DAIRY PRODUCTS. 13 



Amor Smith, No. 188,428, dated March 13, 1877. 



Method of separating oleomargarine from the fat of kiiie, that is to say, by sepa- 

 rating it directly from the stearine and membrane at a low heat, without 

 having first heated the mass to a higher point, for the purpose of removing 

 the membrane from the stearine and oleine. 

 Royal W. Barnard, No. 198,334, dated December 18, 1877. 



Method of reclaiming sour "tubby," or rancid butter, which consists in treating 

 the same with a solution of brine containing an alkaline carbonate mixed 

 with a solution of tartaric acid, or its equivalent. 

 Thomas 1<\ Wilkins, No. 226,467, dated April 13, 1880. 



Butter containing metaphosphoric acid intimately incorporated therewith, where- 

 by the butter is preserved. 

 Otto Eoysen, No. 236,483, dated January 11, 1881. 



Process of making a substitute for butter, consisting in adding to oleomargarine 

 an alkaline solution, and agitating the mixture until partial saponificatiou 

 ensues, and then aflding a minute quantity of butyric acid. 

 Thomas F. Wilkins, No. 9,892, reissued, dated October 11, 1881. 



The method herein described of preserving fats and other organic matter by 



mechanically mingling phosphoric acid therewith. 

 Samuel H. Cochran, No. 258,992, dated June 6, 1882. 



The combination oi beef-suet oil, cotton-seed oil and its equivalents, purified and 



flavored as described, with beef-stearine and slippery-elm bark. 

 Hippolyte Me'ge, No. 10,137, reissued, dated June 13, 1882. 



Treating animal fats so as to remove the tissues and other portions named, with 



or without the addition of substances to change the flavor. 

 Samuel H. Cochran, No. 10,171, reissued, dated August 1, 1882. 



A combination of beef-suet oil, cotton-seed oil and its equivalents, with beef- 

 stearine. 

 Samuel H. Cochran, No. 262,207, dated August 8, 1882. 



Compound composed of the oil obtained from swine fat, cotton-seed oil and its 

 equivalents, deodorized and purified by slippery-elm bark and beef-stearine. 

 John Hobbs, No. 263,042, dated August 22, 1882. 



The vegetable stearine to be used can be obtained from any pure vegetable, seed, 

 or nut oils by pressing them at a temperature as above set forth, or it may be 

 obtained in the market at times as vegetable stearine. 



Mixing " vegetable steariue" or "margarine" obtained substantially as described, 

 with what is called lt animal oleomargarine" and emulsiouizing the said mixt- 

 ure with milk, cream or other watery fluid. 

 Nathan I. Nathan, No. 263,199, dated August 22, 1882. 



Process of manufacturing artificial butter by uniting oleomargarine with leaf 

 lard, the latter having been previously cleaned, fused, strained, and sub- 

 jected to a washing action in a solution of water, borax, and nitric acid, then 

 rewashed and the united mass heated and subjected to the ordinary churning 

 operation. 

 George S. Marshall, No. 264,545, dated September 19, 1882. 



Process of deodorizing, purifying and flavoring stearine obtained from animal 

 fats, or vegetable oils, by boiling the same with water and mixing therewith 

 powdered orris-root. 

 William Cooley, No. 264, 516, dated September 19, 1882. 



An artificial cream composed of an oleaginous substance mechanically blended, 

 or otherwise incorporated with milk, buttermilk, or cream, the oleaginous 

 material being in a state of minute and even division, and each particle en- 

 cased in a coating of caseine. 



