Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1880-04-30
Ole0margarine.

The St. Paul Dispatch of Friday con
tains long article about oleomargarine,
and we take the following extract from
it. The process Of manufacture followed
by the Commercial Manufacturing
Company of New York City, is thus de-
scribed: a."
Every morning, at an early hour the Sc
lected fat from the several abattoirs about the
city begins to come in. TIE fat being re-
ceiysd within. a few hours from the time of
killing, it is and must necessarily be fresh.
After soaking for an hour in tepid water, the
fat is thoroughly washed with cold water and
then covered with fresh cold water and left
another hour 70 soak. It is then assorted.
the fat for butter making is now carefully
washed third time, then elevated to the floor
above for hashing and melting. The object
of hasking is to disintegrate the fat, so that
the oil will separate therefrom at a low tenn
perature. This is necessary to prevent the
development of the rank tallowy favor which
results from the action of heat, such as VAS
heretofore used for the melting of tallow be-
fore the Mege discovery. From the hashers
the fat is conveyed to the melting tanks, a
series Of cauldrons, jacketed and surrounded
with water. The water is heated by steam,
and in turn heats the fat, which is melted at
temperature of from 122 to 124 degrees Fab
renneit. When the fat is thoroughly melted
fEo nlo al = Il :,Ao
tank cars, which are sent into the "seeding"
or press room to rest while the oil is granu-
lating by the capitalization Of the stearine.
Then follows another series of washing and
COMPRISING after which it is converted into
"butter" by process analogous to that where
by fat is converted into cream and then into
butter in the udder of the COW and in the
churn. 1t is churned with genuine milk for
about twenty minutes, and then drawn from
the churn into tub of pounded ice. The
sudden cooling causes the emulsionized oil to
solidify, without crystallization. After other
manipulations, such as ''working over" salt.
ing, packing, etc., similar to those which gen.
uine butter undergues, it is ready for market.
We have briefly followed this description Qs
the processes, as stated in detail by the Scien-
tiic American, that our readers may be pre-
pa.ed to correctly estimate the arguments
urged by that Journal in favor Of the produ ct.
But before stating them VIC will give the sta
tistics showing the capacity of the establish
ment described. The works of the CONNER
cial Manufacturing company are three stories
high, and cover an urea Of of % city lots
about II acres. From an average of 100000
pounds of fresh caul fat received daily from
10000 to $4,000 pounds of butter are pro-
duced-equivalent to the yield of nearly as
many milch cows. From 20 to 25 pounds of
beef oil suitable for butter making is obtaina-
BILE from each of the 10000 beeves killed every
week for the requirements of New York and
adjoining cities; an annual addition to the
food supply of that port of not less than IL,
600, ,0O0p pounds of pure food, having dietetic
as we'll us a commercial value of from Is to 20
cents per pound. Il Oleomsr-
garine is an established commercial commod-
ity, and while Western people, and especially,
Western farmers, will probably not speedily
be brooght to look upon it with favor, or to
rank it much higher than soap-fat or tallow,
it must, nevertheless, be recognized as an i'm
portant factor in regulating the future price
of butter, and therefore of interest, both to
the producers and consumers of this very ex-
pensive article of human food.