Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-06-28
Artificial Butter.

ht'T LdHLcuCOrler, en- tln. neut belgian
chemist says the idea of finding cheap
substitute for butter without reducing its
value as al article of food was started by
Napoleon Ill. who intended in the first
plan to help the working classes Ct Paris,
for even then the price of butter had ad-
vanced 2 to francs pound. He invited
Mege- Mouries, chemist, 10 make trial
IN that direction, who succeeded so well
that in 1869 the first artificial butter fac
tory was started at Poissy. The Franco
German war stopped operations for awhile,
but in 1872 the Societe Anonyme d'Ai-
meniation was started, with a capital of
500, 900 francs, to take hold of Mr.. Mege-
Mouries' discoveries This concern
started factories in Paris and Nancy, the
former producing to-day 100, 900 pounds
of artificial butter daily. Other factories
started IN Munich, Frankfort on the Main,
Dres!en, Berlin, Vienna. The United
States have been particularly successful
In this branch of industry. The factories
here not alone supply the domestic wants.
but also govern prices to great extent of
the European, particularly the English.
markets. Favored by cheap and excel
lent raw material the American manufac-
turers are enabled to produce an article in
the way of artificial butter which ex-
GELS all other in quality. taste, etc. As a
general rule any fat and oil will produce
butter that is. all fats may be, by differ
ent manipulations and chemical agencies
50 prepared that they will appear like
butter In taste and in flavor and be suita
BILE for food.
Naturally and in tne first line beef tai
| low, comlng from the same animal as
butter, will be used. OF the beef tallow
that which is found near the kidneys and
lungs is the most desirable, which, after
being carefully freed from all tieshy par
ticles (of course, only fresh tallow is used),
Is washed in clean water until the water
drains off perfectly clear. Hereafter the
fat is chopped fine and afterwards melted
and crystalllized. This Is done 10 sepa
rate the stearine from the fat, as other
wise the butter would be too hard. We
ROW have beautiful, clear oil. which IS
churned with milk. In the whole process
ceanliness is To be strictly observed, for
Otherwise the butter, when ready. would
not keep. The palnstakIng cleanliness
with which this artificial butter has to be
prepared, apart from tina. 1t contains moth
ing injurious, recommends it for an article
OF fo1d. Ali particles OF milk must lie
carefully removed from the finished butter
by washing and kneadiug, and to save
this labor manufacturers prefer TO Use
milk already freed from caseIn- Alter
the butter Is ready thus far it Is colored
with arnato, 10 which ale added certain
chemicals TO give 1t the flavor and taste OF
butter. The fat of an OK OF average size
will produce forty-flve to fifty pounds OF
butter There are many articles OF our
daily food, such as conserves, mustard,
catsup, fruit butter, mince meat, ETC.,
which certainly are not prepared In q
cleaner, if in as clean q way. Yet tney
are In daily use without any scruple. Al
| remarked above. any OIL or fat will pro-
duce artificial butter, provided 1t is free
from strong smell and taste. Besides tai
low, lard, olive oil, poppyseed oil, etc.,
may be used, but as these oils are dearel
than tallow they have not taken its place,
particularly as the operations to make tht
! oils into conscience of fat is very trouble
some and expensive, Some mouths ago
however, 1 made trials with cottonseet
l oil, In which L succeeded very well, s.
that l hope to see 1t used extensively verl
soon in the artificial butter manufacture
Last year l analyzed several lots of dalr.
butter winch contained SO much forelgl
fats as to convince me that they were al
: tificial butter 1 must admit, however
1 that the taste as well rs the odor were ex
e cellent and not to be distinguished iron
l genuine butter; and although it was mid
summer and very hot, the bu ter wa
compact and firm and well made- Th
manufacturing, therefore, must have bee
e done very carefully and clearly.