THIRD ANNUAL YEAR BOOK — PART VIII. 461 



The 3,539,055 pounds of renovated butter that was shipped out of the 

 state went to the following markets: 



New York 1,715,759 



Boston 700,668 



New Bedford. Mass 514,807 



The west 200,500 



Chicago 171,572 



Baltimore 120,000 



Washington, D. C 95,000 



Buffalo 90,000 



Ohio 29,749 



Total 3,539,055 



Almost one million pounds of process butter was sold in Iowa during 

 the year ending May 1st. 1902. Nearly or quite all of it has been sold 

 in the larger cities, especially Des Moines, and is uniformly sold in pound 

 bricks, and has usually been sold as creamery butter; sometimes as 

 "gathered cream butter;" but since July 1st these bricks of renovated 

 butter have been branded in accordance with the new law, both on the 

 butter itself and on the parchment paper containing it, with the words, 

 "Renovated Butter." 



The new oleomargarine law, so-called is an amendment of the original 

 act of August 2, 1886, an act which defined butter and oleomargarine 

 and imposed a tax of two cents per pound on oleomargarine and re- 

 quired certain license fees from manufacturers, wholesalers and retailers 

 of oleomargarine. The new act amended these provisions, and also made 

 new provisions governing the manufacture and sale of adulterated butter 

 and renovated butter; so that the law contains definitions of oleomar- 

 garine and of three kinds of dairy products, butter, adulterated butter 

 and renovated butter. Butter is defined as follows: "For the purpose 

 of this act. the word 'butter' shall be understood to mean the food product 

 usually known as butter, and which is made exclusively from milk or 

 cream, or both, with or without common salt, and with or without addi- 

 tional coloring matter." 



Adulterated butter is defined as follows: "'Adulterated' butter is 

 hereby defined to mean a grade of butter produced by mixing, reworking, 

 rechurning in milk or cream, refining, or in any way producing a uniform, 

 purified or improved product from different lots or parcels of melted 

 or unmelted butter or butter fat, in which any acid, alkali, chemical, or 

 any substance whatever is introduced or used for the purpose or with the 

 effect of deodorizing or removing therefrom rancidity; or any butter or 

 butter fat with which there is mixed any substance foreign to butter as 

 herein defined, with intent or effect of cheapening in cost the product; 

 or any butter in the manufacture or manipulation' of which any process 

 or material is used with intent or effect of causing the absorption of ab- 

 normal quantities of water, milk or cream." 



Renovated butter is defined as follows: "'Process butter' or 'reno- 

 vated butter' is hereby defined to mean butter which has been sub- 



