The Pickens sentinel. [volume] (Pickens, S.C.) 1871-1903, 1886-09-02
NO. 49,.
MAKING OLEOMARGARINE.
How the Stuff ia Concocted and What Some or
the Profits Are.
(From the Philadelphia Times.)

the trOHt9 Arc.
(From the Philadelphia Times.)
A Times reporter yesterday penetrated
the mysteries Of margory factory and
what he learned of tho process is told
here. Tho principal Ingredient used in
the manufacture Of tho oil is beef's fat,
of tho best quality, tho manufacturers
say. The fat is bought by tho load,
wheeled into the wash-house in hand
car, dumped into tanks of ice-water,
whoro it is allowed to soak. 1t is then
fired into trough, through which it is
shot into hasner, which grinds it into
a marrow or pulp, which is forced into a.
Kettle containing steam jacket and
double bottom, through which hot water
Is continually run. After tho pulp has
been melted and boiled in the Kettle for
number of hours it is run off into
another large kettle, in which it is again
boiled, after which it is run off into a.
number of small kettles, where it is sub-
lGctcd to another boiling and mixed with
the chemicals used in tho production of
the OIL. Alter it has been thoroughly
mixed and boiled in tho small kettles t,
Is run on into largo square tub, where
II IS allowed to cool. 1t is then run
through cleaning machine, during
which process tho stcrino is pressed o,ff,
of the oil. The stcrino comes ont in
thin cakes and closely resembles tallow
1t Is sold by the olcomargarinc manu-
tacturcrs to lard manufacturers, who uso
it to brace up their lard in warm wealth
er. Aftor the stcrine has been extracted
the oil Is In proper shape for sailing. tt
IS then placed in heating room, in
which the temperature is from 90 to 100
degrees, whore it is allowed to stand for
five days.
TO MAKE IT LOOK LIKE GRASS BUTTER,
Chemicals are used to heighten tho
bright golden color of the oil, annatto
being the principal chemical used for
that purpose. After the oil has been
subjected to the heating process it is
ready for the churn. The churn is r1lu
by steam and is large tank with u
splgot at ono end, through which the
olcomargarinc runs after it hns been
sufficiently churncd. One hundred and
sixty quarts of milk are used in each
churn, which, when mixed with tho oil,
Will produce l 800 pounds of butteriuc.
After tho oil and milk have been
sufficiently churncd it is run through the
Splgot INTO largo square tub, where it
lies III liquid state until it is CONCEALED
by beng mixed with cracked ice. 1t is
then shovclcd out of the tub on to Il
long table, against the wall, where it is
llbcrally y salted and allowed to lie until
the salt is absorbed. 1t is then mado I'D
INTO pounds and stamped, wrapped in
covers and boxed up for sale. The
factory is kept quito clean, considering
the character Of the work performed,
and the process of manufacturing tho
finer grades of buttcrino is not particu-
larly offensive, as comparatively good
material is used. But the manufacture;
of tallow from the commoner fat is at
tended by disagrecablo odor which is
sickcning.
MANUFACTURERS CLAIM.
The proprietor of tho establishments
says that olcomargnrino is great deal
better and healthier than common but
ter ana that he uses it on his table alto
gcthor. Before it is thoroughly saltcd
IL mas mn oily, greasy taste, and the sight
OF 1t piled upon the tables, absorbing
whatever particles Of dust may be float.
ing around, is not inspiring and i'm
presses one strongly i'll favor of the COM
mon butter. According to the new law,
olcomargarinc manufacturers will in tho
future be compelled to pay tax of two.
cents on each pound manufactured.
stamp their goods olcomargarino or but
tcrlnc and discontinue the use of annatto
for coloring purposes. They think it
rather hard that tho law should treat
them so harshly, merely to please the
dairymcn. They claim that the farmers
use annatto to color their best butter
and that thoy frequently purchase tho
Olco OIL to mix with their commoncr