MILK AND ITS PRODUCTS 186a 



and cream, this method of marketing not only yields the 

 best prices, but is also the most convenient, because the 

 butter can be disposed of at the same time as the milk 

 and cream. 



A covered box like that shown in Fig. 55 is best 

 adapted for carrying print butter to market. Ice may be 

 packed in the box with the butter during warm weather. 



With the small butter producer the greatest trouble is 

 finding a suitable market for his product. It is custom- 

 ary with most of these producers to sell their butter to 

 the country grocer, who, as a rule, makes little discrimi- 

 nation in the quality of the butter, the good and the poor 

 selling for practically the same price. No producer of 

 good butter can afford to market his butter in the coun- 

 try stores. Those who have made farm butter-making a 

 success have invariably catered to private trade, or have 

 sold their butter to well-known butter dealers. A great 

 deal of butter could be sold in villages, towns, and cities 

 at 25 and 30 cents a pound which would bring only 12 

 or 15 cents in the country stores. Seek, therefore, pri- 

 vate customers who are willing to pay for a good product, 

 and if these are not within easy reach by road, try to 

 reach them by rail. 



Composition of Butter. According to analysis re- 

 ported by various experiment stations, American butter 

 has the following average composition: 



Per cent. 



Water 13 



Fat 83 



Proteids I 



Salt ,,,,,,,,,,,,,,.,, 3 



