460 



milk is then placed in vats and heated to 92° Fahrenheit, when the 

 oleomargarine, heated a few degrees higher, is poured in through a cloth 

 strainer. The latter is brought in barrels, in which it appears to be an 

 opaque, odorless fat with an oily taste, but no specific odor, but in heating, 

 it assumes a clear, rich gold color, and at lirst floods the surface of the 

 milk with a bright yellow coating. The mixture is then thoroughly 

 agitated with large wooden paddles, and the rennet poured in. The 

 agitation continues for about eight minutes, in order to drive the oil 

 through the milk during the curdling process. The curd is allowed to 

 stand ten minutes longer, when it is cut with a ciirdknife and pressed 

 in the usual way. The unappropriated oil then comes upon the surface 

 of the whey, and is skimmed off. The process is quite similar to 

 that of cream-cheese manufacture, the elements of the oleomargarine 

 undergoing changes analogous to those of the cream, except that nature, ' 

 in the udder of the cow, more perfectlj^ performs the necessary emulsion 

 of the oily materials of the milk than man can do by any mechanical 

 process. 



The manufacture of oleomargarine cheese is advocated on the ground 

 that it utilizes a vast amount of otherwise waste material in the skim- 

 milk. It does not propose to enter into competition with the finer 

 grades of cream cheese. This class of products has an element of 

 profit in itself which would render an attempt to invade its field 

 entirely hopeless. But inferior brands, known to the trade as "half- 

 skims" or "hard-skims," will probably be driven out of market by this 

 process. There is no danger of any attempt to palm off oleomargarine 

 cheese as cream cheese, as the means of detection are too numerous 

 and too easily applied. Oleomargarine cheese has a function of its own, 

 the supply of cheap food material, which does not attempt to grade with 

 good brands of cream cheese. The severe denunciation which met the 

 article upon its first introduction has measurably subsided. Organs of 

 the cream-cheese interest demand that a careful distinction be made be- 

 tween the two kinds in every market, a necessity which will be less felt 

 in proportion as the cream-cheese factories scrupulously adhere to the 

 standards which have given them their specific reputation. . 



Meat consumption in London. — Beef : During 1874 there were im- 

 ported for consumption into London 265,477 carcasses of cattle, weighing 

 75,580 tons, besides 293,000 live beeves, weighing 83,714 tons, which 

 were slaughtered within the limits of London district. The total num- 

 ber of cattle required was, then, 558,477, weighing 159,564 tons, or 

 640 pounds per head. At Id. per x>ound, the value of this beef was 

 £10,424,848, or $52,224,240. 



Sheep and lambs: Carcasses, 1,592,850, weighing 45,510 tons; live ani- 

 mals, 1,749,000, weighing 50,864 tons ; total, 3,341,850 animals, weighing 

 93,374 tons, averaging 04 pounds per head ; total value, £6,296,434 13s. 

 M., or $31,482,173. 



Bicine: Carcasses, 530,950, weighing 32,755 tons; live animals, 7,000, 

 weighing 300 tons; total, 537,950, weighing 23,.055 tons, and averaging 

 96 i)0unds per head ; total value, £1,506,260, or $7,531,300. 



Calves: Carcasses, 265,460, weighing 13,511 tons; live animals, 35,000, 

 weighing 1,781 tons; total, 300,460, weighing 15,292 tons, and averag- 

 ing 114 pounds per head; total value, £999,077 6s. Sd., or $4,995,387. 



/Summary : Carcasses and live animals of all kinds, 4,738,737, weighing 

 294,285 tons; total value, £19,226,620, or $96,233,100. 



British imports of breadstupfs. — The imports of grain, flour, 



