MARKETING CREAMERY BUTTER. 33 I 



adulterant shall be added to butter or to the cream from which the butter is 

 to be manufactured. 



4. Butter sold under said mark shall be manufactured from cream which has 

 been pasteurized, either in the form of milk or cream. Pasteurization shall 

 consist in heating the milk or the cream to a temperature of not less than 140° 

 F. and holding it above 140° F. for a period of not less than 20 minutes, or 

 heating the milk or cream to a temperature of not less than 180° F. when flash 

 is applied. 



5. If the butter is solid packed in tubs, the tubs shall bear the Iowa State 

 mark on two opposite sides, the marks shall be placed immediately below the 

 upper hoop or hoops, said mark to be 3 inches in diameter. In addition to 

 the markings as stated, the top surface of the butter shall bear an imprint of 

 the said mark, this imprint to be 5 inches in diameter and the imprint into the 

 butter shall be from one-sixteenth to one-eighth of an inch in depth. Butter 

 in boxes either solid packed or in print shall bear similar markings on both 

 ends of the boxes as those placed on the outside of tubs. A similar imprint 

 shall be made into the butter if solid packed. 



6. The date of manufacture of the butter shall be marked on the outside 

 of the tub or box close to the State mark, in letters not less than one-half 



12-5. 

 an inch in height, the same being placed in the following manner : — ^ — 



The figure 12 designates the number of the month, the figure 6 designates the 

 day of the month, and the figure 5 designates the number of the churning on that 

 day. Thus for the above markings the reading would be that the butter was 

 manufactured on the twelfth month, sixth day, and w.is the product of the fifth 

 churning. 



7. Parchments for print butter may be marked with the State trade-mark. 

 The size of such marking shall be 2 inches in diameter. At this time the board 

 does not require the marking of the date on individual prints. 



8. Application, in writing, shall be made to the State dairy and food commis- 

 sioner, who, after having satisfied himself that the manufacturer is qualified 

 to comply with all the requirements, will issue a permit to use the State mark 

 and also furnish copies of the mark and necessary equipment to the applicant. 

 No other stamp or markings shall be used unless the same shall meet with the 

 approval of the State dairy and food commissioner. 



The State of Michigan by an act of the legislature (Michigan pub- 

 lic acts . . . 1915, public act No. 53) provided for a Michigan State 

 brand butter commission, which has authority to adopt rules, regu- 

 lations, and specifications for Michigan State brand butter. The 

 commission in its bulletin No. 1 established the following provisions, 

 which became effective January 1, 1916 : 



Section 1. Applications. — Any person, firm, or corporation desiring to use 

 the brand or label provided for in the above-named act, in the manufacture 

 or sale of butter, shall make written application on blanks to be furnished by 

 the dairy and food department, for a license therefor to the dairy and food 

 commissioner at Lansing, which application shall describe by location and 

 name the creamery or factory in which such butter is to be manufactured, and 

 give such other information as may be required. A license shall be granted 

 to such person, firm, or corporation to use such brand or label at the factory 

 described in the application if on investigation by the dairy and food com- 

 missioner, his deputy or duly authorized assistants, it appears that all the 



