Page:The New International Encyclopædia 1st ed. v. 14.djvu/922

* OLENELLTJS. 788 OLEOMARGARINE. «pfnes, and there was a long slender spine at the end of the tall or pygidium. See Tbu-obita. OLE'NXIS (Xoo-Lat., from Lat. Oleitos, Gk. •U.in'w,', name of a man changed to stone). A iiilol)ite from the Upper Cambrian and Lower Ordovician formations of Europe. See Trilo- BITA. O'LEOGRAPH (from Lat. oleum, oil + Gk. ypui^iiv, ;/iiiplitiit, to write). A chromo-litho- graph which has been 'roughed' on a lithograpliic stone engraved so as to imitate canvas. The resembhtnce to oil-painting is further increased by mounting the oleograph on canvas, sizing and varnishing. The colors used in printing oleo- graphs are a little darker than in the case of cluonui-lithographs in imitation of water-color paintings. OLEOMARGARINE, O'le-O-mar'ga-rin (from Lat. iilcinn. oil. Eng. marr/ariiic. from Lat. iiiur- giirila, from Gk. fiiipyapi-iiq, marijurilCs, pearl, from jiapyapoc, murgaros, pearl-oyster), .rti- Fici.L Butter, or Butterine. An artificial or manufactured substitute for dairy butter, made fruni 'oleo-oil' anil otiicr fatty substances worked together with coloring matter. The material originated in France, as the result of a prize otrered at the instance of Napoleon III. for the best substitute for butter. Tliis was awarded in 18U9 to Hippolyte M6ge, whose process, consid- erably modified, is still employed in the manu- facture of oh-omargarine. In ])ieparing"oleo-oil, the fat that-is removed from beef animals at the time of shtughtering is thoroughly washed in warm water, and cliilled and hardened by means of ice water. It is then finely cut up by ma- cliinerv and melted in steam-jacketed caldrons at about 100° F. (71° C), after which it is allowed to settle. Salt is scattered over the surface of the fat, which accelerates the settling of the filire or membrane. After the first settling the clear oil is siplioiied to a second series of jacketed caldrons, where more salt is added and the tcmpi'rature controlled until the second set- tling is comi)l('teil. when it is siplioiied into vats, in which it is aHowed to stand from three to five days at a temperature favorable to the crystal- lization of the stearin. The mass is then tlior- oughly mixed, wrapped in cloths and submitted to powerful pressure, which separates the oleo-oil from the stearin. Several grades of oleo-oil arc made, the quality depending upon the grade of aiiiniiils and the part of the lioily from which the fat is obtained. Neutral lard, or 'neutral,' another imjiortaiit constituent of oleomargarine, is prepared from the leaf and the back fat of the hog. the best grade coming from the leaf. Cotton- seed oil enters quite largely into the composi- tion of oleomargarine, especially of the cheaper grades. These fats are mixed in various pro- jiortions by different manufacturers, each hav- ing his own working formula. So much depends on the handling of tlio oils and the regula- tion of the temperature at each successive stage, that rlitTerent manufacturers using the same grade of oils in .similar eombinations will secure quite dilTerent results. The oleo-oil and the neutral lard are each melted in separate tanks, and are piped into a mixing tank mounted on scales, so that the exact proportions called for by the formula may be used. If cottonseed nil is used, it is added at this stage. The mixed fnts are piped to the churn, where the ulelted butter, cream or milk, and the coloring matter are added, ililk is used much more commonly than butter or cream, and this is 'ripened' or fermented with a special culture of bacteria to give a pronounced lactic-acid flavor resembling that of butter. The mixture is then churneil, and the liquid oleomargarine is drawn into a vat of ice water, which chills and hardens it before it can crystallize; after which it is softended by standing in the 'tempering room,' worked in a machine butter-worker, salted, and put up in tubs or rolls. There are various grades of oleomargarine, de- pending upon the grades and proportions of the materials used. The cheapest grades are made from low-grade oils obtained from 'scrap' fat and made firm by the addition of stearin or sim- ilar substance, so that a greater proportion of cottonsei'd oil can be employed. Such grades are churned with skim milk, or buttermilk, and glycerin is sometimes added to improve the ap- pearance of the product. The highest grades are made from pure oleo-oil and neutral lard of the be5.t quality, with little or no cottonseed oil. and are churned with whole milk, cream, or ereamery butter. Butterine is a commercial name for oleomar- garine, which was originally used to indicate a product of a higher grade or containing a con- siderable proportion of butter. The term now has no sjiecial significance in trade, and is not used in the oleomargarine laws, although still employed by some dealers for obvious reasons. When made from good stock, oleomargarine is a cleanly, wholesome, and nutritious article of food. Numerous experiments have sliown it to possess a food value practically eipial to that of butter, and it has the advantage of keeping better and longer than butter, as it does not tend to become rancid. It has not the delicate flavor of the best butter, but with most ]ieopIe the ob- jection to it is founded on sentiment and on its fraudulent sale, a large proportion of it being sold to the retail consumer as butter. Stringent laws have been made to regulate its manufacture and sale, requiring it to be labeled and taxing it heavily when colored in imitation of butter. The object of these laws has. however, been very largely defeated by the ingenuity of manufac- turers, and oleomargarine is now placed on the market which apparently contains no arti- ficial coloring matter, and yet imitates the color of butter very closely. The production of oleomargarine in the United States has increased enormously in recent years. In 18110 there were, according to the census, 12 factories. In 1000 there were '24. The output for the fiscal vear ISOO. as shown bv the returns of the Treasury Department, was .32..'?24,0.'?2 liounils; in IDOO'it was 107,04.5.028 pounds; and in 1002. 12G,:ilfi,43G pounds. In the fiscal year liion the taxes paid into the Tieasury Pepart- iiient by the industry amounted to .'j;2..'i4,'?.785. The exports of oleomargarine in the fiscal year moo amounted to 4,]82..'>3 pounds, valued at .$40!l,08:i: and of oleo-oil, 14fi.7;in.ri81 pounds, valued at .$I0.;)0.'1,8.')6. The oleomargarine went largely to the British West Indies. Germany, and the United Kingdom ; the oleo-oil. for use in maiiiifaeture of oleomargarine, was taken by Hol- land (over GO per cent.), Oermany. Norway, Sweden. Denmark, the United Kingdom, and Belgium. Consult reports of the United States