1 t >2 THE BUTTER INDUSTRY IN UNITED STATES [356 



Boston Chamber of Commerce, refers to butter churned by 

 the dairyman and disposed of by him in unsalted and un- 

 worked condition. The dealer salts, works and packs it 

 for the market. This product has dwindled to an insignifi- 

 cant quantity, and is no longer a factor in the market. 



Dairy Butter, another classification still carried by the 

 Boston Chamber of Commerce but no longer by the N. Y. 

 Mercantile Exchange, is butter made, salted and packed by 

 the dairyman, and offered in its original package. In other 

 words, it is the product familiarly known as farm-made 

 butter. This class also is rapidly diminishing in import- 

 ance in big seaboard markets like New York City. The 

 reason for the disappearance of dairy butter from the big 

 markets is the invention of the new manufacturing pro- 

 cesses. The most important of these is the creamery which 

 produces a large supply of uniform quality. This supply 

 is naturally more merchantable than a promiscuous supply 

 like the dairy product, and is easily able to crowd out the 

 poorer classes of butter. But by no means unimportant is 

 the renovating process which collects all dairy butter not 

 consumed locally, melts it at a low temperature, and, if the 

 law is complied with, works it over, and packs it for the 

 market without the use of deodorizing chemicals or in- 

 jurious preservatives. This process puts transformed dairy 

 butter on the city market under the trade name of " Reno- 

 vated " or " Process " butter. The importance of this 

 class is seen in the amounts 1 that have been produced dur- 

 ing the period, 1903-1914: 



1 Report of the Internal Revenue Commissioner for 1913, p. 128. 



