324 CREAMERY BUTTER MAKING 



Fresh gathered, seconds I3^4@i5 



Fresh gathered, thirds 12 @I3 



Fresh gathered, very poor 8 @ii 



Fresh gathered, dirties, No. i 11 @I2 



Fresh gathered, dirties. No. 2 @io 



Fresh gathered, dirties, poor to fair 6 @ 9 



Fresh gathered, checks, good to prime 8 @io 



Fresh gathered, checks, poor to fair, case 3 @ 8 



State, Pa. and nearby. Hennery whites 22 @28 



State, Pa. and nearby, gathered whites 21 @2S 



Western, gathered whites 17 @2i 



State, Pa. and nearby. Hennery browns 22 ©24 



State, Pa. and nearby, gathered brown and 



mixed colors 16 @2i 



SELLING EGGS. 



Creamerymen know that the best prices for butter 

 are realized by selling it to retailers, or possibly to 

 consumers direct. In selling eggs the same rule 

 applies and, perhaps, even more forcibly. First of 

 all then aim to sell the eggs as direct to the consumer 

 as possible. Remember that fancy grocers, jobbers, res- 

 taurants, hotels, etc., like to buy eggs as direct as pos- 

 sible from the producer, not so much to get an advantage 

 in price as to get fresh eggs. And who would be in a 

 better position to furnish fresh eggs than the creamery 

 which buys direct from the producer and can ship per- 

 haps several times a week? If the creamery will care- 

 fully examine all eggs received by it, it will put itself 

 in a position to attract the best buyers of eggs every- 

 where. 



At present most of the eggs are bought by the whole- 

 sale and commission houses in the large cities, just as is 

 the bulk of the creamery butter. Most of the buyers 



