462 IOWA DEPARTMENT OF AGRICULTURE. 



jected to any process by which it is melted, clarified or refined and made 

 to resemble genuine butter, always excepting 'adulterated butter' as de- 

 fined by this act." 



From these definitions, it will be seen that any butter which does not 

 contain fat other than butter fat must come under one of these three 

 heads. Attention is called to the fact that the definitions are entirely 

 separate and distinct, and that the provisions in one of them do not 

 necessarily apply to either of the others. Also that adulterated butter 

 is, in general, butter in which "an acid, alkali, chemical or any substance 

 whatever is used for the purpose, or with the effect of deodorizing or 

 removing therefrom rancidity." It is also butter, "in the manufacture or 

 manipulation of which any process or material is used with intent or 

 effect of causing the absorption of abnormal quantities of water, milk or 

 cream." This last provision applies to manipulated or reworked butter 

 only and not to butter "made exclusively from milk or cream," without 

 the use of chemicals and which may possibly contain a slight excess over 

 the standard amount of water as established by the internal revenue de- 

 partment in defining the expression "abnormal quantities of water." The 

 department regulation is as follows: "Renovated butter having sixteen 

 per cent or more of moisture will be held to contain abnormal quantities 

 of water, milk or cream, and be therefore classed as 'adulterated butter.' " 

 Hence, no butter maker who is not using any chemicals to make his 

 butter contain an excess of moisture need fear that he will be classed 

 as a maker of adulterated butter, even if his product has more than 

 sixteen per cent of moisture, since the law will not apply to him, not- 

 withstanding the reports to the contrary which at one time appeared in 

 the dairy press. Neither will the butter maker who uses a preservative 

 other than salt in his butter be classed as the maker of adulterated butter 

 because of any reference to "chemicals" in the definition of adulterated 

 butter, and the internal revenue department has so held. These pro- 

 visions of the law are so stringent and the tax of ten cents per pound 

 upon adulterated butter so great that no licenses for the making of 

 adulterated butter, or for the sale of it, have been issued, and, there- 

 fore, none is being made at present in accordance with the law. It 

 will, no doubt, be the case that future amendments to this will establish 

 a standard for water in pure butter, and in case this is done the stand- 

 ard of sixteen per cent will no doubt be adopted. 



The rules and regulations in regard to renovated butter formulated 

 by the secretary of the treasury and the secretary of agriculture in 

 accordance with the provisions of the law practically restrict the defini- 

 tion of renovated butter to that product made by the usual process of 

 melting, deodorizing by agitation and by blowing air through the melted 

 oil, and rechurning, with the usual additions of salt and coloring matter. 

 The manufacturer of renovated butter must pay a license fee of $50.00 

 per annum; must attach to each package tax-paid stamps to the amount 

 of a quarter of a cent a pound on the product made. He must display 

 on the side or end of the building in which the business is carried on a 

 conspicuous sign, giving his name followed by the words "Manufacturer 



of renovated butter. Factory No. ." He must also stamp upon 



each print, brick or roll, or on top of the solid body of butter, if it be 



