The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1885-05-07
BUTTER BY 4 NEW PROCESS.
An Alleged Discovery Of n Texas Man,
Nev York Mail and Express.

An Alleged Discovery Of Texas Man.
Ne,v York Mail and Express.
Rumors of surprising discovery il
butter making have been afoat for some
weeks among the commission merchant
in the city. Meanwhile the decline il
the price of butter has been marked, ant
farmers throughout the State have beer
grumbling at the prospect. A dealer
said to reporter for the Mail and Expres
yesterday:
ga Texas man has discovered way tt
make butter without wasting any part O.
the milk. 1t is claimed that by his pro
cess butter can be manufactured for lest
than five cents per pound. Only think
what wonderful discovery that isl In
stead of wasting oceans of skim mill
and buttermilk the farmers can utilize
all the nutritive parts of the milk. The
method is kept secret yet, because the
persons who are making preparations te
introduce it are trying to procure letters
patent from the government. They wan!
to sell State rights to use the process, aud
they cannot do that unless they are pro.
tected by q patent. doubt if they will
succeed, because no new mechanical con
trivances are needed and no chemicals
are used. Any farmer who knew the
secret could make butter by the new
process. 1t is not unlikely, therefore,
that the new tangled butter may be man
ufactured by large creameries, and put
on the market in competition with butter
which is made only from cream"
"Will not the health authorities inter-
fere in such case?" -
II don't see how they could. No for.
eign substances are introduced into the
milk, and the butter therefrom cannot
be called adulterated in any legal sense. /"
Glow is the new process butter
made ?"
"The milk is kept until it becomes a
clabber, as the thickened mass is called
by farmers. and then if it is put into a
common churn at the right temperature
it quickly turns to butter with scarcely
any waste. The secrets of the method
are the length of time the milk must be
kept standing and the temperature at
which it is churned. Of course the but
ter must be colored, but all butter is
colored, more or less, and the coloring
matter is harmless. Butter by the new
process contains more water and less fat
than butter of the old sort does, but it
also contains the caseine and sugar of the
milk"
."Who discovered the process 2"
II can't tell you, but if you can find
B. j. Gautier, of Galveston, Texas, who
is in this city now to negotiate the sale
of rights for New York and Massachu.
setts, he may be willing to tell.o
Mr.. Gautier was found at Broadway
hotel. He says he was in correspon-
dence with .proprietors of large creame-
ries in the State, and had his headquar-
ters at No. 488 Broome street. The
reporter was permitted to examine a
sample of the new butrer, which tasted
and looked much like the product of the
ordinary product OF the COW.
"This is more of a discovery than some
people think" Mr.. Gautier said, "but
we are not willing to have much publish.
ed about it yet. r. E. Moore, of Lam.
pasas, Texas, discovered the process by
accident some months ago, and he has
sold part of his interest in it to four
other men. We have filed the necessary
papers at Washington, and we expect to
have the process patented in short time.
Of course the secret will be known then,
and the simplicity of the method will
cause universal surprise. Butter can be
made at the rate of four pounds for each
gallon of milk. By the best old methods
only one-half pound of butter has been
made from the same quantity of milk.
The new process depends entirely upon
time and temperature, and the butter
contains all the milk except very small
part of the water. The butter will not
be useful for cooking purposes, and will
not keep long without becoming stale,
because it contains so much caseine and
80 little fat, but for table use it will be
lust as palatable and much healthier
than the old style butter. Of course it
can be sold much cheaper than any other
kind butter and will become popular on
that account. People in this city will
hardly pay forty cents per pound for
butter to spread on their bread when
they can buy it for five cents per pound.
Oleomargarine will be swept out of the
market, because the manufacturers will
not be able to make that kind of butter
as cheaply as pure butter"
DR.. Cyrus Edison, of the Health De.
partment, said: "The new discovery will
strike most people as incredible, but I
understand that the Commissioner OF
Patents at Washington has seen butter
produced by the new process. Chemical
analysis of milk shows that in 100 parts
of milk there are about 81 parts of water
3 Of fat, of caseine, 4 Of sugar and 2
of salts. By the old method butter is
made to contain little except the fat oi
the milk. It is claimed that all the parts
of the milk can be solidifed, without the
introduction of any foreign substance
and that the product will so closely re-
semble butter of the old kind that few
persons would notice the. difference ir
using it on bread. If butter can be pro
duced in that way there can be no objec.
ton to its sale, but it ought to be solo
under some name to distinguish it from
that made from cream alone. The dis
covery will have the effect to cheaper the
price of both milk and butter, and there
is danger that commercial fraud will be
practiced when the new process butter is
first placed on the market. If it is true
that temperature and time are the only
secrets of the new process, do not see
Laa. 4La nrnnaaa nan be natanted "