The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1886-08-19

HOW SPURIOUS BUTTER is MADE ALNfOS
ENTIRELY FROM BEEF FAT.-THE STUFF,
THAT IS SOLD AT RETAIL AS PRINTS
COLORED WITH annette AND MIXEl
WITH A SMALL PERCENTAGE OF MILK
-sTIFFENED WITH ICE.
There are three 0leomargarine-or, al
the proprietors delight to call them, but
terine-factories in Philadelphia. Two Of
them manufacture the compound of BEEF
! fat and milk for the foreign market anG
the other Tor domestic consumption. The
two which tickle the palates and tap the
purses of the abject foreigners are stu
ated respectively at Forty-seventh street
and Lancaster avenue and on Carter s
alley, above second street. They are
known as the Daily Packing Dairy and the
Grovedale Creamery. The establishment
which makes the stuff for home consump-
ton doesn't display any outward sign of
its inward activity and is supply known
in the neighborhood rs the s'margery
factory" 1t is situated on the southeast
corner of Putnam and Mascher streets.
A visit to 'margery factory is not ac-
companied by the most delightful sensa-
tions. but is liable to make lasting i'm
preston upon the mind and wearing
apparel of the visitor who has the strength
of mind or stomach to brave it. The first
thing which greets the visitor to 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 a desire to cease all further
Investigations and go somewhere. The
process of making oleomargarine is not
complicated or expensive. 1t is for that
reason probably that so much care is ex-
ereised in excluding visitors from the
premises and so much secrecy maintained
by those engaged in its manufacture.
HOW THE 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
of the oil is beef 8 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 hasher.
which grinds 1t into a marrow or pulp,
which 10 forood info Hotf1o nfoi q
steam jacket and double bottom, through |
which hot water is continually run. After
the 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
jected to another boiling and mixed with |
the chemicals used in the production of
the oil. After it has been thoroughly |
mixed and Eoiled in the small kettles it is
run off into a large square tub. where it is
allowed to cool. IL is then run through
cleaning machine, during which process
the stearine is pressed out of the oil. The
stearine comes out in thin cakes and
closely resembles tallow. 1t is sold by the
manufacturers to lard man.
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. 1t 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, annette be-
ing the principal chemical used for that |
After the oil has been subjected |
to the heating process it is ready for the |
ohurn. The churn is run by steam and is
a large tank with a splgot at ore elld, |
through which the oleomarga,ine 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 ll00 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 col gealed
by being mixed with cracked ice. 1t is
out of the tub on to a ong table,
against the wall, where it is literally s;tlted
and allowed to lie until the salt is alb
sorbed. 1t Is then made up into pounds
and stamped, wrapped and boxed up for
the character of the work
performed, and the process of manufac- /!
turing the finer grades of butterine is not
offensive, as comparatively |
good material is used. But the manufac-
ture of tallow from the oommoner fat is
by disagreeable odor, which is
A MANUFACTURERS CLAIM.
The proprietor of the establishment says |
tn It oleomargarine is a great deal better |
and healthier than common butter and
that he uses it on his table altogether
Before it is thoroughly salted it has an
oily. greasy taste, and the sight of it piled
upon the tables, absorbing whatever parti- |
oles of dust may be floating around it, is |
not inspiring and impresses one strongly |
in favor of the common butter. Accord
ing to the new law. oleomargarine manu-
facturers will in the future be compelled |
to pay tax of two cents on each pound
manufactured. stamp their goods oto-
or buttcrine and discontinue
the use of annette for coloring purposes.
They think it rather hard that the law
should treat them so harShly. merely 10 |
please the dairymen. They claim that the
farmers use annette to color their best
butter and that they frequently purchase |
The oleo oil to- mix with their commoncr
grades -Phl. Times.
MILK SICKNESS. is important for
people that live in districts where milk
Sickness is prevalent, to know that water
U, ~