| Show IMPROVED fr 11 11 at the request est of the alln alin e g department part ment or of the french navy for I 1 some whole wholesome sanza substitute for butter that would keep well mege mouriez Mou riez after a long course of experiments has succeeded in producing an excellent substitute for genuine butter that does not become rancid with time and is otherwise highly recommended experiments made with cows submitted to a very severe and aud scanty diet led to the discovery that they continue to give milk though in greatly diminished quantity and that this milk always contains butter whence it was inferred that this butter was formed from fat contained in the animal tissues the fat undergoing undergoing conversion into butter through the I 1 influence of the milk secreting glands acting on this hint process begins with splitting up the animal fats finely divided fresh beef suet is placed in a vessel containing water carbonate of potash and fresh cheeps stomachs previously cut up into small fragments the temperature of the mixture is then raised to about degrees fahren ren heit when under the joint influence of the pepsin and the heat the fat becomes separated from the cellular tissue the fatty matter floating float ipg on the top is decanted and after cooling submitted to a very powerful hydraulic pressure pre ssuie the semi margarine pressure is pre thus hus separated from the stear st earine irle irie an becomes tiie the basis of the butter to be afterward produced one hundred pounds of this oleo margarine along with about twenty two quarts of of f milk and eighteen quarts of water are poured into a churn and to this mixture are added a small smail quantity of annatto and about three ounces of the soluble matter obtained by soaking for some hours in milk cows udders adders and milk glands the mixture is then churned and the butter obtained after being well washed with cold water and seasoned is ready for use if required to be kept for a long time lime it is melted by a gentle heat in order to eliminate all the water papu po pu lar tar science monthly |
