MARKETING CREAMERY BUTTER. 37 
jobbers, who supply the retailers, hotels, and restaurants. The 
gross margins taken by butter distributors depend upon a number of 
factors, such as kind of business, volume of business, extent of charge 
accounts, competition, and general market conditions. 
Approximately one-tenth of the market receipts of butter is placed 
in public cold storage. Chicago, because of its location, is considered 
the most important place for the storage of butter. The cost of 
financing and handling butter in storage is approximately one-fourth 
cent per pound per month. 
Regular, scheduled refrigerator rail service is provided for butter 
in the more highly developed dairy sections. Express service often 
is employed for shipping to near-by markets and may be used in 
combinations with refrigerator freight service in reaching the more 
distant markets. Cooperation among creameries has proved of value 
in obtaining and using refrigerator service where creameries are 
located in close proximity to each other. 
State brands for butter which creameries are permitted to use 
when they have complied with State requirements have been adopted 
by Minnesota, Iowa, and Michigan. They are intended to convey a 
guaranty of purity and quality in the butter which will be of mutual 
benefit to both the producer and the consumer. 
The establishment of brands is essential for effective advertising 
or in retaining the identity of the manufacturer of a product. Ap- 
propriate advertising and salesmanship are also two vital factors in 
successful market distribution. In marketing a branded product 
it is highly important that a sanitary and attractive package be used 
and that a certain standard of quality be maintained. 
