The weekly messenger. [volume] (St. Martinsville [i.e. St. Martinville] La.) 1886-1948, 1888-12-01
OLEOMARGARINE.
Art of Making Substance that
Masquerades as Butter.
The Process Of Manufacturing
it Fully Described.

AHS pAoSeSS Va WohiuS oleOmargarlne
is described as follows by the New York
Dispatch: The fat Of the COW Cor beef
fat is thrown, piece BY piece, intolarge
tanks containing tepid water, where it
remains for an hour or two, when the
water is drawn of, and fresh water
brought into the tank. Each pi CO is
then separately inspected and thrown
into another tank containing pure
water, where it remains about the same
as at first. Pieces rich in oil are the
only ones thrown into the tank; all the
others are cut of and put into tierces,
to be rendered into tallow. The fat in
the second tank is again inspected, and
passed iato third after which third
washing it is a pure white fat.
The next step is to elevate this fat in
cars, holding about 600 pounds each, to
the top of the building, or third floor,
alongside the disintegrating machines.
These are like the regular meat-hashsr.
The meat is cut very fine in these ma
chimes, and is now in a comminuted
state, which enables it to be rendered
at very low temperature. This rem
dering is accomplished in a series of
caldrons, jacketed aud surrounded BY
water. The water in the jacket is
heated to the boiling point by the in.
PRODUCTION of live steam, which in time
heats the caldron containing the fat,
causing it to melt at temperature of
ia degrees to 1872 degrees F., which
care is taken to prevent getting
above 122 degrees. since the lower
the temperature is kept the bet
ter is the product obtained. During
the process, about five per cent. of ordi-
nary salt is added, which helps the
membrane to separate. As soon as the
fat falls into the kettle, the steam is
turned on to heat the water in the
jacket after the heat thus accumulated
is found sufficient to finish the process.
When the fat is completely rendered,
cold water is poured into the jacket.
Revolving aSitators constantly keep the
mass in motion. When the agitation
ceases and tho fat finally comes to q
rest, membrane (or scrap settles to
the bottom of the kettle and the pure
fat is left on top. This is left at rest
about half an hour, when the pure fat
is ready to be drawn off and strained
into the settling kettles. An emulsion
of water and oil, in the condition o.
froth, floats on tho surface of the rem
dered fat. which is ladled off The
fat remains in the settling kettles from
one to three hours. and is kept at q
temperature of 11S' to 1922 F. When
the settling Is complete and the refined
fat at tho proper temperature. it is
drawn of through fine sleeves into tanks
or cars, which are removed to the
seeding room," which is kept at a
temperature of So. In this room the
fat begins to solidify, very slowly, tho
more solid constituents crystailiziug
out at first, the whole mass at last as
suming kind of mushy consistency.
The seeding or crystallizing process re-
quires from thirty-six to forty EIGHT
hours, and must not be hurried. When
the rendered fat is in the proper con-
ditiou, it is pressed so as to separate
the butter oil from the stearine.
To accomplish this, the fat is packed
in cloths set in molds. These
packages are placed on plates of gal
vanized iron. in the press, one above
the other. About 2, 900 pounds to the
square in ch of pressure is applied. This
is kept up until the butter oil ceases to
flow from the press. This oil is re-
ceived into large reservoir, and if it
is to be shipped, it flows into perfectly
clean tierces, whore, after solidifyIng,
it is sealed up. A large quantity is
shipped to Europe, to be churned up
with milk and butter. The name ''oieo-
margarine" was given to butter oil be-
cause it was thought to be composed
principally of o.cine and margarine, two
chemical names applied to fats.