318 KANSAS CITY REVIEW OF SCIENCE. 



The United States have been particularly successful in this branch of indus- 

 try. The factories here not alone supply the domestic wants, but also govern 

 prices to a great extent of the European, particularly the English markets. Fa- 

 vored by a cheap and excellent raw material the American manufacturers are en- 

 abled to produce an article in the way of artificial butter which excels all other in 

 quality, taste, etc. As a general rule, any fat and oil will produce butter ; that 

 is, all fats may be, by different manipulations and chemical agencies, so prepared 

 that they will appear like butter in taste and flavor, and be suitable for food. 



Naturally, and in the first line, beef tallow, coming from the same animal a& 

 butter, will be used. Of the beef tallow, that which is found near the kidneys 

 and lungs is the most desirable, which, after being carefully freed from all fleshy 

 particles (of course, only fresh tallow is used), is washed in clean water until the 

 water drains ofl" perfectly clear. Hereafter the fat is chopped fine and afterward 

 melted and crystallized. This done to separate the stearine from the fat, as oth- 

 erwise the butter would be too hard. We now have a beautiful, clear oil, which 

 is churned with milk. In the whole process cleanliness is to be stricdy observed, 

 for otherwise the butter, when ready, would not keep. The painstaking cleanli- 

 ness with which this artificial butter has to be prepared, apart from that it con- 

 tains nothing injurious, recommends it for an article of food. All particles of 

 milk must be carefully removed from the finished butter by washing and 

 icneeding, and to save this labor manufacturers prefer to use milk already freed 

 from caseine. After the butter is ready thus far it is colored with annatto, to 

 which are added certain chemicals to give it the flavor and taste of butter. The 

 fat of an ox of average size will produce forty-five to fifty pounds of butter. 



There are many articles of our daily food, such as conserves, mustard, cat- 

 sup, fruit butter, mince meat, etc., which certainly are not prepared in a cleaner,, 

 if in as clean a way. Yet they are in daily use without any scruple. As I re- 

 marked above, any oil or fat will produce artificial butter, provided it is free from^ 

 strong smell and taste. Besides tallow, lard, olive oil, poppyseed oil, etc., may 

 be used, but as these oils are dearer than tallow they have not taken its place, 

 particularly as the operations to make the oils into a consistency of fat is very- 

 troublesome and expensive. Some months ago, however, I made trials with 

 cottonseed oil, in which I succeeded very well, so that I hope to see it used ex- 

 tensively very soon in the artificial butter manufacture. 



Last year I analyzed several lots of dairy butter which contained so much 

 foreign fats as to convince me that they were artificial butter. I must admit, 

 however, that the taste as well as the odor were excellent, and not to be distin- 

 guished from genuine butter ; and although it was midsummer and very hot^ the 

 butter was compact and firm and well made. The manufacturing, therefore, 

 must have been done very carefully and cleanly. 



I hope that the above may assist in dispelling the aversion of our people 

 against an article destined by its cheapness and wholesomeness for a valuable 

 substitute of one of our most needed articles of iood..— Philadelphia Times. 



