342 
THE BO UAL NEW-YORKER. 
shown at 3 in the large cut. The oil is drawn 
from the tank into the chnrn which is pro¬ 
vided with a rapidly revolving sliaft. It is 
here mixed with the coloring matter and 
twenty per cent- of fresh milk. The milk is 
added to impart to the product the flavor of 
butter ; for although the oil is richer in fatglob- 
ules than cream, it has but little of the volatile 
fats which give to butter its peculiar agreea¬ 
ble flavor. On the other hand the absence of 
these volatile fats enables oleomargarine to be 
kept much longer thau butter without becom¬ 
ing rancid. Having been agitated in the churn 
for about forty minutes, a faucet is opened 
and the emulsion which is still a yellowish 
liquid, is drawn off into a tank-car half filled 
with broken ice. Unlike the churning of 
cream by which the butter is formed in the 
churn, this oil does not granulate by agitation, 
but when drawu from the churn on to the ice 
and thus suddenly chilled, it immediately gran¬ 
ulates and partakes of the consistency and ap¬ 
pearance of butter. This stage of the process is 
illustrated at 3 iu the lower left-hand corner of 
figure.—While the liquid is pouring into the 
tauk the meu are thoroughly mixing it with 
the ice to perfect granulation. The beef fat 
has thus taken three important steps toward 
becoming an article of commerce; viz: first 
the melting whereby the cellular tissues con¬ 
taining the fat are separated: second, the 
separation of the stearine from the oil by 
straining under pressure ; and, third,the churn¬ 
ing and granulation It is now a &olid sub- 
stauce flavored by the addition of milk col¬ 
ored with aunatto, and has every appear¬ 
ance of butter. 
It is next placed on tables, as seen in the 
upper portion of figure—which represents one 
day's churning. The pieces of ice are carefully 
removed and salt, is added, as in the case of 
butter. When au extra-good article is desiredj 
it may be churned a second time with a larger 
quantity of milk. It will thus get a fair pro¬ 
portion of the butyric elements which give 
first-class creamy butter its delightful flavor, 
and, when properly bandied, such oleomarga¬ 
rine may even be made more palatable than 
many grades of butter sold by the city re¬ 
tailers. 
When a suflicieut quantity of salt—about five 
per cent.—has been added, the oleomargariue 
is ready for packing aud shipment. The pack¬ 
ages are put up in two forms—either iu tubs of 
about fifty pounds each, which process may be 
seen in fig. —, or in small packages of one or 
two pounds for the retail market. Figure — 
shows the general-delivery room of the Com¬ 
mercial Manufacturing Company, with tons of 
the product ready for shipment. 
The wholcsomeness of the product can hard¬ 
ly be questioned when made from fresh beef 
fat of healthy auimals, and from this only. On 
this point, however, the law should make pro¬ 
visions, if found necessary. At the above- 
mentioned manufactory the strictest cleanli¬ 
ness is maintained throughout the whole pro¬ 
cess, not merely as a matter of choice, but as a 
matter of necessity; for if the mauy tanks and 
vessels, straining cloths, etc., were not cleauaed 
at the end of each day’s churning, they would 
soon become unfit for use aud taint the oleo¬ 
margarine to a degree that would impede its 
sale, which would be an unwise policy, as the 
object is to make it resemble butter as closely 
as possible. 
Is it Butter'} 
Oleomargarine is not butter, and though it is 
a substitute for butter, which, on account of 
its cheapness may be appreciated by the poor 
in cities, it should under no ci.cumstances be 
sold as butler or under any other name than 
oleomargarine. 
The manufacturers neither wish nor are 
they able 10 sell it as butter, as they deal 
only with wholesale bouses and commission 
men who are well aware of what they are 
buying, but the temptation to fiauuulent 
dealing lies with the retailers, who may, and 
do, palm it off as butter. On this point 
the law cannot be too stringent. To sell it 
for what it is not, is to obtain money under false 
pretenses—a deliberate fraud, which should be 
severely punished; but, on the other hand, 
when given to the public, for what it is. 
and the article is wholesome and nutritious, 
it will be a waste of effort to attempt to en¬ 
tirely suppress it* manufacture. 
-- 
THE MANUFACTURE OF BLOOD GUANO. 
Before describing the process by which the 
refuse of the slaughter-house is converted iuto 
an article of great commercial a8 well as agri¬ 
cultural value, I will Bpeak of the butchering 
of bogs after the fashion with which I am ac¬ 
quainted. 
Poor piggy is first ushered into a pen where 
he is caught by a hind leg by means of a slip 
noose, and straightway suspended in the air, 
when he Is reidy to be “ stuck ’’ or bled. The 
“sticker,” if seen in liis panoply iu the street, 
might remind one of a knight of old, clad in 
armor of rubber, except that there is no visor 
to his helmet. Suspended over a vat in which 
his gushing blood is caught, the hog receives 
his death wound, which is given so quickly 
and “scientifically” that the motion of the 
slayer Is scarcely perceptible. When bled, the 
carcass is lowered into a tank filled with 
water heated by steam, and there scalded. 
Having been takeu out of the scalding tank, 
it is laid on the scraping table, which is about 
25 feet long, where it is scraped—that is the 
hair or bristles are removed. The “ scraperB ” 
work in pairs, each pair having a particular 
part to scrape. When the hog reaches the end 
of the table it is devoid of bristles and out¬ 
wardly as clean as it cau be made. It is uow 
ready for disemboweling; an operation per¬ 
formed by five cuts of the knife, after which 
it is washed. While the carcasses are on the 
“ spreaders "—as the pieces of wood by which 
they are suspended are called—they are 
weighed, and according to their weights they 
are placed in “ racks.” Thus a hog weighing 
162 pounds, dressed, would be called “ 160 
pounds down,” aud one weighing 164 pounds, 
would be called “165 pounds up:” so that a 
person can tell within a trifle just how much 
the hog weighs when it is suspended in the 
“ racks From the time the carcass leaves 
the “ stickers” until it reaches the “racks” 
generally occupies only about three minutes, 
although iu timing the operations from the 
moment in which the animal ceases to bleed 
uutil it is in the racks, I have found they some¬ 
times take only a single minute. 
Tbe entrails and other refuse, the removal of 
which formerly cost money, aud the blood 
which used to be run into the sewer, are now 
carefully saved aud couveyed by means of 
chutes to a lower story where the driers are 
situated. These arc long, iron cylinders 
“ jacketted that is, having one cyliuder in¬ 
side another, with a space of from one to two 
inches between the two. They have solid ends 
or “ heads,” through which run revolving, 
hollow shafts extending through the center of 
the cylinders, and from these hollow arms 
project at Intervals connecting with hollow 
cross-pieces running parallel to the center 
shaft. All these are pierced with holes. On 
the top of the cylinder is a single large “ man¬ 
hole," or opening, through which the cylinder 
is “ charged ” or filled. This is fitted with au 
air-tight cover to prevent the escape of any 
vapor. 
When the drier has been charged, steam is 
admitted into the jacket and also iuto the hol¬ 
low shaft whence it escapes through the per¬ 
forations in the connecting arms and cross¬ 
pieces, aud as these revolve with the shaft, 
they serve to mix the “ charge," which, when 
dried, is removed through the smaller man¬ 
holes on the bottom of the cylinder. 
The charge, when first put into the drier, is 
a semi-fluid conglomeration, but when it is 
removed it is as fine as flour. Unlike fish 
guano, blood guano emits no smell during its 
transformation, as ihe vapor is condensed by 
a “ condenser” or a fan which draws the steam 
through water where the vapory part of it is 
condeused into water, and whatever air has 
been admitted with it is blowD iuto tbe fire, 
where everything suspended in it is burned. A 
drier 15 feet long by five feet in diameter will 
hold about six tons of refuse, whieta will turn 
out about two tons of guano. The time occu¬ 
pied iu drying a charge is about eight hours. 
The value of the guano depends mainly upon 
the amount of ammonia iu it, which is deter¬ 
mined by chemical analysis ; but it is worth, 
on an average, $30 per ton. Blood gnauo is 
subject to the same adulterations as fish guano, 
but, even with these, it would burn any seed 
planted in contact with it. 
Edward J. Boyd. 
Jarra Copies. 
OSAGE-ORANGE SEED. 
How Prepared for Market. 
As this plant—Madura aurantiaca—has for 
a number of years stood in tbe f rout rank as a 
hedge plant adapted to almost every soil and 
climate of the United Slates, and as it is propa¬ 
gated chiefly from seed gathered in Texas in 
the fall aud winter from the native Orange 
trees—Bois d’ arc—a sketch from this place, 
where it is largely prepared, of the manner in 
which the 6eed is tilted for market, will prob¬ 
ably interest many readers of the Rural and 
suggest to them a way of detecting spurious 
or old seed. 
The seed is prepared by companies of mill- 
owners, each of whom obtains a permit for 
gathering it over a large section of country, 
often embracing 10,000 acres. The following 
is the usual form of permit:— 
This Is to certify that I have this day assigned 
my right and title to the present crop of Osage- 
Oranges, now growing on my League and Labor 
of land, situated on the waters of the Trinity 
River, Colin Co., Texas, to John Jones, of aforesaid 
Co., tor and In consideration of $2, the receipt of 
which Is hereby acknowledged. James Smith. 
This 20th day of November, 1879. 
Having received the permit, the company 
pays from $2 to $2.50 per thousand for oranges 
delivered at its mill on some convenient water¬ 
course, in pyramidal piles of not more than 
10,000 in each stack of sound fruit of good 
size and color. 
The mills used in primitive days were very 
simple, consisting of cylinders garnished with 
rows of teeth passing arouad them in 
screw-fashion, and inclosed in concave boxes, 
the insides of which were also armed with 
teeth that “meshed” with those on the cylin¬ 
der, or rather acted as female screws to them. 
These have been succeeded by mills which 
press the oranges into pomace which passes 
through the strainers without injury to the 
seed, and is so tine that when the mass reaches 
the washer, the seed can be separated without 
trouble. The washing-box, about thirty feet 
long, three feet wide and as many deep, is 
sunk iu the water, its top coming within a few 
inches of the surface. On ibis box rests tbe 
separator, with screens, rakes and pump. 
Water is pumped ou to the mass of pomace 
aud seed, which is worked up iuto a soft, wa¬ 
tery pulp, from which the seeds drop down 
through the screen into the washing-box, 
while the pomace is floated away by the natu¬ 
ral current in a running stream, or by an arti¬ 
ficial current produced by the movement of a 
paddle-wheel iu tbe rear of the box, if tbe 
latter is iu “dead" water. 
Now comes the “drying”—the most partic¬ 
ular part of tne business ; for in this process if 
the Eeed is not carefully handled it turns black 
and ou this account is rendered unsalable. 
Drying platforms should be erected at an in¬ 
clination of 20o. toLbe south, and have au area 
of at least twelve square feet to the bushel. The 
seed having been carefully spread out, should 
be moved about olten so that it may become 
of a bright brown color. After tbe drying has 
lasted three or four days—or uutil the seeds 
are thoroughly dry—they are sacked, weigh¬ 
ed and branded, and are then ready for ship¬ 
ment. 
The price of seed varies a great deal lu ac¬ 
cordance with the relation of supply aud de¬ 
mand. When a short crop meets a brisk demand 
the price is high ; when a large crop eneouuleis 
a slack demand, prices are low ; and, indeed, a 
large crop usually brings prices down to ncai- 
ly cost, which is about $4.50 per 33-pound 
bushel at the mill. A thousand good-sized, 
sound oranges will yield one bushel of seed, if 
rightly handled and washed. A bushel con¬ 
tains 220,000 seeds, but in nurserying them I 
have always been satisfied if 1 obtained 100,000 
plants. These sell from the nursery by the 
thousand, bringing from $2 to $2 50 per tliou- 
saud according to tbe locality. In Kansas, 
Missouri and Nebraska millious of them have 
been sold at about the above prices, whereas, 
if farmers had bought their seed, and, having 
selected" a choice plot of laud, had raised their 
own plautB thereon, many dollars could have 
been saved. 
Worthless seed, caused by mill-men “sour¬ 
ing” their oranges, can be detected by lotting a 
small quantity drop Into still water— ir they 
siuk they are sound; but if they rise aud float 
on the surface, they have been heated, aud it is 
advisable to let them “severely alone.” Oue 
thing is remarkable about Bois d’ arc timber— 
tbe longer it slays iu the grouud, as posts or 
pickets, etc., the sounder it seems to get. Near 
here a gate-post of this sort, put in 33 years 
ago, is perfectly souud and solid to-day. 
Collin Co.. Texas. Will N. Wallis 
(fcntomolo Cjtral, 
METHODS OF DESTROYING THE TO¬ 
BACCO WORM. 
In the tobacco worm we have by fflr the 
largest insect known to be excessively inju¬ 
rious to crops In comparison with the little 
codling moth, it is a veritable monster. That 
an insect bo large can for years iucrease in 
numbers in spite of all the efforts and devices 
of tobacco growers for its extermination, 
seems a trifle strange. The spread of this pest 
may be compared to that of the potato beetle. 
The enlarged area devoted to the “ weed ” and 
the introduction of the tomato into general 
cultivation have given it ample opportunity to 
multiply; for it may be held as a rule that uu- 
domesticated creatures of all kinds iucrcase iu 
numbers the more liberal and easily attainable 
is their supply of food. 
The insect is pre-eminently a tobacco feeder, 
although it also eats the tomato; but this is 
merely its Beeond choice. Under my observa¬ 
tion last year the foliage of a fie.'d of tomatoes 
next to a tobacco field, was attacked only to 
a slight extent by the larvae, while the tobacco 
plants were loaded with them. On the pre¬ 
vious year no tobacco was raised ou the farm, 
and the tomato field was full of worms which 
damaged and ate great quantities of even 
green tomatoes. Iu the Canadian Entomolo¬ 
gist for Nov. 1878, Rev. C. J. 8. Bethune, of 
Port Hope, Oat., says: “A market gardener 
who lives close by me, informs me that ou oue 
day during the summer, he and his assistants 
together gathered four bushels of the worms 
packing in firkins.—fig. 178. 
