Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1903-03-14
Interesting Facts Concerning the Manufac-
ture Of One Of the Greatest Of
Food Products.
Over One Million Pounds Of This Popular
Staple Turned Out Monthly by
Moxley.
The Chemical Analysis Of Butter and Butter.
inc Shows Striking Similarity
Between Them.

the girls in the packing rooms wear
dainty white caps.
The manufacture of the butterine Is
commenced Oh an upper floor of the
building. Here In one part of the
room stream Of oleomargarine oil of
bright amber color is pumped into
several large steam.jacketed kettles,
where 1t Is kept stirred by means Of
dashers similar to those In the trying
rooms. The temperature is carefully
raised to 1S5 degrees to melt the oil
thoroughly, and then 1t Is conveyed
into large tin.lined vats, where 1t Is
stored and chilled. 1t Is then passed
through a bath Of brine, where 1t IL
washed and deodorized, and when IL
comes back 1t looks a good deal like
light brown sugar and has a distinct
ly butter taste. 1t Is packed In tin
lined trays about six feet long by
three wide and placed In n cool store
room until It IL needed for use. Every
thing about this stOreroOm must be
kept free from dirt, for the reason
that the oil. like butter, Is SO sensitive
that It readily takes up foul odors. a
single drop Of kerosene In the room
might taint and ruin a whole supply
Of oil.
The purest Of leaf lard, called 'neu.
trial." after having been thoroughly
purified In brine, Is placed In the store
room. AZ these two parts Of the but
terine. both Of which are practical.
ly without taste, are needed, they are
trundled out ON trucks, and two work.
men. with their sleeves rolled up.
shovel them In equal parts into the
finrlng tin funnel Of Il chute which
leads to the creamery below.
On reaching the next floor the mass
falls into big vat or churn. heated
to 1SO degrees. and Is rapidly stirred
by two men with wooden paddles until
the Jumps all disappear. TO assist In
this operation small sieves are also
used. When the mass has been rem
dered homogeneous certain quantity
Of genuine butter and buttermilk,
sometimes to the amount of 20 per
cent Of the whole. IN put In, and the
stirring goes forward again. The gen
uine butter used IL churned In re-
volving churn near Mt hand, the milk
being purchased and collected In ex'
actly the same way as In creamery
The cheaper grades Of butterine do
not contain quite as much butter. and
they are usually churned by machin'
cry instead Of by hand.
The butterlne now looks very mucll
like butter. 1t IL dumped on n CIR
cular table. and long conical butter.
worker operated by machinery
squeezes out the buttermilk and works
In the necessary amount OF salt. A
man In II clean jacket helps along the
process with wooden paddle. When
the butterine has been sufficiently
worked and loaded into one Of the tin
lined trucks It looks like real butter,
and no one but an expert can tell 1t
from real butter. The creamery has
capacity of over one million pounds
q month. and 200 men and women are
required to do the work.
lie DutteTlne OF OieOIlluTsuTiue ~ w.
moved to the packing rooms after cool
ing n day In the scrupulously clean
storage room. Here white-jacketed
men and girls stand ut tables
with mountainous heaps of the
moist yellow butterine in front Of
them. With deft movement man
scoops up quantity and plasters 1t
into n mold holding one pound. Then
he drops II out before girl, who
wraps it up In piece of parchment
paper, ana 1t Is then packed away In
boxes. In this department the great
est care Is taken to have everything
sweet and clean. The floor and all the
tables are scrubbed at least once a
day.
The Government exercises n strict
supervision over butterine and moth.
ing can be purer. Besides this, many
of the States have separate laws
on the subject which more or
less restrict the sale. But In spite
of all these lmpediments an enormous
quantity of this healthy product Is
manufactured and sold every year.
Many persons prefer 1t to butter, es-
pecally In the large cities.
Chemically, buttcrine is almost iden-
teal with butter. Here Is the analysis
Of the two: