Tlie Manufacture of Artificial Butter in the Netherlands. 435 
which JNIr. Consul-General Archibald thus states very clearly 
the main fact : — " The shipments of the outside manufacturers * 
are made to Hamburg, Bremen, and other German ports, and 
also to Rotterdam, but none, as I am informed, to the United 
Kingdom. In tlie case of the Commercial Manufacturing: Com- 
pany, their shipments are chiefly to Rotterdam, whence the oil 
is sent to a place called ' Oss,' and possibly to other towns in 
Holland, where it is mixed with a certain proportion of milk (to 
give it a butter flavour) and colouring ingredients to perfect its 
resemblance to butter, and is then churned and converted into 
butterine. It is then re-shipped to France and England, but 
chiefly to England, but under what designation I am unable to 
ascertain." 
Mr. Archibald estimates the exportation of oleomargarine by 
the Commercial jNIanufacturing Company at 3,000,000 lbs. per 
annum, and that by " outside " manufacturers as nearly equal in 
quantity, so that at least 2500 tons are exported from America 
annually ; and sooner or later most of it finds its way to Holland, 
to be made into artificial butter. At or near the abattoirs at 
Paris, Vienna, Munich, and probably other great centres of 
population, are also oleomargarine factories, and the produce of 
most of them go to swell the total of artificial butter which is 
made in Holland and exported " chiefly to England." The 
process of manufacture is by no means so simple as might be 
inferred from INIr. Archibald's statement, therefore it may be 
desirable to describe what I have seen, and to add what I have 
been told by the manufacturers, who expressed no wish whatever 
to conceal their processes from my investigation. 
Oleomarc/arine Factory. — Oleomargarine is made in Paris at 
the factory, just outside the fortifications, belonging to the 
' Societe anonyme d'alimentation,' which has a paid-up capital 
of 24,000/. The internal fat of cattle killed at the abattoir at 
La Valette is bought either by private contract direct from the 
large butchers, but chiefly on the Bourse every month by con- 
tracts of a month's duration. The fat having been delivered 
at the factory, it is first chopped by hand into small pieces, 
then passed through hoppers between two rollers dentated with 
square-based pyramidal teeth. Thus brought into a sufficient 
state of subdivision, it is placed in steamers and heated to 
122^ Fahr. (50° Cent.) ; but on no account must the temperature 
be raised higher, or the quality of the oleomargarine will be 
deteriorated by its admixture with stearine — the true tallow. 
The fat melted at this temperature is run off into casks and left 
to cool and solidify naturally. When cold, the fat is passed on 
* Viz., those outside the " Commercial Manufacturing CJompany.'' 
