BUTCHER, one who cuts and trims meat for cooking. He must be thoroughly experienced in handling meats and must know the different qualities. If selling forms a part of his duties he should be well versed in figures and methods of salesmanship. Mutual protection societies, known as Butchers' Guilds, have existed since the 12th century, and there still stands in Haarlem, Holland, the home of the Butchers' Guild of that city, famed as a memorial both to the architecture and prevailing spirit among trade organizations of that day. The Butchers' National Pro tective Association of the United States of America, founded in St. Louis, Mo., in May, 1886, is its first American prototype. Preservation and proper care of meat as a matter of public health has been emphasized for centuries. In 1266 a Food act passed in England punished the sellers of diseased meat by putting the offending butchers in the pillory and slowly roasting in front of them the malodorous carcasses. The official census of 1920 esti mated the number of butchers in the United States at 866 per million of population for that year.