RENOVATED BUTTER 583 



other ingredients, then canning the fat and shipping it to tropical 

 countries to be used as a substitute for butter, was practiced in 

 some sections of Europe many years ago, but restoring the in- 

 gredients extracted and again converting the substance into 

 butter is an American invention." 



"Renovated butter," began to appear on the markets of this 

 country in considerable quantities in the early nineties. It was 

 generally quoted and sold as creamery seconds. Its source and 

 mode of preparation were unknown to the general public. Its 

 keeping quality was poor. 



"The name renovated butter, was first adopted by the dairy 

 and food commission of Pennsylvania, 1897, it being considered 

 appropriate for the product involved, and one that conveyed to 

 the consumer an idea of its nature. 



"In 1899 the legislatures of several states enacted laws re- 

 quiring this product to be labeled and sold as renovated butter, 

 and on May 9, 1902, through passage of the Grout bill, a 

 Federal law became effective, which defined this product, and 

 required its manufacture and sale under the name Renovated 

 Butter, or Process Butter." 



Output of Renovated Butter in the United States. The 

 manufacture of renovated butter during the early years of this 

 country grew rapidly and assumed very considerable propor- 

 tions. In 1905 there were in operation in this country, accord- 

 ing to Wells, 78 renovated butter factories with an investment 

 of nearly $1,000,000.00. The total production during that year 

 was 60,000,000 pounds of renovated butter, and the annual out- 

 put and demand for the better grades seemed to be limited only 

 by the availability of the packing stock. 



Within recent years, however, the output of renovated but- 

 ter has been on the decline, largely as the result of the intro- 

 duction and more general use of the farm cream separator, 

 which caused more butterfat to be shipped to the creamery and 

 less to be made into butter on the farm. The rapid development 

 of the creamery industry and the increased demand for milk 

 by the market milk plants, milk condenseries and ice cream 

 factories, have further -reduced the annual production of farm 

 butter. Less farm butter is made every year and this means less 

 packing stock available for the renovated butter factory. If the 



