RENOVATED BUTTER 271 



Origin of Renovated Butter. — The chief drawbacks to 

 ladled butter was that the bad flavors were stiU in the 

 iinished product, and the body was weak. This gave 

 rise, in the early eighties, to some experiments for the pur- 

 pose of finding a method of eliminating the bad flavors 

 from the raw product. 



Melting butter, separating out and canning the fat for 

 use in tropical countries, had been practiced in some sec- 

 tions of Europe for many years; but recovering the pure 

 butter fat and again converting this substance into butter 

 is an American invention. In 1883 butter was renovated 

 by this method in Memphis, Missouri. 



In the early nineties renovated butter began to appear 

 in considerable quantities on the markets of this country. 

 It was commonly sold as creamery butter, usually as 

 " seconds," but in time of scarcity of creamery butter 

 some of the best grades would sell as " creamery extras." 

 In Philadelphia it was often called " boiled " butter, and 

 in Boston, " sterilized " butter. 



In 1897 the dairy and food commissioner of Pennsyl- 

 vania attempted in a legal way to compel a manufacturer 

 of renovated butter in Philadelphia to sell his product 

 for what it was, instead of selling it as creamery butter. 

 This company finally agreed to discontinue selling its 

 product as creamery butter, and to print on the wrap- 

 pers a name satisfactory to the conunissioner. The name 

 " renovated " was selected as most proper for defining 

 this product. This name has been generally adopted, 

 but the name " process " butter is used synonymously 

 with it. 



Extent of the Industry. — In 1905, 78- factories were 

 manufacturing renovated butter. Each factory has its 

 own system, which the operator claims is superior to any 



