Commissioner of Agriculture. 17 



spondence with the different States in the Union, cannot them- 

 selves determine the difference between these two butters, meet- 

 ing the same trouble that we meet. I am of the opinion that spe- 

 cial experimental work should be performed during the coining 

 year by the chemists with the end in view^ of trying to find a 

 process by which we can determine with accuracy the difference 

 between renovated butter and butter of the first instance, as 

 the selling of these goods upon the market as pure butter or 

 butter of the first instance is a fraud upon the consuming pub- 

 lic, not that the goods are necessarily unhealthful, unless some- 

 thing has been introduced in the process of renovation of which 

 we do not know that may render them unhealthful, but the 

 goods while they are so acted upon as to have the appearance, 

 smell and taste of butter of the first quality during a short time, 

 are nevertheless of an inferior grade, and such sale as and for 

 butter of the first instance is a deceit and fraud upon the pur- 

 chaser or consumer. 



CHEESE. 



During the year there have been four cheese instructors and 

 one butter instructor giving instruction to those needing the 

 same under the provisions of the Agricultural Law for the pur- 

 pose of procuring an extension, if possible, of the uniformity of 

 our first grade butter and cheese within the State. The work 

 that has been done by them has been well received by those 

 interested and has produced marked results, along the right lines. 

 We have, however, been confronted with a very serious problem, 

 viz.: the counterfeiting of our New York State full-cream cheese 

 brand. As your honorable body is aware, this Department is- 

 sues under the provisions of the Agricultural Law a uniform 

 stencil brand to each cheese factory in the State of New York 

 upon application therefor under such regulations as the Com- 

 missioner prescribes as to the use and custody thereof, each 

 brand to bear a separate and distinct number to be used only 



upon full-cream cheese, of which the following is a copy: 

 o 



