12 FOODS AND FOOD ADULTERANTS. 



What I claim as my invention, and desire to secure by Letters Patent, is 



(1) The rendering of animal fat at a low temperature, substantially as above set 



forth, for the production of a fatty matter devoid of disagreeable taste. 

 (2) As a new product of manufacture, fat rendered at the low temperature, sub- 

 stantially as above described, devoid of disagreeable taste. 



(3) The combined process of rendering animal fat at a low temperature and 

 then separating the oleomargarine for the purpose of producing a material 

 adapted to be used as ordinary butter for culinary purposes, or to be further 

 treated for making more perfect butter, substantially as above described. 



(4) As anew product of manufacture, oleomargarine obtained from fat rendered 

 at a low temperature and separated from the stearine, substantially as above 

 described. 



(5) The agitating of oleomargarine with water or milk for the purpose of mak- 

 ing a more perfect imitation of butter, substantially as above described. 



(6) The butter-like product produced by the agitation of oleomargarine with 

 water or milk, substantially as above described. 



(7) The treatment with artificial gastric juice for facilitating the process of ren- 

 dering the fat at a low temperature, substantially as above described. 



(8) The treatment of the oleomargarine with the mammary tissue of the cow, or 

 mammary pepsin, substantially as above described. 



(9) The addition of ordinary butter to oleomargarine, substantially as above de> 

 scribed. 



H. MGE. 



Witnesses : 



ROBT. M. HOOPER, 

 M. D. DESHLER. 



William E. Andrew, No. 153,999. dated August 11, 1874. 



The process, herein described, for rendering fats, consisting in the application 

 of dry heat or dry hot air to liquefy, and pressure to separate, the oily por- 

 tion from the membrane, and removing the liquid p'ortions from contact with 

 the membranous portions as fast as separated. 

 William E. Andrew, No. 166,955, dated August 24, 1875. 



Complete process of manufacturiug artificial butter, herein described, consisting 

 first in rupturing and destroying the globular condition of animal oil by agi- 

 tation and then refrigerating the same, then combining the product thus 

 obtained with butter, cream, or milk and churning until a thorough amalga- 

 mation takes place. 

 William E. Andrew, No. 172,942, dated February 1, 1876. 



The process of clarifying liquid tallow or oil by injecting into the oil, under force, 

 in the form of mist or fine spray, water prepared with chloride of sodium or 

 nitrate of potash, and heated to a higher degree of temperature than the oil. 

 Garret Cosine, No. 173,591, dated February 15, 1876. 



The process of making artificial butter by mixing together oleine and margarine 

 from animal fats, and from fruit and vegetable nuts, and lactic acid and lop- 

 pered cream or milk. 

 William E. Andrew, No. 179,883, dated July 18, 1876. 



(Mechanical.) 

 Alfred Springer, No. 187,327, dated February 13, 1877. 



The process of producing edible fat or tallow by heating the crude fat at a tem- 

 perature of 140 to 145 Fahrenheit, in contact with common salt, saltpeter, 

 borax, and boracic and salicylic acids, withdrawing the separated fat and 

 incorporating therewith a second and smaller charge of the above chemicals, 

 with the addition of benzoic acid. 



