The actual costs of making and selling cheese were found by the Wisconsin investigators to vary approximately as follows: (1) cost of making, 1.2 to 1.75 cents; (2) storage, 1/8 cent a pound a month, or 3/8 to ½ cent for the season; (3) transportation to distant points, $.20 to $2.50 for 100 pounds according to distance; (4) the local dealer, about 1 cent a pound; (5) the wholesale dealer, 2 cents; (6) the jobber or broker who occasionally intervenes, about 1/8 to ¼ cent; and the retailer, 5.5 to 9 cents. The entire cost of selling at the time this investigation was made represented about one-half of the retail price of the cheese. The producer of milk received the other half of that price. +332. Standards.+--Legal standards in the United States are thus far largely based on the specifications of American Cheddar. In so far as they are applied to other products, they operate merely to prevent or reduce the use of skimmed-milk. The analyses and limits proposed in the discussion of varieties or groups in this book represent the range of composition actually known to be associated with cheeses of typical quality. Efforts are now being made to establish definitions and standards of composition which will limit the use of cheese names to products conforming to the requirements for such varieties. Practically the only federal requirement thus far enforced in the United States is that 50 per cent of the water-free substance of the cheese must be milk-fat. Various states have local requirements but most of them include the federal rule as to fat. New York and Wisconsin now restrict the amount of water in Cheddar cheese to 40 per cent. Most states have laws regulating the manufacture and sale of skimmed-milk cheese. +333. Laws relating to cheese marketing.+--A cheese of foreign origin if made in this country must be branded to show that it is not imported. For example, Camembert made in America is labeled Domestic Camembert. Some manufacturers call it Camembert type of cheese. The same applies to other varieties of foreign cheese. If a variety is made under a trade-marked name, this prevents any other manufacturer from using that name. For example, a concern may make "Philadelphia" cream cheese; other concerns may make cream cheese, but they must call it by some other name. The committee on definitions and standards for the Association of Official Agricultural Chemists has now undertaken to define the proper use of type names. This is intended to determine the proper limits of composition of cheeses in each variety and such essentials of physical identification as will insure the proper use of these names.