* Process” Butter 347 
line of production throughout the year. Formerly - 
almost the whole product was made during the warm 
months. This is measurably so stili in the case of 
cheese, but the demand has been constantly increas- 
ing for fresh butter the year round, and at the pres- 
, ent time a fairly large proportion of the whole output 
is made during the winter months, the fresh butter 
commanding anywhere from two to ten cents per 
pound more than equally good butter that has been 
held in storage for several months. Very recently, 
with improvements in the methods of refrigeration 
and cold storage, the price of stored butter of the 
highest quality is reaching nearer to that of the 
fresh made goods, but the best consumers still con- 
tinue to call for a fresh article. 
