BUTTER-MAKING 281 



a good quality of butter can be made from it, and its sale adds 

 materially to the returns received from the milk. 



RENOVATED BUTTER 



In sections in which large quantities of butter are made on the 

 farms, much of it is of poor quality, and in such small quantities 

 that it cannot be marketed to advantage. Butter of this sort 

 is usually traded in at the local grocery store and finally finds 

 its way to the renovating factories, where it is put through a 

 special process of clarification, and re-working. The renovating 

 process removes many of the bad flavors and results in a fairly 

 uniform finished product, which is then put on the market as 

 renovated or process butter. The manufacture of this butter 

 is subject to supervision and inspection by the National Gov- 

 ernment. Process butter is defined by an Act of Congress, 

 approved May 9, 1902, as follows : 



"This grade or kind of butter may be made from one or more 

 lots or parcels of butter which has been or have been ' subjected 

 to any process by which it is melted, clarified, or refined and 

 made to resemble genuine butter, always excepting " adulterated 

 butter" as defined by this act.' 



" The butter, to be subject to this definition, must have been 

 melted — that is, so affected by heat as to become of sufficient 

 fluidity to move in a continuous stream of even consistency from 

 one vessel to another by pouring or pumping, because butter 

 cannot be ' clarified or refined' unless it be melted to that 

 degree. 



"The butter must, besides melting, have been subjcted to 

 some process by which it is 'clarified or refined.' Butter, or 

 melted butter, may be clarified or refined by skimming, aerating, 

 washing, and other processes, through the action of heat, cold, 

 agitation or motion, or rest. 



"Butter thus melted and clarified or refined becomes an oil or 



