The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1885-05-07
BUrfRR by A NEW pRoCRss.
An Alleged discovery Of a Teaas Man.
Netp York Mail and Rrpre,s.

L o. L -
An Alleged Discovery Of q Texas Man.
| Netc York Mail and Espress.
Rumors of q surprising discovery in
butter making have been afloat for some
weeks among the commission merchants
in the city. Meanwhile the decline In
| the price of butter has been marked, and
farmers throughout the State have been
grumbling at the prospect. A dealer
| said to o reporter for the 3fdif and E9press
| yesterday:
"a Texas man has discovered way to
make butter without wasting any part OF
the milk. 1t is. claimed that by his pro.
| cess butter can be manufactured for less
than five cents per pound. Only think
what wonderful discovery that isl In.
! stead Of wasting oceans of skim milk
and buttermilk the faftffefs can utilize
oil the nutritive parts of the milk. The
method is kept secret yet, because the
persons who are making preparations to
Introduce it are trying to procure letters
patent from the government They waa
to sell State rights to use the process, aad
they cannot do that unless they are pro.
tected by patent. Idoubt If they viii
succeed, because no new mechanical con.
arc used. Any farmer who knew the
process. It 10 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" img3a,
"Will not the health authorities inter.
fere In such q case?" raEnG 3.
IL don't see how they could. No for.
eigu substances are introduced into the
milk, and the butter therefrom cannot
be called adulterated in any legal sense. !"
How is the new process butter
made ?" Is. IA, 5G ~ -
"The milk is kept until it becomes q
clabber, as the thickened mass 10 called
by farmers, aud then If 1t is put into q
common churn ut the right temperature
1t 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
coiored, moro 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 up
can't tell you, but If you can find
D. j. Gautier, of Galveston, Texas, who
is in this city now to negotiate the sale
of rights for Now York and Massschu.
setts, he may be willing to tell"
Mr.. Gautier was found Mt 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 Bronre street. The
reporter was permitted to examine q
sample of the new butrer, which tasted
and looked much like the product of the
ordinary product of the COW.
This 10 more of discovery than some
people think" Mr.. Gautier said, "but
we are not willing to have much publish.
ed about 1t yet. r. E. Moore, of Lam.
pauas, Texas, discovered the process by
accident some months ago, and he has
scld q part of his interest in It to four
ouher men. We have filed the necessary
papers at Washington, aud we expect to
have the process patented In short time.
OF course the secret will be known then,
aud 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 8
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 1t contains 40 much caseine and
so little fat, but for table use 1t will be
just as palatable and much healthier
than the old style butter. OF course Il
can be sold much cheaper than any other
kind butter and will become popular or
that account. People in this city will
hardly pay forty cents per pound for
butter to spread on their bread when
they can bug 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" pa
DR.. Cyrus Edison, of the Health De.
partment, said i: .".The new discovery will
strike most people ns Incredible, but
understand that the Commissioner Of
Patents at Washington hasgseen butter
produced By the new process. Chemical
analysis of milk shows that In 100 parts
of milk there are about 81 parts Of water,
5 Of fat, Of caseine. of sugar and Q
of ealts'' aBy the old method butter is
made to contain little except the :fat ;of
the. milk. It 10 claimed that all the payta
OF tho milk can be solidified, without the
introduction Of any foreign snbstanGss,
and that the product will 90 closely re.
semble butter Of the old kind that few
persons would notiss the, difference in