Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1886-08-13
THE OHIO DAIRY AND FOOD LAW.
An Important Circular from Assistant
Dairy aud Food Commissioner Tnioott

| An Important Gircuinr from Assistant
Dairy aud Food Commissioner Taioott
QUO DAIRY AND Foop Commission,
| ASSISTANT COMMfsetONER'S OFFICE,
JETfRsON, o., Aug. 3, 1885. J
The farmers, restaurants, and hotel keep
ers are charged with gross fraud in the
manufacture, use and sale OF imitation and
imperfect butter.
wish TO call the especial attention of
| these three classes TO our late Dairy and
Food law In Volume SO, Ohio Laws, pages
| IT'S to ISL. 1t will be well for them all to
read these new laws very carefully and I'M
derstand them perfectly, because we expect
to see them enforced most thoroughly in
Ohio very soon
Our Commission has given you all ample
time to put yourselves in proper condition
to obey the food laws of Ohio, and the press
of the State are very kindly giving timely
warning.
To the farmers we would say that II Is
possible for some of YOU to improve the
quality of your butter and help put down
the excuse now offered for the sale of imita
ton butter II is an outrage and crime for
you TO b bogus butler and mix with your
own ma facture, and then send 1t to the
ruin the whole farm craft.
City people charge you with doing this.
II don't seem TO be possible that farmer in
Ohio ever did such trick, but quite likely
II II ever has been done II was by hucksters
who palmed themselves of in the city for
farmers AT all events we desire you to
watch your neghbors as well as yourselves,
and If you learn of guilty man. inform the
commission, so that lie may be properly
punished.
DO not keep back your butter from market
this hot weather because it Is cheap, (unless
you have perfect cold storage for it) and
then next fall after 1t becomes stale and
rancid, pack 1t In tubs or jars not quite full,
and then veneer over tile top with n layer of
good fresh sweet butter. The first ofense
of this kind will cost you fifty dollars, the
second one may cost you five hundred dol
lars and possibly imprisonment besides All
of you read carefully Section Sth of the law.
Restaurant keepers and hotel keepers should
look very carefully to Section Tth of the
same law, for heretofore we have found
many of you guilty and have taken the but.
ter from the table offered us to eat and had
1t analysed, and II proved to be bogus but
tor. We find the highest priced hotels to be
the greatest offenders. Because they seek
to ornament their tables with uniformly
colored butter, and also save money. They
all can well afford to put themselves to the
trouble to buy genuine butter from the first
hands and run no risk of imposition, and
thus furnish pure and wholesome food to
their guests.
But there are some things about the busi-
ness that our experience has proven neces-
sary to adopt in order to insure fair success,
First-GOod healthy cows with plenty of
good pasture, feed and good water. Dig
wells in your farms il you don't have good
living water from any other source. Do
not expect good, pure milk from mud hole
water that is full of wiggers and other
parasites.
Second Have your milking performed In
cleanly manner so that the operator can
'stomach it, to drink himself, and OCCASION
ally test him.
Thlrd-The good housewives ought to
fold cloths several thicknesses and place
them inside their tin milk strainers and pass
the milk through them all so that no sedi-
ment can ever be found in the bottom of the
milk vessels. Keep the milk in a good,
cool place while the cream is rising and
where it will be free from all unpleasant
odors.
Fourth-Scald every tin vessel you use
about the manufacture of butter every time
1t is used. Do this thoroughly or all is
lost.
Fifth-Keep the cream in good cool
place and do not hold 1t long enough to
have it spoil or get bitter, but churn often
and as soon as the cream is In fit condition.
Sixth-Do not paddle, squeeze or mash
the butter when working it so as to spoil
MI the granulatlons, but leave the grain
IS coarse as possible, then salt it to suit
your own taste, so that one person, at least,
will be suited with the Job.
Seventh-Pack it in packages of the
proper size, all ready for sale, so that no
re.working or re-packing need be made,
and be sure to have each package all of
even quality, so that when the food In
spector or dealer puts his tryer down
through the whole package he can not
draw up fifty.dolar fine for you, either in
color or quality. ii. TALCoTT,
Assistant Dairy and Food Commissioner.