274 DAIRY TECHNOLOGY 



this place enables the operator to govern the size or amount 

 of fat that runs into the crystallizing tank. The water 

 used in the crystallizing process is kept cold by the use of 

 crushed ice or by mechanical refrigeration. 



The butter crystals are scooped from the surface of the 

 water, piled on trays or trucks and run into a cooler to 

 drain and ripen over night. Holding this for several hours 

 at a low temperature before salting and working improves 

 the body of the final product and enables the fat to absorb 

 the milky flavors. 



Working and Salting. — On the following morning, the 

 butter granules are put into a combined churn and worker, 

 worked in brine several revolutions to work out the excess 

 of buttermilk, then drained, dry-salted, worked until the 

 salt is dissolved, and finally removed from the churn and 

 packed into tubs, 62J pounds being weighed into each tub. 



The word " Process " or " Renovated " is imprinted in 

 the butter and also marked on the outside of the tub in 

 accordance with the requirements of Internal Revenue 

 Department. As the flavor of the butter is better when a 

 week old than when fresh it is usually kept in the refrigerator 

 several days before it is shipped out. 



Extracts from United States Laws Relating to Reno- 

 vated Butter. — " Manufacturers of process or renovated 

 butter shall pay a special tax of $50 per year, and manu- 

 facturers of adulterated butter shall pay $600 per year. 

 Every person who engages in the production of process 

 or renovated butter or adulterated butter as a business 

 shall be considered to be a manufacturer thereof. 



That every person who carries on the business of manu- 

 facturer of process or renovated butter or adulterated 

 butter without having paid the special tax therefor, as 

 required by law, shall, besides being liable to the payment 

 of the tax, be fined not less than $1000 and not more than 



