"We d.-';il in %%■. butter and lard, and I am an oxp re in testmsr anl grading all tlirce. " said a merobant to a Philadelphia Inqivror reporter. "There is much fraud in the butter business. We print a great doal of tub butter. The contents of flve or ten tubs are dumpod out on a b table. The outsiáe has become strom and d rty. Th is we scrape oLf and sell to the fancy cake bakers at from fïve to eleven cents a pound, according to its condition. The balance isroworked, ros;üted, made into pound prints and sold as the best print butter. "Quito a qr.antity of what is known as mili or paddie wor!;ed butter comes from the West Small farmers there, who have no icf, get ten or fifteen pounds of butter on hnnd in rolls, and after awhile ït becomes strong. There are firras in Chicago that have men out all the time buymg up this rancid butter. It is put into a machine something like an old-fashionod paint mili and ground up, after which it is worked, colored with Danish butter coloring, made into prints and sold as 'fresh creamery butter.' There is not a dairyman in tho State of Pennsylvania that does not use butter coloring of some sort. We sell thousands of pounds of the coloring every year. Some large dairies buy it by the barrel. "A great many farmers in Bucks and Chester Countics buy ten, fifteen and some of them as high as one hundred tubs of our o)d strong butter, for which they pay about fifteen cents. They take it home, rework and resalt it, mix in fresh butter in the proportion of about ono-third, color it, make it into prints and sell it in the markets for thirty-fivo cents a pound, doubling their money by the transaction. Farmers frequently come to us on Friday night, buy tub butter at twenty-five cents a pound, print it up and sell it the next day for dairy butter at thirty-flve cents. 'There is not much adulteration in lard, but one pound of the country article is worth tvvo of the reflned, from which al! of the oil has been extracted. You can d stinguish between the twoby a simple test. In warm weather country lard will become soft and run to oil. That which lias been roiined always remains hard."