Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1886-08-15
WHITING A "nARGIRY~-sHOP.


WHITING A "AARGIRY"-sHOP.
How Spurious Butter n Made Almost
Entirely from Beef Fat.
philadelphia Times.l
There are three olsomsrgarine-or,
as the proprietors delight to call them,
observation-disclosures in Philadelphia.
Two Of them manufacture the COM
pound of beef-fat and milk for the for
eicn market and the other for domestic
consumption. The two which tickle
the palstes and tap the purses OF the
abject foreigner are situated respec.
lively at Fortv-seventh street aHd
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 consumption doesn't display
any outward sign of its inward activity
and is simply known in the neighbor-
hood IS the "margery-factory." 1t il
situated on the southeast corner Of Put
nam and Msscher streets. A visit to
"margery. factory" is not accompanied
by the most delightful sensations, but
it is liable to make lasting impression
upon both the mind and wearing-ap-
parel 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 sosp-fat, to which had been
added the odor Of morocco.factory.
The visitor is ut once seized with de-
sire to cease all further investigation
and 20 somewhere. The process Of
making oleomargarine is not compli-
Gated or expensive. 1t ia for that rea-
son probably that so much care is ex-
ercised in excluding visitors from the
premises, and so much secrecy main
tanned by those engaged in its manu-.
facture.
HOW THE STUFF is MADE.
A Times reporter yesterday pene-
trated the mysteries Of a margery-iac-
tory, and what he learned of the pro-
cess is told here. The principal ingre-
dent 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 q hand-car, dumped into
tanks of ice-water, where it is allowed
to soak. 1t is then fired into trough,
through which it is shot into hssher,
which grinds it into marrow or pulp,
which is forced into akettle containing a
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 number Of
small kettles, where it is subjected 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
Of into large square tub, where it is
allowed to cool. 1t ia then run through
a cleaning machine, during which pro-
cess the stearine is pressed out of the
oil. The stearine comes out in thin
cakes and closely resembles tallow. 1t
is sold by the oleomargarlne manufactu-
rers to lard manufacturers, who use it
to brace up their lard in warm weather.
After the stearins has been extracted
the oil is in proper shape for sailing.
1t is then placed in hesting-room, in
which the temperature is from 90 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, annato
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 q large tank with a
spigot at one end, through which the
oleOmargarine runs after it has been
sufficiently churDed. One hundred and
sixty quarts Of milk are used in each
churn, which, whom mixed with the
oil, will produce 1900 pounds Of but
terine. 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 CONCEALED by being mixed with
cracked ice. 1t is then shoveled out Of
the tub on to a long table, sgainst the
wall, where it is literally sailed and
allowed to lie until the salt is absorbed.
1t 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 but
terine is not particularly offensive, as
comparatively good material is used.
But the manufacture of tallow from the
commoner fat is attended by q disagree
able odor, which is sickening.
A MANUFACTURER's CLAIM.
The proprietor Of the establishment
says that oleomsrgsrine is great deal
better and healthier than common but
ter, and that be uses 1t on bis table
altogether. Before it is thoroughly
sailed it has an oily, greasy taste, and
the sight Of it piled upon the tables,
absorbing whatever particles of dust
may be floating around, is not in.
spring, and impresses one strongly
in favor of the common butter.
According to the new law, oleomargs.
rine.manufacturers will in the future
be compelled to pay . tax Of two cents