436 The Manufacture of Artificial Butter in the Netherlands. 
to another department, where it is taken out of the casks in its 
more or less solid condition, and put in small quantities between 
coarse bagging and made up into flat parcels. A large number 
of these parcels are arranged in layers of four, six, or eight, 
according to circumstances, with a plate of sheet-iron between 
each. They are then submitted to hydraulic pressure, and the 
pure oleomargarine is expressed as a clear deep-yellow oil, the 
solid fat or stearine remaining behind. The " oleo," as it is 
generally called, is run into casks and left to solidify, after 
which it is exported to Holland at the rate of 250 tons per 
month, besides which a small quantity is retained by the Com- 
pany for the manufacture of artificial butter, which they sell at 
their retail establishment in Paris under its proper name, in 
exquisitely neat " terrines," at lOd. to Is. per demi-kilo (a little 
more than 1 lb.). 
I have no reason to believe that oleomargarine is made dif- 
ferently, in principle, at Vienna, New York, or elsewhere ; but, 
of course, the quality, as in the case of other products, depends 
partly upon the proper selection of the raw material and partly 
upon the care with which the various processes are carried out. 
At the Paris establishment the aim is to produce the purest 
material possible ; and I am much indebted to Mons. Coenen, 
the manager of the Company, for not only allowing me to see 
the various processes, but also for explaining them to me with 
the most perfect frankness. 
3Ianufacture of Artificial Butter. — From what I have already 
stated, it will be seen that oleomargarine, properly prepared, is 
neither more nor less than a kind of clarified dripping. Fol- 
lowing it as thus made at Paris to its chief destination — the 
factory of Messrs. Jurgens at Oss — I will shortly describe how 
it is used in the preparation of artificial butter. Messrs. Jurgens 
receive from Paris something like 50 tons per week of the best 
quality "oleo;" they also purchase about 12 tons of the best 
Kampen butter, and 12,000 gallons of milk per week,* the latter 
being provided by the farmers in the district, who have found it 
more profitable to sell their milk to the factory than to continue 
making for exportation the inferior class of butter which was 
originally known as " Bosch." The " oleo " is melted at a 
temperature of about 120° Fahr., and is then mixed with a due 
proportion of milk and of butter. The mixture is then churned 
for a certain time, when a butter-like material comes, which is 
treated afterwards as butter would be on a large scale. The 
butter-milk and water are expressed, and the salt is incorporated 
by means of large fluted rollers, between which the artificial 
♦ The quantities vary according to the season of the year. 
