346 Milk. and Its Products 
the “State Brands” are now extensively used with 
very gratifying results as to the reputation of cheese 
so branded in the general markets. 
Recently legislative control has been sought con- 
eerning still another product. A large business 
has grown up in gathering together, usually from 
country merchants who have taken the goods in 
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, which 
is often entirely unsalable as butter, but it is dis- 
tinetly 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 
