252 DOMESTIC ANIMALS, DAIRYING, ETC. 



highest value as a product on the market. It is possible to construct 

 rooms so that the circulation of air in them will be dry. 



The interior of rooms of this character should be either white- 

 washed or painted with a good paint and shellac. From the sanitary 

 standpoint the whitewash is better, as it has a tendency to destroy 

 mold growths and keep the air pure and sweet. A room of this kind 

 used for butter should not be used for other products of any kind, 

 unless it be milk or cream. It is usually not a profitable undertaking 

 for a dairyman to hold his butter in anticipation of higher prices. 

 The butter is never so good as when it is fresh, and in that condition 

 will give the best satisfaction to the consumer and in the long run 

 will make more money for the dairyman. If any attempt is made to 

 furnish a customer with butter that is "off" in flavor it always results 

 disastrously to the dairyman. He can not afford to do anything that 

 will tend to discredit his work or make the customer feel that he 

 could do better elsewhere. (Dep. Agr. F. B. 241.) 



Renovated or Process Butter. Oleomargarine is no longer a 

 novelty to Americans; its composition and method of manufacture 

 have become matters of common knowledge. Renovated or process 

 butter, on the other hand, having been introduced more recently, and 

 being retailed usually without other designation than the general one 

 of butter, is as yet not so well known to the general public. All 

 grades of it good, indifferent, and bad are met with in our mar- 

 kets. The better grades of it are made from miscellaneous assort- 

 ments of country butter, mainly farmers' rolls, produced by individ- 

 ual farmers remote from creameries and sold or exchanged at the 

 country stores, this material being treated or processed, as the term is, 

 while still fresh or relatively so. The poorer grades result from the 

 treatment of inferior raw material ; for example, the aforesaid coun- 

 try butter, or any other kind of butter, which, by too long keeping, 

 by abuse in regard to temperature, or by unfavorable surroundings, 

 has suffered great deterioration. Experience has shown that only a 

 poor article of renovated butter can be produced from rancid stock. 



How Renovated or Process Butter Is Made. The process may 

 be briefly outlined as follows : Melting of the butter and settling of 

 the curd and brine, skimming off of froth and scum, drawing off and 

 discarding of the curd and brine, blowing of air through the molten 

 fat to remove faulty odors, mixing of milk very thoroughly with the 

 molten fat, rapid cooling and granulating of this mixture by running 

 it into ice-cold water, draining and ripening of the granulated mass 

 for a number of hours, salting and working out of the excess of milk, 

 packing or making into prints. 



By this process, when used upon comparatively fresh raw mate- 

 rial, butters of low grade are materially improved, the farmer's reve- 

 nue is increased, values are enhanced in short, a good thing is done. 

 Harm begins only when the renovated is sold for the genuine (that 

 is, the original) article, for they are not the same thing. While the 

 fats in the two are practically the same chemically, the nitrogenous 

 portions are not. Moreover, since the article known now and for ages 

 past as butter is an article the last step in whose manufacture is the 



