DAIRY PRODUCTS. 17 



In making butteriue we use neutral lard, which is made from selected leaf lard in a 

 very similar manner to oleo oil, excepting that no steariuo is extracted. This neu- 

 tral lard is cured in salt brine for forty-eight to seventy hours at an iote-water tem- 

 perature. It is then taken, and, with the desired proportion of oleo oil and line but- 

 ter, is churned with cream and milk, producing an article which, when properly 

 salted and packed, is ready for market. 



In both cases coloring matter is used, which i* the same as that used by dairymen 

 to color their butter. At certain seasons of the year, viz, in cold weather, a small 

 quantity of salad oil made from cotton seed is used to soften the texture of the prod- 

 uct, but this is not generally used by us. 



Gustavus I<\ Swift, of the firm of Swift & Co., of the town of Lake (near 

 Chicago), describes as follows the metiod in use in the maim fact are of 

 artificial butter by his company: 1 



The* fat is taken from the cattle in the process of slaughtering, and after thorough 

 washing is placed in a bath of clean, cold water and surrounded with ice, where it is 

 allowed to remain until all animal heat has been removed. It is then cut into small 

 pieces by machinery and ooked at a temperature of about 150 until the fat in liquid 

 form has separated from the fibrine or tissue; then settled until it is perfectly clear. 

 Then it is drawn into draining vats and allowed to stand a day, when it is ready for 

 the presses. The pressing extracts the steariue, leaving tlie remaining product, 

 which is commercially known as oleo oil, which, when churned with cream or milk, 

 or both, and with usually a proportion of creamery butter, the whole being properly 

 salted, gives the new food product, oleomargarine. 



In making butterine we use neutral lard, which is made from selected leaf-lard in 

 a very similar manner to oleo oil, excepting that no steariue is extracted. This neu- 

 tral lard is cured in salt brine for forty-eight to seventy hours at an ice-water tem- 

 perature. It is then taken, and with the desired proportion of oleo oil and fine but- 

 ter, is churned with cream and milk, producing an article which, when properly 

 salted and packed, is ready for market. 



In both cases coloring matter is used, which is the same as that used by dairymen 

 to color their butter. At certain seasons of the year, viz, in cold weather, a small 

 quantity of sesame oil, or salad oil made from cotton seed, is used to soften the texture 

 of the product. 



WHOLESOMENESS OF ARTIFICIAL BUTTER. 



On this subject there is a wide difference of opinion. It is undoubt- 

 edly true that a great deal of artificial butter has been thrown upon the 

 market that has been carelessly made, and therefore harmful to the 

 health. On the other hand a butter substitute, made carefully out of 

 the fat of a perfectly healthy bullock or swine, is not prejudicial to 

 health. 



Prof. Henry Morton, of the Stevens Institute, Hobokeu, N. J., made 

 the following statements before the Senate Committee on Agriculture, 

 pending the consideration of the "Oleomargarine" bill: 2 



The subject is one which has been of great interest to all scientific men from the 

 time of the original discovery by M6ge, which was made, as you are aware, during 

 the siege of Paris. Many persons have been interested in it and have followed it up. 

 I have been frequently called upon to examine processes and superintend operations 

 where modifications in the manufacture have been suggested, and so on, and speci- 

 mens have been brought to me as a chemist, to examine from time to time microscopic- 



1 Op. cit., p. 225. 3 Op. cit., p. 47. 



19330 No. 13 2 



