Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1894-06-07
CHICAGO THE GREAT DAIRY
MARKET,

OOHlUlIoo'Ol IuCICllhbIo WI WV S''
cago produce exchange have taken
steps to make Chicago the leading
dairy market in the United States,
80 that Chicago prices and not Elgin
prices will govern the dairy market
throughout the country. The sales
are daily reported and the average
announced as the official market price
for Chicago.
The Chicago Evening Post in re-
porting the action Of the produce
commission men says:
The Chicago prices will be the more
generally accepted standard through
out the east as well rs the west, be-
cause they will be formed every day.
In the past the Elgin exchange has
met but once week, and a rate made
on Monday had to stand the remain
der of the week, no matter what
changes In the condition Of the market
might ensue during the next three or
four days. The cities that adopt the
Chicago prices, however, will receive
new quotations each day, and each
change In supply and demand will be
met by corresponding fluctuations In
the prices. The users Of the Chicago
quotations will be benefited also by
the fact there can possibly be no dis
honesty In the formation OF the mar
ket. The work Is In charge Of twenty
men In the biggest houses In the north.
west, and all tendencies toward ma
nipulation will be promptly checked.
Every precaution has been taken to
make an equitable and reasonable
system of striking an average price,
and 1t Is highly improbable that any
faults can be found In the method to
be used.
Chicago is the market for the dairy
products Of Southwest Wisconsin and
the making of Chicago the governing
dairy market for the United States
will be of benefit to our dairymen.
The following classification of butter
and style or packages has been adopted
by the Chicago market:
CLASSIFICATION OF BUTTER.
Extras-Shal consist of tho highest grade OF
butter produced during the season when made
Flavor-Must bequlck fine fresh and clean If of
fresh make, and good. sweet and Glenn II held.
Body--Must be firm and solid with II perfect
grain or texture, free from salviness.
Color--Must be uniform, neither to light nor
too high.
Salt Well dissolved. thoroughly worked in,
not too high or too light sated.
Package-Good and sound M required In elias
siiication.
Firsts- Shall bo II grade Just below extras
lacking somewhat In flavor, which. however,
must DO good, sweet and clean. All other re-
quirements being tho same as In extras, except
Ing style of package.
Seconds Shall consist of grade Just below
tirsts.
Flayor-Must DO fairly good and sweet.
Body-Must be sound and smooth boring.
Color--Fairly good, although 1t may DO some
what irregular,
Salt--May be irregular, high or light sailed,
FREDERICKSBURG NJ required In iirsts.
Thirds-Shnl consist of butter below seconds
defective In flavor, showing strong tops or sides,
not smooth boring. mixed or streaked In color,
irregular sailing and miscellaneous packages.
Grease buttcr-.Shali consist of nil grades OF
poor and rancid stock below thirds
PACKAGES TO In USED.
Creamery hardwood % to 90 lbs. (For
extras shall DO standard b-hoop, white ash,
b8-lb tubs
Imitation oroamcry-Tubs 30 to 10 lbs.
Dairy Tubs of varying sizes.
Ladlos-Tuhs of varying sizes.
Packing stock-Any style or size of package
Roll-Any style or sizo of package.
Greasc-Any style or size of package.
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