How Oleomargarine Is Made.
OLEOMARGARINE is made in the following way: Animal fat, over the surface of which salt has been sprinkled, is heated to about 120° Fahrenheit. The fat melts to oil, the straight fat rising to the top, the poorer part settling to the bottom. The poorer portion is exported to Europe for candle-making. The clear fat is placed in large boxes holding 500 to 600 pounds, and is allowed to cool and granulate. It is next placed in heavy duck bags, and submitted to a hydraulic pressure of from fifty to seventy tons to the square inch. Under this pressure the oleo oil flows out, leaving the hard stearine, which is largely used to mix with lard. The oil is then mixed with milk and real butter, the latter being added in greater or less amount, depending on the kind of product desired. The mixture is churned like regular butter, and the product is oleomargarine. Instead of the straight animal fat, suet is often used. Butterine is a compound of lard and butter.—Sel.