TABLE OF CONTENTS 



XI 



Weighing Tub Butter on the Market : Customary 

 methods, 153 ; Amount of butter in tub, 154. The 

 Main Markets in the United States : Leading mar- 

 kets, 155 ; Elgin market, 156. Requirements of 

 Different Markets : Character of butter, 157 ; 

 Wholesale packages, 158 ; Retail packages, 159 ; 

 Parcel post, 160. Shipping Butter: By rail- 

 road, 161 ; By water, 162. Selling Butter : Meth- 

 ods of small creameries, 163 ; Methods of large 

 creameries, 164; Cooperative selling, 165. Dis- 

 tributors' Margins: Wholesaler's margins, 166; 

 Retailer's margins, 167. 



CHAPTER XIII 



WHEY BUTTER 



Fat loss in whey, 168; Cost of manufacture, 

 169 ; Manufacture of whey butter, 170. 



CHAPTER XIV 



RENOVATED AND LADLED BUTTER .... 



Source of raw material, 171 ; Renovating and 



ladling plants, 172; Over-run, 173; Method of 



manufacturing renovated butter, 174; Method 



of manufacturing ladled butter, 175. 



211-215 



216-219 



CHAPTER XV 



MARGARINE 



220-227 



History, 176 ; Method of making and composi- 

 tion, 177; Legal control, 178; Margarine test, 

 179 ; Butter and margarine, 180. 



CHAPTER XVI 



DEFINITION OF TERMS . V - . . . . . 228-235 



Butter, 181 ; Butter, centralizer, 182 ; Butter, 

 creamery, 183; Butter, dairy, 184; Butter- 



