the
length and width and half the thick
ness of the old-fashioned brick moulds
In each mould is laid a piece of clean
heavy cloth or duck, and the mould
filed with tie granulated SUBSTANCE
Wrapped in this cloth, making block
about the size of thin brick, each
mould is laid upon the follower Of q
press nearly until covered ; then a
sheet of galvanized tin is laid over
these, and anotherlayer Of cloth blocks,
and then tin and so alternating until
the pile is about as high as a bale OF
cotton and two thirds as long. Steam
is applied, and the pile Of blocks is
subjected to a pressure Of from ], 800
to l,700 pounds to the square inch
Each little block is pressed to about a
half inch in thickness, the residue be-
ing pure stearine, which is packed in
hogsheads and sold chiefly to candle
manufacturers. The pure oil is caught
in gutter that encircles the press,
and carried off by pipes to another
portion of the building. This oil is
as translucent as the white Of en- egg,
and perfectly tasteless, smacking
neither of lard nor tallow.
In the room to which the oil is
taken stands churn, capable of hold
ing 6S5 pounds Of the mixture of 500
pounds of this oil and l25 pounds Of
fresh milk. The dasher is vertical
with horizontal paddles and is Whirled
by steam. In the churn is placed
whatever of coloriDg matter is needed
to improve the color of the mixture.
The churn stands upon a pedestal
about three feet high, and has near
it's bottom faucet. After the mix
ture is churned for ten minutes, look
ing identically like eask of egg Gus
tard, the faucet is opened and a por-
tion of the mixture is flooded into a
large box lined with metal, and con-
tanning about two, perhaps three
bushels of crushed ice. AS the churn
empties its contents into the box, a
couple of stalwart men keep the ice
and mixture moving by stirring them