Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1881-04-28
Beef Butter or Oleomargarine
DY CHARLES f.. BOLTON.

DY CHARLES T.. BOLTON.
In these wonderful days which produce
steel from iron instauter, sugar from beets
and corn, telephones more useful than tele-
graphs, ice in midsummer, and butter with.
cut COWS, it would be we'll il our profess
sional men would take weekly halfholiday
among the business activities and SUCCESSES
of ever day life. Again aud again the
sluggish mind of tho farmer has been
quiokened by tho ten thousand patents on
agricultural machinery. At first the dali
ryman saw ONLY destruction iu the cheese
factory. Soon the factory cheese brought q
cent moro per pound then hand made. The
dairy interest of the country has passed
resolutions to annihilnte "oleomargarine,' -
the new food product.
BY the statutes of New York and New
Jersey, the seller of oleomargarioe as butter
must be punished So formidable aud
practical has the new trade already become
that evcn the special committee of the
New York Exchange makes little use of
its $4,000 fund and detectives; aud no
wonder, for even experts aud judges Of
courts nrc pcrpIexed.
Dairymen very naturally are annoyed,
hut their attompt to destroy so Important
an industry, or keep mankind from partioi-
pating in this discovery, will prove as fruit
e-s as for greedy gas companies to attempt
to hide tho face of the sum-
What Of its history, quality, aud manu-
facture2 During the Franco German war,
an eminent chemist, NJ. Mege Maurics,
who had been very busy improving the
manufacture of bread, was commissioned
by the French Government to search for q
cheap and wholesome substitute for butter
for the use of the navy and the poorer
classes. AT Viucennes he deprived miloh
COWS Of all food oontaiuing fat, and found
that the milk, though diminished in quon-
tity, was yet rich in cream, and ho CON
cuded that its source was the stored up fat
of the COWS body. Tho oil of butter diff
frrs from the oil of suet or beef fat, in
containing q percentage of compounds
which give a portion of its favor and in
acking much Of stearine which gives hard
ness ond grain to suct
In the animal, respiratory combustion
wit draws most of the stearine FROM the
fat of the kidneys and loius, aud the oleo-
margarine is secreted by the milk glands,
and butyrio qualities are furnished by pop>
sin. Churuing the cream untcs the finely
divided butter fat ip masses; ono eighth of
which is butter milk, an accidental ingre-
dent, which, with the soluble fats that fur
nish the characteristic aroma, ferment
and ultimately become rancid end spoil the
butter.
ln solving the problem, NJ. Megc, imi.
tated nature. The excess of stearine and
tissue is removed from the csul fut; butyrio
flavor, voter, salt, color added, and the
whole made compact, without grain, and
Wholesome. We give briefly the process of
producing oleomargarine as recently wit :.
messed at the extensive factory of the Com.
nlcrcial Manufacturing Company at West
4Sth Street, North River, New York
The fresh selected fat is brought il early
every morning from the abattoirs about
New York and adjoining cities. After be
ing thoroughly soaked and cleansed 10 warm
and cold water, it passes into hashing
machine "a revolving iron cylinder armed
with knives) and COMES out through per-
foratod pluto. Then it disintogrates, so
that the oil is easily separated from tho fat
tissue by temperature 1920 in melting
tanks, surrounded by steam heated water,
the process occupying two hours. A thin
film Of tallow is skiInmed from tho top and
the clear yellow oil is drawn from tho scrap
membrane into wooden tank cars, which
stand 10 the press room, while the oil gran.
utotea by the crystalIisution Of the stenrine.
This requires a full day. BY hydraulic
pressure tho stcarino is removed and you
Get a limpid, amber colored oil that melts
in the mouth like butter, with an agreeable
taste. Immense quantities Of this butter
oil are exported to Germany, France, and
Holland where it is ohurned into "but-
teriue" for the English and many other
markets.
The butter oil is converted into butter by
ohurning for twenty minutes; 500 pounds
of oil with 100 pounds Of milk, when tho
oil is miuutely broken up. A small quan-
tity of tho solution of annotta is added ns
is usual 10 ordinary butter making to
heighten the color. Then tho mixture is
drawn off into tubs Of broken ice and it
solidifles into butter, which when workod
over aud suited, three fourlhs of an ounce
to a pouod, and packed 10 fifty pound ash
Gases or tubs 10 one or two pound rolls, is
more palatablo than the average of dairy
butter.
The six stoam ohurns in this single fac-
tory, wbioh soyors ono and one. half aoros