New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1909-09-25

that. regardless of the price II Is pure butter.
In the eyes Of the dealers and Of the health
authorities butter is nothing else. II must be
branded as butter and sold as such II it is
renovated butter-that is. butter that has be-
come rancid and been washed and worked over
into a semblance of its pristine flavor and ap-
pearance-it must be marked
Oleomargarine no longer masquerades as but
ter in New York. 1t means Jail sentence for
the vender If he is caught at it. II a man wants
oleomargarine he can get it, but it is sold as
oleomargariue. and he knows that he is buving,
that, and not butter.
New York's butter bill week.-Mrs. about $500 600.
II is lavishly consumed here even by the poor
est Fifty or sixty thousand pounds a week are
spread upon the bread of New York's citizens or
becomes part OF the processes by which their
food is prepared.
Scrupulous cleanliness is even more of an i'm
portant essential in the manufacture and han
ding of butter than it is with meat Nothing
that is eaten will absorb odors or dangerous
germs more quickly and completely than butter.
II 1t is exposed TO fever germs butter speedily
becomes distributor of these germs with all of
their malignant possibilitiea in the body of him
who eats il. To the aid of the dealer in pre-
serving the purity of butter and 10 the consumer
as form of insurance against purchasing butter
that is unhealthy or impure comes the cold stor-
age process. This enables butter to be- kept in
an aseptic condition from the dairy To- the
kitchen. 1t is shipped to the city in refrigerator
cars. placed Immediately in cold storage and
Withdrawn only as it is needed, and then goes
into the ceboxes of the retailer and in turn into
the refrigerators of the consumer.
In New York the handling of butter has
res, itaI nc it-I,.
to the diligent endeavors of the dealers and
their hearty collaboration with the Health DE-,
partment To keep the product up To the stand
ard and guard IL from dirt and disease germs
rms Is accomplished in various ways as any
one is free to observe for himself il he is curious
enough To pay personal visit of inspection IN
any of the wholesale butter houses Whether II
is received here in the sixty pound packages
which are standard size. or in lesser quantities
IN sealed glass and china jars. or wrapped
pound by 20 nj in parafine paper. il is only
through mischance or exceptional careIessnass
that II is not preserved fresh and pure as
when it left the churn
Cheese, too. being ain Il as inviting a host
to dangerous bacteria as milk. eggs and h,,,,,r
demands and receives exceptional precauti,,
AIRY measures. Cheese such as one may buv in
any shop. which is properly ripened dcveIons
characteristics odors and tiavors which no mat
Ter how objectionable they may be To a nom
lover OF cheese are nevertheless beneficial II
Is the Shiny cheese which is almost ALWAYS tho
product OF warmth and the consequent breed
ihs oi harmful bacteria. Cheese must be- and
is In New York. kept i'm a low temDcratura
This is especially true of The varieties ,hi,.,
ripened in high temperature which is CEN
ducive to the development of the benencent
naVor-g giving bacteria. but which must be trims
ferred into permanent low Temperatures "a
prevent the cheese from becoming oyerrina
Cheese like wine, improves with age II must
be protected from cOntamlnatio from without
by coverings of glass; waxed paper. cheese cloth
or the thick. tough casing which is typcaI of
many sorts