The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1886-09-01
MAKING OLEOsIARGARINE.
How the Stuff is Concccted and What Some of
the Profits Are.
(Fron the Philadelphia Tines.)

(From the Philadelphia Times.)
A Times reporter yesterday penetrated
the mysteries Of a margery factory and
what he learned of the process is told
here. The principal Ingredient used in
the manufacture Of the oil is beef's fat,
of the best quality, the manufacturers
say. The fat is bought by the load,
wheeled into the wash-house in hand
car, dumped into tanks of ice-water,
where it is allowed to soak. It is then
fred into trough, through which it is
shot into hasner, which grinds it into
marrow or pulp, which is forced into q
kettle containing steam jacket and
double bottom, through which hot water
is continually run. After the pulp has
been melted and boiled in the kettle for
a number of hours it is run of 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
jected to another boiling and mixed with
the chemicals used in the production of
the oil. After it has been thoroughly
mixed and boiled in the small kettles it
is run off into large square tub, where
it is allowed to cool. It is then run
through a cleaning machine, during
which process the sterine is pressed out
of the oil. The sterine comes out in
thin cakes and closely resembles tallow-
It is sold by the oleomargarine manu-
facturers to lard manufacturers, who use
it to brace up their lard in warm wealth
er. After the sterine has been extracted
the oil is in proper shape for sailing. It
is then placed in a heating room, in
which the temperature is from 80 to 100
degrees, where it is allowed to stand for
five days.
TO MAKE IT LooK LIKE GRASS BUTTER.
Chemicals are used to heighten the
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 run
by steam and is a large tank with
spigot at one end, through which the
oleomargar;ne runs after it has been
sufficiently churned. One hundred and
sixty quarts Of milk are used in each
churn, which, when mixed with the oil,
will produce 1,500 pounds of butterine-
After the oil and milk have been
sufficiently churned it is run through the
spigot into large square tub, where it
lies in a liquid state until it is congealed
by being mixed with cracked ice. It is
then shoveled out of the tub on to a;
long table, against the wall, where it is
literally salted and allowed to lie until
the salt is absorbed. It is then made up
into pounds and stamped, wrapped in.
covers and boxed up for sale. The
factory is kept quite clean, considering
the character Of the work performed,
and the process of manufacturing the
finer grades of butterine is not paricu-
larly offensive, as comparatively good
material is used. But the manufacture
of tallow from the commoner fat is at
tended by disagreeable odor, which is
sickening.
A MANUFACTURER CLAIM.
The proprietor OF the establishment
says that oleomargarine is a great deal
better and healthier than common but
ter and that he uses it on his table alto
gether. Before it is thoroughly salted
it has an oily, greasy taste, and the sight
Of it piled upon the tables, absorbing
whatever particles of dust may be float
ing around, is not inspiring and i'm
presses one strongly in favor of the COM
mon butter. According to the new law,
oleomargarine manufacturers will in the
future be compelled to pay tax of two,
cents on each pound manufactured,
stamp their goods oleomargarine or but
terine and discontinue the use Of annatto
for coloring purposes. They think it
rather hard that the law should treat;
them SO harshly, merely to please the
dairymen. They claim that the farmers
use annatto to color their best butter
and that they frequently purchase the
oleo oil to mix with their commoner