The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1886-08-14
THE OHIO DAIRY AND FOOD LAW.
An Important Circular from Assistant
Dairy and Food Cominissioner Taicott.

Dairy and Food Cominissioner Taicott.
OHIO DAIRY AND FOOD COMMISSION.
ASSISTANT COMMISSIONERS OFFICE,
JEFFERSON. o.. Aug. ., 1888. ,
The farmers. restaurants, and hotel keep
srs are charged with gross fraud in tho
manufacture, use and sale of Imitation and
imperfect butter.
wish to call the especial attention Of
these three classes to Our lats Dairy and
Food law In Volume SO, Ohio Laws, pages
17s to 1si. 1t will be well for them all to
read these new laws very carefully and un-
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 Jaws Of Ohio, and the press
of the State are very kindly giving timely
warning. r
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 imlta-
tion butter. 1t Is an outrage and crime for
you to buy bogus butter and mix with your
own manufacture, and then send 1t to the
UluIhtt lOI III tuCiCDy hClpiu6 "
ruin the whole farm craft.
City people charge you with doing this.
1t don't seem to be possible that farmer In
Ohio ever did such trick, but quite likely
IL II ever has been done it was by hucksters
who palmed themselves off In the city for
farmers. At all events we desire you to
watch your neighbors as well as yourselves,
and If you learn Of guilty man, inform the
commission so that he may be properly
punished. I..
Do not keep back your butter from market
this hot weather because 1t Is cheap, (llnless
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 the top with layer of
good fresh sweet butter. The first offense
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 7th of the
same law, for heretofore we have found
many of you guilty and have taken the but
ter from the table offered lis to eat and had
analyzed, and II proved to be bogus but
ter. 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 las proven neces-
sary to adopt in order to insure fair snccess
First-Good healthy cows with plenty of
good pasture, feed and good water Dig
wells in your farms If 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 wigglers aud 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.
Third-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 10 sedi-
ment can ever be found in the bottom of the
milk vessels. Keep the milk in 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
it is used. DO this thoroughly or all il
lost.
Fifth-Keep the cream in good COO,
place and do not hold it long enough to
have it spoil or get bitter, but churn often
and as soon as the cream is In fit condition
Slxth--Do not paddle, squeeze or mash
the butter when working it so as to spoil
all the granulations, but leave the grain
as coarse MS 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-packng 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 a fifty-dollar fine for you, either in
color or quality. ii. TALCoTT,
Assistant Dairy and Food Commissioner.