The residual matters, still containing 6-7 per cent, of tallow, are mixed with kitchen-stuff, and rendered by the ordinary process described in another section (see pp. 1447-8).
The oleomargarine obtained by either of these processes is too limpid for use alone. It is mixed, either in the locality of production, or after exportation (in barrels or tierces, under the name " oleomargarine," " butter-fat," or simply " oil,") to butter-producing districts, with proper tiona of milk, water, and colouring matter. The usual proportions are 10 lb. oleomargarine, 4 pints milk, and 3 pinta water, with a little annatto and salt. It is important to remark that (in America at least) the milk is invariably used in a slightly sour condition. The whole is churned up with the greatest care as to the temperature at which the operation is conducted, and is then suddenly run out in thin layers upon sheets of ice to cool it rapidly. It is finally made up in " pats " and packed, in every respect the same as genuine butter. The characteristics which distinguish it from true butter are described at p. 1465. A compound termed "creamy butterine," reoently put upon the market in large quantities, has the taste, appearance, and odour of butter, and yields 92 per cent. of insoluble fatty acids. New York manufacturers state that, when the retail price of genuine butter falls below 23 cents (say Md.) a lb., it does not pay to make but terine. The average wholesale prices of the oleomargarine oil and the manufactured butterine ruling in New York since 1876 have been 13 cents and 15 cents a lb. respectively. As to the nutritive value of butterine, French official reports pronounce it superior to butter. On the score of its liability to contain organic germs likely to produce dangerous or fatal results in persona eating it, there is a marked want of agreement among scientific men. Much probably depends upon the care used in the selection of the fat and in the conduct of the manufacturing process; where inferior fats are employed, as it is to be feared is sometimes the oase, it seems impossible to avoid a dread of evil consequences. Complaints are made that quantities of Chicago pig-lard are being introduced by some makers.
The manufacture of butterine has assumed very large proportions in the United States ; it is chiefly carried on in New York, but factories also exist in Philadelphia, Pittsburg, Chicago, Cincinnati, and other cities. It is estimated that at least 6 million lb. of oleomargarine are exported
annually from New York. The shipments take place almost entirely to the Continent, Havre, Ham burg, Bremen, and Rotterdam being the most important destinations. In the warm months, the oil is the main export, although the prepared butterine is also shipped in refrigerators by steamer. During the winter months, both oil and butterine are exported, the latter chiefly to the United Kingdom, but its proportion is comparatively small in relation to the oil sent to the Continent. After the oil has been converted into butterine in Germany and Holland, it is re-shipped to England and France, mainly the former.
(FR., Huile de Foie de Home; GER., Leberthran).—A valuable oil is afforded by the liver of several fish of the genus Gadus, notably that of the common cod, G. Norrhua. The chief seats of the cod-fiahery-are the coasts and banks of Newfoundland, Nova Scotia, the Gulf of St. Lawrence ; the W. coast of Norway, from Stavanger nearly up to Hammerfest, and including the Loffoden Islands ; the coasts of Denmark and Germany, commencing at Rtimii on the W., passing through the Skager Rack and Cattegat, and extending E. to Dantzic ; the coasts of Shetland, Fierce, and Iceland, and the Dogger Bank in the North Sea.
The methods in vogue for extracting the oil from the cods' liver are not everywhere the same. The common plane at the less advanced fisheries, as in Iceland and the Finland porta, are as follows. The clear oil is obtained by throwing the livers, directly they are brought ashore by the fishermen, into large wooden reservoirs or barrels, where, after having been subjected to uniform stirring, they remain till decomposition has taken place. The effect of this is to cause the rupture of the cella containing the oil, which latter then escapes, and collects on the surface. It is drawn or ladled off as it rises, and conveyed into larger vessels for clarification by settlement of the impurities, afterwards being filled into casks for sale. The oil will be observed to darken consider ably in colour as the decomposition progresses, and is somewhat deteriorated thereby. The burnt, brown, or tanners' oil is obtained from the solid remains left from the preceding process, which are placed in iron kettles, and boiled till all the water contained in the liver is evaporated ; this also liberates the oil, which is strained, clarified, and barrelled like the first quality.