Ottumwa semi-weekly courier. [volume] (Ottumwa, Iowa) 1899-1903, 1902-02-25

with milk, cream, or melted butter 10
give it the butter flavor and coloringl
matter to give it the semblance of bVt-
ter. In the cheap grades cotton-seed
oil is often substituted for portion of
the oleo oil and neutral lard but new
er to the total exclusion of either.
Cotton Seed Oil Used.
Cotton seed oil is used as a partial
substitute for oleo oil or neutral lard.
1t never fully replaces them but is
added to cheaper the product. To
make high grade oleomargarine it is
absolutely essential that all its consttt-
uent oils respond fully to the neutraliz-
ing treatment by which their odors
and favors are removed. so that they
will take on the flavor of butter from
the aromatic principles of cream or
milk, with which they are churned.
Cotton seed oil when forming any con-
siderable proportion of the olemargar-
inc betrays its presence, and those
manufacturers making a speciality of
high class products, have discontinued
its use altogether.
Oeo oil is obtained from beef fat by
the process of settling crystaliZation
vi Dl WllIIl iiSiAl SiiS
stearim and the fibre.
Manufacture.
After the animal is slaughtered the
fat is removed placed in vat of warm
water, where it is throughly washed
to remove the blood and impurities. 1t
is then chilled and hardened with a
bath of ice water. after which it ls
minced by cutting me chimes and melt.
ed in steel jacketed caldrons at tenn
perature of about 100 degrees. Slowly
revolving agitators keep the fat NOV
ing until the melting process is COM
plete when the whole is allowed to
settle. After settling the clear oil is
carefully siphoned to a second series
of jacketed caldrons where more salt
is added and the temperature controll-
ed until second settling is complet-
ed. This demembranized fat is now
siphoned into mounted watts and allow
ed to stand from three to five days in
a temperature favorable to the crys-
talization of the stearim, part of
which forms crust over the top and
the remainder settles to the bottom
leaving the clear oil between. When
the watts have stood the required time
the crust is broken into fine particles
and the whole is given thorough me-
chanical mixing which leaves it of a
mushy consistency. 1t is then wheel
ed to revolving table surrounded by
skilled workmen who wrap the mix
ture into small packages with canvas
cloths each containing about three
pounds which are built into the
presses. The cleo oil is then separat
ed by great pressure slowly and grad
ually applied and flows from the press
es into large receiving tank on the
| floor below, from which it is piped tc
the oleomargarine department or into
new oak tierces and allowed to harder
preparatory to shipment.
The oil from sheep fat cannot be
neutralized, the oil retaining the odol
and flavor of the animal and canno
therefore be used for oleo manufactur
ed for home consumption. The oil il
exported, however, where there is {
demand for a cheaper product.
Some manufacturers work into thei
highest grade of oleo oil practically al
the fat taken from a good steer an
make one or two lower grades fror
the fat Of COWS and Gamers" Othe
manufacturers make their highes
grade from the caul and other selec
ed fats of the best beeves, using ce
tain intestinal and other lower form
, together with that taken from poore
animals in making from one to thre
> lower grades. The quantity of ole
!, oil obtained by this process is b
. weight about so per cent of the ft
, treated. About % per cent is tallo
q and stearim and the remainder is lo'
. in shrinkage.
a The process of obtaining neutri
. lard from the hog is well known an
, need not be described
!. We now have the ingredients ente
ing into oleomargarine. The proce:
. of manufacturing oleo from these cor
! ponent parts, briefly is as follows
q The oleo oil and neutral lard are pipe
q to mixing tank and the exact propc
y tons weighed out The cheape
!, grades of oleomargarine found on tt
market are made from the lowe
grades of oleo oil and neutral lard
which are added the limit of cote
J. seed oil and the whole is churned wi
5 skim milk or butter milk, sailed wi
+: common salt, and colored with Il
t, cheaper grades of coloring matte
S These low grade oils may be manufa
n tured from scrap fat and made fir
by the addition of more stearim or OF
T. er similar substances so that a great
e proportion OF cotton seed oil may
d added to the combination. Sometim
d glycerine is added to give the produ
. a glossy appearance and sugar or g
cose TO sweeten or give texture. T
: highest grades are made from pu