420 MARKETING OF BUTTER 



cream it is best stored in a commercial cold storage plant. If 

 it is made from a poor quality of cream, its storage is a risky 

 adventure under any condition. Furthermore, the storing of 

 butter involves the "tying-up" of operating capital which is 

 often beyond the financial resources of the small creamery. 



Experience has shown that under average conditions of the 

 small creamery, it is safer to dispose of its surplus as soon as 

 possible after making. If the creamery exercises due caution 

 and foresight in making the proper arrangements for the dispo- 

 sition of its surplus on the open market, there is no need of seri- 

 ous loss and it should at least break even with its surplus, pro- 

 vided that the butter is of a quality acceptable to the market 

 where it is sold. 



Furthermore, November 1, 1917, by Proclamation of the 

 President of the United States, Federal Rules and Regulations 

 went into effect providing that butter, and other food products 

 held in cold storage longer than 30 days shall be marked, either 

 on the butter itself, or on the container, with the words "Cold 

 Storage" and shall be sold as cold storage goods. Similar regula- 

 tions have also become state laws in several of the States. While 

 this ruling, which is a War measure, remains in effect, the 

 creamery may find considerable difficulty to satisfy its trade dur- 

 ing the period of shortage with butter placed into cold storage 

 during the time of flush. June butter, made from butterfat that is 

 produced by the cows during the prime of their lactation period 

 and that are feeding on nature's choicest feed, succulent pas- 

 ture grass, is acknowledged to be superior in flavor. If man- 

 ufactured in the proper manner, it generally is of fully as good 

 quality when it comes out of storage as fresh winter butter 

 which is made largely from the milk of. stripper cows, and cows 

 receiving dry feed. In fact, it often is of a quality distinctly 

 superior to the fresh winter butter. From the standpoint of 

 quality, therefore, cold storage butter may be fully as desirable 

 and appetizing as fresh winter butter, but the fact that the pack- 

 age bears the words cold storage, makes it less attractive to the 

 average consumer, it arouses his suspicion that he is getting an 

 inferior article. For this reason, under the cold storage ruling, 

 the creamery may experience serious obstacles in its efforts 



