l6 THE BUTTER INDUSTRY IN UNITED STATES [240 



cational campaign that has been waged during the last 

 thirty years there was much more diversity of quality in 

 farm-made butter than at present. Progress in the quality 

 of dairy butter, however, seems to be indicated by the 

 gradual decline in the yearly amounts of renovated butter 

 produced in the United States. Renovated butter is poor 

 butter collected at country grocery stores, melted at a low 

 temperature, and churned with milk. In 1903 the amount 

 renovated was over 54,000,000 pounds, and in 191 4, over 

 32,000,000 pounds. 1 A part of this decline, of course, is 

 due to the fact that the domestic is slowly giving way to 

 the factory system. Under the factory system scientific 

 methods are applied and creamery butter must necessarily 

 be of better quality than that of the average dairy product. 

 Good dairy butter is made by some farmers, but compar- 

 ing dairy butter as a class with creamery butter, the quality 

 is poorer and less regular than that of creamery. As the 

 manufacture of creamery butter therefore increases, more 

 and more good butter will be produced, and this will have 

 the effect of gradually displacing dairy butter. 



The labor connected with butter-making on the farm 

 frequently falls to the lot of the women of the household. 

 This was especially true in earlier times. In some sections 

 of the country the women seldom perform any service at 

 the barn or on the fields, but take charge of the milk after 

 it is placed in the cellar or spring-house. In other sections 

 women have frequently been called upon not only to do the 

 milking, but to work in the field. In recent years, however, 

 it has been the tendency everywhere to relieve the women 

 of the more arduous duties of farm work. In many sec- 

 tions the men do all the milking, or at least assist the 

 women. Successful milking machines are on the market 



1 Vide, Reports of the U. S. Internal Revenue Commissioner. 



