PRACTICAL PAPERS—MARKETING BUTTER. 
219 
MAKKETING- BUTTER 
Remarks made at the last annual meeting of American Dairymens’ Association, 
BY J. B. LIZ MAN, OF PENNSYLVANIA. 
For at least four months out of the twelve, every cheese- 
maker is interested in the butter market. Thousands of large 
dairies throughout the state sell butter only, and the question 
is a mooted one, whether, all things considered, there is more 
permanent thrift and substantial success from the butter firkin 
or from the cheese hoop. In disposing of the product of a 
butter farm more sagacity and vigilance are required than in 
selling cheese. The demand is more capricious, the choice 
nicer. There is a difference, and a great one, between good 
cheese and inferior. But when the best butter is contrasted 
with the worst, the difference is as wide as the sky—as great 
as in Jeremiah’s figs— 
\ 
Those that were good, 
Were excellent figs; 
Those that were bad, 
Were not fit for the pigs. 
But in prime butters, and by prime I mean a firm, yellow pro¬ 
duct, with no buttermilk, no flavor of rank food, no taint from 
the decomposed milk, and salted with not more than an ounce 
to the pound—in good butter there is a difference of one hun¬ 
dred per cent, in market price. There are on this tray two 
specimens of butter. I bought them on Saturday last at the 
Farmers’ Market in Philadelphia. For this, so nicely put up 
in fragrant golden balls, daintily wrapped and elegantly 
stamped, I paid 90 cents. It was the last of a tub of 60 
pounds, the rest of which had sold at $1. The small piece is 
