REFRIGERATION IN CREAMERIES. 215 



Seconds. Shall be a grade just below firsts and must be good 

 for the season when offered under the different classifications 

 and up to the following standard : 



Flavor Must be reasonably good and sweet. 



Body If creamery, must be sound. If ladles, must be 

 ninety per cent, solid boring. 



Color Fairly uniform. 



Salt May be high, medium, or slack salted. 



Package Good and uniform. 



Thirds. Shall be a grade below seconds. 



Flavor Must be reasonably good and may be strong on top 

 and sides. 



Body Fair boring, if creamery, and at least fifty per cent, 

 boring a full trier, if ladles. 



Color Fair for the season when made. 



Salt High, low or irregular. 



Package Fairly uniform. 



Fourths. Shall be a grade just below thirds and may consist 

 of straight or promiscuous lots. 



Body May or may not draw a full trier. 



Flavor May be off-flavored and strong on tops and sides. 



Salt High, low or irregular. 



Package Any kind of package mentioned at time of sale. 



Extra Dairies. Shall correspond with the different kinds of 

 daily butter under which they are offered. 



Grease Butter. Shall consist of all grades below fourths, 

 free from adulteration. 



Parties wishing to offer butter not described in the 

 foregoing classifications, can specify the character of 

 butter in making the offer. 



REFRIGERATION IN CREAMERIES, 



Good refrigeration is a very important part of 

 creamery work. It is necessary for cooling the cream 

 and hardening the butter, as well as for preserving 



