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Story
November 17, 1875
The Central Presbyterian
Richmond, Virginia
What is this article about?
Article from Pall Mall Gazette describes a New York factory's process for making artificial butter from beef suet, mixed with milk and salt, sold cheaply as Orange County butter. A French chemist's grass milk is costlier and less profitable. Company expects high dividends.
Clipping
OCR Quality
95%
Excellent
Full Text
Husbandry.
Artificial Butter.
The following article is from the Pall Mall Gazette:
"Butter, it is stated, is prepared now by a butter manufactory in New York according to the following process: Agents are employed to visit slaughter-houses and buy up all the beef suet. This is carted to the factory and cleansed. Then it is put into meat choppers and minced fine. It is afterward placed in a boiler with as much water in bulk as itself. A steam pipe is introduced among the particles of suet and they are melted. The refuse of the membrane goes to the bottom of the water, the oily substance floats and is removed. This consists of butter matter and stearine. A temperature of eighty degrees melts the former and leaves the stearine at the bottom. The butter matter or cream is drawn off; about thirteen per cent. of fresh milk is added, and the necessary salt, and the whole is churned for ten or fifteen minutes. The result is Orange county butter at half the usual cost. The stearine is sold at twelve cents a pound to the candle-maker, and the refuse at one cent a pound to the manufacturer of food for cattle. A company with a capital of $500,000 has been organized for the manufacture of butter by this method, and it is expected that the dividends will amount to one hundred per cent. Meanwhile a chemist in France is reported to have made milk of grass; but as the milk thus made is much more costly than the old fashioned milk, his discovery is not likely to be so profitable as that of the butter manufacturer."
Artificial Butter.
The following article is from the Pall Mall Gazette:
"Butter, it is stated, is prepared now by a butter manufactory in New York according to the following process: Agents are employed to visit slaughter-houses and buy up all the beef suet. This is carted to the factory and cleansed. Then it is put into meat choppers and minced fine. It is afterward placed in a boiler with as much water in bulk as itself. A steam pipe is introduced among the particles of suet and they are melted. The refuse of the membrane goes to the bottom of the water, the oily substance floats and is removed. This consists of butter matter and stearine. A temperature of eighty degrees melts the former and leaves the stearine at the bottom. The butter matter or cream is drawn off; about thirteen per cent. of fresh milk is added, and the necessary salt, and the whole is churned for ten or fifteen minutes. The result is Orange county butter at half the usual cost. The stearine is sold at twelve cents a pound to the candle-maker, and the refuse at one cent a pound to the manufacturer of food for cattle. A company with a capital of $500,000 has been organized for the manufacture of butter by this method, and it is expected that the dividends will amount to one hundred per cent. Meanwhile a chemist in France is reported to have made milk of grass; but as the milk thus made is much more costly than the old fashioned milk, his discovery is not likely to be so profitable as that of the butter manufacturer."
What sub-type of article is it?
Curiosity
What themes does it cover?
Deception
Triumph
What keywords are associated?
Artificial Butter
Beef Suet
Manufacturing Process
Orange County Butter
French Chemist
Grass Milk
Where did it happen?
New York
Story Details
Location
New York
Story Details
New York factory produces artificial butter from beef suet by mincing, melting with steam, separating butter matter, adding milk and salt, and churning. Sold cheaply with high profits expected; byproducts sold. French chemist makes costly milk from grass.