722 



OLEOMARGARINE. 



There it drains. The temperature of this room is about 70 F. The 

 butter mass drains on these slanting tables about ten hours, one day's 

 churning being worked off the next day. The salt is put on the mass 

 while it is on these draining tables. The butter is turned thret' or four 

 times while lying there. From the draining tables the butter goes to 

 the butter workers, where it is packed for the trade. 



The factory and all of the vessels and tools used in it are washed, 

 steamed, and scoured daily. Live steam is generally used in cleaning 

 churns, vessels, etc. Not a smell nor an odor can be detected anywhere. 

 The ventilation is perfect, and the surroundings are sweet everywhere. 



Butler prices for sixteen years. 

 [In cents per pound.] 



Month. 



1885. 



1886. 



1887. 



1889. 



1890. 



January . . . 

 February . . 

 March 



June .. . 



July 



August 



September. . 



October 



November . . 

 December . . 



Average . . 



20} to 27 ft 

 19} to 26 il 

 2Uft to 28| 

 19} to23}5 

 17$ to21| 

 13ft to 16} 

 14 to 17 

 14J to 18ft 

 16 to 20} 

 16ft to 21ft 

 16} to 23 



20 to 27| 



17 & to 24ft 

 21ft to 29ft 

 20ft to 25J 

 18} to 21 

 148 to 18ft 

 16i to 19* 

 17} to 22} 

 17{g to 22f 



18 to 24 

 19} to. 25 ft 



19 to 26*3 



21} to 26 

 21 to 26V| 

 22| to25 

 22ft to 24 

 16H to 18ft 

 16 to 17ft 

 151 to 16} 

 15 to 16| 

 18 to 19} 

 19} to23} 

 19ig to 23 

 19* to 23* 



17 



14ft 



20ft 



16& 



14} 



12} 



13*1 



15* 



18 



19f 



22* 



17} to 22ft ! 17H to 23{ 



to23if 



20^ to 24 ft 



18Ji to 21J 



17J 



Month. 



1891. 



1893. 



1894. 



1895. 



1896. 



1897. 



1900. 



January 



February 



March 



April 



May 



June 



July 



August 



September . . . 



October 



November . . . 

 December ... 



Average . 



23} 



29 



25 



18} 



17J 



16* 



17} 



23* 

 22} 



~21ft 



221 

 24i 



23 

 20 ,' t 

 18ft 



18, 

 20 



25ft 



Sf 



23} 



18 J| 



19ft 



20ft 



22ft 



24f 



24* 



24 



f 



18* 

 18ft 



13ft 



If 



15} 



20 



18ft 

 17? | 

 17* 

 17ft 

 17} 



21^ 

 25 1B 

 25 T 3 B 



25ft to 32 

 23 iJ to 28 

 24} to 28 



21ft 



PROCESS BUTTER HOW MADE. 



Process, or what is usually known as renovated, butter is old, rancid 

 butter reworked, freshened up, and sold for the real article. The work- 

 ings of this phase of the butter business, not being subject to munici- 

 pal, State, or Government supervision, are involved more or less in 

 secrecy. The process by which renovated butter is produced is as 

 follows : 



The rancid, old, unsalable butter is first melted and heated at a high 

 temperature to drain off as much of the accumulated gases as possible, 

 after which cold water is passed into the oil. The oil rises to the top 

 on settling. It is then removed. This oil constitutes the base of the 

 process butter. The water in which the oil has been washed eliminates 

 the solid impurities, etc. After being removed, tbe oil is allowed to 

 set in a cold temperature and then, when sufficiently cooled, is churned 

 with fresh milk, sometimes with cream. 



(*UO) 



