8 CONTENTS [232 



PAC.B 



CHAPTER V 

 Grading and Judging Butter. 



Standardization in general 117 



Reasons for the establishment of butter grades 118 



Benefits of grading 121 



Classifications and grades 122 



The evolution of classifications 124 



The development of grades 133 



Philosophy of grading 135 



The uses of grading 137 



CHAPTER VI 



History and Development of the Organization of the 

 Butter Market. 



Early conditions. . 139 



Direct consignment to commission merchants 142 



The establishment of producers' exchanges 143 



The establishment of middlemen's exchanges 146 



Causes for the organization of exchanges. 148 



The contract system 130 



Cold storage • 151 



CHAPTER VII 

 The Present Organization of the Butter Market. 



The distributing centers . . 153 



The dealers 159 



The organized markets 163 



Cold storage 177 



CHAPTER VIII 

 Butter Prices. 



Influence of a producers' exchange upon prices 181 



Wholesale and retail prices compared 186 



The division of the consumer's price 189 



Seasonal price fluctuations 192 



Movement of the annual average price 197 



CHAPTER IX 

 Adulteration and Oleomargarine. 



Adulteration of foods 210 



History of oleomargarine 214 



