302 THE daijryman's manual. 



his product. He may choose a name for his dairy, and 

 with a proper iron brand the bottom (inside) of his 

 pails with his name and that of his dairy and his 

 full address. In short, he should publish his business 

 cards upon his packages in such a manner that the 

 commission agent cannot obliterate it with his shaving 

 tool. A dairyman who in the course of a few years built 

 up a most proii table private trade began in this way. 

 He made good butter and shipped it in fifty-pound pails 

 to the Kew York market, where it brought the highest 

 ordinary market price. He happened to have an applica- 

 tion from a resident of the adjacent village for a casual sup- 

 ply in an emergency, and in accordance with his constant 

 custom did his best in accommodating the purchaser. 

 This led to a yearly contract for a regular supply 

 at ten cents a pound above the highest price here- 

 tofore obtained. A brand, with his name, was then 

 burned into the inside bottom of every pail shipped, 

 and the greatest care was used to pack the butter 

 in the very best manner. Fine bleached cheese-cloth 

 linings were used for the pails and for covering the 

 butter. In a short time a letter was received from 

 a city caterer who had bought a pail of the butter, 

 asking for direct shipments, and a trade was thus 

 opened which soon enlarged, and included eggs, poultry, 

 spring chickens, home-made sausages, fruits, vegetables, 

 and spring lambs. Some months this single customer 

 took $200 worth of such produce from the farm. Then 

 an advertisement in a city daily newspaper brought sev- 

 eral private customers, who paid still higher prices for 

 five-pound pails delivered weekly by express. In this 

 way a trade was secured by which prices were gradually 

 advanced until seventy-five cents a pound was readily se- 

 cured for the butter and equally good prices for fresh 

 eggs and poultry. 



It is by similar methods that the fancy prices, some 



