The aegis & intelligencer. [volume] (Bel Air, Md.) 1864-1923, 1886-08-20
miscellaneous.
VISITING A "MARGERY" SHOP.
How Spurious Butter is Made AL
most entirely from Beef Fat.
The StuTThatI Is Sold Mt Retail as Prints
COlored With AnnnttO and Mixed
with a Small Percentage of
Milk. Stifened with lee

lHllaueIpHlu llIllcS.
There are three oleomargarine-or us the
proprietors delight to call them, butierine-
factories in Philadelphia. Two of them
manufacture the compound of beef fat and
milk for the foreign market and the other for
dom site consumption. The two which tickle
the palates and tap the purses of the abject
foreigner are situated respectively at Forty
seventh street and Lancaster avenue and on
Carriers alley, above Second-street They
are known as the Daily Packing Dairy and
the Grovedale Creamery. The establish
ment which makes the stuff for home
consumption doesn't display any outward
sign of its inward activity and is simply
known in the neighborhood as the mar
gerry factory" 1t is situated on the sout h.
east corner of Putnam and Mascher
streets. A visit to a "margery factory" is not
accompanied by the most delightful sensa-
tions but it is liable to make a lasting i'm
preston upon both the mind and wearing
appeared of the visitor who has the strength
of mind or stomach to brave it. The first
thing which greets the visitor to the "mar-
gerry factory" is an active smell, strongly
suggestive of boiling soap fat to which had
been added the odor of morocco factory
The visitor is at once seized with desire to
cease all further investigations and 60 some
where The process of making oleomar-
garine is not complicated or expensive 1t
is for that reason probably that so much care
is exercised in excluding visitors from the
premises and so much secrecy maintained by
those engaged in its manufacture.
HOW TILE STUFF is MADE.
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 beefs 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. 1t is then fired into a
trough, through which it is shot into hasner,
which gInds into marrow or pulp, which
is forced into 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 off into another
kettle in which 1t is again boiled, after
which it is run off into number of
small kettles, where it is subjected to
another boiling and mixed with the chemi-
Gals 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. 1t
is then run through cleaning machine, dur
of the oil The stearine comes out in thin
cakes and closely resembles tallow 1t is sold
by the oleomargarine manufacturers to lard
manufacturers, who use it to brace up their
lard in warm weather. After the stearine
has been extracted the oil is in proper shape
for sailing. II 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 1T LOOK LIKE GRASS BUTTER
Chemicals are used TO heighten the bright
golden color of the oil, annatto being the
principal chemical used for that process
After the oil has been subjected to the heat
ing process il is ready for the churn. The
churn is run by steam, and is large tank
with spigot at one end, through which the
oleomargarine runs after it has been suffi-
GENTLY churned. One hundred and sixty
quarts of milk are used in each churn, which,
when mixed with the oil, will produce 1900
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 liquid state until it is con-
gealed by being mixed with cracked ice. 1t is
then shoveed out of the tub on to a long table
against the wall, where it is literally sailed
and allowed to lie until the salt is absorbed.
1t is then made up. into pounds and stamp
ed, wrapped in covers and boxed up for sale.
The factory is kept quite clean, considering
the character of the work performed, and tue
process of manufacturing the finer grades of
butterine is not particularly offensive, as COM
parativey good material is used. But the
manufacture of tallow from the commoner
fat is attended by q disagreeable odor which
is sickening.
A MANUFACTURERS CLAIM.
The proprietor of the establishment says
that oleomargarine is great deal better and
healthier than common butter and that he
uses it on his table altogether. Before it is
thoroughly sailed it has an oily, greasy taste,
and the sight of it piled upon the tables, alb
scrbing whatever particles OF dust may be
floating around, is not inspiring and i'm
presses one strongly in favor of the common
butter. According to the new law, oleomar-
garine manufacturers will in the future be
compelled to pay tax of two cents on each
pound manufactured, stamp their goods oleo-
margarine or butterine 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 dairy
men, They claim that the farmers use annat-
to to color their best butter and that they
their commoner grades.
Two bright Wilmington girls were visit
ing some friends in the country. 1t was
"leafy june" and they took their books and
work out into the orchard and presently,
growing sleepy, stretched themselves on the
came grazing near Ellen started up in
alright. "What's the matter, Ellen" said
her sister in sleepy tone, "are you afraid
Prince will think all flesh ia grass Y"