Official Inspections 87. 

 Butter — Concluded. 



59 



Town, Dealer, Brand. 



17479 Portland, John P. Squire & Co. 

 "Squire's Arlington Creamery 

 Butter." 



186171 Port'and. Sullivan & Osgood. 

 W. C. Pease, Cornish Man?. 



Portland, Sullivan & Osgood. 

 J. G. Turnbull Co., OrieaDS, 

 Vt. 



Portland, Su'livan & Osgood. 

 H. D. Winn, Falmcuth Mains. 



18621! Port! and. w. L. Wi:son Co. 

 I Mr. Knight, Windham, Ma'n;. 



18622 Portland, W. L. Wi'son Co. 

 • j "Choicest Creamery Butter." 



j Waterford Creamery, Water- 

 ford. 



18623 Portland, W. L. Wi'son Co. 



"Charry Circle Extra Fancy 

 Crsamery Butter." Fox River 

 Butter Co. 



173391 Winslow, D. B. Mason. "Squire's 

 Arlington Creamery Bi tter. 

 John P. Squire & Co." 



C3 n 



^O 



3.3 1.0 77.9 , 12.4 



8.7 1.4 80.2 13.7 



4.2 , 1.0 80.6 ! 12.6 



3.9 1.6 82.3 



5.7 ! 2.2 80.2 



13.5 

 13.8 



2.4 , 1.3 83.1 ; 13.4 



83.1 13.3 



25.7 



2.3 0.7 71.1 



*If the package w'as a half pound size the found weights are doubled. A pound 

 of standard butter should contain 13.2 ounces of butter fat. 



Butter. 



The Maine law regulating the sale of dairy products is distinct from 

 though consistent with the general pure food law. The law fixes the 

 standards for milk and for cream but does not for manufactured prod- 

 ucts such as cheeses, butter and ice cream. The present Federal Stan- 

 dards Committee is engaged upon an investigation of the composition 

 of commercial butter with a view of fixing new standards and defini- 

 tions. To assist in the inquiry the samples above reported were collected 

 by the Maine inspectors. Under the standards now in force butter should 

 carry not less than 82.5 per cent milk fat. Hence a pound of lawful 

 butter will contain at least 13.2 ounces of butter fat. 



An inspe:tion of the table shows that as a whole dairy butters are 

 much more thoroughly worked than are creamery butters. Dairy butters 

 mostly carry from 9 to 13 per cent of water and creamery butters carry 

 about 5 per cent more water on the average. Seme of the larger dairies 

 are apparently quite skillful in the adulteration of butter by leaving a 

 large amount of water in the finished product. Two samples of John 

 P. Squire and Company's Arlington Brand Butter had over 25 per cent 

 of water and one of the "pounds" weighed 14.4 ounces. It contained 9.2 

 ounces of butter fat instead of the 13.2 ounces that it should have. 



