756 OLEOMARGARINE. 



oils, were in no wise different from that fouud to be employed at other establish- 

 ments that produced neutral oils, and there was nothing in the investigation that 

 would go to show that any of the low grades of fats complained of in the published 

 letter are nsed by these concerns." 



As both W. J. Moxley and Braun & Fitts manufacture leaf lard for commercial 

 purposes, it is necessary for them to have in their establishments rendering tanks, 

 but these rendering tanks are not used in the production of neutral oils. 



The result of my own investigations at the establishments visited by me are as 

 follows: 



Friedmann & Co. are not packers of meats. They are manufacturers of oleomarga- 

 rine and producers of neutral oils, but do not produce oleo oil. The fats from which 

 they produce their neutral oils are purchased from the Anglo-American Provision 

 Company, packers of meats at the Chicago stock yards. At the time of my arrival 

 at the establishment of Friedmann & Co., several wagons of the Anglo-American 

 Provision Company and Nelson Morris & Co. were found unloading leaf lard of the 

 finest and best grade. No inferior or low grades of fsybs were found in any of the 

 wagons. I followed the leaf lard that was being received from the time it left the 

 wagons until it was placed in the refrigerating room, where it is allowed to remain 

 until all of the animal heat has been removed. This process, I am informed, requires 

 anywhere from two to four days. From the refrigerating room I followed the leaf 

 lard to the cutting machines, where it is cut into smaller bits, and from there to the 

 grinding machines, where it is reduced to a pulp, and then on to the heating kettles, 

 where it is heated to about the temperature of 155 to 160. These heating kettles 

 are open kettles and are heated with hot water (not steam) by having the hot water 

 circulate around the kettle in which the leaf lard is being heated. In other words, 

 the heating kettle is a kettle within a kettle, hot water circulating between the 

 two, in a space of 3 or 4 inches all around the inner kettle. From the heating 

 kettle the neutral fats are removed and the neutral oils are expressed by straining 

 process and filtration from the fiber and tissue. 



All of the fat that is not expressed from the leaf lard in the production of neutral 

 oil, and that portion that remains in the tissue, together with other fats, is taken to 

 a rendering tank, where it is subjected to a steam pressure of about 50 pounds to the 

 square inch, and at a temperature anywhere from 260 to 300, the result being the 

 production of what is known as steam lard. 



Every packer of meats, whether he be also a manufacturer of oleomargarine or a 

 producer of neutral or oleo oils, has in his establishment rendering tanks, but neu- 

 tral oil is not and can not be obtained by heating in these tanks. In the first place 

 there must be a total absence of any lardy smell in the neutral oil that is intended 

 to go into the production of oleomargarine, and in order to obtain that result the 

 leaf lard must be heated in open kettles, such as I have already described, and with 

 only sufficient heat to break the grain of the fats. 



Any lard, whether leaf lard of the finest quality or of the lower grades, that has 

 been subjected to heat at a temperature of more than about 160, would take on the 

 lardy flavor (the very thing that every oleomargarine manufacturer and producer 

 of neutral oils desires to avoid), and would be wholly unfit for the manufacture of 

 oleomargarine. 



I then visited the Anglo-American Provision Company, packers of pork at the 

 Union Stock Yards. The Anglo-American Provision Company manufacture neither 

 neutral oil nor oleo oil. They dispose of all their leaf lard to Friedraann & Co., and 

 the balance of the hog fats are rendered up by themselves into steam-rendered lard. 



I next visited the plant of the International Packing Company at the Chicago 

 stock yards. The International Packing Company are manufacturers of oleomar- 

 garine and producers of neutral oils. The oleo oil that is used by this company in 

 the production of their oleomargarine is purchased by them from Swift & Co. and 

 is considered to be of the finest quality. (A sample of this oleo oil is mailed to you 

 this day, together with a sample of the neutral oil produced by the International 

 Packing Company, and is made the subject of a separate letter.) 



The International Packing Company, being manufacturers of oleomargarine, have 

 set apart a portion of their plant to be used exclusively in the production of that 

 article. Into this building all of the fats that go into the production of neutral oil 

 are brought and are heated in open kettles, such as I have already described, as are 

 used by every producer of neutral oil. The only portion of hog fats that come into 

 this building that go into the production of neutral oil, which is used in the manu- 

 facture of oleomargarine, is the leaf lard, the lower grades of hog fats being ren- 

 dered up in the rendering tanks that are kept in their other buildings. 



On the 1st instant Revenue Agent H. B. Burgh and myself went to Hammond, 

 Ind., where we thoroughly investigated the methods that are employed by the G. H. 

 Hammond Company for producing neutral oil and oleo oil, and the materials that 

 enter into their production. As in other establishments of this kind visited by us, 

 ire followed the fats that go into the production of neutral oil and those that go 



