Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-05-19

For number of years past at
tempts have been made to manufac-
ture butter from substances other
than cream. The only successful
process, as yet discovered, is the
manufacture of butter from caul-fat.
Many patents have been granted
for its manufacture, but after very
carefully considering them all. |
find* they are one and all infringe
ments on Mege's original patent,
taken out into England July II,
1869, and in this country. Decem-
Der 30, 1873, Reissue, May II,
1879. hIege patented the two
principle operations, in the manu-
tacture of artificial butter from ami
NAL fats -
1st. The extraction Of the oil, at
a low temperature, from the fat.
I'd. The converting of the oil by
churning with milk into butter.
Whilst Mege has patented the
two important operations mentioned
above, it must not be forgotten that
each operation must be carried on,
or elaborated according to certain
formulate. to produce product such
as is now produced, and such as will
find a ready sale; these formulate,
however, Mege failed to discover,
for when caul-tat is treated by any
one or all OF the formulate or process
es proposed by Mege, the product
produced is little more than refined
tat in some cases, and in others not
so good; it is similar to the product
(Oleo-margarin) that Paraf produc-
ed a few years ago,not salable in the
market at hardly any price. | speak
from actual experience, having
made, under my own direction, by
order of the United States Dairy
Co., Owners of the Mege PATENT
samples Of butter by each of the
processes set forth in the patent. l
am referring, of course. only to the
butter, for the oil produced accord
ing to NIege's specification, has q
very ready and extensive sale In
the market, for manufacturing into
cheese, soaps, and by my process
into butter, 1t will probably be
we'll for me to give here a brief dis
criptiol of the different butter pro-
ducts produced according to Mege's
specifications.
When following the process for
'butter that is TO be Immediately
used the product obtained possess
ed a grain, an odor and decided
flavor of soda without possessing
any resemblance to butter, other
than its color.
Following the process for butter
to be preserved the product obtain
ed was simply refined fat, having
the odor and flavor of suet.
What | claim is the elaboration
of Mege's idea, for by the process
which l discovered, and which is
now in use in the different factories
in this country, product is obtain
ed possessing the texture, flavor
and odor of butter, provided the
process is strictly adhered to.
l have carefully reviewed the lit
erature on the subject of oils and
fats, as far back as 1900, and can
find nowhere mentioned a process
for the extraction of a sweet, lnodor-
less oil from beef fat or other ami
NAL fats, before the mention Of
Meges discovery, which has been
patented by him, and with which
no other patent has priority, even
from Painters English patent, in
1916, down to Cousine's patent,
February 10, 1876.
THE TRUE PROCESS FOR MAKING AR
TIFICIAL BUTTER.
After having experimental with
most all the different processes for
converting fat into butter,I succeed
ed by adopting the following process
in producing a product which has
always commanded market val
ue.
The process has for its founda-
ion, the patent now owned by the
U. S. Dairy Co., flor oil suitable
for converting into butter, can not
be made from fat without infringing
on their patent, } and in addition,
my original process for converting
the refined oil. made under the pat
ent by the said company into but
ter. r,
THE PRoCE s.