CHAPTER XII 

 MARKETING 



THE first butter made in the United States was mar- 

 keted mostly through the country stores, although some 

 dairy-men shipped directly to the consumer. In those 

 early days the quality was exceedingly variable; how- 

 ever, the market was not as critical as it is now. The 

 time came when the farmers in many communities found 

 that to market their butter to advantage, it was wise 

 to organize a cooperative establishment. This was 

 especially true in regions remote from cities. They recog- 

 nized that the opportunity was better to make good butter 

 in a creamery, because of the first-class equipment of the 

 factory and the superior knowledge of the creamery butter- 

 maker. They also recognized the effect of better and 

 more uniform butter on its market value. 



GRADES OF BUTTER 



139. History of grading. Previous to the advent of 

 creameries, there was no systematic grading of butter. 

 In fact at the present time there is no universal system, 

 although the same score-card is used throughout the 

 country. As an illustration, " extras " on one market 

 does not mean that butter in the same grade in another 

 city is of comparable quality. It is generally known that 

 the New York trade is more strict than the Philadelphia 

 buyers, and that New York is far more critical than 



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