196 THE BOOK OF BUTTER 



the prices, for it is through them that the trade, whether 

 far or near, learns of the supply and demand! The follow- 

 ing are the quotations of June 30, 1917, in The Producers' 

 Price-Current, which shows in what form the public 

 receives them : 



Creamery, higher scoring than extras . . . 37f @ 38| 



Creamery, extras (92 score) @ 37| 



Creamery, firsts (88 to 91 score) 36 @ 37 



Creamery, seconds (83 to 87 score) .... 34| @ 35f 



Creamery, thirds 33 @ 34 



Creamery, unsalted, higher than extras ... 39 @ 39^ 



Creamery, unsalted, extras 38 @ 38^ 



Creamery, unsalted, firsts 36^ @ 37| 



Creamery, unsalted, seconds 35 @ 36 



State, dairy, tubs finest 37 @ 37| 



State, dairy, good to prime 35| @ 36| 



State, dairy, common to fair 33 @ 35 



Renovated, extras 36^ @ 



Renovated, firsts 35| @ 36 



Renovated, lower grades 33 @ 35 



Imitation creamery, firsts 34| @ 35^ 



Ladles, current make, firsts 33| @ 34 



Ladles, current make, seconds 32^ @ 33 



Ladles, current make, lower grades . . . . 31| @ 32 



Packing stock, current make, No. 1 .... 32| @ 33 

 Packing stock, current make, No. 2 .... @ 32 



Packing stock, current make, lower grades . . 30 @ 31| 



148. Determination of price. When the exchanges 

 were first organized, among other committees was one 

 that met daily and decided on the prices. In the course 

 of time such methods were considered arbitrary and the 

 Government compelled a change. The method used in 

 New York City, and which is similar to the plan of the 

 trade in Chicago and in some other cities, is based strictly 

 on the sales of the product. In the exchange rooms there 

 is a large blackboard on which the auctioneer places the 

 names of the firms who have butter to sell, together with 



