Oleomargarine

“ There were three motives, they hold, that led to the adoption of the oleomargarine law: to prevent the sale or use of any poisonous or unwholesome article in the guise of butter; to require the new food-product, oleomargarine or butterine (when absolutely wholesome) , to be sold honestly under its own proper name, that the consumer might know when he bought oleomargarine that he was not buying butter; and to protect "butter" by taxing oleomargarine and oleomargarine dealers to such an extent that the business of manufacturing this new food-product might be destroyed. ”

“ The most common methods of adulteration consist in an excess of water and the addition of oleomargarine. If an excess of water has been added it may be shown by melting the butter; the water and fat will separate in two distinct layers. Oleomargarine has a distinctive meaty smell, like that of cooked meat, and lacks the characteristic odor of pure butter. If pure butter is melted in a spoon, it will not sputter; if oleomargarine is present, it will.
The preservatives sometimes used, namely, boric and salicylic acids and formaldehyde, can only be detected by chemical tests. ”

“ The consumer has at his disposition a complete protection against fraud in the use of oleomargarine by the operation of state and federal laws, irrespective of the tint of the product. Oleomargarine and butter are distinguished from each other by their natural colors and also by their chemical and physical properties and, therefore, there can be no justification for the coloring of butter on the plea that it distinguishes it from oleomargarine. ”

“ The product is then cooled in ice, and after a second churning with milk it is salted and finished like butter. Chemical analysis shows oleomargarine to have substantially the same constituents and in almost the identical proportions of pure butter. It is equally wholesome, and while it does not have the same rich flavor, it has the advantage that it keeps better, and is not so liable to become rancid or strong. The oleomargarine industry is closely related to the beef packing industries of the United States, and its growth has been enormous. ”

“ These objects were fairly obtained in the product known as oleomargarine, the United States patent for which was granted to Mege Dec. 30, 1873, No. 146,012.
The process in brief is to take fresh beef fat, which is first chopped up [241] and thoroughly washed. It is then placed in melting tanks at a temperature of 122° to 124° F, and the clear yellow oil is drawn off and allowed to stand until it granulates. The fat is then packed in cloths set in moulds and a slowly increasing pressure squeezes out the pure amber colored oil, leaving the stearine behind. ”

“ ESSENCES are made with one ounce of any given oil added to one pint of Alcohol. Peppermint is colored with Tincture Turmeric, Cinnamon with Tincture Red Saunders, Wintergreen with Tincture Kino.
TINCTURES are made with one ounce of Gum, Root, or Bark, etc., dried, to each pint of proof spirits and let it stand one week and filter.
OLEOMARGARINE MANUFACTURE.—The process by which suet is converted into the substance called oleamargarine is as follows: The crude suet after first being washed in cold water is "rendered," melted, and then drawn off into movable tanks. ”

“ It is the ingredient, the certificate says, that gives to the oleomargarine a 'shade of yellow' and makes it resemble butter; that is, enables it to seem what it is not, and so far, at least, to defeat the purpose of the law against coloration. And the certificate further recites that, 'in addition to coloring the oleomargarine in resemblance to butter, the palm oil probably gives to the oleomargarine slightly better grain of texture, causing it to act more like butter in the frying pan, and it also caused said oleomargarine to have a better physiological effect upon the persons who ate it ”

“ When butter is used to flavor cooked vegetables, it is more economical to add it just before they are served rather than while they are cooking. The flavor thus imparted is more pronounced, and, moreover, if the butter is added before cooking, much of it will be lost in the water unless the latter is served with the vegetables. Butter substitutes, such as oleomargarine and nut margarine, should be more largely used for the table, especially for adults. Conserve butter for children, as animal fats contain vitamines necessary for growing tissues. ”

“ Olefiant gas, made from oil, burns with a brighter and purer light than common coal gas, but it is more costly. It is made nearly in the same manner, by distillation in retorts; the principal difference consisting in the degree and regulation of the temperature. A dull red heat is the best, and in order to keep the oil exposed to the action of an invariable heat, it is admitted gradually into the retorts, into which pieces of brick or coke are inserted to increase the heating surface. One pound of common oil yields about 15 feet of olefiant gas. ”

“ OIL-GAS. A mixture of several gaseous hydrocarbons, obtained by passing common whale fat, resin, the heavy petroleum or shale oil, or the tarry residues left after the distillation of these two latter substances, or other cheap animal oil, through red-hot tubes, or by allowing it to fall in drops on red-hot stones or bricks arranged in an iron retort, or other suitable apparatus. The gas has great illuminating power, requires no purification, and is quite free from the ammoniacal and sulphur compounds which vitiate coal-gas. ”

“ When water is heated to 212° it is converted completely into a gas, which gas returns to the fluid state without any loss on cooling below 212°. In like manner if we raise an essential-oil, such as turpentine, to 320°, or oil of peppermint to 340°, or orange-peel oil to 345°, or patchouli to 489°, and other such oils to various other temperatures, they pass into a state of vapor, and these vapors, when cooled, recondense into their original form of liquid oil without alteration. ”

“ Rancid, nauseous, vermifuge, rubefacient, emetic, and purgative. Chiefly used in lamps.
Oil, Lard. Syn. Tallow o., Crude olein, C. oleic acid; Oleum adipis, L. By separating the olein of lard from the stearin by means of boiling alcohol. Only applicable where spirit is cheap. The product is, however, excellent. The crude oleic acid, or lard oil of commerce, is chiefly obtained as a secondary product in the manufacture of stearin. It is purified by agitation with sulphuric acid, and subsequently by steaming it, or washing it with hot water. Burns well in lamps, if the wick-tube is kept cool. ”

“ By mixing in a graduated cylinder equal volumes of the oil and distilled water, and shaking vigorously, the oil, after the water has settled, shows a decrease in volume if alcohol be present. The presence of fat oil can be readily recognized by bringing a drop of the oil to be tested upon filtering paper; a grease stain is formed, which disappears neither at the ordinary temperature nor by heating. ”

“ It is the use of gasoline for fuel that makes all this possible. Gasoline, being a very volatile liquid, turns into a highly inflammable gas when heated and mixed with the oxygen in the air. A tank holding from twenty to forty gallons of gasoline is connected, through an automatic regulator which controls the flow of oil, to a burner under the boiler. The burner allows the oil, which turns into gas on coming in contact with its hot surface, to escape through a multitude of small openings and mix with the air, which is supplied from beneath. ”

“ If a little alcohol is placed in a cup and set on fire, whilst an empty cold gas jar is held over the flame, an abundant deposition of moisture takes place from the combustion of the hydrogen of the spirits of wine. Alcohol contains six combining properties of hydrogen, with four of charcoal and two of oxygen. If a lighted candle, or an oil, camphine, Belmontine, or gas flame, is placed under a proper condenser, large quantities of water are obtained by the combustion of these substances (Fig. 119) . ”

“ It is a curious fact that with heavy oils ignition is more easily accomplished at a low temperature than with light oils. The explanation seems to be that, while in the case of light oils the hydrocarbon vapours formed are tolerably stable from a chemical point of view, the heavy oils very easily decompose by heat, and separate out their carbons, liberating the combined hydrogen, and at the moment of liberation the hydrogen, being in what chemists know as the nascent state, very readily enters into combination with the oxygen beside it. ”

“ Now heat gradually over a lamp until the tube begins to tarnish. With pure oil no evaporation is observed, but if the oil contains only 0.1 per cent. of alcohol, every speck of fuchsine will, after heating to boiling and setting aside, be surrounded by a stain produced by the alcoholic solution. The chief requirement for this test is that the oil be free from water. If such is not the case, vapors will be observed, which condense in the upper portion of the test-tube, and dissolve fuchsine, and, after flowing back, sink below the oil with a crackling noise. ”

“ The two chief uses of the distillates from crude petroleum are for illumination and lubrication, but the various fractions in many cases have special applications. Rhigolene is used as a local anaesthetic; petroleum ether is employed as a solvent for caoutchouc, fatty oils, and plant principles, and for carbureting air in gas machines; gasoline is employed in the extraction of oil from oil seeds, in carbureting coal gas, in gasoline lamps, stoves, and plumbers' lamps. ”

“ Oxygen is absorbed from the air, and a soap is formed, brown from the decomposition of the compound fluid during the time of the alkalisation. If air be excluded the process is a much longer time in taking place; no gas is emitted in the fixed oils or in naphtha; but in the volatile oils hydrocarbonate is produced in small quantities, and in all these cases charcoal is deposited. In oil of turpentine the process is more rapid than in any other oil I have tried, and this oil contains either water or the elements of water, and perhaps a larger proportion of oxygen to its inflammable matter. ”

“ Animal oils, such as bone oil and fish oil, are much esteemed by some glass-blowers, who pretend that with these substances they obtain better results than with other combustibles. Nevertheless, animal oils, generally speaking, do not give so much heat as purified rape oil, while they exhale an odour which is extremely disagreeable.
As to alcohol, which is sometimes used with the eolipyle, its combustion furnishes so feeble a degree of heat that its employment cannot be recommended. ”

“ Cheaper oils, as that of turpentine, are recognised by their peculiar odour, which may be developed by rubbing a drop upon the hand and holding it to the fire, or, by the 430dense black smoke with which they burn. The oil of aniseed, as it crystallizes at 50°, is frequently sophisticated with wax, spermaceti, or camphor; the fraud is detected by warming the oil, when the crystals, if genuine, will dissolve. [575] In some cases the refractive power of the oil affords a test of its purity. See my work on Chemistry in its relations to Medicine, § 318. ”

“ Anise-seed oil is soluble in 5 parts of 90 per cent. alcohol, and with 31⁄2 times its volume of petroleum-ether yields a clear mixture. Its mixture with four times its weight of petroleum-ether is turbid, but becomes clear in ten minutes, while that with five times its volume of petroleum-ether remains for a longer time turbid. In a fluid state the oil, when exposed to the air, becomes resinous and loses its property to crystallize. ”

“ In order that a steam engine may work and keep warm it is not merely necessary that it have plenty of coal, but it must also have a draft of air through its furnace. Chemistry teaches us that the burning in this case consists in the combination of a gas called oxygen, taken from the air, with other things in the [Pg 71] coals; when this combination takes place a great deal of heat is given off. The same thing is true of our bodies; in order that food matters may be burnt in them and enable us to work and keep warm, they must be supplied with oxygen; this they get from the air by breathing. ”

“ Others are deprived of a part of their more volatile constituents by spontaneous evaporation, or by distillation, in vacuo or otherwise, at the lowest possible temperature. Such are known as “reduced oils”.
In most petroleum-producing countries, however, and particularly where the product is abundant, the crude oil is fractionally distilled, so as to separate it into petroleum spirit of various grades, burning oils, gas oils, lubricating oils, and (if the crude oil yields that product) paraffin. ”

“ An OIL LAMP burns ONE PENNYWORTH OF PARAFFIN OIL in 8 hours, and gives a light equal to only 16 Candles. It is much dearer than a GEM GAS BURNER, which makes ONE PENNYWORTH OF AUTOMATIC GAS last about 12 hours, and gives a light equal to 30 Candles. ”

“ Gas burners, oil lamps, sperm candles, all forms of illuminants, consume the oxygen of a room and increase the carbonic acid. An oil lamp of ordinary dimensions gives off as much carbonic acid as an adult person. A man, seated in a room of moderate dimensions and using a good oil lamp, will require 6,000 cubic feet of fresh air every hour in order to keep the air from becoming vitiated beyond the point of wholesomeness. Gas from coal, coke, or charcoal fires is as dangerous as illuminating gas. ”