The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1880-06-10
0LE0MARGARINE,
How Artihoisl Butter T. Mace and How
10 May be Detected.

| VI NV ~ 10 EAuAihs W Nh NOIl
menced in Paris during tie siege by Ill
German army, when many OF the neces
sary supplies of life were cut of fror
the inhabitants. 1t Is related that NJ
Mege Mouriez, n chemist, was commi,
stoned by the French government {
make some researches, with a view {
obtain a product TO take the place q
butter, to be supplied at much lowe
price, and capable of being kept withou
becoming rancid.
NJ. Mege Mouriez placed severa
milch cows on severe diet, whicl
quickly reduced them in weight, ant
caused them to give n reduced quantit.
of milk, but the milk always producet
butter, leaving still the query "Wher
did it come from ?" lie believed it wa
produced from the fat of the animal,
which, being carried into the circulation,
was deprived of its stearine by respira-
,ory combustion, and furnished its oleo-
narqarine to the cows uddCr, where,
dnder the influence of the mammary
pepsin, it was changed into hutyric
oleomargarine or butter. Guided by
this observation, he was not long in
obtaining, by nm ingenious process,
from beef suet, fat fusible at nearly the
same temperature as butter, and Of
agreeable taste. He then transformed
this same fat into butter by process
similar to that of nature This process
was by grinding up the fat OF the best
quality of newly-slaughered beeves be-
tween two cylinders, which falling into a
deep vat heated by steam, and contain
ing for every LOCO kilcgrammes of fat
200 kilogrammes of water and one kilo-
gramme of pOtassic carbonate, besides
tSo Sleeps or pigs Stomachs in pieces
The temperature was raised to foIty-live
degrees, and the mass carefully stirred.
At the end Of two hours the fat all
raised to the surface, when it was let of
into another vat, heated on a water
bath to thirty degrees, and two per cent.
ofsea salt added. In two hours it became
clear, and presented a yellow color, and
the odor of freshly churned butter.
This becoming cooler, was cut into
cakes, packed in linen, and placed under
an hydraulic press, and then separated
into two nearly equal parts, viz,
stearine and liquid oleomargarine. Tho
stearne he manufactured into candles
After cooling, the oleomargarlne was
passed through cylinders under showlI
OF water to wash it and give it consist
Cnce. The oleomargarine was then made
into cheap butter in the following man
ner To fifty kilogrammcs ofmelted olcO
margarine, in churn, he added about
twenty five litres (twenty six quarts) Of
cows milk, and twenty five kilo.
grammes of water containing ten solu-
BILE parts Of 100 grains Of the mammaTy
gland of the COW. The churn was put
in motion, and in fifteen minutes the
grease and water became transformed
into thick cream, which, in turn, was
changed into butter. The churning be
ing over, the butter was separated
and the buttermilk removed, when
fresh water was poured in. This pro
duct was then placed under a stream OF
water, where it was worked in way to
change it into artificial butter. WheI
carefully made il contains traces q
membrane, and may also show crystal,
of the stearates. 1t is colored with an
natto from saffron, which is sometime;
adulterated with sulphate of copper
The secret of manu- featuring it was in
troduced into this country in 1872 o.
1873 by French chemist, n AIMED Paraff.
who formed company in New York
ana made profitable business Of it.
There are several ways of detecting
oleomargarine. One is by the micro
scope. The difference between it an,
pure butter is shown at once under tbr
glass. Pure butter shows n mass q
globules similar in size and appearance
with intermediate layers Of salt and
water. Oleomargarine shows masso
what appears to be fan-shaped and
fbrous crystallizations entirely different
in character and appearance from butter
Professor De Smedt tests it as follows:
A piece of oeomargarine--t size Of n
walnut-is placed in wine glass, and
ether poured on sufficient to cover and
dissolve it, which is hastened by stir
ring with p teaspoon. The whole be-
comes soluble, but the salt is immCdi-
ately precipitated, when the liquid mass
is poured off into saucer, or what is
better, small glass plate or saucer.
The work of evaporization begins at
once, and continues until every trace OF
the ether is gone, leaving the stearine
or tallowy substance openly exposed,
with its offensive odor and appearance
The character or appearance of good
butter is not changed by a similar test,
the fatty substance left after the evap-
orization of the ether retaining the odor
of pure butter, totally unlike that of the
stearine from oleomargarine. This
test Professor De Smedt thinks better
and every way more satisfactory than
by the microscope. AS general thing,
however, any person used to marketing
can satisfy themselves, from the greasy
smell of the artificial butter, of its char
acter. 1t is not, as a general thing, so
dense as pure butter, and usually has
whitish appearance on the outside.
A gentleman saw recently copy OF
Xnltaire living on the comfortable in