No. 6. DEPARTMENT OF AGRICULTURE. 87 



not as much the price as the prime quality of the article that rules the 

 market. The old and unprofitable era of twelve and fifteen cent "June butter" 

 has passed, and because of the improved quality and consequent increased 

 demand for Pennsylvania butter, the producer is correspondingly benefitted. 

 With forage plentiful, and with the increased attention that is being given 

 to cleanliness, sanitary surroundings and, particularly, more scientific care 

 and feeding, the dairyman or farmer is now encompassed by surroundings and 

 prospects that are encouraging. The lowest quotation for butter (June), did 

 not fall below 25 cents for good stock, a fact which forms its own com- 

 mentary. 



NORMAL PERCENTAGE OF BUTTER-FAT IN BUTTER. 



The oft-repeattd declaration that butter was being manipulated by unscrupu- 

 lous and dishonest dealers who added an abnormally large amount of water 

 to gain additional profit was not uncommon, although the most careful inves- 

 tigations made during 1007. failed to reveal any case of wrong-doing. The 

 chemists reported that, taken as a whole, the condition of the butter analyzed, 

 so far as water contents were concerned, was but little, if anything above the 

 normal. 



The question of the amount of water which may legitimately be present in 

 butter has been discussed ;;t more or less regular intervals by dairymen and 

 others. While the English iaw fixes sixteen per cent, as the maximum amount 

 permitted, tliere is no such standard provided in Pennsylvania. The public 

 are exacting in their demand for genuine butter, and severely frown upon any 

 manipulation that may affect its quality, freshness, aroma and taste, while 

 the additional water would certainly be detrimental. One chemist who an- 

 alyzed 150 samples of butter found that the average per cent, of water was 

 S.97, and that only eight samples exceeded fourteen per cent., while 114 

 samples contained less than ten per cent, of water. 



In relation to this subject, it might be mentioned that several years ago a 

 few prosecutions were brought against parties in Western Pennsylvania who 

 had added large amounts of water to butter, and as the object of such man- 

 ipulation was clearly established at court, fines and costs were imposed and 

 the fraudulent practice brought to an end. The analytical report showed that 

 when scientifically done, an extremely large amount of water can be added. 

 In the consideration of normal butter, authorities, as already stated, are some- 

 what at variance as to the per cent, of butter-fat which butter should con- 

 tain. In England, leading authorities declare that no butler offered for sale 

 should contain less than SO per cent, of butter-fat. In connection with an 

 investigation made by a prominent chemist, 113 samples out of a total of 

 120 samples were found to contain more than 85 per cent, of butter-fat, while 

 the others contained an average of but 80 per cent. This discrepancy might 

 have been ascribed to breeds of cattle*, feeding, condition, etc., and all of the 

 samples analyzed were therefore accepted as legitimate. 



The Pennsylvania dairyman and farmer has not been charged with the 

 fraudulent manipulation of butter, but the practice was found to prevail 

 among a few unscrupulous dealers. 



INCREASED PRODUCTION OF RENOVATED BUTTER. 



For the year ending June 30, 1907, there were 49 renovated butter factories 

 bonded which paid the Government tax. These 49 factories produced during 

 the fiscal year 62,919,998 pounds of renovated butter, an increase of 9,124,337 

 pounds over the previous fiscal year. Of this amount produced, the records 

 show that renovated butter was inspected for export as follows: At Chicago, 

 3,332,456 pounds: at New York, 1,837,934 pounds; at Boston, 368,090 pounds, a 

 total of 5,538.470 pounds. 



The Government authorities report that the general condition of the factories 

 during the year was fair, viewed from a sanitary standpoint, while it is also 

 conceded that the average quality of the product was really superior to what 

 it had been in past years. Tliis is ascribed to the fact that the manufacturers 

 are insisting upon using packing stock that is fresher than that used in 

 former years, while the improved system of manipulation may also have 

 added to its quality. 



While the manufacturers under the more recent ruling of the Federal au- 

 thorities have been granted the privilege of designating the product as "pro- 

 cess" or "renovated" butter, Pennsylavnia will still insist upon tlie use of the 

 term "renovated." The renovated butter law of this State also specifically 

 provides that the wholesale dealer must have each and every package marked 

 with the license number, giving his name and address, and also the inscrip- 

 tion in conspicuous letters, "renovated butter." Those interested will do well 

 to read the act of Congress of May 9, 1902, and also the Pennsylania act, 

 approved July 30th, 1901. 



