4 BULLETIN 690, U. S. DEPARTMENT OF AGRICULTURE. 
In the transportation of cream by railroad to 40 centralizing 
creameries, the average cost was reported to be 1.63 cents per pound 
of butter fat. 
This, however, did not include the country collecting 
or delivery cost incurred by the farmer in the delivery of his cream 
to the receiving or shipping station. 
% 
BUYING OF CREAM BY GRADE. 
~. The infrequency of delivery of cream to creameries and other 
factors 
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Fig. 1.—Average monthly quotations 
on the New York market for va- 
rious classes and grades of butter 
for the year 1914. 
have resulted in the marketing of considerable cream of in- 
ferior quality. A number of cream- 
eries, recognizing the relation of poor 
cream to poor butter, which on the 
market sells at lower price (see fig. 1), 
have sought to encourage more fre- 
quent deliveries by establishing 
grades for cream and by paying di:- 
ferent prices for the various grades. 
About 15 per cent of the creameries 
in Minnesota from which information 
regarding cream grading was ob- 
tained had employed a grading sys- 
tem. Usually two grades were em- 
ploved and a premium. of 2 or 3 
cents per pound of butter fat was 
paid for the better grades of cream. 
Many creameries reported that they 
were in favor of grading and in- 
tended to adopt such a system. 
The general opinion of those cream- 
eries which had graded their cream 
was that the quality of the cream 
received had been greatly improved. 
Those which had noted the effect of 
cream grading on the price received 
for their butter stated that an in- 
crease had been ‘obtained. Eight 
creameries which churned the first 
and second grade cream separately 
showed an average increase 1n price 
of 3.6 cents per pound for the butter churned from the first grade 
cream. 
cream 
had been lost. 
At some creameries, the patrons who supplied second-grade 
objected to the grading system and in some cases a few patrons 
