14 FOODS AND FOOD ADULTERANTS. 



Henry Laufcrfy, No. 265,833, dated October 10, 1882. 



Improvement iu the manufacture of artificial butter, or oleomargarine, which 

 consists in treating in the manner described both the milk and the oleomar- 

 garine oil separately with sal-soda, prepared and taken in the proportions as 

 specified, then mixing or churning the creamy substance produced from the 

 treated milk with the prepared oleomargarine oil, and coloring, salting, and 

 working the mixture. 

 HIKJO Ecrthold, No. 266,417, dated October 24, 1882. 



A coloring compound for admixture with oleomargarine oil after the usual churn- 

 ing operation, consisting of saccharine matter, glycerine, annotto, and oil of 

 ben, mixed togther. 

 George H. Webster, No. 266,568, dated October 24, 1882. 



Process of making artificial butter, which consists in minutely dividing leaf -lard, 

 rendering and straining it, mixing a butter-coloring matter with it, immers- 

 ing it for thirty-six hours in cold brine, transferring it from the brine to dry 

 tables or shelves and keeping it there covered wilfc. salt for thirty-six hours ; 

 then heating it to about 130 Fahrenheit and mixing it with lukewarm but- 

 termilk, a small quantity of clarified tallow, and a minute quantity of pep- 

 sin, and allowing the mixture to settle; then transferring the liquid lard 

 and tallow to a vessel containing comminuted butter of about half the weight 

 of the lard, thoroughly mixing the contents of the vessel by stirring, pour- 

 ing the mixture into cold water, and thoroughly working it iu the usual 

 manner. 

 William H. Burnett, No. 266,580, dated October 24, 1882. 



The butter-like product described, consisting of the ingredients specified, to wit, 



lard, beef-suet, butter, glycerine, salt water, and coloring material. 

 Oscar H. Coumbe, No. 266,778, dated October 31, 1882. 



A new article of manufacture, oleard, consisting of vegetable oil, in combination 



with cooked farinaceous ilour. 

 Oscar H. Coumbe,No. 266,777, dated October 31, 1882. 



An improved article of commerce known as butteroid, and consisting of cotton- 

 seed or other vegetable oil treated with a solution of caustic soda, in combi- 

 nation with farinaceous flour first thoroughly cooked in salt water. 

 Henry E. Wright, No. 267,637, dated November 14, 1S82. 



Process of making artificial butter or creamine, which consists iu mixing together 

 the oils derived from animal fat at low temperatures with sweet cream, the 

 oil of butter, vegetable oil, and coloring matter; then allowing these ingre- 

 dients to become sour while together; then removing the whey, and finally 

 churning the mass. 

 Joseph H. McDonald, No. 270,454, dated January 9, 1883. 



(Mechanical.) 

 John Hobbs,No. 271,239, dated January 30, 1883. 



(Mechanical.) 

 John Hobbs, No. 271,240, dated January 30, 1883. 



(Mechanical.) 

 John Hobbs, No. 271,244, dated January 30, 1883. 



(Mechanical.) 

 John Hobbs, No. 271,241, dated January 30, 1883. 



(Mechanical.) 

 John Hobbs, No. 271,243, dated January 30, 1883. 



(Mechanical.) 



John Hobbs, No. 271,242, dated January 30, 1883. 

 (Mechanical.) 



