The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-12-19
AN EoLEoMARGAR1NE FACTORY
How the Best Grade OF Bogus But
ter is Made in the "MarEsry"
Factory.


A visit TO the "margery factory" is
not accompanied by the most delightful
sensations, but it is liable to make
lasting impression upon both the Tuind
and the wearing apparel of the visitor
who has the strength Of mind and
stomach to brave it. The first thing
which greets the visitor 10 the 'margery
factory" is an active smell, strongly
suggestive Of boiling soap fat, to which
had been added the odor Of a morocco
factory. The visitor is at once seized
with desire TO cease all further inves-
legations and go somewhere. The pro-
cess of making oleomargsrine is not
complicated OF expensive. II is for that
reason probably that so much care Is
exercised in excluding visitors from the
premises and 80 much secrecy main
tanned by those engaged II It's manu-
fscuUre.
a reporter yesterday penetrated the
mysteries of q margery factory and
what be learned Of the process Is told
here. The principle ingredient used IN
| the manufacturer a. the oil = beef tat,
OF the b-st quality, the manufacturers
say. The rat Is bought oy the load.
/ wheeled into the wash house in a nand
car, dumped into 'anks Of ice water,
where II Is allowed To soak. Ii Is then
fred into q trough. thrOIg which IL Is
shot into hssher which sEiaus II into
a marrow or pulp, which i forced into
kettle containing a steam jacket anu
IA. - LnF
water is continually run. After the
pulp has been melted and boiled in a
kettle for a number of hours il is run
of into another large kettle, in which IT
is again boiled, after which iJ Is run of
into a number OF small kettles, where
II Is subjected to another boiling and
mixed with the chemicals used in
the production OF the oil. After 1t
ha. been thorou shly mixed and boiled
in small kettles il Is ran off in a large
square tub, where IL is allowed 10 cool.
1t is then run through a cleaning ma
chine, during which process the stear-
inc is pressed out Of the oil. The
steaIine comes out in thin cakes, and
closely resembles tallow. IL is sold by
the oleomargarine manufacturers 10
lard manufacturers, who use IL TO brace
up theii lard in warm weather. After
is in proper shape for sailing. 1t is
then placed in heatirg,room, in which
the temperature is from 80 to 100 de-
grees, where it is allowed to stand for
I'VE days.
Chemicals are used to heighten the
bright golden color of the oil, anuattO
being the principal chemical used for
that purpose. After the oil has been
subjected 20 the heating process, il is
ready for the churn. The churn is run
by steam, and Is a large tank with a
spigot at one end, through which the
oleOmargarine runs after it has been
sufficiently churned. One hun red and
sixty quarts Of milk are useC in e oh
! churnIng, which, when mixed v 18th the
oil, will produce l 500 pounds OF butter
inc. After the oil and milk has been
sufficiently churned il is run through
the spigot into 4 large square tub where
it lies in liquid state until il Is con-
gealed by being mixed with cracked ice.
; Ii is then shoveled out of the tub onto
a long table, against the wall, where
il Is literally sslted and allowed TO lie
until the salt is absorbed. IL is then
made up into pounds and stamped
I wrapped in covers and boxed up for
SAFE. The factory is kept quite clan
considering the character Of the work
/ performed. and tue process oil manu-
I featuring the finer grades OF butter Is
not particularly offensive. Us compare
lively good material Is U ed. But the
manufacture OF tallow from the com
moner fat is attended by q disagree
able odor, which is sickening.
| The proprietor OF the establishment
says that oleomargarine Is great deal
better and healthier than common but
ter, and that he uses it on his table al.
together Before it is thoroughly salted
it has an oily. greasy taste. and the
sight of it piled upon the tables, alb
sorbing whatever particles OF dust may
be floating around, is not inspiring.
aud impreSses one strongly in favor OF
the common butter. According 70 the
new law, oleomargarine manufacturers
will in the future be compelled 10 pay q
tax of two cents on every pound manu-
featured, stamp their goods oleomar-
Rarine, or butterine, and discontinue
the use of annatto for coloring pur-
poses. 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 70
color their best butter, and that they
frequently purchase the oleo oil 70 mix
with their commoner grades.-Phila-
de. phia Times.