OLEOMARGARINE. 



665 



SEC. 4. For the purposes of this act the terms " nat- 

 ural butter" and "natural cheese" shall be under- 

 stood to mean the products usually known by these 

 names, and which are manufactured exclusively from 

 milk or cream, or both, with salt and rennet, and with 

 or without coloring matter or sage. 



SEC. 5. Every person, firm, or corporation violating 

 the provisions of this act shall be deemed guilty of a 

 misdemeanor, and upon conviction thereof shall be 

 punished by a fine of not less than $50 nor more than 

 $200, or by imprisonment in the county jail for not 

 less than ten nor more than thirty days, or by both 

 such fine and imprisonment for each and every offence, 

 in the discretion of the Court, one half of such fine to 

 be paid to the complainant, the other half to be paid 

 to the officer or officers having charge of the poor fund 

 of the town where such prosecution occurs, for the 

 support of the poor ; or, ii the poor of such town are 

 supported by the county, then such moneys shall be 

 paid to the officer or officers having charge of the poor 

 fund of the county in which said town is located, to be 

 used for the support of the poor of such county. But 

 nothing in this act shall be so construed as to interfere 

 with or abridge any right obtained, secured, or guar- 

 anteed by any law of Congress, or by any patent duly 

 granted by the United States Government. 



SEC. 6. This act shall take effect sixty days after it 

 becomes a law. 



CHAPTER 214. An Act to prohibit the coloring 1 of oleomarga- 

 rine, butterine, and adulterated cheese. Passed May -24, 

 1882, three fifths being present. 



The people of the State of New York, represented 

 in Senate and Assembly, do enact as follows : 



SECTION 1. Every person who shall use, or permit 

 any person in his employment to use, annotto or any 

 other substance for the purpose of coloring the article 

 in semblance of butter known as oleomargarine, or but- 

 terine, or any cheese which has been adulterated by 

 the use of lard or any other greasy substance, with an 

 intent to sell the same for food, or who shall sell or 

 expose for sale any oleomargarine, butterine, or adul- 

 terated cheese which has been colored contrary to the 

 provisions of this act, shall be guilty of a misdemeanor, 

 and upon conviction shall be punished by a fine of not 

 less than $50 nor more than $200, or by imprisonment 

 in the county jail for not less than thirtv nor more 

 than ninety days, or by both such fine ana imprison- 

 ment, for each and every oft'ence. But nothing in this 

 act shall be so construed as to interfere with or abridge 

 any right obtained, secured, or guaranteed by a law of 

 Congress, or by any patent duly granted by the United 

 States Government. 



SEC. 2. This act shall take effect on the 1st day of 

 September, 1882. 



THE MEGE PATENT. 



United States Patent Office. Commercial Manufac- 

 turing Company (Consolidated) of New York, N. Y., 

 assignee, by Mesne assignments, of Hippolyte Mege, 

 deceased. Treating animal fats. (Specification form- 

 ing part of reissued letters patent No. 10,137, dated 

 June 13, 1882. Original No. 146,012, dated December 

 30, 1873 ; reissue No. 5,868, dated May 12, 1874 ; re- 

 issue No. 8,424, dated September 24, 1878. Applica- 

 tion for reissue filed May 20, 1882.) 



The processes set forth in the specification 

 attached are those which have been fully de- 

 scribed in the preceding pages of this article. 



What is claimed is : 1. The improved material here- 

 in described, produced by treating animal fats so^as 

 to remove the tissues and other portions named , with 

 or without the addition of substances to change the 

 flavor, consistency, or color, as set forth. 2. The pro- 

 cess herein described of treating animal fat in the pro- 

 duction of oleomargarine. 



The Commercial Manufacturing: Company Consoli- 

 dated. CHARLES M. FIELD, President. 



Witnesses : GEORGE H. SONNEBORN, WILLIAM H. 



SONNEBORN. 



THE COSINE PATENT. 



United States Patent Office. Garret Cosine, of New 

 York, N. Y., " Improvement in Processes for making 

 Artificial Butter. ' ' (Specification forming part of Let- 

 ters Patent No. 173,591, dated February 15, 1876 ; ap- 

 plication filed December 21, 1875.) 

 To ALL WHOM IT MAY CONCERN: 



Be it known that I, Garret Cosine, of the city, county, 

 and State of New York, have invented an improved 

 process of making artificial butter, of which the follow- 

 ing is a specification : 



My invention relates to the manufacture of butter 

 for table use from oleine and margarine, as obtained 

 from animal fats, fruits, and vegetable nuts, with lactic 

 acid and loppered cream or milk. 



To obtain the oleine and margarine from animal fats, 

 I take any given quantity of animal fat and cause the 

 same to be cut or minced by any suitable machine for 

 the purpose, after which I place the fat in a vessel and 

 subject it to a heat that will cause the whole mass to 

 become fused ; I then place the liquid fat in other ves- 

 sels, and allow it to remain and cool until the degree 

 of Fahrenheit is from eighty to ninety degrees, and 

 when in this state I place a portion in bags of cloth. 

 These bags are then placed in a press anil subjected 

 to a high pressure, which causes the oleine and mar- 

 garine to free itself from the stearine and fibrous tis- 

 sue. 



The above shall be known and designated as oleine 

 and margarine No. 1. 



The process above described will give the same re- 

 sults as described by Chevreaul in k Brande's Work 

 of Chemistry," page 482, and published in the year 

 1829. 



To obtain the vegetable oleine and margarine, 1 use 

 any one of the following articles of commerce, viz. : 

 oilpeanut, oil sweet almonds, and oil olives. 



To produce the lactic acid, I take fourteen parts cane 

 sugar, sixty parts water, four parts caseine, and five 

 parts chalk. This mixture is kept at a temperature of 

 80 to 95 Fahr. for eight or ten days, or until it be- 

 comes a crystalline paste of lactate lime. This is 

 pressed in a'cloth, dissolved in hot water, and filtered. 

 This solution is then concentrated by evaporation. 

 The acid is obtained from this lactate _ by treating it 

 with the equivalent quantity of sulphuric acid and fil- 

 tering from the insoluble gypsum. The solution of 

 lactic acid I make as follows : One drachm of lactic 

 acid and sixteen ounces of water. The solution of lac- 

 tic acid assists digestion ; it prevents the product from 

 becoming deteriorated before use, and it assists also in 

 giving the product a butyraceous consistency. ^ By the 

 use of lactic acid all putrefactive and catalytic action 

 is arrested, which action would take place if such acid 

 were not added, and by this means there is prepared 

 an article which is fit for use at any time, and which 

 will preserve its original state and flavor. 



To obtain the loppered cream or milk, I take the 

 cream as obtained from the surface of milk, or milk as 

 obtained from the cow, and place it in open vessels, 

 and allow it to remain until the putrefactive and cata- 

 lytic action has taken place. When in this state it 

 will be ready for use. 



To obtain the margarine from the oleine and mar- 

 garine No. 1, I take a given quantity of oleine and 

 margarine designated as No. 1, and place it in a water 

 bath' and subject it to heat until the same assumes a 

 semi-liquid state ; then I place it in bags of cloth. 

 These bags are then placed in a press and_ subjected 

 to a high pressure, when the oleine will free itself from 

 the margarine. 



The above shall be known and designated as oleine 

 No. 2. 



I find that the composition of butter made from cows' 

 milk, 

 Dalton 

 320, anc ....... 



one hundred parts margarine, sixty-eight parts ; ole- 

 ine, thirty parts ; butyrine, two parts. And it being 

 a fact that butter made from cows' milk does not con- 



