Full text: The Demand for Empire butter

Packeted butter was found chiefly in dairies and in the smaller 
mdependent shops ; 59 per cent. of the dairies were selling no butter 
in bulk form. Of the co-operative stores visited, 41 per cent. were 
stocking packeted butter but nearly always in conjunction with bulk, 
Large multiple firms were seldom found to stock packeted butter, 
but some of their bulk butters were sold under proprietary names. 
It will be seen that London was the only area where packeted butter 
was found in more than half the shops visited. A similar position, 
however, was observed in Edinburgh where 61 per cent. of the shops 
were stocking packeted butter, but the very low percentage in Glasgow 
brings the average for Scotland to the level of the other Northern 
areas. The high percentages in these cities are partly accounted 
for by the relatively high proportion of dairies visited, but in all 
types of shop, packeted butter was more widely stocked in London 
and Edinburgh than elsewhere. 
Over the whole country, packeted butter was stocked much more 
frequently in the high and middle-class shops than in the low-class 
shops. The average price was usually about two pence per pound 
higher than that of any other butter except Farm butter. 
The proportion of butter sold in packeted form does not appear 
to be relatively large ; the shops selling only packeted were mostly 
small dairies, and where both bulk and packeted were sold in the 
same shop, it was usually stated that the sales of bulk butter were 
by far the more important. There was a slight preponderance of 
opinion in the trade to the effect that the popularity of the packeted 
article was growing, but 85 per cent. of the retailers selling packeted 
butter stated that they had experienced no appreciable change. 
Number of Types of Butter Stocked. 
Retail practice in regard to the number of butters stocked varies 
with the season of the year, the size and kind of shop, the nature of 
the trade and the area or district. In this section, the various butters 
have been grouped into types according to the country of origin, with 
the exceptions of Northern Ireland and Irish Free State butter which 
has been counted as one type, and bulk-blended and packeted butter 
each of which is counted as a single type. No account has been taken 
In this classification of variations within each type. It is a common 
practice, particularly in the Northern areas, for a shop to stock a salt 
and a fresh butter, or, less commonly, two different grades of the 
same type.

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