Part I.] REPORT OF THE DAIRY BUREAU. 129 



Smith, 179 Dale Street, Waltham; and Sweet Nut Butter Com- 

 pany, rear of 159 Green Street, Jamaica Plain. An oleomar- 

 garine made of vegetable oils churned in milk has come upon 

 the market in considerable quantities during the year. 



The number of packages handled in Boston in 1916 as re- 

 ported by the Chamber of Commerce was 40,998, and in 1917, 

 75,662, an increase of 34,664 packages. 



For the year ending June 30, 1917, there has been a total in- 

 crease in the production of oleomargarine in the United States 

 of 80,660,198 pounds over that of the year ending June 30, 



1916. This increase in the manufacture of oleomargarine is 

 caused by a slightly increased export demand, by the increased 

 price of butter, and by the boost given consumption by govern- 

 ment propaganda and household economics teachings. (See 

 table on page 132.) 



Renovated Butter. 

 There were 27,507,982 pounds of renovated butter produced 

 in the United States in 1917, while in 1916 there were 34,514,527 

 pounds, showing a decrease of 7,006,545 pounds. The high- 

 water mark in renovated butter production, 62,965,613 pounds, 

 was reached in 1907. Since that date there has been a general 

 though not constant decline in the manufacture of this product. 

 (See table on page 133.) 



Butter. 

 The average wholesale price of butter in Boston market for 



1917, according to the Chamber of Commerce figures, was 41.5 

 cents, while in 1916 it was 33.7 cents, showing an increase of 

 7.8 cents. 



The consumption of butter, Boston output, for 1916 was 

 79,279,456 pounds, and for 1917, 69,665,081 pounds, showing a 

 decrease of 9,614,375 pounds, due in part to the high price of 

 butter, but in our judgment due still more to increased sales of 

 oleomargarine. This situation is unfortunate for consumers, 

 especially those with children, for the growth-promoting fac- 

 tors present in butter do not exist in any like degree in oleomar- 

 garine. (See tables on pages 133 and 134.) 



