MARKETING 355 



any way bruising or disrupting tlie small particle itself. If one 

 globule is broken or pierced and made to flow into another, the 

 butter becomes to that extent salvy and greasy. To overwork 

 the butter is to give it somewhat the condition which it would 

 have if it had been melted. It is not incorrect in this connection 

 to think of the butter fat globule as a single grape. Many, when 

 gathered in clusters, form a unit bunch of grapes, yet each 

 individual on the bunch should be perfect. The bunch, or, in this 

 simile, the granule of butter, may then be assembled into larger 

 masses, the grapes into baskets, the butter into jars. Yet, just as 

 it is desirable that every bunch of grapes and every grape on 

 each bunch be perfect, so is it desirable that the fine units, the 

 granules and the globules of butter fat remain perfect. 



Marketing. — The old way of bringing the farm butter to 

 the country grocery and there trading it for goods is about the 

 most unprofitable, uninspiring method of marketing known. 

 Where a passably good dairy butter is made regularly, custo^m- 

 ers can usually be found who will pay well for it. The butter 

 maker is also stimulated to do a little better work when the con- 

 sumers of the butter are known. There is a wider field open, 

 however, to those prepared to produce a high class dairy butter, 

 who also have had training in selling. Many wealthy people in 

 cities gladly pay from 40 to 60 cents a pound for choice dairy 

 butter. The chief difficulty of utilizing this market is that of 

 transportation. To express a small quantity in an ice box is 

 expensive, while to send by parcels post is unsatisfactory, be- 

 cause the butter will melt in transit and deteriorate in quality 

 very rapidly, so that when received and cooled it will not be the 

 choice butter that it was when started. 



The selling of butter to neighboring farmers is coming to be 

 quite an industry in regions where whole milk is shipped to 

 cities, and also to some extent in communities where cream is 

 regularly sent to the creamery and where the housemfe prefers 

 to buy from a neighbor rather than to go to the labor of churning 

 the small quantity needed for the home table. The writer has 

 met a few enterprising farmers doing a flourishing business in 

 providing butter, cured meats, and eggs to neighboring farmers. 



