The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1881-03-10
BUTTERINE.

How Artificial Butter is Made-An Open /
Secret.
From day to day the public is hec-
tored with some new scare by the
Dame Partingtons Of the press, and |
now the popular terror with this class
Of alarmists is butterine, by which
the world at large is being poisoned.
tortured, drugged to death, and
can secure salvation for the
race except this evil is at once eradi-
Gated.
Believing there are to this question,
as to every, other, two sides, The
Chicago Times has made a tour Of the
butterine factories located in that city
and gives the following as it's obser-
vations.
Butterine is Endorsed by Sci
ence. It is prepared from leaf
lard Of the finest grade, under con-
ditions as to cleanliness and purity,
not excelled in any dairy in the world
and the best product is so good and
wholesome that an expert might be
excused for making the new substance
his standard of excellence, and
condemning average creamery
because of it's lacking the flavor desid-
Grated by gour1oa11ds. It is not with
out advantages over the best grades
of genuine butter, as, for instance--to
use one fact where many might be
cited it never becomes rancid, even
though kept for months, under cir
cumstances that would be fatal to the
most costly article, for which we are
indebted all together to the milky
mother of the herd Many families
are unable to afford the best grades Of
butter, and their stomachs revolt
against inferior qualities, which would
be vended without remorse by the
Butterman's exchange; but they can
be supplied with the products
Of the butterine factory, a whole
some article Of diet, tempting
to the palate and conducive to health,
at price entirely within their linn
tied means. The manufacture is no
secret. Large establishments presided
over by men eminent for respectable
ity and wealth, and employing vast
aggregates Of labor, challange atten-
ton to their processes and results, in
the broad daylight Of mercantile and
manufacturing enterprise, and the
article manufactured is placed upon
the market, here and elsewhere,
properly branded, so that no person
| who is master of the vernacular need
be deceived as to the status of butter
inc.
One Of our foremost citizens who
stands. deservedly high in CONNER
cial circles, is openly identified with
the manufacture Of butterine, the
daily produce Of his establishment
being somewhere near twenty thou
sand pounds, varying in grade accord
ing to the demand for domestic and
foreign consumption. One other fac
tory produces on an average about
twelve thousand pounds daily. and we
might go on to enumerate the several
contributions from other manufacture
ers, by which we are enabled to main
tain our shipments to Europe, supply
ing the under-paid and over-worked
laborers and mechanics in the older
countries with substitute for butter
which suits their pockets, and in
many cases their palates also, better
than they could obtain at largely
greater cost from their too highly
taxed rack-rented dairymen and farm
ers.
Only the best leaf lard is used.
This is prepared in it's best form to
make butterine, and ground into frag-
ments to facilitate the process of ren-
dering at a temperature not too high.
! Some ignorant and prejudiced men
pretend that danger may be dreaded
from trichinoc spiralis from the use of
lard, but those who are versed i'll that
branch Of knowledge are well aware
that strichi7ae are not found in the
fatty tissues of pork; their habitat is
the muscular fibre of the animal, and
more may be feared from one lean
ham than from a ship-load of butter
inc.
Butterine keeps longer than butter.
The process by which the lard is
rendered neutral, OF tasteless, pre-
servesit from rancidity, as before
mentioned, and makes it hard, white.
and firm, ready to receive any tint OF
favor that the maker may choose to
impart, That neutralizing process is
the one secret that manufactures
refuse to impart, claiming that it is the
essence Of their art and mystery.
When the lard has thus been made
ready it can be mixed with butter OF
good quality, and, with proper
proportions of salt, ready for packing
/ in rolls or vessels. in which to be placed
on the home market, shipped east, OF
sent still further to supply European
demands. It will bear a long voyage
! without detriment, and it is actually
sold in Devonshire and Cornwall, the
!; counties of England famous for the
4 production of clouted cream, in i'm.
mediate competition with the butter
Iof world famous dairies. The pro.
= duction Of artificial butter was first
J suggested to Mege Maurice, who found
that fatty tissues Of the COW were
converted into butter by natural pro
|cesses, and was thus led to the pro
duction Of oleo margarine, from which
discovery much was hoped at the time
1 although little has actually been
4 realized. That idea, though not
Immediately successful, begat in othe1
minds the belief that the fatty tissues
of animals were capable Of benefcen1
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