42 THE MARKETING OF WHOLE MILK 



cities have made any provision whatever for grading. 

 Grading, of course, implies labeling in order that the con- 

 sumer may know what kind of milk he is buying. 



In those cities in which grading has been established, 

 the greater portion of the milk falls into one of the middle 

 grades. In New York, for example, a very large proportior 

 is Grade B, whereas only a relatively small proportion is 

 Grade A milk. The demand for the high grade of milk is 

 quite decidedly limited and will probably be still further 

 limited as the lower grades are made safe by pasteuriza- 

 tion. So long as safety can be assured in that way, the 

 average consumer does not care to pay several cents extra 

 for a certified or other official grade of milk. 



Section /. Basis of Payment J or Milk 



It is very difficult to compare milk prices paid in differ- 

 ent parts of the country because of the fact that for the 

 most part the basis of payment is for different units in 

 different sections of the country. Although the tendency 

 is more and more towards payment by the hundredweight, 

 with an allowance for butterfat above or below some 

 basic fat content, there is still a wide diversity in the basis 

 of payment. 



In 1915 the Dairy Division of the United States De- 

 partment of Agriculture issued the following as being 

 among the systems most commonly used: 1 



"i. By the quart or gallon. 



"2. By the can, the size of the can varying from 8> to 40 

 quarts or more. 



"3. By the can; the can of milk must come up to the standard 

 weight. 



"4. By the can or the gallon, with a minimum standard for 



1 Milk Plant Letter 23. 



