The Question Box. 435 



Mr. Smith. — How many of you have taken or are taking the 

 course? 



A half dozen hands went up. 



Mr. Converse. — I think, Mr. Smith, that there are about 16,000 

 farmers now in this State who are taking the course. 



Mr. Smith. — We shall be pleased to see the hands of those who 

 wish to take the course. Mr. Windecker will take and forward 

 the names. 



Will Dr. Van Slyke please tell us how oleomargarine Is made; also the 

 difference between that and butterine? 



Answer. — In the manufacture of oleomargarine, as commonly 

 practiced, the fat is removed from the cattle in the process of 

 slaughter, and, after thorough washing, is placed in a bath of 

 clean, cold water surrounded with ice; where it is allowed to 

 remain until all animal heat has been removed. It is then cut into 

 small pieces by machinery, then cooked at a temperature of about 

 150 degrees F., until the fat separates in liquid form from the 

 tissue. It is then allowed to settle until it becomes perfectly 

 clear, after which it is drawn into the draining vats, where it is 

 allowed to stand about twenty-four hours, when it is ready for 

 putting in the presses. The process of pressing separates the 

 stearin in solid condition from the remaining product, which is 

 a liquid oil, commonly known as oleo oil. This oleo oil is then 

 churned with cream or milk, or with both, and is salted and 

 treated the same as is finished butter. The product is known 

 as oleomargarine. In making butterine, neutral lard, made from 

 selected leaf lard, is commonly used; but, in this case, no stearin 

 is removed. This neutral lard is kept in salt brine during two or 

 three days, at freezing temperature. It is then mixed with some 

 oleo oil and butter, and churned with cream or milk. 



