720 BOARD OF AGRICULTURE. 



cut from its value. I like the creamery packages best, and there is 

 no law that prohibits you from making yours the same. It is a com- 

 mercial package. If you should ship butter like this to Chicago you 

 would not get as good a price on it as you would if it were iu another 

 kind of package, even though it is the same kind of butter, and as a 

 consequence you would lose money on account of the style of package. 

 This butter was made under Avhat we call "natural conditions." The 

 cream was allowed to ripen naturally without any aid from inoculation. 

 It has a rather coarse flavor which usually accompanies that kind of 

 ripening. While it might be acceptable on the table it is not quite as 

 nice a piece of butter as could be made with the proper treatment. 1 

 should give it SlVz for flavor, and workmanship perfect, which gives 

 it 92V2 ^core. 



I want to say that the daiiymeu in this State are making good butter. 

 I am surprised to see the quality of butter made. All of this butter 

 shows good care. 



President Johnson: I should like to say a word. There is butter 

 sold here in Indianapolis on the market. The butter is in prims the 

 same as this, and then is wrapped in parchment paper, and enclosed 

 in a pasteboard case, and is marked "Renovated butter." I should like 

 to ask what sort that is and where it gets its iiame. 



Mr. Keiffer: It is butter made out of what we call "ladel" goods. 

 For instance, you take a poor dairj- where butter is made on the farm 

 and you get butter that scores about 87 to 89. That is not fit for the 

 table, and this butter is taken and melted, and then air is blown through 

 it to drive out the odors, then it is put into ice water, and made in the 

 right form, then salted, packed, and sent out as renovated butter. Reno- 

 vating takes out some of the bad flavor and makes it uniform. When 

 it is put out from the dairy one tub may be pretty good and another 

 one bad, but when renovated butter is put on the market it is all alike. 

 It is uniform in grade and the quality has been improved. I think it 

 brings five cents a pound less than creamery butter. 



Prof. Van Norman: I should like to say that we are sending out 

 of this State thousands and thousands of pounds of country butter that 

 go into the market for 10 to 14 cents, and the grocer sells it for three 

 or four cents higher, and it goes to the renovating factory. The hux- 

 ters go over the country and gather up all kinds of butter, some good, 

 some bad, and some indifferent, and send it to the renovating factories. 

 Much of the finest butter used in our State is bought outside of the State. 

 If you go to the leading stores in Indianapolis that cater to the carriage 

 trade you will find that they go out of the State for much fancy butter. 

 You will find this is true in Lafaj^elte, Ft. Wayne and some of the 

 other cities. This emphasizes what I have claimed for eight years. We 



