The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1880-04-09

pany procured few pounds of the best
outter from the best creamery in Delaware
and as many pounds of the oleomargarine
aud placed them in cakes promiscuously up
on the table.
Within reach, to my right upon the table,
was round cake of beautiful butter. On
my left sat Northwestern FREUD who
comes from a land better than Goshen. and
within his reach to the left was a square
cake OF as beautiful, and perhaps somewhat
darker colored butter. While diniup we
enjoyed butter from both plates and pro.
nounced them both "gilt edged" Present.
y my Alderney friend said, "Aikcn, ono of
these cakes is olcomargarlnc, and 1 can
prove 1t to you" Taking little from the
round cake and spreading it upon his bread,
he remarked, "Now don't you sec that this
IS butter see how beautifully smooth it
spreads r. Then taking as much from the
square cako and spreading it, he said.
"Dont you SEQ how fatty and globulous the
surface looks? I am sure that is not but
ter"
When we had dincd the landlord was
asked how he distinguished the cakes p
SAID he, "the square cakes are butter, and
the round cakes are from the factory and
arc oleomargarine."
Tho president Of this company said he
would defy the most delicate palate or most
experienced eye to distinguish his "butter-
ine' from the best dairy butter, unless when
subjected to melting heat, in which case
butter woald gradually soften, but in hot
test weather retain some consistency
Oleomargarine will melt if exposed to this
hplt inf oil P,k h. IN
they had Experimental with it in every DOS
sibe way in comparison with butter of the
purest quality, both on land and on sea, and
found that under ordinary temperature sub
Ject to any exposure the olcomargarine will
keep sweet and fresh where butter will be-
come rancid.
The mandatory in Baltimore is the
smallest in the United States, and its dailv
product for eight months in the year aver
ages thirty-fve hundred pounds. 1t is not
manufactured during the hot summer
months. There are manufactures in man.
ufactures in Philadelphia, New York, Bos-
ton, Pittsburg, Chicago, Cincinnati, Louis
vile and St. Louis, and the aggregated daily
product reaches nearly half a million pounds.
The grslter portion of it is shipped abroad,
and chiefly to Berlin, Amsterdam and other
German towns, and Liverpool, and the sup
ply has not equalled the demad in any of
those cities.
On my return from Baltimore I bought
a cake of o)eomargarine and had it ,ubjec-
ted to the microscope and analysed at the
Agricultural department Tho microscop.
ic examination made it appear very unlik
hntia-,- -h.I A. -L~->:->i -.~i,.:. .L o.,..l
it contained SO per cent. of fatty matter,
8 per cent. of water, per cent. of salt,
and 2 per cent. of animal matter. OF
the 80 per cent. Of fatty matter 95 per
cent. was butter. So it only lacked 5 per
cent. of being the genuine article at the
worst.
One of the committee expressed it, when
he facetiously remarked, II understand it
all; we are living in a progressive age, and
the inventions of the day have enabled us
in this instance to go behind the returns
we have gone to the fountain head, and by
a mechanical operation produced from the
same source in an hour the identical sub
stance that nature would have consumed
twenty-four hours in producing through the
slow operations of flactifcation, if I can coin
a word, milking and churning."
So much for the manufacture and con-
sumption of oleomargarine.
Very respectfully,
D. WYATT AIKEN