« BUTTER. 303 



equal to 11.00 and $1.25 a pound, have been procured 

 for butter which was really no batter than some put up 

 in large packages and sold only at the top of the general 

 market, or one-half or one-fourth as much. The differ- 

 ence in the price paid was procured because of the good 

 and even quality, the freshness, the certainty of supply, 

 and the neat and attractive package, which contained 

 enough for a week's use, and which could be thrown away 

 when used. All these conveniences are paid for without 

 stint by a certain class of purchasers, and the only 

 trouble is for the dairyman to find them and so secure 

 his market. 



The use of some materials for the preservation of 

 butter that is exposed to unusually adverse influences is 

 often necessary. As fresh butter is a very perishable prod- 

 uct, and to a large extent in both small and large dairies 

 is required to be preserved in good condition for length- 

 ened periods, the methods of preserving it are worthy of 

 notice. At the outset it is necessary to utter a caution 

 against all the so-called butter powders which are offered 

 for sale and pressed upon public notice as agents for in- 

 creasing the quantity of butter as well as for preserving it. 

 Some of these deserve to be called frauds, for they are 

 not what they are set forth to be, and the stuff produced 

 by them is not butter, but a mixture of butter and curd 

 made by means of alum, saleratus and other similar sub- 

 stances, with sufficient coloring matter to give it some 

 appearance of butter. But it is not butter by any means, 

 and can only bo disposed of by false representations. As 

 a matter of course, no person would make such stuff for 

 his own use ; but many might be deceived by the delusive 

 advertisements into purchasing and trying these butter 

 powders, to their own disappointment and injury. As a 

 general rule, all these mixtures by which the quantity of 

 the butter is proposed to be increased may be considered 

 as injurious, because the butter cannot be increased in 



