The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-08-22
IN AN oLEomARGARrNE FACTORY.
How the Best Grade of Bogus Butter Is
Made in the 'Margery" Factory.

MADE IN the ''MargeEy" E8CtOrys
Philadelphia Times.
A visit to "margery factory is not accom-
panied by the most delightful sensations, but it
is liable to make lasting impression upon both
the mind and wearing apparel of the visitor who
has the strength of mind stomach to brave
it. The first thing which greets the visitor to
the imagery factory" is an active smell. strong
ly 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 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 exercised in ex
Guiding visitors from the premises and SO much
secrecy maintained by those engaged in its man
ufacture.
A reporter yesterday penetrated the myster-
les Of 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 a nandcar dumped into tanks of ice
water. where it is allowed to soak. 1t is then
fired into trough, through which it is shot into
a hasher which grnds it 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 large kettle, in which it is
again boiled. after which it is run off into num-
Der of small kettles where it IS subjected to an
other boiling and mixed with the chemicals used
in the production of the oil. After it has been
thoroughly mixed and boiled in the small ket-
ties it is run off into large square tub, where it
is allowed to cool 1t is then run through
cleaning machine, during which process the
stearine is dressed out of the OIL The stearine
comes out IN thin cakes and closely resembles
tallow. 1t is sold by the oleomargarine manu-
facturers 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 1t is then placed in heat
ing-room, in which the temperature is from 80
to 100 degrees, where it is allowed to stand for
FIVE days.
Chemicals are used to heighten the bright
golden color of the oil, annatto being the prin-
cipal 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 oeomargarne runs
after 1t has been sufficiently churned. One hun
dred 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 1t lies in liquid state untilit is CONCEALED
by being mixed with cracked ice. 1t is then
shoveled out of the tub onto a long table, against
the wall. where it is literally sailed and allowed
TO lie until the salt is absorbed. 1t is then made
MP into pounds and stamped. wrapped in covers
, and boxed up for SALE The factory is kept quite
Clean considering the character of the work per-
formed, and the process of manufacturing the
finer grades Of butterine is not particularly of
fensive, comparatively good material is used
But the manufacture of tallow from the com
moner fat is attended by q disagreeable odor,
which is sickening.
The proprietor of the establishment says that
oleomargarne is great deal better and healthier
than common butter, and that he uses 1t on his
table altogether. Before it is thoroughly sailed
it has an oily, greasy taste. and the sight of it
piled upon the tables. absorbing whatever par
spring, and impresses one strongly In favor of
the common 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 cleo