The new North-west. [volume] (Deer Lodge, Mont.) 1869-1897, 1883-12-28
oLEoMARGARINE.
Failure of a Philadelphia Bogus Butter
Fsctory-How 1t Is Made.
Philddeiphid Press.

Philadelphia Press.
The vast host of the admirers Of genuine
butter-good, old country butter, which,
Mahomedan tradition says, was one Of the
fruits upon the Tree of Life In the Garden of
Eden-will have cause for rejoicing In the
closing of one of the four oleomargarine
factories in Philadelphia, and the largest and
oldest factory of them all. The remaining
factories are small concerns that have not In
thea ggregate the capacity Of the one whose
operations have been thus indefinitely sus-
pended.
The ostensible cause of the shut down was
a scarcity of beef fat. In reality, though, q
fixed distinction upon the part Of Philadel-
phians not to eat the so-called substitute for
butter seems to have been at the bottom Of
the trouble. This, II Is urged, was not sur
prislng, in view of the fact that in no other
section Of the country, or in the world, for
that matter, is really good butter-fresh,
fragrant, rich, we'll churned-so abundant
and so cheap. Within radius of 30 miles
from the city there are over 5000 farmers
and dairymen whose chief source of revenue
Is butter making, and their churning Is
acknowledged to be unequaled. With oleo-
margarine at 25 or 80 cents per pound, and
the genuine article at IS to 40 cents per
pound, the laboring classes, for whom espe-
cially was the beef fat butter designed,
steadily and unanimously refused to use it.
From the beginning the factory was driven
to foreign markets, and the scarcity Of fat
was but one item among the many causes
which led to its closing up.
1t was started in 1877 BY = party of New
York capitalists, who bought the right OF
making in the United States from Mali, the
Frenchman, who was the original patentee
of the preparation. Imagining that they
possessed monopoly, the company built
large works aud went to great expense in
equipping the plant. II is reliably stated
that over $50 900 was expended in the pur'
chase of machinery alone. The oleomarga
rine was made upon an improved plan. The
only fats used were what Is called the caul
and entrail fats. The fat was first washed
clean aud then ground, after the manner OF
sausage, in huge knives, constructed especi
ally for that purpose. After being ground
up to the consistency of mince meat, the IA
was melted at low temperature. The OF
was then extracted by means of hydrauli
presses. This oil was pressed, finally
through heavy cloths, and then churnes
With the oil, when churned, there was mixe'
about an equal quantity of cream. Th
oleom argarine was packed for market II
large tubs, sometimes in ordinary prints, bu
mostly in bulk. It was exported to Europe
the West Indies, Mexico, and vast quantitie
were sent through the Southern States
where it gained favor because it would no
get rancid. A very small quantity was solt
to retail dealers in this city.
The average cost Of the fat in the crude
was eight cents per pound. The entire cos
of manufacture, including the churning
added but five cents per pound to this figure
and at eighteen cents the product was solo
at q large profit. A pound of fat was made
to yield 80 per cent. of oil. The residue wa.
converted into stearine and tallow. AL
though the capacity of the factory was 300,
600 pounds per week. from 80 to 40 hand
being employed, the actual production aver
aged only $4,000 pounds.