196 THE BOOK OF BUTTER 



the prices, for it is through them that the trade, whether 

 far or near, learns of the supply and demand. The follow- 

 ing are the quotations of June 30, 1917, in The Producers' 

 Price-Current, which shows in what form the public 

 receives them : 



Creamery, higher scoring than extras 

 Creamery, extras (92 score) . 

 Creamery, firsts (88 to 91 score) . 

 Creamery, seconds (83 to 87 score) 

 Creamery, thirds . . . ... 



Creamery, unsalted, higher than extras . 



Creamery, unsalted, extras . 



Creamery, unsalted, firsts 



Creamery, unsalted, seconds 



State, dairy, tubs finest . 



State, dairy, good to prime . . ... 



State, dairy, common to fair 



Renovated, extras . 



Renovated, firsts ... 



Renovated, lower grades . 



Imitation creamery, firsts 



Ladles, current make, firsts . 



Ladles, current make, seconds 



Ladles, current make, lower grades 



Packing stock, current make, No. 1 



Packing stock, current make. No. 2 . 



Packing stock, current make, lower grades . 



148. Determination of price. — When the exchanges 

 were first organized, among other committees was one 

 that met daily and decided on the prices. In the course 

 of time such methods were considered arbitrary and the 

 Government compelled a change. The method used in 

 New York City, and which is similar to the plan of the 

 trade in Chicago and in some other cities, is based strictly 

 on the sales of the product. In the exchange rooms there 

 is a large blackboard on which the auctioneer places the 

 names of the firms who have butter to sell, together with 



