Audubon County journal. (Exira, Iowa) 1884-1993, 1898-03-03
BUTTER TUBS.
Clean. Fresh and Bright Looking Pack
ages Always Sell First.

Dropping into a butter cellar in Chi
cago the other day, we were shown a
fine lot Of creamery butter: Just re-
oeived, which was stored a5 one side.
The flavor Of the butter was all that
could be desired, but what. we noticed
most was the bright, clean look of the
packages. They were of ash and in every
particular were as fresh and bright as
if they had just come from the factory.
At our request one of the tubs was
stripped, and we examined it on the in
side. It was evident that the butter
maker took extra pains in soaking and
handling the tub to preserve the fresh
look and appearance. Now, did it pay?
The dealers assured US that whenever a
buyer comes into their store he will
make at once for that particular brand
of butter if they have any on exhibition.
The flavor, color and texture are always
good, it is true, but no more SO than the
product of many other creameries that
comes to them. Yet they can got from
quarter to three-quarters of cent a
pound more for this particular butter
than for other butter of equal quality.
The attractive appearance Of the pack
age is what tips the scale. In this we
do not mean that poor butter will sell
for more in an attractive package, but
it is evident that good butter will. And
there is good, sound philosophy in this
view of the case, We all know of house
wives whose butter always sold we'll not
alone because Of. its good quality, but
because Of their reputation for neatness.
Neat, cleanly, tasty people abhor filth
and dirty appearance Of things. Fine
flavor in butter is the outcome Of neat
ness. A neat butter maker will take
pains to have neat, attractive pack
age. And SO it goes, one trait or char
acteristic backing up the other.
However, where the butter maker is
ioverworked and has insufficient help he
cannot be expected to succeed in neat
ness. Neat skillful work takes time A
great many cooperative creameries and
creamery proprietors try to save in the
expense Of help and lose four times as
much as they gain in the sale of their
product.
These are days of sharp competi-
ton in everything. No man has a mort
gage on the market Butter is particu-
larly the object of our best taste. We
will pardon fault in almost any other
food quicker than in the butter. For
this reason only the neat, tasty maker
will get the best prices and as conse-
quence make the best profit for his
patrons. It means good deal Of money
in the course Of the year, where a
creamery is making from so, 900 to 100, :
600 pounds of butter, to get even a
quarter to three-quarters of a cent a
pound more than the market price.
Then again it means good deal on a
dull market to make butter that moves
off briskly. It is the left over butter
that must sacrifice value to be sold.
There is big money value in neatness,
from the patron who produces the.milk
to the maker Of the butter and the
commission man who manages the final
sale. 1t is sure loss in final value to
consign butter to commission man
who has dirty storage room. Such
men do not attract the best customers.
But the man the hardest to reach in oil
this chain is the farmer who produces
the milk. It is the nasty milk that
knocks out big value in the final butter.
-Hoard's Dairyman.
K E.-