How They Make Margarine

Manawatu Herald, 25 February 1892, Page 3

How They Make Margarine

Some years ago the enterprising butter man made a very good thing in retailing a manufactured concoction, as butter, now he has to mark his goods to be what they are, and not what they seem to be. We all know butter, and a number have enjoyed the pleasure of extracting the milk from the cow, as the first step towards securing this luxury. In Africa, lucky dogs, they obtain a vegetable butter from, the fruit of the shea tree, which is said to be a richer taste than that obtained from cow's milk. Numbers of lads and lassies in this colony would like a root or two to plant! We have to make the real genuine article here, but at Home they are not so put to it, and therefore assist nature by manufacturing Butterine, or as it was ordered to be termed by an Act of Parliament in 1877, Margarine.. On October 81st extensive works*were opened at Northam, near Southampton, capable of turning out 150 tons of Margarine a week,- the proprietor being M. Pellerin, manufacturer of "Le Dansk," described as " a butter substitute of repute on the Continent." Nearly two hundred persons connected with the trade were present by invitation to view the premises, and see the processes in operation. The animal fats of which "Le Dansk " is composed, we are told, will be prepared, as hitherto, in Paris, where they are obtained direct from the abbattoirs, and shipped to England These on arrival at 'Northam will be at once plaoed in churns, of which there are a large set worked by steam power, new milk and some arachide oil being added, as well as a proportion of Normanby butter, and the whole ohurned for fifty minutes. The churns are then emptied, and the contents cooled in a stream of ioe water, the liquid being drawn off and the margarine placed in the mixing machines- The. whole is reduced to an even consistency, and a small amount of salt which is added is equally distributed. This completes the manufacture of "Le Dansk," and all remaining to be done is to pack it in the boxes, baskets, and other packages in which it is sold to the trade. There is no doubt that the manufacture of margarine ia steadily growing in England. In flavour and appearance it is •aid to be better than inferior butter.