30 DAIRYING 



578. Do not overload butter with brine. No man wishes 

 to buy butter and then find that he has paid for one or more 

 pounds of brine, and if he be a shrewd buyer he would not buy 

 such butter a second time except at a greatly reduced price. Of 

 course, there are tricks that work for a few times, but they lose 

 the trickster money in the end. 



Pack the butter solidly in the tub so that there will be no 

 vacant spots when the butter is turned out on the testing board 

 for examination. 



Do not put salt in the bottom of the tub." 



Honests Weights in Selling Butter. 



579. Market quotations on butter are usually made daily or 

 weekly in the largest cities. Such quotations are approximately 

 the same figure each week in different localities except that 

 prices in the eastern, Atlantic coast cities are often one cent or 

 more higher than those in the central-west section of the United 

 States. 



580. Butter sold on the general market must as a rule 

 possess better qualities to bring top prices than butter sold to 

 regular customers as the latter will overlook occasionally defects 

 that a general buyer will object to. 



581. A great many different arrangements are made for 

 selling butter; some ship to a commission merchant who sells at 

 a certain figure above or below the market price and who 

 charges the creamery 5 per cent commission for doing the busi- 

 ness. Other merchants do not charge any commission but agree 

 to pay a certain market price f. o. b. the city to which it was 

 shipped. 



582. The diffeent agreements between seller and buyer are 

 numerous and may be for a longer or a shorter time than one 

 season. Such agreements are a matter of business between the 

 buyer and the seller and require no particular discussion, but 

 there is one point in selling butter that every butter seller should 

 insist on and that is honest weights. No agreement should be 



