BUREAU OF ANIMAL. INDUSTRY. 235 



cream brought in is sour, tainted, or dirty, and unfit for making 

 butter of fine quality. There are some patrons wlio are absolutely 

 filthy in their practices in handling their product, and their cream is 

 often utterly unfit for use in making a food product. The present 

 system of paying one price for all cream is therefore unfair and 

 should be abandoned. A few creameries have adopted a system 

 whereby two grades are maintained. The first-grade cream, must be 

 clean, sweet, and fresh, and a premium of from 1 to 3 cents a pound 

 of butter fat is paid for it. This cream is churned separately, and 

 the butter from it sells at from 1 to 4 cents a pound premium. The 

 second-grade cream is sour, but must be clean ; and for it the quota- 

 tion price is paid. Under this system any cream below second grade 

 is refused. By means of grading those patrons who are interested 

 enough to produce clean, sweet cream get a premium which is worth 

 the eifort, while the creamery gets a premium which makes the 

 method profitable to it also. Wherever grading has been adopted it 

 has resulted in better prices to patrons and better product from the 

 creamery. 



There is a promising field for development in the manufacture of 

 by-products by creameries, or engaging in incidental enterprises that 

 may well be carried on in connection with the regular work and that 

 will avoid waste and enhance the profits; for example, manufactur- 

 ing ice cream, casein, or some varieties of cheese; feeding hogs, selling 

 sweet cream, handling eggs, manufacturing ice and condensed milk, 

 and furnishing cold-storage space. Some creameries are already 

 doing these things, but most of them are not, and little has been done 

 to introduce and develop such lines of work. A tremendous amount 

 of nutritious food is now wasted or unprofitably used by the cream- 

 eries. The Dairy Division is now giving some attention to this sub- 

 ject of by-products and side lines, and hopes to be able to assist the 

 creameries in taking up such enterprises. 



INSPECTION OF BUTTER FOR THE NAVY. 



The Dairy Division inspected during the fiscal year 7G8,177 pounds 

 of butter packed on contract for the United States Xav}'-. This butter 

 was packed between April and August. 1909, and placed in storage. 

 It was inspected as packed, and a sample from each churning was held 

 until February or March. 1910, and then examined as to its condition 

 and keeping qualities. In general this butter was found very good. 

 It was better after eight months of storage than perhaps three-fourths 

 of the entire amount of butter arriving on the general market. Many 

 samples were found to be as good as when packed. Some valuable 

 information was gained in regard to manufacturing and packing 

 methods, and it was found that butter made according to methods 

 recommended by the Dairy Division did not develop the fishy flavor 

 which often injures the quality of stored butter. It is estimated that 

 this inspection caused a saving to the Navy Department of over 

 $50,000 in the expense for butter, and that Department has requested 

 that the Dairy Division continue to oversee the packing of the butter 

 for the navy. 



