The Republican. [volume] (Oakland, Md.) 1877-current, 1880-04-03
oleemargerine or Artificial Butter

oleemargerine or Artificial Butter.
= View of the efforts now being
mace by the dairymen to have the
lnahuiacture of oloemargerine or arti-
liei"l butter interdicted by the bill
pending before Congress to prevent
the adulteration of food the Ameri-
can manufacturing company of Bal
tltnore, of which Mr. w. Morris
O'en Is president, and Mr.. w. p.
Iieroert, secretary and treasurer. ex-
'ehded an Invitation to the House of
representative committees on agri-
culture and manufactures to pay a
Vlsit OF inspection to their extensive
oieomargerine works, No. Cross
street. and see for themselves the
process of manufacture. The invita-.
ton was accepted and on Friday of
last W. elk the committee came over
to Baltimore and were driven direct
70 the factory.
The visitors were first shown the
room where the fat from the animals
is purified in large watts filed with
water, in which it is soaked and
thoroughly cleansed of every impur.
ity, for if pound of any impure
matter should be allowed to remain,
the whole mass would be spoiled,
and to make sure of this important
fact there are four different inspec-
tions before it is placed in the eleya-
tor and sent to the third floor.
The fat used is what is known as
called" and is taken from beef cat
tie and purchased direct from the
butchers. AS soon as the process of
purtieation'is over the fat is sent up
to 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 watts on the
second floor, where it is allow ed to
stand until it becomes nearly solid
again. 1t is then placed under pow
erful hydraulic presses which squeeze
out a pure, tasteless oil, which is
identical with cream, and from
which, with the addition milk, the
butter is churned. A residum is left
in the press after the oil is extracted,
which forms a fine article of stearine,
and it is sold in large quantities to
confectioners, candle factories, book
,binderies, paper box makers and
others.
The oil before spoken of is then
elevated to the third floor and placed
ina large churn REVOLVING rapidly by
steam power. One hundred and
twenty five pounds of milk are plac,
ed in the churn along with five hun
dred pounds of oil, and after the
churn has run for twenty minutes
the liquid is drawn off into boxes
filled with ice, which quickly solidi-
fies it and the butter is then produc-
ed, and after being sailed and having
the buttermilk worked out by ma
chinery, is ready for packing in tubs
containing from eighty to sixty
pounds.
The butter is fully equal in appear
ance and taste to the finest dairy pro
duct, and the visitors expressed
themselves as greatly astonished, not
only at the process, but at the results.
The whole process was clearly ex-
planned ty Messrs. w. S. Carroll and
E. Fawcett, of the company, who
made it point to impress it on the
visitors that the whole operation was
a most cleanly one, and that the ole-
omargerine is a 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 organic 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.. Forsylhe, of Hi.
nois, seemed to be well versed in
dairy matters, and he took great in
terest 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 whOiesa lie
at from Is to 20 cents per pound,
whilst the best butter is now selling
at from 35 to 40 cents.