MARKETING OF BUTTER 435 



BUTTER RULES OF THE CHICAGO BUTTER AND EGG 



BOARD. 1 



Packages to be Used. 

 Creamery, Centralized Creamery or Held Butter: 



Tubs hardwood about sixty (60) pounds standard, White 

 Ash with wood or satisfactory metal hoops, or boxes of sat- 

 isfactory material; thickness of material shall not be less 

 than 9/16" for sides and ends and 5/16" for tops and bot- 

 toms ; boxes shall have net capacity of not over seventy (70) 

 pounds or less than sixty (60) pounds. All tubs or boxes 

 should be paraffined and lined with parchment paper. 



Ladles Tubs or boxes. 



Renovated Tubs or boxes. 



Packing Stock Any size or style of package. 



Grease Butter Any size or style of package. 



Classifications, Grades and Scores. 



1. Butter shall be classified as Creamery, Centralized Cream- 

 ery, Held Butter, Renovated, Ladles, Packing Stock and 

 Grease Butter. 



Definitions. 



2. Creamery. Butter offered under this classification must be 

 made in a creamery. The cream shall either be separated 

 at the creamery or hauled direct to the factory from the 

 farms. 



3. Centralized Creamery. Butter offered under this classifica- 

 tion must be made in a creamery. Cream used in the man- 

 ufacture of this butter may be gathered direct from the 

 farmers or shipped in from cream stations. 



4. Held Butter. Butter offered under this classification shall 

 be butter that has become Cold Storage Butter by virtue of 

 the laws of the United States or of the State in which such 

 butter is sold. 



5. Renovated. Butter offered under this classification shall 

 be such as is made by melting butter, clarifying the fat 1 

 therefrom and re-churning the same with fresh milk, cream, 

 or skimmilk, or other similar process. 



1 Secured through courtesy of Chicago Dairy Produce, April, 1919. 



