Crawford avalanche. (Grayling, Mich.) 1879-19??, 1886-12-09

How the Best Grade of Bogus Butter IL
Made I'm the "Margery" Factory.

How the Best Grade of Bogus Butter IL
Made I'm the "Margery" Factory.
A visit to smargery factory is not
accompanied by the most delightful
sensations, but il is liable to make q
lasting impression upon both 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
On active smell, strongly suggestive OF
boiling soap fat, to which had been
added the odor OF o morocco factory.
The visitor is at once seized with de-
sire to cease all further Investigations
and go somewhere. The process of
making oleomargarine is not compli-
Gated 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.
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 Ia hand
car, dumped into tanks OF ice-water,
where it is allowed to soak. 1t is then
fred into trough, through which it
is shot into a hasher which grinds it
into marrow or pulp. which is forced
into kettle containing 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 q number Of hours it is again
boiled, after which it is run off into q
number of small kettles, where it is
subjected to another boiling and mixed
with tho ehamicals nsad in tho produo
ton OF the oil. After it has been thor
oughly mixed and boiled in the small
kettles it is run off into large
square tub, where it allowed to cool.
It is then run through a cleaning ma
chine, 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
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. 1t IS then
placed in heating-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 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 large tank with q
spigot at one end, through which the
oleomargarine 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 900 pounds of butterine.
After the oil and milk have been suf-
ficiently 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 shoveled out of the tub
on to q 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 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 manu-
featuring the finer grades of butterine
is not particularly offensive, as COM
paratively good material is used. But
the manufacture of tallow from the
-oonaraoaa,-f st-ia attended by-e die
agreeable odor, which 10 sickening.-
PhiLddeLphid Times.