DEFINITION OF TERMS 229 



case it becomes necessary to adopt a standard for mois- 

 ture in butter, which shall in effect represent the normal 

 quantity. It is, therefore, held that butter having 16 

 per cent or more of moisture contains an abnormal quan- 

 tity and is classed as adulterated butter." The exact 

 amount of moisture, therefore, which constitutes adulter- 

 ated butter, i.e. 16 per cent, is named by the United 

 States Internal Revenue. 



182. Butter, centralizer. — This butter is made in a 

 creamery from cream that has been shipped long distances 

 to this central plant. Most of this cream is separated 

 on the farms. 



183. Butter, creamery.^ — " Grades of butter pro- 

 duced in large establishments directly from milk or cream 

 are known as creamery butter." At large exhibitions 

 butter made of cream from five or more herds is con- 

 sidered to be creamery butter. 



184. Butter, dairy. — Dairy butter is that which has 

 been made in a dairy, or in other words on the farm. 



185. Butter-dealer. — A wholesale dealer or jobber of 

 butter. 



186. Butter, gathered-cream. — Gathered-cream butter 

 is made in a creamery from cream that has been collected 

 or " gathered " from many farms where it has been 

 separated. 



187. Butter, ladled. — " The product commonly known 

 as ladled butter is a grade of butter made by mixing 

 and reworking different lots or parcels of butter so as 

 to secure a uniform product. This is known by various 

 names to the trade. This product will not be held to 

 be renovated butter unless in addition to being reworked 

 it is melted and refined." ^ 



1 Regulations No. 9, U. S. Internal Revenue, p. 87, July, 1907. 



