''Process'' Butter. 257 



trade, large amounts of poorly made butter and 

 butter that has been spoiled or partially spoiled. 

 The butter so collected is all melted up together, 

 the solid impurities filtered out and the fat clarified 

 by various processes that are kept more or less 

 secret. The clarified fat is then churned with fresh 

 skimmed milk and the resulting butter colored, 

 salted and worked in the usual way. In some cases 

 the better grades of butter collected from country 

 stores are merely reworked and uniformly colored. 

 All such butter, whatever the treatment it has 

 received, is known as renovated or process butter, 

 and is sold under the names "factory" and "imita- 

 tion creamery." It is very much improved over the 

 original butter from which it was prepared, Avhicli 

 is often entirely unsalable as butter, but it is dis- 

 tinctly inferior to the better grades of fresh butter 

 and injures their sale to a greater or less extent. 

 For this reason several states have passed laws 

 requiring that all butter that has been treated as 

 described shall be distinctly branded "Renovated" 

 butter. 



Dairy markets. — In no one particular has the dairy 

 industry developed in recent years more than in the 

 line of production throughout the year. Formerly 

 almost the whole product was made during the warm 

 months. This is measurably so still in the case of 

 cheese, but the demand has been constantly increas- 

 ing for fresh butter the year round, and at the pres- 

 ent time a fairly large proportion of the whole output 

 is made during the winter months, the fresh butter 



