SCORE-CARDS 465 



BUTTER 



Flavor 45 



Body 25 



Color 15 



Salt 10 



Package 5 



Total 100 



Butter Classifications and Grades (N.Y. Mercantile Exchange) 



1. Butter shall be classified as Creamery, Process, Factory, Pack- 

 ing Stock, and Grease Butter. 



Definitions. 



2. CREAMERY. Butter offered under this classification shall have 

 been made in a creamery from cream separated at the creamery or 

 gathered from farmers. 



3. PROCESS. Butter offered under this classification shall be such 

 as is made by melting butter, clarifying the fat therefrom, and rechurn- 

 ing the same with fresh milk, cream, or skini milk, or other similar 

 process. 



4. FACTORY. Butter offered under this classification shall be such 

 as is collected in rolls, lumps, or in whole packages and reworked by 

 the dealer or shipper. 



5. PACKING STOCK. Butter offered under this classification shall 

 be original farm-made butter in rolls, lumps, or otherwise, without 

 additional moisture or salt. 



6. GREASE BUTTER shall comprise all classes of butter grading below 

 thirds, or of packing stock grading below No. 3 as hereinafter specified, 

 free from adulteration. 



Grades. 



7. Creamery, Process, and Factory shall be graded as Specials, 

 Extras, Firsts, Seconds, and Thirds ; and Packing Stock shall be 

 graded as No. 1, No. 2, and No. 3. 



8. Grades of butter must conform to the following requirements : 



Specials. 



9. Shall comprise the highest grades of butter obtainable in the 

 season when offered, under the various classifications. Ninety per 



2a 



