The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1880-03-27
OLEOMARGERINE OR ARTIFICIAL
BUTTER.

In view of the efforts now being made by the dali
rymen to have the manufacture of oleomargerine or
artificial butter interdicted by the bill pending be-
fore Congress to prevent the adulterstion of food
the American manufacturing company of Balti-
more, of which Mr. W. Morris 0rem is president,
and Mr.. w. P. Herbert, secretary and treasurer,
extended an invitation to the House of Represen-
tativ'e committees on agriculture and manufac-
lures to pay visit of inspection to their extern
sive oeomargerine works, No. Cross street, and
see for themselves the process OF manufacture.
The invitation was accepted and on Friday oflast
week the committee came to Baltimore and
were driven direct to the factory.
The visitors were first shown the room where
the fat from the animals is purified in large watts
filled with water, in which it is soaked and
thoroughly ceansed of every impurity, for if a
pound of any impure matter should be allowed to
remain tho whole mass would be spoiled, and to
make sure of this important fact there four diff
ferent inspections before it is placed in the eleva
tor and sent to the third floor.
The fat used is what is known as "caled," and
is taken from beef cattle and purchased direct from
the butchers As soon as the process of puri6ca-
ton is over the fat is sent up to the third floor,
when it is placed in two revolving cylinders,
where it is chopped up by machinery into fine
particles, whilst steam coil which surrounds the
cylinders heats the mass and turns it into liquid
FORM about the consistency Of molasses, which is
run off from the cylinders by means of tubes into
WITS on the second floor, where it is allowed to
stand until it becomes nearly solid again. 1t Is
then placed under powerful hydraulic presses
which squeeze out pure, tasteess oil, which is
identical with cream, and from which. with the
addition of milk, the butter is churned. A resi-
DUN is left in the press after the oil is extracted,
which forms a fine article of stearine, and 1t is
sold in large quantities to confectioners, candle
factories, book binderies, paper-box makers and
others.
The oil before spoken of is then elvated to the
third floor and placed in a large churn revolving
rapidly by steam power One hundred and
twenty-five pounds of milk are placed in the
churn along with five hundred pounds of oil, and
and after the churn has run for twenty minutes
the LIQUID is drawn off into boxes filled with ice,
which quickly solidiies it and the butter is then
produced, and after being sailed and having the
buttermilk worked out by machinery, ia ready for
packing in tubs containing from eighty to sixty
pounds.
The butter is fully equal in appearance and
taste to the finest dairy product, and the visitors
expressed themselves as greatly astomshed, not
only at the process, but at the results.
The whole process was clearly explained by
Messrs. W. S. Carroll and E. Fawcett, of the COM
pany who made it a point to impress 1t on the
visitors that the whole operation was most
Clearly one, and that the oleomargerine is great
deal purer and better than much of the butter now
on the market.
They claim that in manufacturing their butter
the oil which they take out of the fat is the or
ganic base of butter produced in the ordinary way.
The fat of the steer, they say, is equally as good
as that of the COW for the purpose. Mr.. Forsythe,
of Illinois, seemed to be well versed in dairy mat
ters, and he took great interest in the process,
asking many questions of Mr. Carroll, which that
gentleman answered seemingly to his satisfaction.
The factory employs 16 hands and turns out
from 1000 to 5000 pounds per day, which is sold
at wholesale at from Is to 30 cents per pound,
whilst the best butter is now selling at from 80 to
A