24 



ferent manufacturers, the general procedure is similar, the, 

 object being to obtain a neutral fat, melting at butter tem- 

 peratures. 



The butter used is always selected for its high flavor and 

 taste and is generally obtained direct from the creamery. 

 Owing to the granular character of oleo oil it becomes neces- 

 sary to add some softer and smoother fat, and neutral lard and 

 cotton-seed oil, or other similar vegetable oil, are added for 

 the purpose of making the mixture more closely approach the 

 consistency of butter. The proportions in which these ingre- 

 dients are used vary with the seasons of the year, the grade 

 desired, and the formulas of the manufacturers. The charge 

 of milk or cream, however, is the same for all grades manu- 

 fiictured by any particular factory, and varies from 10 to 

 20 per cent. The milk or cream is allowed to become slightly 

 sour. » The whole is churned together from twenty to ninety 

 minutes, the salt is then added and allowed to work itself in, 

 which generally takes from twelve to twenty-four hours. 

 The salted mass is then thoroughly worked by mechanical 

 rollers to remove the buttermilk and water, fallowing the 

 general practice of creameries in this and subsequent opera- 

 tions of packing, etc. 



Oleomargarine is placed on the market either " solid 

 packed " or in prints or rolls. Four grades are generally 

 made, known as " dairy " and " extra dairy oleomargarine," 

 '♦creamery" and "extra creamery butterine," the last two 

 containing from 10 to 25 per cent of the best creamery butter. 

 In the lower grades, from 25 to 60 per cent of neutral lard, 

 from 20 to 50 per cent of oleo oil, from 5 to 25 per cent 

 of vegetable oils, and in some cases from 2 to 10 per cent 

 of butter, with 10 to 20 per cent of milk or cream, are the 

 proportions used. Some factories employ no vegetable oils 

 in their oleomargarine, preferring to use a larger propor- 

 tion of neutral lard, with a small amount of butter, to 

 obtain the desired butter consistency. In the higher grades 

 the proportions of oleo oil are reduced, the vegetable oils are 

 discarded, and creamery butter is used to make up the 

 charge." 



