1907. 
THE RURAL NEW-YORKER 
9 
BUTTER COLORS AND THE PURE FOOD 
LAW. 
Do you understand that by the provisions of the “Pure 
Food law” which goes into effect January 1, no more color 
ing can be put into butter? I am running a private cream 
ery. and sell all my butter in home market. I would lik# 
to" know if I can color it after January 1. d. j. h. 
Oswego Co., N. Y. 
The National pure food law has no control whatever 
over butter produced and sold wholly within a State. 
When butter produced in one State crosses a State line 
into another it becomes subject to the provisions of the 
law. The food law excludes all harmful substances 
from food products, no matter for what purpose they 
are to be used; therefore no harmful substance can 
be used in butter. Previous National laws specifical¬ 
ly permitted the coloring of butter and of cheese, and 
it is held that the new food law does not repeal these 
statutes; therefore undoubtedly harmless color may be 
legally added to butter and to cheese. 
In regard to' mineral colors I think that all of them 
are undoubtedly harmful and are excluded. In regard 
to aniline dyes the vast majority of them are poisonous. 
A few, it has been claimed, are free from harmful prop¬ 
erties. The Department is now having a careful in¬ 
vestigation made of the whole subject, and I think I 
may say that the indications are that aniline dyes of all 
kinds are to be prohibited. It is not claimed that in 
every instance aniline dyes are-poisonous or markedly 
harmful. It appears, however, that in the method of 
manufacture a dye of a given name which may be harm¬ 
less to-day may be quite harmful to-morrow, and thus 
there is alwavs danger of injury. In such cases the 
law would specifically exclude the use of this class of 
substances. I believe you should advise the farmers 
to ston using dyes as much as possible and to use only 
harmless dyes, such as annato, saffron, etc. Better 
still would it be to stop using dyes altogether. The 
best and highest priced butters are uncolored, and the 
taste of the people is gradually changing to demand a 
natural tinted butter. A farmer who has some good 
corn and a few carrots to feed his cows during the 
Winter will have no difficulty in getting a delicate 
amber tint in his butter even in Winter. Just at the 
present perhaps it would be too much of a change to 
stop using colors in butter altogether, but I think 
farmers should be admonished to use less and less, 
until finally they go out of use entirely. There is 
nothing so attractive to the properly educated eye as 
the natural delicate tint, whether it be as pronounced 
as it is in June or as delicate as it is in December. 
There is no list of colors printed by the Department 
of Agriculture as permitted. I may say, however, 
that as at present advised the Department has no ob¬ 
jection to the use of annato or saffron, or other harm¬ 
less dve, but that it will probably object to the use of 
aniline dyes in the near future; that is, as soon as the 
reports on the subject are all made and carefully con¬ 
sidered. Of course, my supposition may not prove to 
be correct in this matter, but I think it is only right 
that the indications at least should be known. I 
know that you reach a very large clientele of farmers 
who are anxious to obey the pure food law, and to 
see that everybody else does. I therefore have no ob¬ 
jection whatever to your publishing this letter. 
H. W. WILEY. 
Chief Chemist, Department of Agriculture. 
N. Y. DAIRYMEN’S ASSOCIATION. 
Part II. 
There were two addresses on Wednesday of a somewhat 
technical nature, one relating to the care of cows at calving 
time, and the other to tlie* prevention of tuberculosis and its 
eradication. These were given by expert authorities, the 
first by Dr. Grange and the second by Prof. Moore. An¬ 
other address, on the subject of butter-making, was given 
by I*. II. Kieffer. Ho emphasized cleanliness and care in 
the production and handling of the milk. To have a thor¬ 
oughly clean creamery arid employ the best methods is not 
sufficient for the production of tlie highest scoring butter. 
Tabor has become so scarce of late years that it is no 
longer possible to have milk "delivered twice daily, as was 
flic case 20 years ago. While science has done much to 
assist in overcoming effects of tainted milk, it has been 
powerless to overcome the effects produced by unclean milk, 
and milk that has stood uncared for in unwholesome places. 
Some of tlie great centralized creameries have invested large 
sums of money in fruitless attempts to bring milk and cream 
that has commenced to disintegrate back to a condition 
where it will make as good butter as ever! It is necessary 
to interest the farmer in the problem of good butter-making. 
The creamery man must get in touch with him. The udder 
and flanks of the cow should be wiped with a damp ciotb 
before milking, in order that dust and dirt may be kept out 
of tile milk. The feeds of grain and roughage ought to be 
deferred until after milking, as feeding creates dust, and dust 
carries bacteria. When all precautionary means are used 
to prevent dirt from entering the milk and the milk is 
cooled and kept cold until delivered at the creamery, butter 
of high grade may be made by the use of commercial starters 
or ripeners for. the cream. The use of the hand separator 
was not advocated because so many farmers do not properly 
care for them. 
Dr. W. II. Jordan gave a very scholarly and interesting 
address Wednesday evening, the subject being “Science as a 
Guide to Life in the Home and Out of It.” Dr. Jordan 
believes in science, but fears that too much effort may be 
made to popularize it by persons who are not qualified to 
do so. He mentioned magazine articles on nitro-culture as 
an illustration. From this subject he launched out into a 
discussion of schools for the education of farmers’ children. 
There is now too much teaching of tilings that are never 
used, and not enough of the things which the man and 
woman are in need of knowing. 
Dr. Van Slyke read a paper Thursday morning which was 
intended to be suggestive. The subject discussed was •Judg¬ 
ing Milk and Cream.” The object of the paper was to submit 
a plan, from which some scheme might be worked out to a 
more complete system. For market milk, he suggests giving 
composition of the milk, that is, the fats and solids, 40 
points, and would adopt milk of a four per cent test as a 
basis, though not giving more than 40 points on composi¬ 
tion of any milk. Keeping qualities he would give 30 points, 
and flavor .30 points. Prof. Van Slyke discussed each of 
these divisions minutely. The so-called acid test would 
aid in determining the keeping qualities of the milk, and 
.IS per cent of acid would make a good basis from which 
to grade. The fermentation tests and the bacteriological test 
may be used, but they take time to apply. Dirt in the milk, 
of course, lowers the value materially. Flavor is a matter 
of judgment, but for perfect milk there must be nothing 
abnormal. The professor considers it easier to determine 
flavor in milk than in butter and cheese. There must be no 
bitter taste or unpleasant aftertaste. Taste or odor of the 
stable, or any taint would lower the score. A flat or in¬ 
sipid taste is to be counted against the milk. Milk that 
scores DO points is to be called first grade, and that which 
is below 90, second grade. h. h. l. 
CROP NOTES. 
We had a 22-inch fall of snow November 18-19; it 
caught our apple trees in full foliage and some growing, and 
tile frost killed them from the snow line up; four years 
planted 75 per cent killed; three, two and one year all 
killed. It is a big loss, as it takes in thousands of acres - 
in tlie valley. The coldest was only seven above zero. 
Many men were caught in storm and perished: 12 have been 
brought in Roswell and eight at Carlsbad, with several miss¬ 
ing yet. Snow was all gone 10 days later, and it is nice 
and warm. a. d. 
Dexter, N. M. 
We had a large apple crop this year. Prices very low, 
and hundreds of bushels gone to waste under the trees or 
fed to stock, for want of a paying market. Varieties 
mostly Ben Davis, but our best are Jonathan, Grimes Golden 
and Rome Beauty. These only keep till about December, 
but always bring good prices. Our best all Winter keepers 
are the Ben Davis, Rhenish May (a sweetish apple, very 
good in March), Winesap and Minkler. I am glad you made 
a successful fight against Wadsworth; hope you will be 
equally successful against Dryden. c. f. h. 
Woodlawn, Ill. 
I live in the San .Tuan country, the southwest part of 
Colorado, and on the Pacific Slope. We raise Timothy 
clover and Alfalfa hay. All the grains and vegetables do 1 
finely. We think we can compete with the world on oats, 
potatoes and Timothy hay. Our oats weigh all the way 
from 40 to 50 pounds per measured bushel. I had Timothy 
this year six feet high and oats that were seven feet high. 
We farm out here mostly by irrigatiira; the river valleys 
are very productive. We have never used any commercial 
fertilizers. Our principal method of keeping' up the fer¬ 
tility of our soil is to seed to Alfalfa and the clovers: after 
cutting the hay two or turee years, we plow it up and raise 
grain and potatoes. We never plow under any green Alfalfa 
or clover; it is not necessary. I plowed up hay land last 
Spring, and raised 40 bushels of Spring wheat and 80 
bushels of oats to the acre. I also raised 200 bushels of 
potatoes on the same kind of land. j. p. i,. 
Laplata Co., Colo. 
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Let Me Quote You 
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A Price 
ON 
TIME 
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TIT- _Ml_ .1 _ it- - ,_ 1_,_ ,r_ n , . ■ 
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_ Wm Wm Collier, Gen • Manager 
American Harrow Co., 1645 Hastings St., Detroit, Mich• 
