586 RENOVATED BUTTER 



Ripening and Hardening. As the flakes gather at the 

 further end of the crystallizing vat, they are scooped out into 

 large trays, placed on trucks which are subsequently stacked 

 into the ripening or hardening room. Here the butter is al- 

 lowed to remain at a temperature of about 65 to 70 degrees 

 F. for 12 or more hours. During this period of incubation, the 

 butter ripens, developing flavor. Before salting and working, 

 this butter is usually transferred to and held in a cold room in 

 order to further chill and harden it. 



Salting and Working. Next day these trays are emptied 

 into combined churns and workers, sufficient salt is added 

 and the butter is worked. Close attention is paid to the control 

 of moisture keeping the moisture below 16 per cent, in order 

 to comply with the law defining adulterated butter. 



Packing. The renovated butter thus manufactured is 

 placed on the market in firkins, tubs, wooden boxes, or in prints, 

 bricks or rolls. When packed in tubs or boxes each package 

 must contain not less than ten pounds, and when packed in a 

 solid body or mass, there must be stamped or branded into the 

 upper surface of the butter the words "Renovated Butter," in 

 one or two lines, the letters to be of Gothic style, not less than 

 one-half inch square and depressed not less than one-eighth inch. 



The prints, bricks and rolls must weigh not less than one- 

 half pound. Each package must have stamped on the butter the 

 words "Renovated Butter," in two lines, the letters to be of 

 Gothic style, not less than three-eighths inch square and de- 

 pressed into the butter not less than one-eighth inch. 



Every package must be marked on the outside on two sides 

 with the words "Renovated Butter" in Gothic letters, not less 

 than one-half inch square and so placed as to be plainly visible 

 and easily read. The package must also bear the necessary 

 revenue stamps and the manufacturer's declaration, saying that 

 he has complied with the requirements of the law and the 

 regulations authorized thereby. Renovated butter for export 

 must be stamped and marked the same as for the domestic 

 market. 



Markets. The market for good grades of renovated butter 

 is usually active in this country, as well as abroad. Quota- 

 tions fluctuated before the war at from three to about seven cents 



