228 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



be mixed or streaked in color, irregular salting and miscellan- 

 eous packages. 



Grease butter consist of all grades of poor and rancid 

 butter below thirds. 



The same classification holds good for dairy butter, with 

 the exception of the package which may be of reduced size. 



You will find, however, that a very small package is not 

 desirable even for dairy butter, and we would recommend tubs 

 for dairy holding — either 30, 40 or 50 pounds net. 



The above applies to all of the Northern markets in the 

 United States so far as I know with one exception, and the 

 exception is that the Boston market uses the Spruce tub of 

 assorted sizes to a great extent and that for creamery butter 

 as well as dairy butter. 



We have much reason for congratulation for the improve- 

 ment made in the dairy school during the last twenty years. 

 We can, many of us, remember when it was an exceptional 

 case, if a buyer of butter could find in one market 100 tubs of 

 fine butter all packed in tubs of one size and of uniform appear- 

 ance. Today the buyer accepts nothing as first-class except 

 it be of a very high grade of butter and packed in standard 

 packages of uniform make, every hoop in place, every cover 

 perfect, the tub evenly filled, covered first with a cloth neatly 

 cut and sprinkled with a very light covering of butter salt. 



The cover must be secured with three or four neat tin 

 strips, the smaller number is preferred, and no dealer ever 

 wants to see the wire hooks used for this purpose. 



In shipping a small stencil should be used, and that on 

 the top where it may be easily erased in case the goods are 

 sold to a dealer for reshipment or for storage. 



Very much depends upon appearances, and this point can- 

 not be emphasized too frequently. We have been told that 

 cleanliness comes next to godliness in the category of virtues, 

 and this can be no better exemplified in any direction than in 

 the case which should govern the packing and shipment of 

 butter as we have taken it for granted that you have butter 

 to sell, and that it is of the very best quality. 



Do not overload your butter with brine. No man wishes 

 to buy butter and then find that he has paid for one or more 



