DEFINITIONS AND STANDARDS OF BUTTER 573 



So-called Butter Substitutes Cannot Take the Place of But- 

 ter. This discussion makes it clear that there is no substitute 

 for butter. So-called butter substitutes, all of which are largely 

 made up of vegetable or animal fats, or both, cannot take the 

 place of butter. They may have equal, or nearly equal, caloric 

 value as butter, but they lack this most important property, the 

 fat-soluble A, without which' the diet is not complete. Their 

 substitution for butter in the diet of the family is jeopardizing 

 the well being, vitality and maximum mental and physical de- 

 velopment and vigor of the child, and to that extent limits 

 the future greatness of the nation. 



CHAPTER XX. 



DEFINITIONS AND STANDARDS OF BUTTER, MILK, 

 CREAM, SKIM MILK AND BUTTERMILK 



Butter. Butter manufactured in the United States is sub- 

 ject to two standards and definitions ; the control of enforcement 

 of each is vested in two separate and distinct institutions. 



One standard and definition deals with the maximum per 

 cent moisture which by a ruling of the Internal Revenue De- 

 partment was placed below 16 per cent. The other deals with 

 the minimum per cent of fat which by a ruling of the United 

 States Department of Agriculture was placed at 82.5 per cent. 



The Moisture Standard. The moisture standard is based 

 on the definition of butter by Act of Congress August 2, 1886, 

 which reads as follows: 



"The food product usually known as butter, which is made 

 exclusively from milk or cream, or both, with or without com- 

 mon salt and with or without additional coloring matter," 

 and by Act of Congress of May 9, 1902, which reads as follows : 



"That for the purpose of this act 'butter' is hereby de- 

 fined to mean an article of food as defined in 'An Act defining 

 butter/ also imposing a tax upon and regulating the manufac- 

 ture, sale, importation, and exportation of oleomargarine, ap- 

 proved August 2, 1886; that adulterated butter is hereby de- 

 fined to mean a grade of butter produced, by mixing, reworking, 

 rechurning in milk or cream, refining or in any way producing a 

 uniform, purified or improved product from different lots or 

 parcels of melted or unmelted butter or butterfat, in which any 



