IOWA ACADEMY OF SCIENCES. 121 



present the following claims and representations made by the 

 individuals who pose as benefactors of the butter-maker and 

 dairyman. 



In answer to a letter of inquiry regarding the process as 

 advertised, the following circular was received: 



Dear Sir — In reply to your favor of the 14th inst. I would say this 

 butter-making- process of mine is the result of twenty-five years' experience 

 in the dairy business, and is genuine, simple and a fact. It is a process in 

 which no chemicals or any foreign substances are used. The process pro- 

 duces pure, sweet butter, that keeps sweet and pure longer than butter 

 made by any other process. This process requires less labor than the old 

 fashioned way of butter-making. Now to show the money profit over the 

 old way of butter-making, I will illustrate. You take a gallon of cream 

 and churn a few pounds of butter. I will take a gallon of the same cream 

 and by this process produce over 100 per cent more butter than you do, 

 and at no more cost. I save by the process what you throw away. It is a 

 wonderful process; yet very simple. Now, if you have a large quantity of 

 cream to be churned you can use a nice clean tub, instead of a churn, and 

 use a paddle to stir it with instead of a churn dasher. Butter made by 

 this process will stand most rigid inspection by an expert and brings the 

 highest market price. I have made the price low and reasonable because 

 it is a very valuable receipt to know, and worth many times the price to 

 any butter-maker, and you will say so if you buy it. There is no extra 

 machinery, no extra cost — less labor and over 100 per cent profit over any 

 other process known to man. The instructions are simple and complete, 

 and can not fail if followed faithfully. 



Terms.— Price $5. Sent by postoffice or express money order. 



The process for making the product which is called butter in 

 the above circular is as follows : 



Skim half the cream to be churned off of milk that is sour just before it 

 clabbers, the other half sweet cream, i. e , half sour and half sweet cream. 

 Mix well in churn. Now add one pound of nice sweet butter to each pint 

 of cream to be churned and have the butter put in cream broken into 

 pieces. Mix well together. Have cream and butter heated to 70° tempera- 

 ture. Take off the churn lid, add one tablespoonful of salt to each pint of 

 the cream to be churned. Now leave off the lid of the churn altogether. 

 Do not use the lid at all! Churn rapidly from thirty (30) to fifty (50) 

 minutes, until it is solid throughout. Of course butter commences to churn 

 at 66° of heat, but I think it is best to commence at 70°, as it loses a little 

 heat, especially in the cool and winter weather. Cream always foams when 

 it is cold and of course it will not form butter in such a condition. You 

 should buy yourself a nice 25-cent thermometer to test the cream and you 

 will never fail to be right. 



N. B. The butter you put into the cream determines the flavor and 

 quality of the whole churning, so use the best butter always. 



From an analysis of the product produced by this process 

 the following results were obtained: 



