Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1903-03-14

Everybody In the United States has
heard Of the william J. Moxley Com.
pany. A million pounds Of pure, clean
and wholesome butterine is turned out
monthly by this great concern. and over
two hundred men and women are given
employment by 1t.
The public knows but little of the
manufacture of butterine outside Of the
false statements concerning 1t, some
times circulated by the members Of the
dairy trust, who fear the effects of Its
growing popularity with the people
upon their efforts to maintain high
prices for inferior grades Of butter.
There is nothing inferior about good
butterine.
The William J. MoXley Company
merely uses a new way of producing u
well.known food product. 1t does by ma.
chinery what the COW does by the laws
OF nature. BY analysis certain ingredi-
ents are found in butter, aud butter
Inc is made by obtaining them
from some other source and combining
them in the correct proportions. One Of
the principal Of these Is oleln, an ex.
ceedingly rich oil secreted by the I'D
der of the COW. The discOverer Of the
new process argued that II Olein was
found In the milk 1t would probably
occur elsewhere in the animal. and by
analysis he learned that caul fat, which
forms cushion and blanket for the in.
testines, was rich In the substance. II
was comparatively simple process to
extract the Olein and make 1t the basis
Of butterine.
In william ]. Monkeys great Chicago
factory a whole building Is devoted to
obtaining olein or oleOmargarine oil, rs
II Is more familiarly called, from the
carl fat. As soon rs the fat comes into
the mandatory from the slaughter
house 1t is dumped into vat Of water,
where all the dirt and blood are thor.
oughly washed away from II. 1t Is then
carried to an upper door, where 1t Is
poured into row Of iron kettles pro-
vided with steam jackets for heating
purposes. Here the temperature Is
carefully raised to 155 degrees--at n
higher temperature than that the fat
will burn-and the oil slowly tries out,
assisted by revolving toOthed shafts not
unlike the agitators Of an Ice cream
freezer.
The well.tralned workman In charge
sees that when the fat has been suffi'
ciently heated 1t Is drained to the next
fioOr into large, cool kettles or clarifiers,
where all the dirt and refuse, II there
are any, settle to the bottom. The clear
oil Is then drawn out into tin.lined
trucks by means Of siphOn and u1in-
died away to a big room, where II Is
allowed to cool and granulate for three
days at temperature Of IS degrees.
After this Is done 1t is sent down.
stairs to the press room. This Is
a busy place. All the men are clad In
neat white jackets, and their sleeves
are rolled to their shoulders. The truck,
with Its yellowish white contents, Is
wheeled to little table, around which
four men are standing. In front Of each
there Is a small rectangular box open
at the top and fastened to the table.
Over this the workman spreads piece
OF stout white duck. Enough Of the tai
low oil is dipped up to ill the box and
then the next workman takes II
In hand, folds the top Of the duck over
the soft mass and passes the cake up
10 the man on the presser This ma
chine consists Of sixty pieces Of sheet
iron loosely fastened at the ends to
shafts. Between each pair Of these
plates eight of the little white duck
packages of tallow are placed, and
when the whole machine Is full pres,
sure is given by means Of screw at
the top. As 1t increases gradually the
oil Is squeezed out through the duck
and drips downward into a trough.
Out Of fifty pounds Of fat taken from
an animal, twenty-nine pounds are OleO.
margarine oil. When the pressure Is re-
moved the fiattened duck packages
come out filled with pure white cake,
an almost tasteless substance, known
as stearine, which Is used as an ingre-
dent in making certain brands OF lard.
The oil as 1t runs from the press Is
ready for use In the making Of but
terine. Part Of 1t goes directly to the
factory near at hand, and part is bar
relied for shipment 10 Holland.
William j, Moxley's factory IL a most
Interesting place. On entering the
building a visitor Is struck almost at
,olcc by the scrupulous cleanliness
ofthe floors and tables. They are pol.
ished ana repolished until they are al
most as white as the proverbial New
England kitchen floor. All the EN-