381] PRESENT ORGANIZATION OF BUTTER MARKET 157 



cold-storage goods came into New York from London. 

 But fresh goods from Siberia, Denmark and Argentine 

 were also received. New Zealand shipped large quantities 

 to the Pacific Coast. 1 The new competition caused consid- 

 erable readjustment in the movement of goods. Much of 

 the butter that was formerly sent to the San Francisco 

 market had to be diverted to eastern and other points. 



The amount of butter exported from this country has de- 

 creased considerably since 1890, when nearly 30,000,000 

 pounds were exported. In 1914, the amount exported was 

 less than 4,000,000 pounds. This decline is due to several 

 causes. With the appearance of oleomargarine and reno- 

 vated butter, large quantities of this stock was sent abroad, 

 marked as " Finest American creamery butter ". 2 This de- 

 ception soon destroyed our reputation for making good 

 butter just as our reputation for making good cheese was 

 lost by exporting adulterated and filled cheese. The Secre- 

 tary of Agriculture took the position that all butter for ex- 

 port should be inspected and certified by the government as 

 is done in the case of meat and meat products. Oleomar- 

 garine for export is inspected and the manufacture of reno- 

 vated butter is supervised at the factory. But there is no 

 certification of butter exported as to whether or not it is 

 fine creamery or some poorer quality. The Dairy Division 

 for some years has been making attempts to develop the ex- 

 port trade and establish our reputation in foreign markets, 3 

 but judging from the amounts exported these efforts have 

 been almost fruitless. In spite of the fact that Canada had 

 the system of inspection that was asked for in this country 



1 Review of the butter trade in Report of the Chamber of Commerce 

 for 1913, p. 79. 



2 Agricultural Yearbook for 1899, p. 52. 

 5 Agricultural Yearbook for 1912, p. 155. 



