776 EXPERIMENT STATION RECOED. [Vol.36 



Marketing creamery butter, R. C. Potts and H. F. Meyeb (U. S. Dept. Agr. 

 Bui. 456 (1917), vp. S7, figs. i7).— General information is given regarding tlie 

 packing, shipping, and marketing of creamery butter, based on a general sur- 

 vey in over 50 cities. The more complex economic phases of butter marketing 

 are not discussed. 



The authors state that "a knowledge of the various market requirements, 

 marketing methods, and marketing facilities Is essential for the successful 

 mai-keting of creamery butter. Particular attention should be given to the 

 market requirements as regards quality of butter and size and style of pack- 

 ages. Critical markets require a clean-flavored, firm-bodied, vi^ell-made piece 

 of butter for vs'hich they pay the highest prices. Butter of inferior quality is 

 discriminated against by critical buyers and usually sells at prices consider- 

 ably below the better grades. 



" The use of neat and attractive containers, standardized to a uniform size 

 and style, is highly desirable both for local and foreign markets. Carelessly 

 packed butter has not only a poor appearance but also usually brings a lower 

 price. The branding of bulk-butter packages (tubs and cubes) with the gross, 

 tare, net weight, and churning number greatly facilitates the handling and In- 

 spection of butter in the market. The use of consumers' packages for butter 

 is increasing. A standardization of these, particularly the cartons, is es- 

 pecially desirable. 



" Market grades for butter have been established by a number of wholesale 

 produce organizations. While these conform quite closely to a uniform 

 standard it is generally conceded that butter which will pass in some markets 

 for a certain grade may be classed differently in another, owing to a different 

 standard of quality which the butter inspector may use. The employment of 

 butter inspectors and the maintenance of market inspection is at present pro- 

 vided in the wholesale markets by the organizations of wholesale butter dis- 

 tributors." 



Statistics of cold-storage holdings of butter in 1914 indicate that 81 per 

 cent of the butter stored is delivered into storage during May, June, July, and 

 August. The deliveries out of storage are more gradual. The average length 

 of storage is approximately 6.2 months. " The cost of financing and handling 

 butter in storage is approximately one-fourth cent per pound per month. 



" Regular, scheduled refrigerator rail service is provided for butter in the 

 more highly developed dairy sections. Express service often is employed for 

 shipping to near-by markets and may be used in combinations with refrigerator 

 freight service in reaching the more distant markets. Cooperation among 

 creameries has proved of value in obtaining and using refrigerator service where 

 creameries ai'e located in close proximity to each other. 



" State brands for butter which creameries are permitted to use when they 

 have complied with State requirements have been adopted by Minnesota, Iowa, 

 and Michigan. They are intended to convey a guaranty of purity and quality in 

 the butter which will be of mutual benefit to both the producer and the con- 

 sumer. The establishment of brands is essential for effective advertising or in 

 retaining the identity of the manufacturer of a product. Appropriate adver- 

 tising and salesmanship are also two vital factors in successful market dis- 

 tribution. In marketing a branded product it is highly important that a sani- 

 tary and attractive package be used and that a certain standard of quality be 

 maintained." 



VETERINARY MEDICINE. 



Beport of the veterinary department, R. A. Craig (Indiana Sta. Rpt. 1916, 



pp. 67, CS).— The in. ubutiou for two weeks of filtrates ublained by passin.u 

 hog-cholera blood through Pasteur-Chamberland and Berkefeld filters resulted 



