The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1880-04-09
IS IT BETTER THAN BUFFERS
Congressman Aiken tells us aU about Oleo-
margarine.

WASHINGTON, d. c., March 20, 1880
To the Editor Of Ae Meos and Courier
Your editorial Of the 26th just provokes al
article, not with disposition to strike back
but to edify upon the manufacture of oleo
margarine.
The question of the adulteration of foot
is perhaps legitimate one for Congressiona
legislation, and through that channel thi
article of oleomargarine has been brought
before two of the Congressional committee.
manufactures, and agriculture. Wher
ever manufactured each State requires that
every kit containing it shall be plainly
marked "Oleomargarine" before being ex.
posed for sale. But no State can by law
require the manufacturer thus to mark 4.
when he ships and offers it for sale in anoth,
er State, and hence Congressional interfer.
ence is asked to prevent its shipment across
State lines unless plainly branded.
But to its manufacture. Every one who
has seen the inside of beef knows that in
the region of the heart of fat beef there
is considerable quantity of fat, and that
the "paunch" is enveloped in thin film,
which is known as the caul" fat. From
these two sources come the material from
which oleomargarine is made, the simple
process of which is as follows:
This tat is washed. first in lukewarm wa
ter and then in icy cold water to harden it.
Then being cut into small pieces it is thrown
into hopper resting over mammoth sau-
sage cutter, which recciv IS it rapidly, masti-
Gates it thoroughly and discharges it into a
large caldron, or series of caldrons, that are
kept at uniform temperature of about 112
Fahrenheit. This degree of heat mclts the
fat and tallow, separates them from each
other and from the fibrine or other solid
matter contained in the caul. The fat is
the lightest and floats above the melted tai
low, and is drawn off by means of syphon
into large troughs in an adjacent room kept
ut uniform temperature Of about 80 de-
grees, in which temperature the liquid solid
ifies or becomes crystalized into substance
resembling granulated tallow.
In this room is a table covered with q
frame of moulds about the length aud width
and half the thickness of the old fashioned
brick moulds. In each mould is laid a
piece of clean, heavy cloth or duck, and the
mould filled with the granulated substance.
Wrapped in this cloth, making a block
about the size of thin brick, each mould
is laid upon the follower of press nearly
until covered; then sheet Of galvanized
tin is laid over these, and another layer of
oiota ble~l-e, a.d ih.n As, ~..d -~~-altar-
mating until the pile is about as high as
bale of cotton and two, thirds as long. Steam
is applied, and the pile Of blocks is subjected
to pressure of from 500 to LOO pounds
to tho square inch. Each little block is
pressed to about half inch in thickness,
the residue bling pure stearine, which is
packed.in hogsheads and sold chiefly to can
die manufacturers. The pure oil is caught
in a gutter that encirclcs the press, and car
ried off by pipes to another portion of the
building. This oil is as translucent as the
white Of an egg, and perfectly tastelcss,
smacking neither of lard nor tallow.
In the room TO which the oil is taken
strand churn, capable Of holding 625
pounds of the mixture Of 500 pounds Of this
oil and 125 pounds of fresh milk. The
dasher is vertical with horizontal paddles,
and is lirled by steam. In the churn is
placed whatever Of coloring matter is needed
to improve the color of the mixture. The
churn stands upon pedestal about three
feet high, and has near its bottom a faucet
After the mixture is churned for ten min
utes, looking identically like cask of egg
custard, the faucet is opened aud portion
of the mixture is flooded into a large box
lin ID with metal, and containing about two,
perhaps three, bushels Of crushed ice AS
the churn cmptes its contents into the box,
a couple of stalwart men keep the ice and
mixture moving by stirring them together
with strong fiat,tined forks, and by the time
the churn is empty the box is full of a
congealcd substance exactly like fresh yell
low butter, and the ice has been entirely
absorbed.
This box on small wheels is rolled off and
cmptied into horizontal trough, through
which runs an axle with fattened teeth pro-
iccting from it, and as the axle rcvolves
these teeth press or work all the water out
of the substance or mixture and from this
trough it is taken by hand Gts first hand
ling) and thrown upon large table, back
cog-gearing, runs heavy iron Hanged roller,
which works it that much more, and presses
all the water out upon the table, which
being slightly inclined allows the water to
run off, At this working it is salted, and
handled by turning it around and around
SO as to present every possible atom Of it to
the pressure Of the roller, that it may be
deprived Of all its water.
From this table it is thrown by hand into
a flue leading to a room below, whore it is
packed into kegs, boxes and kits, marked
and shipped. When it is sent to Charles
ton the euphonious name Of Oleomargarne
is left off ; your green grocers nd ripe.gro
GERS buy it and sell it rs butter, aud your
citizens obt IT. and cni,y n .a Gpilt cdprC