H4 



OR FACTORY. 



This is dairy butter, graded or mixed, reworked, colored 

 and salted. The better grades are sometimes often fraudulently 

 branded "creamery." The output of ladles has been greatly re- 

 duced since the introduction of the improved system of making 

 up such butter as Process butter. In ladles all dirt is retained, 

 while in process butter it is eliminated. There is now a great 

 danger in ladling as the water content must be kept down to 

 1 6 per cent, or less, and if it exceeds that, prosecution for making 

 "adulterated" butter may follow. 



PACKING STOCK. 



Pa'cking Stock is dairy butter of all kinds, packed either 

 each roll wrapped separately or promiscuously thrown into a 

 box or barrel. 



GREASE 



Grease is any kind of butter unfit for human food. 



ADULTERATED BUTTER. 



As adulterated butter is classed butter, which, by any pro- 

 cess of churning, ladling or renovating, is made to contain an ab- 

 normal amount of moisture or solids other than fat. Manufac- 

 turers have to pay $1,000 license and the product is taxen ice. 

 per pound. 



I understand that several ladle creameries and dealers have 

 been heavily fined by the internal revenue department for butter 

 having more than 16 per cent, water, which has been declared 

 the limit. It is therefore well for buttermakers, especially in the 

 South during the hot weather, to be on their guard and not in- 

 corporate too much water in their butter. 



Under this head comes the "black pepsin" or "butter ren- 

 net" frauds, but not adulteration with foreign fats which conies 

 under the classification of oleomargarine. 



WHEY BUTTER. 



In making "Cheddar" cheese there ought to be but little fat left 

 in the whey, and it is a doubtful question whether it would pay 

 to separate it. Otherwise with "Gouda," "Edam" and "Swiss" 

 there is left enough to make it worth while. The whey is left to 

 "cream" by gravitation and churned the usual way and the but- 

 ter is, as a rule, pretty poor, though I have sampled some very 

 good in England. By running the whey through a separator, 

 taking one-fifth as cream the first time and then running this 



