70 



contents within 2 per cent. The makers who want to be on the 

 safe side should test the butter before taking it from the churn 

 and use one of the moisture tests on the market. In most cases 

 the samples taken from the churn will show not quite one per 

 cent, more water than when taken from the packed tubs and so* 

 15 per cent, may be deemed fairly safe, but not absolutely so. 

 If tub samples are taken it should be more than one from each 

 churning. The great mistake is to look upon 16 per cent, as the 

 ideal standard instead of the criminal limit, which it really is. 

 In a creamery where the buttermaker has complete control of 

 temperatures and does not aim to have more than 14 per cent, 

 water there is but little danger of conflicting with "Uncle Sam." 



Before discussing this question further I must draw atten- 

 tion to the old, old fraud, which reappears under new names. An 

 enormous increase in the butter yield is secured by addition of 

 rennet, or similar stuff, which coagulates the casein, and this,, 

 with or without the addition of extra melted butter, is in- 

 corporated with the butterfat, making what might possibly be 

 called a very rich cream cheese, but which has no right to the 

 name of butter. Fifteen years ago it was pushed under the name 

 of "Guiness" process butter,,, and a large creamery was run in 

 Chicago which was used as a decoy to sell county rights. Later 

 "Black Pepsin" was advertised for the same purpose, and now I 

 notice that it is sold as "Richards Butter Rennet." As soon as 

 the papers get onto the fraud the name is changed, and, no doubt, 

 it will appear under a new name again and again. 



Remember, if 100 Ibs. of milk contains 4 Ibs. of fat and you 

 do your very best with the best modern implements, you can never 

 make more than 4.6 to 4.7 Ibs. honest butter, and never hope to- 

 fool any buyer with much more than 5 Ibs., be the increase ob- 

 tained with water or casein. 



The elements which influence the amount of water in butter 

 lie chiefly in churning and working. If we churn at a too high 

 temperature and churn too long or even simply so as to get large 

 granules, we increase the moisture; or, if we churn at a low 

 temperature and use warm wash water and overchurn it, then- 

 we will increase the moisture. Even so in working, if it is done 

 at a too high temperature we work the moisture in instead of out. 

 If we drain the granules carefully before adding the salt, the salt 

 will, in dissolving, draw moisture from the granules and help to 

 reduce the moisture. 



