MAEKETING CEEAMEEY BUTTEE. 33 
adulterant shall be added to butter or to the cream from which the butter is 
to be manufactured. 
4. Butter sold under said mark shall be manufactured from cream which has 
been pasteurized, either in the form of milk or cream. Pasteurization shall 
consist in heating the milk or the cream to a temperature of not less than 140° 
F. and holding it above 140° F. for a period of not less than 20 minutes, or 
heating the milk or cream to a temperature of not less than 180° F. when flash 
is applied. 
5. If the butter is solid packed in tubs, the tubs shall bear the Iowa State 
mark on two opposite sides, the marks shall be placed immediately below the 
upper hoop or hoops, said mark to be 3 inches in diameter. In addition to 
the markings as stated, the top surface of the butter shall bear an imprint of 
the said mark, this imprint to be 5 inches in diameter and the imprint into the 
butter shall be from one-sixteenth to one-eighth of an inch in depth. Butter 
in boxes either solid packed or in print shall bear similar markings on both 
ends of the boxes as those placed on the outside of tubs. A similar imprint 
shall be made into the butter if solid packed. 
6. The date of manufacture of the butter shall be marked on the outside 
of the tub or box close to the State mark, in letters" not less than one-half 
12-5. 
an inch in height, the same being placed in the following manner : — t> — 
The figure 12 designates the number of the month, the figure 6 designates the 
day of the month, and the figure 5 designates the number of the churning on that 
day. Thus for the above markings the reading would be that the butter was 
manufactured on the twelfth month, sixth day, and was the product of the fifth 
churning. 
7. Parchments for print butter may be marked with the State trade-mark. 
The size of such marking shall be 2 inches in diameter. At this time the board 
does not require the marking of the date on individual prints. 
8. Application, in writing, shall be made to the State dairy and food commis- 
sioner, who, after having satisfied himself that the manufacturer is qualified 
to comply with all the requirements, will issue a permit to use the State mark 
and also furnish copies of the mark and necessary equipment to the applicant. 
No other stamp or markings shall be used unless the same shall meet with the 
approval of the State dairy and food commissioner. 
The State of Michigan by an act of the legislature (Michigan pub- 
lic acts . . . 1915, public act No. 53) provided for a Michigan State 
brand butter commission, which has authority to adopt rules, regu- 
lations, and specifications for Michigan State brand butter. The 
commission in its bulletin No. 1 established the following provisions, 
which became effective January 1, 1916 : 
Section 1. Applications. — Any person, firm, or corporation desiring to use 
the brand or label provided for in the above-named act, in the manufacture 
or sale of butter, shall make written application on blanks to be furnished by 
the dairy and food department, for a license therefor to the dairy and food 
commissioner at Lansing, which application shall describe by location and 
name the creamery or factory in which such butter is to be manufactured, and 
give such other information as may be required. A license shall be granted 
to such person, firm, or corporation to use such brand or label at the factory 
described in the application if on investigation by the dairy and food com- 
missioner, his deputy or duly authorized assistants, it appears that all the 
