DAIRY PRODUCTS. 11 



In carrying out iny process I first crush, grind, or disintegrate the fat by any 

 suitable machinery, such ns rollers or millstones, in order to break up the cel- 

 lular tissues in which the fat is contained in the animal, and thus cause it to 

 bo more easily melted or rendered by the application of low temperatures. 

 This fat thus disintegrated is to be slowly raised to a temperature of 103 

 Fahrenheit in a vessel in which the temperature can bo raised at will until 

 the rendering shall be complete. The temperature, as before stated, must be 

 so regulated that the rendered fat will have the taste of molten butter, and 

 care should be taken not to heat it so as to induce the change which, pro- 

 duces the usual disagreeable taste of melted fat or tallow, instead of the taste 

 of molten butter, which temperature is considerably below that heretofore 

 ordinarily used in rendering fat, and will be found to vary not many degrees 

 above the point already stated. 



I also add to the fat while being rendered, for the purpose of aiding in this proc- 

 ess, two liters of gastric juice to a hundred (100) kilograms of fat. This 

 gastric juice is made by macerating, for three hours, half of the stomach of 

 a pig or sheep, well washed, and three litres of water containing thirty grams 

 of bi-phosphate of lime. After maceration this macerated substance is passed 

 through a sieve, and then added to the fat under treatment in the proportion 

 of two litres to one hundred (100) kilograms. 



The separation of the organized tissues from the fat is aided by the introduction 

 of salt during the rendering ; and as soon as there are no lumps of fat visible 

 in the kettle I add about one per cent, of common salt. I stir it for some 

 time. The rendered fat is then allowed to stand until it attains perfect lim- 

 pidity, when it can be drawn off. By this meansthe separation is well made, 

 and the organized tissues which do deposit are not altered. I then allow the 

 melted fat to stand in a vessel, maintained at a temperature of about 86 to 

 98, until the stearine is crystallized. The mixture of stearin e and oleomar- 

 garine may then bo put in a centrifugal machine ; and by the operation of 

 this machine the oleomargarine will pass through the cloth and the stearine 

 remain within ; or the mixture may be subjected to pressure in a press. The 

 effect produced in either case is that the oleomargarine practically separates 

 from the steariue and flows out. The oleomargarine thus separated from the 

 stearine, when cooled, constitutes a fatty matter of very good taste, which 

 may replace the butter used in the kitchen. If it is desired, however, to trans- 

 form it into more perfect butter, I employ the following means: I mix the 

 oleomargarine, as it comes from the press or centrifugal machine, with milk 

 and cream, equal to ten per cent, of the weight of the oleomargarine, the 

 temperature of the milk and cream being about seventy-one (71) degrees, and 

 thoroughly agitate them together. I then let tbe mixture become completely 

 cold and solid, and then cause it to be worked between rollers, which give it 

 the homogeneousness and the consistency which are the qualities of the nat- 

 ural butter. 



The above process of agitating the oleomargarine with milk is. intended to be 

 adopted when the butter is to be immediately used. If the butter is intended 

 to be preserved, it will be better to mix the oleomargarine at animal heat 

 with ten per cent, of its weight of water instead of milk or cream, and then 

 agitate the two together, as above described. 



I have also found it expedient to mix with the cream or milk, in the first case 

 above described, before agitating, or with the water in the other case above; 

 described, before agitating, a fiftieth part of mammary tissue, which is the 

 udder of the cow, minced fine, a one-hundredth part of bicarbonate of soda, 

 and some coloring matter. 



It may be desirable to add ordinary butter, and this I do by mixing the oleomar- 

 garine and the ordinary butter together at a temperature of about 70 Fahr- 

 enheit. 



