Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1881-06-01

require the branding OF ehiry butter or
oleomargarine, and other articles accord
ing to grade or quality. as first, second, or
third grade, or " inferior" or rancid"
as the case may be.
Such law might protect and doubtless
would do much toward it. But farmers
must see to their interests as best they CAM
hence if such law cannot be general
farmers should send such law makers at
home to their own assembly as ill make
such laws local Their want Of belief that
a product from rough tallow can ever take
the place of butter, will not help them in
the least in the sale of their products.
One factory in New York city turns out
10000 pounds of oleomargarine daily, and
have orders ahead of their production.
Scores of others are in full operation and
readily sell their products. 1t has become
an industry that sneers will not stamp
out. They also sell the oil or oleomarga-
rine cream, shipping it largely to Europe.
Some market is found among the oleo-
margarine cheese-makers, who are en-
gagged in the manufacture in almost every
one of the middle. and many of the west
ern states. The largest of these cheese
factories is that of Freeman e. Co., in
Chenango county, n. Y. Besides this,
there are. perhaps, twenty other factories
in all, from which it is estimated that
10000 cheeses are daily produced. In
manufacturing cheese, the oil is mixed
with skim-milk. 1t can be handled then
as if all milk, and the product can scarcely
be detected from ordinary cheese. An
other market for the oil is claimed by the
manufactures to be opening among the
farmers themselves; who, seeing that they
can mix it with their cream, are sending
in orders TO have it shipped to them in
barrels and in tierces. The manufactures
represent that it can be mixed in certain
proportions with their cream and render
the product better.
If this is true it seems the farmers them
selves are aiding the very thing they de-
test. II chemical analysis cannot detect
butter thus made, the ingredients being the
same, is it an adulteration 1t is estima-
ted 100000 pounds are turned out from
our factories daily.
Quotations from London prices current
show that oleomargarine is generally pre-
ferred to all secondary grades of butter,
whether of American or home manufac-
ture, and the prices range only from ten
to twenty five shillings lower for hun
dred weight than those of the best cream
butter.
But how is oleomargsrine NADER is a
question often asked. can only tell you
of what saw in New York factory.
was admitted to the first room used in the
process, and thence onward. Here was a
large number of tanks, into which had
been thrown quantities of leaf tallow direct
from the butcher shops. The scraps and
WtltG IS ttllbu llltl lOl ltb oiO SSphihVo'
from the better grade, and taken to the,
tallow house. The fat, which is to be-
come butter, is elevated to the upper floor
where it is cut up like sausage meat.
Placed then in kettles. at temperature OF
1909, it is melted to Il consistency which
causes the scrap oil and tissue to sink tc
the bottom, while the oil is run off in
tanks for transportation to what is called
the granuating room. The scrap oil and
tissue which collect in the bottom of the ket
| ties are run off to be melted with the SCRAP
| fat into tallow. When the product from the
kettles is taken into the FORMULATING room
it becomes sufficiently CONCEALED to allow
of its being packed in linen cloths, ii
about twenty-pound packages. These
packages are placed un Ter Il hydraulic
press, the temperature of the room being
kent at Sj8. At this temperature, thu
action of the press separates the olein
from the stearine, rs the latter will no
melt at that heat The stelrine is packe
hogsheads for shipment to the cha nd
lers. The oleine drops into watts, in tn
proper condition for the next operation
the transformation into butter. 1t is con
Quoted thence, either in tierces for ship
ment, or to the churn. In each churn
placed 800 pounds of compound which
is said to consist of tea per cent of dair
cream, ten per cent of good dairy but
ter and eighty per cent of oleine, with
small amount of annatto for colorins
Beneath the churn is placed a box called
cooler, in which are 2J0 pounds of broke
+ ice.
- When the churning has been going G
> for half an hour, the substance in til
-, churn resembles dairy cream when onl
, ready for churning. When faucet in tt
q bottom of the churn, however. is opene'
# the contents rush out and the minut
h. they touch the ice the butter appear
J. Two men thoroughly mix the ice and Il
T. butter. 1t passes then to other men
:, free it from all ice-lumps, and afterwar
" it is sailed and worked as butter usual
$ is. 1t is shaped in pound moulds al
+ packed in firkins, with no visible evidenC
d that it is anything but dairy butter exec
O the words "oleomargarine" and date
a patent placed upon the bottom in sm'
- letters After the melting process is begu
=, everything is conducted with the utmt
At cleanliness. But in every room is the sm
i. peculiar to tallow. The same rigid clean
q ness in our dairies would often impro
Is our butt er.
sc A word to the wise is sufficient.