Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1884-03-30
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Good butter isdeemed more important In
the service Of domestic economy. by many
OF the good people of Wheeling, than
good almost anything else In the provision
line. By good butter they not only mean
q sweet ana well-h ,vored article, but that
greasy compound made Of pure cream and
milk, and they often stipulate for the gol-
den kind. Yet very many of these same
householders 90 to market, sniff and pinch
the golden rolls and carry home c1m-
modify of good butterine and never know
the difference. In fact, about two-thirds OF
the alleged butter sold in this market,
whether by grocer, huckster or farmer, Is
not butter at all, but is good butterine, q
compound science has adroitly substituted.
Why? Because there is much more profit
in selling butterine at 80 cents that costs
10 cents, than in selling the genuine but
ter at So cents, that costs 30 cents, and no.
body is the wiser.
Butterine, sold as butterine, is a good
thing, but when a consumer wants butter
and innocently takes butteriue in its place
IT Is swISDLINs.
And that swindlipg is carried on every
day in Wheeling by grocers, hucksters and
farmers. Butterine is better tasting than
much OF the butter We get, and is com.
posed of nothing that is harmful. IL IL
made right here in the heart OF the city
and the process may be seen-and the com
pspy making it sells it as butterine. The
&. 70
palm it off as genuine butter in the man.
ner to be described below. When the Con-
gressional Committee Investigated oleomar-
earine, they declared il perfectly wholesome
and Iipitimate manufacture; butterine is
a little better, ss the fatty matter used IN
its manufacture has been carried one step
farther. This srticle will explsio the
difference and show how 1t may be detected
and distinguished from dairy butter. This
can scarcely be done by the taste, except
by an expert, for the REGISTER man tasted
some good butterine on bread and was
compelled to acknowledge it was Palatable,
sweet and better than average butter.
The ingredients of butterine are dairy
butter, cleo oil, neutral lard, milk ana
u, cerIpe, with some other things depend
ing on the process. Oleo oil is the product
re- ulting from purifying animal Oil and In
making il, the process is carried one step
far tber than to make margarine, OF whlch
DleUmaresrine is made. Neutral lard Is
oure leaf lard, deodorized and clarified. All
# these articles are heated to liquid form
and then thoroughly churned, by machin'
cry, until the LIQUID is perfectly honosene-
Gus. IL is then poured into large box
flied with crushed ice, where the liquid Is
chilled into the consistency OF o!diAary
butter. First, however,
1T Is CoLoRED
oy the use of apato, or other vegetable col
ORIG matter, 10 bright golden hue, the
color Of approved country butter. TIE o!eo
oil would give it a yellow color Of itselt,
but not sufficiently bright. When hard
ened 10 proper consistency, the butter
ipe is spresd out, a bright, golden mass,
IN a table, where.it is sailed and alter
wsr6s worked into rolls by hand. 1t Is
Then wrapped in cloths and is ready fo'
tie market at nineteen cents pound.
which leaves handsome margin and en-
abiPs the retailer to sell it as cutter, at 9
profit OF 50 per cent.
A close observer may detect the difference
between butter and butterne by cutting
roll with a sharp knife. Ia butter, the cut
surface will show minute cells and glooules
Of water, while the butterine Is smooth,
showing the presence OF the lard. 20 into
market ard you will will find butterine on
sac at numerous stalls and it will attract
ycur attention as the finest looking butter
in tie market. II is always sweet, for but
teTine does not Get rancid. The huckster
vii have it and the farmer will have 1t;
ard both get il from the came source. They
buy it from the country scent or from the
Shclesale grocer on Main street. II is
shipped from The factory here TO the small
towns along the railroads and comes oack
SUPERIOR ARTICLE or BUTTER,
but selling at a figure butter CJuid never
touch. The huCkster picks il up from both
places, or from the factory and the honest
tolmer-tbat irgenuou granger does the
>sue thing. They buy it on Friday even
ing from the factory end sell il at Saturday
mornings market. II is carried home and
eaten with unsuspeCting relish, while the
head OF the hOu'e tells his wife 10 always
buy butter from that same mar."
case is known whore c 'untry store
Seeper bought one hundred pounds from
Main street g-ocer and sf.er keeping it for
" o days, sold it back 20 the same grocer,
as genuine butter, pobndy knowing the
difference. The butteriEe is certainly
cleaner than the aversGs country butter, as
everything about the fscl'ry is scrupu.
lousy neat aud clean. Sill, il people want
butter and pay butter prices. they should
have butter and not be sw;ndled with but
teline. Let retailers DO as the factory does
label every roll "Butterine" in large let
tiers and then those who prefer butter may
get it, leaving butterine for those who
want il