10 BULLETIN 690, U. S. DEPARTMENT OF AGRICULTURE. 
the stripped tub of butter is weighed. By recognizing half pounds 
the weights obtained would approximate closely the actual net 
weight and eliminate a large part of the difference between the 
weights at the creamery and the market. 
MARKETING OF BUTTER BY CREAMERIES. 
The various buyers of creamery butter may be classified as con- 
sumers, retailers, jobbers, and wholesalers. The patrons comprise 
the principal outlet for the sale of butter direct from creameries 
. to consumers. Approximately 4 per cent of the butter produced by 
Wisconsin creameries, and 6 per cent of that produced in Minnesota 
was sold to the creamery patrons. At some creameries nearly all the 
patrons obtained their butter from the creamery while at others the 
sales to patrons were limited. 
Creameries located in large cities sold a large part of their butter 
at some seasons to retailers, while some of the country creameries 
sold practically none to this class of tarde. Of the total amount of 
creamery butter produced in Minnesota, less than 7 per cent was sold 
to retailers, while in Wisconsin approximately 15 per cent was mar- 
keted in that way. 
Many jobbers who function as wholesale distributors in supplying 
retail trade bought a large portion of their supply in print packages 
from creameries. Centralizing creameries located in large cities sold — 
local grocers large quantities of butter in prints. That which was 
not sold locally was usually marketed through their own sales or- 
ganization or distributed in prints or tubs through jobbing agents. 
The principal cities to which butter was shipped to wholesale butter 
distributors were Chicago, New York, Boston, and Philadelphia. 
These four markets received about two-thirds of the butter produced 
in these two States. Chicago received approximately one-half of 
Wisconsin’s butter and less than 15 per cent of Minnesota’s, while 
over one-half of Minnesota’s was marketed in New York City, and 
less than 10 per cent of Wisconsin’s. 
CREAMERY METHODS OF MARKETING. 
The general practice of Wisconsin and Minnesota creameries in 
marketing tub butter was to ship it to wholesale receivers upon an 
informal agreement between the creamery and the receiver under 
which the price to be received usually was based upon a designated 
market quotation for “extras.” About 80 per cent of the Wisconsin 
creameries based their agreements on the Elgin quotation; 16 per 
cent on Chicago; and 4 per cent on the New York quotation. Muin- 
nesota creameries which shipped to New York generally used the 
New York quotation as the basis of their price agreement. The 
agreements frequently varied, including market quotation net f. o. b. 
shipping station; market quotation net f. 0. b. receiver’s station; 
