70 MARKUT DAIRYING 



The majority of city consumers have Httle conception 

 of the conditions under which average milk is produced. 

 For this reason the man who is producing clean milk will 

 find it highly profitable to place in contrast vivid pictures 

 of the conditions that yield average milk and those that 

 yield sanitary milk. 



Investigate Outside Markets. Often outside mark- 

 ets offer better prices for milk and cream than does the 

 home market. This is especially true of cream. This 

 product permits of long distance shipping and many out- 

 side markets may be glad to get it at fancy prices when 

 the home market may be entirely overstocked. 



Dairymen must not expect the market to come to them, 

 however; they must seek the market. A visit or corre- 

 spondence with managers of cafes, hotels, restaurants, 

 drug stores and ice cream manufactories in different 

 cities, is frequently the means of securing more business 

 and better prices. 



Where one is just starting in the dairy business or 

 trying new markets, it is good policy, as a rule, not to 

 ask very high prices at the start. First demonstrate the 

 merits of your products. If these are of a high order 

 consumers will gradually respond to demands for in- 

 creased prices rather than lose the products. Too high 

 prices at the start are likely to discourage prospective 

 buyers, and thus deprive you of an opportunity to prove 

 the value of your goods. 



Uniformityi One of the essentials in building up a 

 good market is uniformity of product. Where this is 

 lacking, improvements in other directions will be of little 

 avail. On the other hand, products which are uniformly 

 the same, week after week, and month after month, are 



