118 CREAMERY BUTTER MAKING 



should occasionally be sent to a new and reliable firm 

 with a view to securing better prices. 



4. Remember, however, that it requires time to estab- 

 lish a good trade for butter. Frequent changes from one 

 firm to another are therefore undesirable. 



5. Do not sell butter on commission, but ask for prices 

 f. o. b. your station, based on some market quotation like 

 New York. 



6. Demand that payment shall be made for each ship- 

 ment of butter within two weeks after it is sent out. 



7. Never send a firm a third shipment until the first 

 has been paid for. 



8. Butter that is not up to the standard should be 

 marked and the firm properly instructed regarding its 

 disposition. An attempt to crowd in an inferior ship- 

 ment may cost you your regular, trade. 



9. Do not feel hurt when criticisms come regarding 

 defects in your butter but seek to overcome them. 



10. Always allow one-half pound of butter for shrink- 

 age on fifty and sixty pound tubs. If this allowance proves 

 inadequate it indicates that the tubs have not been properly 

 soaked or that the "house" is cutting you on weights. 



11. Never contract butter for more than a year at a 

 time. 



