The Iola register., 1902-03-21

ohh"oN hihbNohi' s''''' '''''''' o-'NNV''NN
Denmark. ........... .........., $1,000 600
| Norway .............. .... ....... % ,0O0,
Sweden . ................. 100000 |
tGemsny .......................... q. 22O,O0O,0 900
Netherlands ..... ........... 1230O0 900 |
Belgium ........ .... ............. 20, ,s00, 900
HISTORY oFITS DISCOVERY
Oleomargarine was first manufact-
red in France. In 1869 the French |
war Office, atthe instance of Napoleon
III, who was desirous of discovering |
substitute for butter that would |
keep longer and also increase the die
tary of the .poor, offered prize for
, the best substitute for butter, which
rs won by M. Mege- -Mouries, Par
isian chemist. After a series Of OBJ
servations l.and experiments, Mcgee
INQUIRIES was persuaded that the but.
ter fat contained in milk was absorb
ed from the animal tissues of the COW,
and his attention was then directed to
the discovery of a process that would
separate from beef.fat the oil similar
to that in the milk The method final
ly devised by him for the manufacture
of oleo oil called then oleomargarine
oroleomargarine Oil waste heatfinely
minced beeflfat with water, carbonate
of potash, and small fragments of
fresh stomachs of sheep, to tempera-
ture of about 1I5, degrees Fahrenheit.
= The influence of 1.-THE heat, together
with the epepsinlcontained nthe sleeps
stomach, separated the fat from the
cellular tissue. This fatty matter was
then removed and when cool was sub
jected to hydraulic pressure sufficient
TO separate the stearip. The oleo oil
was then !churned with milk and water
in the proportion of 10 pounds of oleo
oil to@4 pounds of milk andthree pints
aof water, The resulting compound
was washed Eand declared ready for
nse.
THE INGREDIENTS AND PROCESS
Cottonseed oil used as a partial sub
stitute for oleo oil or neutral lard. 1t
never fullylreplaces them, but is added
TO some combination OF those two in
gradients to cheaper the product. Its
use would doubtless increase largely
were it notlfor the fact that no process
has been discovered that will take
away it's characteristic flavor. To
make a high-grade oleomargarine
it is absolutely essential that all its
constituent oils respond fully to the
neutralizing treatment by which their
chara cteristiciodo and flavors are
removed, so that they will take on the
flavor of butter from the aromatic
principles of the milk or cream with
which they are churned. Cottonseed
oil, when formingI any considerable
proportion OF oleomargarine, betrays
its presence, and those manufacturers
making specially of high-class
liable products have discontinued its
use altogether.
Oleo oil is obtained from beef fat
by the processes of settling, crystal
lization, and pressure, which separate
it from the stearin and fiber.
After the animal is slaughtered the
fat is removed and placed in vat of
warm water, where it is thoroughly
washed to remove blood and adhering
Impurities. 1t is then chilled and
hardened with bath of ice water,
after which it is finely comminuted by
cutting machines and melted in steam
iacketed caldrons at temper
ature OF about 100 degrees Fahrenheit.
Slowly revolving agitators keep
the fat moving until the melting
process is complete, when the whole is
allowed to settle.
Practically all the oleomargarine
manufactured in the United States is
made by the simple process OF churn-
ing melted mixture of oleo oil and
neutral lard with milk, cream or
melted butter to give it the butter
4 fiavor, and colOring matter to give il
\any desired shade of yellow in
semblance of butter. In the cheap
GRADES cottonseed oil is often sub.
stituted for a portion of oleo oil and
neutral lard, but never to the total
exclusion of either. After the churn-
ing process the whole is salted and
put upon the market in variety OF