MARKETING DAIRY BUTTER Up 



his stamp on it. If he finds that it has occurred 

 he should see that the dealer replaces the inferior 

 butter at once, without expense to dealer or pur- 

 chaser. Custom once lost is hard to get back. If a 

 churning is not prime, it should be put in a tub 

 and sold in the general market. 



If the dairyman lives near a town of sufficient size 

 it will pay him to make contracts for custom de- 

 livery the year round at given prices one price from 

 May ist to October ist, and another price from 

 October ist to May ist. As a rule, a fixed price 

 for the year is not satisfactory. When butter is low 

 in the summer, customers give all sorts of excuses 

 for not wanting as much as usual. When it is high 

 in the winter they will want more than the usual 

 weekly allowance. It is a convenient way to help 

 out their neighbors when market butter is scarce 

 and high. It is hard for them to pay in summer 

 several cents more than they would have to pay in 

 the markets and their cooking-butter is likely to 

 come from the stores. 



A NAME FOR THE FARM AND A BRAND FOR 

 THE PRODUCT 



Each farm should have a reputation for prime 

 products. Glen Farm Dairy, the name of the 

 writer's farm, is well-known within a radius of one 

 hundred miles. The name and reputation of a 

 farm is a part of the owner's stock in trade. This 

 is especially true in the dairy business. Merridale 

 Farms, of New York, is a brand which brings from 

 thirty-five cents to fifty cents a pound for its butter. 

 The same butter bearing the brand of an unknown 



