664 



OLEOMARGAKINE. 



the mass has hecome soft and all the ice and 

 ice-water been removed, the product is chopped 

 up with wooden ladles, and then put into a 

 small apparatus, which has for its bottom a 

 coarse wire sieve, through which the product 

 is pressed, so that it comes out in shreds of 

 various length, and about an eighth of an inch 

 in diameter. It is then placed on tables, and 

 worked and salted by a revolving butter-worker 

 turned by hand. The butter is now ready to 

 be packed in tubs. In case prints or rolls are 

 to be made, it stands for several hours until it 

 gets harder. Dr. Mott suggested a further 

 churning for a few minutes with milk, to in- 

 crease the butter odor and flavor ; but it was 

 found after a time to be more expensive than 

 beneficial, and so was abandoned. 



M. Niege's process for preventing crystalliza- 

 tion gives a butter far superior to that now 

 produced. This fact was made known in 

 1880 by Mr. George Harding. Experiments 

 conducted, under his direction, by Professors 

 Chandler and Williams and Dr. H. A. Mott, 

 resulted in the production of a butter superior 

 in flavor, odor, and texture to any previously 

 made. The process is as follows : The emul- 

 sion from the churn is to be put into a tin ves- 

 sel, which can be closed, having an agitator 

 within which receives its motion from outside. 

 This vessel is placed in water with pieces of 

 ice, at a temperature of about 36. The agita- 

 tor is kept in motion as long as it can be turned, 

 when the solidified whipped product is ready 

 to be removed. A large ice-cream freezer of 

 the capacity of forty quarts gives good results. 

 As, by this process, the emulsion in solidifying 

 does not come in contact with the ice or ice- 

 water, the congealed mass retains its flavor and 

 odor unimpaired. The butter thus obtained is 

 considered very suitable for winter use, as it is 

 much softer than that made by throwing the 

 emulsion on ice. 



There are several large factories in the United 

 States engaged in this industry. At the works 

 of the Commercial Manufacturing Company, 

 New York, 50,000 pounds of butter are made 

 daily, and finds a ready sale at fifteen to twen- 

 ty-two cents per pound, according to the season 

 and the form in which it is put up. By law, 

 every tub or package of butter sold must be 

 branded " oleomargarine butter," so that there 

 may be no mistake, and no selling this for but- 

 ter obtained by churning the milk of the cow. 

 In order to make 50,000 pounds of butter, 

 122,000 pounds of fat are required. This 

 amount of fat yields nearly 42,000 pounds of 

 butter-oil or oleomargarine, which, adding 20 

 per cent for milk and salt taken up, yield fully 

 50,000 pounds of butter. The returns, then, 

 are: 50,000 pounds of butter, at 15 cents = 

 $7,500 ; stearine, tallow, scrap = $3,300; total, 

 $10,800. Expenses of working, wages, mate- 

 rial, etc., show that the cost of making butter 

 in this way is about 144 cents per pound. There 

 are other factories in Philadelphia, Baltimore, 

 Pittsburg, Louisville, Chicago, St. Louis, Cin- 



cinnati, New Haven, Providence, and Boston. 

 During July and August butter is not made, 

 but the butter-oil is made and stored for use 

 in the colder months. Dr. Mott has made a 

 careful analysis of oleomargarine butter, from 

 which it appears that its constituents are : 

 Water, 11-203 ; butter solids, 88797 = 100. 

 The constituents of cream butter are : Water, 

 11-968 ; butter solids, 88-032 = 100. Thus it 

 seems plain that every element which enters 

 into the composition of the best dairy butter is 

 to be found in oleomargarine butter, and no 

 element is present in the latter which is not 

 present in the former. Oleomargarine butter 

 which has, under the microscope, identically 

 the same appearance as butter made from 

 cream, but has less of the volatile fats in it, 

 keeps sweet and pure for a much longer period 

 than dairy butter an advantage of no little 

 consequence for various purposes. 



In addition to the above, it seems desirable 

 to give the laws passed by the Legislature of 

 New York on this subject, and also the patents 

 under which imitation butter and cheese are 

 made: 



CHAPTER 215. An Act to regulate the manufacture and sale 

 of oleomargarine, or any form of imitation butter and lard, 

 or any form of imitation cheese, for the prevention of fraud 

 and the better protection of the public health. Passed 

 May 24, 1882. 



The people of the State of New York, represented 

 in Senate and Assembly, do enact as follows : 



SECTION 1. No person, persons, firm, or corporation 

 manufacturing with intent to sell any article or sub- 

 stance in semblance of natural butter or natural cheese 

 not the legitimate product of the dairy, and not made 

 exclusively from milk or cream, or both, with salt or 

 rennet, or both, and with or without coloring matter 

 or sage, but into which any animal, intestinal, or offal 

 fats, or any oils or fats of any kind whatsoever not 



E reduced from milk or cream, or into which melted 

 utter, lard, or tallow shall be introduced, shall add 

 thereto or combine therewith any annotto or com- 

 pounds of the same, or any other substance or sub- 

 stances whatsoever, for the purpose or with the effect 

 of imparting thereto a color resembling that of yellow 

 (or any shade of the same) butter or cheese ; nor shall 

 they introduce said coloring matter into any of the 

 articles of which the same is composed. 



SEC. 2. No person, persons, firm, or corporation shall 

 deal in, sell, expose for sale, or give away any article 

 or substance in semblance or natural butter or natural 

 cheese, described in the first section of this act and 

 known as oleomargarine, or imitation butter and lard, 

 or imitation cheese ; and no keeper of any hotel, res- 

 taurant, boarding-house, or other place of public enter- 

 tainment shall keep, use, or serve either as food for 

 their guests or for cooking purposes any such imita- 

 tion butter or cheese which shall contain any of the 

 coloring matter therein prohibited, or be colored con- 

 trary to the provisions of this act. 



SEC. 3. No person, persons, firm, or corporation shall 

 manufacture, with intent to sell, deal in, sell or expose 

 for sale any article or substance in semblance of nat- 

 ural cheese not the legitimate product of the dairy, and 

 not made exclusively of milk or crcam ? or both, but 

 into which any animal, intestinal, or offal fats or oils 

 of any kind whatsoever, not produced from milk or 

 cream, shall be introduced, unless the words " imita- 

 tion cheese" shall be plainly stenciled, in plain Ro- 

 man letters at least one half inch in length, with dur- 

 able paint, upon the sides of each and every cheese, 

 and also upon the outside of top and opposite sides of 

 each and every box containing the same, in letters and 

 with paint as 'before mentioned and described. 



