OLEOMARGARINE AND BUTTERINE. 21 



Patent to Oscar H. Combe, Washington, D. C, 1882. Substitute for butter called 

 butteroid. Cottonseed oil reduced by caustic soda emulsified with corn starch, previously 

 cooked and seasoned with salt, colored and flavored with butyric ether. 



Patent to Oscar H. Combe, Washington, D. C., for substitute for lard called oleoard. 

 This process is similar to the other, being a mixture of cottonseed oil with cooked farinaceous 

 flour. 



Patent to Hugo Barthold, New York City, 1882, for artificial butter. Composed of oleo oil 

 and milk churned, sugar, glycerine and annoto added, also benne oil. 



Patent to George S. Marshall, Everett, Mass., 1882, for a "compound for culinary use." 

 Composed of stearine, vegetable or cottonseed oil, and orris root. 



Patent to Nathan I. Nathan, New York, 1882, for artificial butter. Made of leaf lard, 

 treated with a solution of nitric acid and borax, afterwards washed with cold water. The 

 product is then mixed with oleomargarine, heated to 95 degrees Fahrenheit. Milk and sugar 

 are then added, and the mass churned. It is then refrigerated, solidified, salted, and prepared 

 in rolls or blocks for market. 



Patent to Otto Boyson, Buffalo, N. Y., 1881, for substitute for butter. Combination of 

 oleo oil, bi-carbonate of soda, and butyric acid ; uses no milk. 



Patent to W. H. Burnet, Chicago, 111., 1882, relates to improvements in artificial products 

 resembling and intended to take the place of butter. Ingredients hogs' lard, beef suet, 

 cjeam, butter and glycerine, salt and coloring matter, glycerine being employed to give and 

 retain sweetness to the product, and at the same time giving greater coherence to the body 

 with which it is incorporated, and preventing adhesion to the knife, etc. 



Patent to William Cooley, Waterbury, Vt., 1882, for artificial cream. This process is to 

 mix oleo oil, olive or other vegetable oils, with skim milk, one part of the former to three of 

 the latter, heating them separately to about 150 degrees Farhenheit, blending them when 

 heated. This enables each globule of the oil to become coated with the caseine in the milk, 

 hence, when treated with rennet, adapted for making cheese. When this artificial cream is 

 used for making butter it is allowed to stand a day or two to become acid before churning. 



Patent to H. Laferty, New York city, 1882, for artificial butter. Milk is treated with sal- 

 soda, then mixed with oleo oil, coloring matter added, churned, salted, etc. 



Patent to John Hobbs, Boston, Mass., 1882, for artificial butter. His method is to make 

 an emulsion of cottonseed oil, benne oil or mustard oil, and combine with oleomargarine and 

 milk. 



Patent to H. R. Wright, Albany, N. Y., 1882, for artificial butter, styled creamine. A 

 combination of oleo oil, lard oil, butter oil and cream, mixed with oil of seasame, benne oil or 

 oil of sunflower seed, or cottonseed oil, colored with annoto, with the addition of sugar and 

 salt. 



These processes and others that do not appear in this list are in use in factories all over 

 this country, and the compounds they produce are surreptitiously placed before the public by 

 conscienceless dealers, who crave sudden riches at the expense of honor, honesty, and the 

 health of their fellow beings. If this nefarious traffic is not checked by the strong hand of 

 the law the result will be ruin to the dairy interest. 



From the discussions of chemists, experts, and others for from the mauufacturers of 

 these compounds little satisfactory information can be gained a prominent dairyman of Iowa, 

 one of the leading Western butter States, has found that five grades of butterine (the modem 

 name for Mege's product) are made. The first grade, or finest quality, contains 40 per cent, 

 of fine creamery butter, 50 per cent, deodorized lard, and the other 10 per cent, is made up of 

 stearine or tallow oil, with colorings and chemicals to give a fine butter taste and aroma to the 

 compound. The next grade to this contains about 30 per cent, fine butter, and the third grade 

 contains 20 per cent, fine butter. The fourth grade contains about 40 per cent, of ordinary 

 dairy butter, and the remainder lard and stearine, chemicals, and coloring. The fifth grade 

 contains about 25 per cent, of dairy butter, the remainder being lard, etc. The cost of the in- 



