"Process" Butter 347 



line of production throughout the year. Formerly 

 almost the whole product was made during the warm 

 months. This is measurably so still in the case of 

 cheese, but the demand has been constantly increas- 

 ing for fresh butter the year round, and at the pres- 

 ent time a fairly large proportion of the whole output 

 is made during the winter months, the fresh butter 

 commanding anywhere from two to ten cents per 

 pound more than equally good butter that has been 

 held in storage for several months. Very^ recently, 

 with improvements in the methods of refrigeration 

 and cold storage, the price of stored butter of the 

 highest quality is reaching nearer to that of the 

 fresh made goods, but the best consumers still con- 

 tinue to call for a fresh article. 



