74 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



buyer has become still more critical until at present we have a 

 range of eight or nine cents between the selling price of fresh 

 seconds and that of extra creamery butter. This is proving very 

 expensive for the creameries making undergrade butter. 



"I think most of the creameries that are not considering the 

 immediate adoption of a system of grading cream and paying 

 according to quality are holding off in the belief this situation 

 is only temporary and will pass away with the beginning of a 

 new season. I believe they are wrong in this idea. Regardless 

 of whether the average is high or low the coming year the buyers 

 of butter are going to continue to be critical in their selections. 

 We have reached the time when low grade actually has got to 

 compete with oleo both in a matter of price and comparative 

 quality. 



Oleo Used By Many People. 



There will be plenty of people who will pay the price for fine 

 butter, but the people who have formerly used the poor butter 

 when a concession was made in price, have found oleo to be more 

 satisfactory and are now refusing poor butter even at the same 

 price as oleo. I have also noted a change in the selling of oleo in 

 the last year. When it used to be sold in the retail store as best 

 Iowa creamery, fancy Wisconsin creamery, fine Michigan cream- 

 ery, best Elgin and many other terms calculated to make the pur- 

 chaser believe that it was butter, is now being sold on its merits 

 as oleo. 



"The Chicago and Elgin butter dealers are about the only 

 ones in the country who are not selling oleo as well as butter. 

 Government figures on the oleo production show ever increasing 

 amounts and we must face the fact of actual competition on merit. 

 No creameryman will contend for a minute that he can afford 

 to produce a grade of butter that will have to compete with 

 oleo that can be manufactured to retail at from 11 to 22 cents. 



Must Have Three Grades. 



"In the grading of cream I believe we should have at least 

 three grades and make such difference in price as is required by 



