THIRD ANNUAL YEAR BOOK — PART IX. 535 



We have many breeds of butter in this country. If you run over 

 the current breeds you will find we have seven or eight classes of butter. 

 Some of them are pretty sure they are the whole thing, and the public 

 is inclined to accept their judgment. Everybody except the owner of the 

 private dairy admits that finished creamery butter is about the best thing 

 today. The production of butter last year, as I told you was 1,500,000,000 

 pounds of butter. But 400,000,000 was creamery butter, 1,030,000,000 was 

 produced on the farm. We who are interested in the welfare of the butter 

 business in the United States do not believe it is the proper thing to sell 

 a laddie butter for creamey butter or creamery butter for dairy butter, 

 and we do not feel it is right to sell process butter for creamery butter, 

 but we must take into consideration that all of these grades of butter 

 are produced by the farmer. He is looking for the best possible market 

 for his goods. He has the right to get the very best price he can for 

 that butter. While I believe that renovated butter and process butter 

 should be designated and branded so it can be sold as creamery butter, 

 my experience in the markets, my general overlooking of this question 

 from on§ end of the country to the other, leads me to believe that we, 

 representing the creamery interests, can not afford to prosecute any other 

 brand of butter. I do not think we can afford to stand up and say to 

 these people whose butter is made over at central factories that they 

 must put a brand on it which will make it repugnant to the public, so that 

 it can not be sold. I think it is a mistake for us to approach that sort 

 of business from any stand point or direction, because it has been my 

 observations in the last two years that wherever renovated butter is driven 

 out of the market through the repugnance the public has to anything reno- 

 vate that oleomargarine comes on the market. Let this butter go out, 

 not as creamery butter, but let it go and seek its outlet, so it will not 

 block the channels of trade for creamery butter. Now this question 

 must come up in Washington at the next session of congress. The butter 

 interestes of the United States as a whole are solid foi- our legislation. 

 The renovated butter manufacturers, representing the production of prob- 

 ably $100,000,000 per year, while we had provisions in our bills putting 

 a $50 a year license on these manufacturers, requiring their goods to be 

 inspected and taxed one-fourth cent per pound, and putting in provisions 

 requiring them to brand their goods according to the laws of the state in 

 which they were manufactured, these manufacturers came in and helped 

 us in the fight. If they had opposed we never could have made it. The 

 code of 1902 says that "renovated butter shall be marked with the words 

 'Renovated or Process' butter." The dairy division of the bureau of ani- 

 mal industry has ruled that it must be marked "Renovated butter" re- 

 gardless of what state it goes into or what state it is manufactured in. 

 They are in that way working up trouble for us, because the renovated 

 butter people have got to a point where they are ready to go with us or 

 with the oleomargarine people to knock out creamery butter. I believe the 

 law should be enforced as it is on the statute books and marked renovated 

 butter when it is going into a state whose laws demand that it shall be so 

 marked, but that when it goes into a state which does not have such laws 



