OLEOMARGARINE 281 



depending upon the grades of the product to be manu- 

 factured. 



Having been brought into a perfect emulsion, the mixture 

 is run into a vat of ice water, which causes the formation 

 of crystals or granules of fat similar to small granules of 

 butter, such as are formed in the churning of cream. 



The fat granules are held at a low temperature several 

 hours to ripen, then put into a churn, worked and salted 

 just as in the manufacture of renovated butter. 



The proportions in which these raw materials are mixed 

 are given by the 12th Census Report of the United States 

 for each of the three high grades of oleomargarine manu- 

 factured as follows: High grade. 



pounds. 



Oleo oil 100 



Neutral lard 130 



Butter 95 



Salt 32 



Color 00 . 5 



357-5 

 will produce about 352 pounds of oleomargarine. 



Medium high grade, 

 pounds. 



Oleo oil 315 



Neutral lard 500 



Cream 280 



Milk 280 



Salt 120 



Color 1.5 



1496-5 

 will produce from 1050 to 1080 pounds of oleomargarine. 



Cheap grade, 

 pounds. 



Oleo oil 495 



Neutral lard 265 



Cottonseed oil 315 



Milk 255 



Salt 120 



Color 1.25 



i45i--'5 

 will produce from 1265 to 1300 pounds of oleomargarine. 



