248 DOMESTIC ANIMALS, DAIRYING, ETC. 



mass. Too frequently the butter is thrown in without sufficient pack- 

 ing, and large holes will appear in the body of the butter. While 

 these may not affect the quality they affect the appearance. If a 

 parchment paper lining is used in the tub it should be put in smooth 

 and the top should be turned neatly over the edge of the butter. 

 Coverings that are put on the top, whether circles of parchment or 

 cloth made for the purpose, should exactly fit the top of the package. 

 Care should be taken that the tub does not show finger marks or other 

 dirty spots. 



Butter in Small Packages. It is becoming more common for 

 the markets to demand that butter be packed in small packages, as 

 pound prints or squares. Butter put up in this form should be neatly 

 wrapped in parchment paper. It is an excellent idea for the dairy- 

 man to have his name or label printed on the parchment. This helps 

 to establish the identity of the goods, which, if properly made, should 

 aid the dairyman in finding a permanent market for them. Wooden 

 packages of almost any size can be secured for packing the prints. 

 These should be used, particularly if it is necessary to ship the butter 

 to market. For local distribution, light crates or boxes which will fit 

 the prints and prevent them from getting out of shape in hauling 

 should be used. 



Refrigerator Boxes. In the summer months it is a hard matter 

 to transport butter from the dairy to the market, and keep the prints 

 in shape, unless the dairyman has ice for this purpose. Light refrig- 

 erator boxes are manufactured which can be used to great advantage, 

 as their use will keep the butter hard and firm, and enable the maker 

 to deliver it in that condition to his customers in the hottest weather. 

 No one likes to buy a parcel of butter that is so soft that it can hardly 

 be handled, and the good dairyman will not attempt to place butter 

 on the market in that condition. 



Marketing the Butter. The markets which are accessible to the 

 farm butter maker are of course dependent largely on local condi- 

 tions. Almost any fair-sized town will furnish a local market for a 

 quantity of first-class butter. 



Selling Direct to Consumers. Usually in these places a pre- 

 mium above the average market price can be secured by selling the 

 butter to private customers who have regard for quality in products 

 of this nature. This method of marketing of course involves more 

 labor, but if the time can be spared for delivery it will give greater 

 returns than any other method. It also enables the maker to estab- 

 lish a reputation for his goods such as he can not secure if he is com- 

 pelled to place his butter with the general mass of butter that comes 

 to the stores. If the dairyman attempts to build up a market of this 

 kind he must be sure that he can always supply regularly those with 

 whom he is dealing. If he can not do this misunderstandings and 

 disappointment are liable to occur. 



If the maker is compelled to take his butter to stores, he usually 

 has to take the average price given for butter regardless of quality. 

 A. few storekeepers will recognize certain lines of butter as being 

 superior to others and will pay more for them, but usually not as 



