12 BULLETIN 690, U. S. DEPARTMENT OF AGRICULTURE. | 
During the season of surplus production, beginning about April 1 
and ending September 1, that portion of the market receipts which 
did not pass into immediate consumption was usually put into public 
cold storage either by the receiver or by other buyers of butter for stor- 
age purposes. The rates for storage varied according to the length of 
time that the butter was held. Ordinarily, storage rates were figured 
at three-fourths of a cent per pound for a storage period of six— 
months. As a temperature of zero degrees F. or below was main- 
tained in the storage rooms, the butter usually deteriorated but little 
in quality. Butter stored in warehouses was usually insured for 
approximately 80 per cent of its value at a charge of from 60 cents 
to $1.50 per $100, depending upon the character of construction of 
the storage. The warehouse receipt and the insurance certificates 
were used as collateral in obtaining loans on butter in storage. The 
usual rate of interest on these loans was 6 per cent. The largest 
quantities were placed in storage during May, June, and July, and 
the withdrawal from storage was heaviest from September 1 to 
April 1. Approximately 70 per cent of all butter stored was re- 
ceived into storage during the months of May, June, and July. Ap- 
proximately 74 per cent was taken from storage from September 1 
to April 1. 
The business of the wholesale receiver is, in general, organized 
about as follows: A general manager supervises the entire business 
and gives particular attention to securing the supplies of butter, 
often personally supervising the soliciting of shipments from cream- 
eries. The cashier has general supervision of the clerical force and 
bookkeepers. The “floor man” in the receiving room is an expert 
judge of butter quality and oversees the grading and taking out of 
the orders. The sales force keeps in close touch with the general 
manager, floor man, and the credit department. The credit depart- 
ment usually consists of a credit clerk who is responsible to the 
cashier and the general manager. : 
Many wholesale receivers function also as jobbers. Jobbers may 
operate as wholesale receivers or they may obtain their supply of 
butter from wholesalers. The retail stores are supplied by jobbers 
who take orders and deliver the quantity and quality of butter in 
such size and style of packages as the retailers’ trade requires. In 
addition, the jobbers also supply such trade as restaurants and ho- 
tels, dining cars and boat service, and out-of-town retailers and 
jobbers. 
The marketing of. creamery butter from producer to consumer is 
not dependent upon any one system of wholesale or retail distribu- 
tion. (See fig. 4.) Local creameries, cream stations, and centraliz- 
ing creameries may act as agents of-the producer or they may be cash 
