which it is made is of the natural color, or it has been artificially colored 

 by the producer. 



So that you see an auticolor law can not be made to apply to an 

 article, which already has a natural color, that is put on the market. 

 This process butter largely goes on the market in the winter. The 

 stock is very largely bought up in the summer, frozen, and stored away. 

 At the same time there is a good deal of winter butter. In the winter 

 there are a good many people who ship their butter by rail, and there 

 is a good deal of butter that is not shipped in the summer because the 

 higher prices of butter in the winter makes it desirable for people who 

 do not make it in the summer to make it in the winter in certain sections 

 of the country. 



I am not here to tell you that no undesirable butter goes into pro< 

 butter, because I know there is. I know there is some rank butter put 

 into it. But the grades are classified as I have stated. 



Senator DOLLIVER. What about its keeping! 



Mr. KNIGHT. I do not think there is a great deal of difference 

 between the process and the other butters in their keeping qualities. 

 I have not discovered that there is. There was a time, for instance, 

 in the making of process butter when the oil was kept three days in 

 the tank to precipitate the brine. 



Mr. SPRINGER. Have you any means of knowing what relation the 

 quantity of process butter bears to the whole quantity of butter ' 



Mr. KNIGHT. About three fourths of 1 per cent. The amount of 

 process butter last year was between 9,000,000 and 10,000,000 pounds. 



Senator DOLLIVER. How does it sell on the market? 



Mr. KNIGHT. The value of process butter is based entirely upon the 

 value of the materials that enter into it. There is some margin, but I 

 do not know how much; about 3 or 4 cents a pound 1 should judge. 

 There is a considerable loss between the stock from which process but- 

 ter is made and the manufactured article for this reason, that the 

 country butter usually contains a great amount of moisture and over- 

 loss, as we call it, and, then, butter that goes on the market is contami- 

 nated to some extent; so that where the original butter has S."i per cent 

 of butter oil the butter by which process bitter is made will contain 

 only about 80 per cent, so that there is a loss of 5 per cent between the 

 two articles in the way of shrinkage. 



Senator DOLLIVER. Is the final product of the highest grail e sub- 

 stantially equal, in market value and in the public estimation, to the 

 creamery butter? 



Mr. KNIGHT. There is a difference in price of - to 4 cents a pound 

 usually. 



Senator DOLLIVER. Are dealers deceived in it! 



Mr. KNIGHT. 1 do not believe that jobbers are deceived in it at all, 

 any more than they are in oleomargarine. I believe that every jobber 

 knows every process butter manufactured in the Tinted States. I 

 believe that to be true. 1 do not believe that there is one pound of 

 process butter sold as process butter to where there are three 01 four 

 pounds sold as butter alone. There has never been a distinction made 

 in the general market between butter and butter. There are creamery 

 butter, dairy butter, and different butters, but the consumer does not 

 usually make the distinction. He goes and asks tor butter, and if 

 butter is shown him he buys it largely by his own judgment and taste. 

 You never can get the melted taste out of that butter. After butter is 

 oune melted it has that old taste, and an expert can always tell it. 



. I presented the other day a letter from John F. Dab- 



