The Barre daily times. (Barre, Vt.) 1897-1959, 1922-07-12
ICE CREAM rs .
BELQW STANDARD
NV BLrTTERFAT
Large Percentage Analyzed in North
ern Vermont Shows Far Less
Than Required Content

The state department ot agriculture
, has made preliminary survey OF ice
cream sold In Vermont The result OF
the ANALYSIS Of some forty samples TAX
en- in the northern, central and south
ern sections of the state shows a large
percentage below the butterfat stand
ard as required by the Vermont iaw.
In southern Vermont 1T was round that
a large amount of ice cream sold Is
i shipped into the state and Of the. sam
pies tested, many failed to meet with
the Vermont requirements. This is a
warning to manufacturers Of ice cream
that they must comply with the YER
mont state law in the manufacture and
sale Of this product, or prosecution for
violation will follow.
Following is the law relating to ice
cream and its products: al
Sec. 63O7. Standard Of quality. The
standard Of purity and quality for ice
cream shall be as follows:
Il Ice cream, frozen product made
from cream and sugar. with or with
out gelatine and natural havorng
and containing not less than fourteen
per cent of milk fat.
IT. Fruit ice cream, frozen product
made from cream, sugar and sound,
clean, mature fruits. with or without
pure gelatine and containing not less
| than twelve per cent Of milk fat.
L Ill Nut ice cream, frozen product
made from cream, sugar and sound,
nonrancid nuts. with or without pure
gelatine and containing not less than
| twelve per cent milk fat
Sec. 63l0 Penalty. A person who
violates provision of this chapter
shall be fined not more than 5000.
Returns on Butter Storage.
In the wholesale marketing of butter
it is quite essential and necessary TO
store butter during the season Of sur
plus production in order to meet the
demand during the season of short pro
duction Whoever assumes the respon-
sibility whether it be the creamery,
the butterdealer, or the speculatorl,
and invests the necessary capital re-
auired to purchase and store butter,
such parties are entitled TO reason
able profit on the capital invested and
for the responsibility incurred 1t is in
teresting to study the butter prices
showing the seasonal variation and TO
note the possible returns to investors |
and spectators.
Dairy Marketing Facts.
Dairymen and creamerymen win find
much to reflect upon in the following |
editorial from Hoard's Dairyman OF
July Z. The facts contained in this edi
torial (''Why Co-operatives Fajl'l are
well worthy of serious consideration at
this time.
Several factors may be recorded as
reasons for cooperative milk market
ing companies experiencing some diff
culties in the conduct of their affairs.
First. farmers fail to put the proper
feed value upon whey and skimmilk.
Through this lack of understanding
they will sell whole milk below its
value as butterfat and by products. At
the same time they over-supply their
market TO such an extent as to keep
the price of whole milk below its nat
Iral level. If every farmer could be
made to understand that with the right
use Of skimmilk it is worth SO cents a
hundred when hogs are selling for $40 a
hundred and grade calves at their pres
snt prices, there will be less desire on
he part of farmers to sell milk for di- ,
rect consumption. However, there are
100 many farmers who are willing to
selI their milk at little more than ]
,utter price. as they do not care to
Engage in rearing young stock This II
'tyle Of farming does not appeal to |
hem. 1t is TO their tastes to feed
.ows and devote their entire energy /,
imply to milk production. II is not an {
'asy matter to change the tastes of i
hese men If it were, the problem Of /
fluid milk could be much !
implied. What is needed is more 7
PRODUCERS who comprehend the value
# raising young stock and the kind of c
arming that naturally follows. There
would be no surplus fluid milk in The $
market to-day if we had more such a
armers.
"A second factor causing disturb
noes is the attempt that has been
Dade TO obtain price for fluid milk
mt of proportion to the price of other
airy products. This has stimulated a
esire upon the part of the producer
o sell his milk rather than to sell lis
ream and to keep the skimmilk on she
arm. The price for fluid milk must be
igher than that received for butterfat,
or it costs more to produce it AID
here is being lost TO the farmer the
peding value of skimmilk. But IN the l
asst certain organizations have put
he price of fluid milk too high ard
hat created large surplus, which is
Expensive TO handle in the city and
be returns made to the producer were
unsatisfactory.
"A third factor that might be men
oned is this A number of good men,
hough misinformed. have held tena-
Iously TO the opinion that the prices
butter and cheese have no influence
should have none, upon the price
aid for liquid milk for direct consump-
on. There NAV be a few places i'm the