272 MARKET DAIRYING 
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. Thosc 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. 
MARKETING CHEESE. 
Cheddar Cheese. Most of the cheese is sold from 
the factory when from three to ten days old. Flats are 
shipped either single or two in a box; in the former case 
they are known as “‘singles,” in the latter as “twins.” 
Young Americas and long horns are usually shipped 
four in a box. 
One or two scale boards should be placed in the bot- 
tom of the box and on top of the cheese to protect the 
surface of the cheese. In the case of “twins,” two 
scale boards should also be placed between the two cheese. 
The cheese boxes are cut down to about one-eighth of 
an inch below the top of the cheese. This enables the 
cover to rest securely on the cheese. About one-half 
pound overweight should be allowed on each box, the 
same as on butter tubs. The weight of the cheese must 
be plainly marked on the side of the box with a blue 
pencil or stencil. 
