RENOVATED BUTTER 587 



below creamery "extras." Then it usually sold about on a par 

 with poor creamery "firsts" or good creamery "seconds." Since 

 the conclusion of the war, renovated butter quotations have 

 dropped very considerably, being as low as ten to fifteen cents 

 below creamery "extras." 



Renovated Butter Definitions, Standards and Laws. By 

 Act of Congress, approved May 9, 1902, renovated butter is de- 

 fined as follows: 1 



"Sec. 4 ... . 'Process Butter/ or 'Renovated But- 

 ter' is hereby defined to mean butter which has been subjected 

 to any process by which it is melted, clarified or refined and 

 made to resemble genuine butter, always excepting 'adulterated 

 butter/ as defined by this act." 



The following explanation of the definition and law on adul- 

 terated butter, offered by the Department of Agriculture 2 , will 

 assist as guidance in the interpretation of the renovated butter 

 law, as above defined : 



"(f) But if, in such process, 'or in any (other) way/ 'any 

 acid, alkali, chemical, or any substance whatever is introduced* 

 or used, or if 'there is mixed (therewith) any substance foreign 

 to butter/ or if in any way the substance is made to hold 'ab- 

 normal quantities of water, milk or cream/ the substance or 

 commodity is to be recognized and treated as 'adulterated but- 

 ter* under this act. 



"(g) Renovated butter having 16 per cent or more of 

 moisture will be held to contain 'abnormal quantities of water, 

 milk or cream/ and be, therefore, classed as 'adulterated 

 butter/ ' 



As a part of the Standards of Purity for Food Products 3 

 Supplementary to the Federal Food and Drugs Act, which went 

 in force January 1, 1907, renovated butter was defined as follows: 



"Renovated butter, process butter, is the product made by 

 melting and reworking, without the addition or use of chemicals 

 or any substances except milk, cream or salt, and contains not 

 more than sixteen (16) per cent of water, and at least eighty- 

 two and five-tenths (82.5) per cent of milk fat." 



1 Revised Regulations concerning- Oleomargine, also Adulterated butter 

 and process or renovated butter, U. S. Internal Revenue Dept., Regula- 

 tions No. 9. Revised July, 1907. 



2 U. S. Department Agriculture, B. A. I. Order No. 127, 1904. 



a Standards of Purity for Food Products, U. S. Dept. of Agriculture, Circu- 

 lar No. 19, 1906. 



