CLASSIFICATION OF BUTTER. 213 



should be uniform, clear and bright, ranging from 

 white to a yellow shade. Export butter should be 

 paler in color than that for local markets. There 

 should be no mottles, waves, streaks, or specks in the 

 butter. The salt must be dissolved and the quantity 

 should suit the taste of the consumer. The package 

 should be neat, attractive and stylish, and suitable 

 for the trade to which the creamery is catering. 



Whey butter has not been satisfactory in Canada. 

 The quality is inferior and the labor to produce it is 

 too great. 



Process or renovated butter is usually bad butter 

 which has been melted and cleansed and rechurned, 

 so that it is fit for table use. Such butter should not 

 be labelled as " creamery butter," but should be 

 branded properly. 



Oleomargarine, butterine, etc., are imitation butters 

 made from melted animal fat containing, in the best 

 grades, a good proportion of creamery butter. In 

 Canada no imitation butter is allowed to be made or 

 sold. The chief injustice of the product arises from 

 the fact that it is sold largely as pure butter, and to 

 this extent is a fraud on the dairy industry. 



The following is a classification of butter under the 

 rules of the Boston Chamber of Commerce : 



Creamery. Butter offered under this classification shall be 

 such as is churned, salted, and packed in a creamery, made 

 from the cream obtained either by the system of setting the 

 milk at the creamery, or by the system known as " cream-gath- 

 ering," by which the farmer sets his milk, raises the cream, and 

 delivers it to the creamery to be then churned into butter, or 

 butter made in a creamery under the system known as the 



