REPORT OF THE BUREAU Otf AKIMAL INDUSTRY. 







by an endless chain, into a machine called the "hasher," which, re- 

 volving at a high rate of speed, completely macerates it, so as to allow 

 of the separation of the fiber from the fat at a temperature consider- 

 ably below boiling point. From the hasher it passes through sieves 

 directly into the refining tanks. These are kettles from 3,000 to 

 5,000 pounds capacity, fitted with steam jackets and revolving blades 

 or stirrers. Steam is turned on until a temperature of about 150 F. is 

 reached. The fat dissolves in this heat, and when the revolving 

 blades are stopped the scraps fall to the bottom and the molten fat 

 is drawn off by a siphon into the graining or seeding vats below, 

 where it is allowed to gradually solidify. In about forty-eight hours 

 it forms a partially solid granulated substance, of a pale yellow color, 

 without distinguishing taste or Odor. It is then ladled into stout 

 linen cloths and spread upon metal plates in a powerful screw-press 

 and subjected to a pressure of about 150' pounds to the square inch. 

 The oil thus expressed is oleo oil. The fibrous matter left m the cloth 

 in the press is white in color, brittle to the touch, and slightly waxy 

 to the taste. It is called oleo stearine and is used in the manufacture 

 of compound lard. 



There are three grades of oleo oil No. 1, No. 2, and No. 3. The 

 difference consists in delicacy of flavor and fineness of granulation. 

 No. 1 is made exclusively of selected caul fat. Nos. 2 and 3 are 

 made by a similar process, but with an admixture of kidney and other 

 fats, which give a coarser grain to the oil and impart a slight flavor, ' 

 which is entirely absent from oleo No. 1. 



Nearly 40,000,000 pounds of oleo oil were shipped from Chicago to 

 Holland during the year 1888. 



OLEOMARGARINE. 



Strictly speaking, oleomargarine, as formerly known to the trade, 

 has ceased to be an article of general manufacture in the United 

 States. It was composed of oleo oil, churned with milk and cream, 

 and sometimes with a small quantity of creamery butter, the whole 

 being salted and colored in the same manner as butter. The product 

 which is now chiefly manufactured and sold under that designation 

 is known to the trade as butterine. t It is composed of similar mate- 

 rials to those of oleomargarine, but in different proportions and with 

 the addition of "neutral," a substance derived from the leaf fat of 

 hogs. 



The laws of the United States require all food products made in 

 the semblance of butter, and not made exclusively of milk or cream, 

 to be branded and labeled " oleomargarine." Hence that term is ap- 

 plied to all such products. A tax of 2 cents per pound is imposed 

 upon the article, and those who manufacture it are required to take out 

 licenses and to conduct their business under the supervision of officers 

 of the Government. Dealers in the article are also required to pay 

 licenses and to submit their books to the inspection of the proper 

 officers of the United States. The total amount withdrawn from 

 factories, tax paid, during the fiscal year 1888, was 32,489,165 pounds, 

 of which 1,686,198 pounds were exported, leaving a balance of 

 30,000,000 pounds for home consumption, 



The leading ingredients in the so-called oleomargarine, as already 

 stated, are oleo oil and neutral. The manufacture of neutral lard is 

 conducted by essentially the same machinery and at about the same 

 temperature as the manufacture of oleo oil. Only the leaf fat of 



