436 MARKETING OF BUTTER 



6. Ladles. Butter offered under this classification shall be 

 such as is collected in rolls, lumps, or in whole packages 

 and re-worked by the dealer or shipper. 



7. Packing Stock. Butter offered under this classification 

 shall be original butter without additional moisture or salt, 

 from creamery or dairy (but may be from miscellaneous 

 sources), which has been collected in any quantity and 

 packed in barrels, tubs or other containers. It must be of 

 quality fit for human consumption as food and free from 

 adulteration. 



8. Grease Butter. Butter offered under this classification 

 shall consist of all grades of butter below thirds. If Pack- 

 ing Stock, below No. 3, free from adulteration. 



Grades. 



9. Creamery, Centralized Creamery and Held Creamery shall 

 be graded Extras, Standard, First, Seconds, and Thirds; 

 Renovated and Ladles as Firsts and Seconds; and Packing 

 Stock as Number 1, Number 2. and Number 3. 



10. Grades of butter must conform to the following require- 

 ments : 



Extras. 



11. Shall be a grade of creamery of average fancy quality in 

 the season when offered under the classifications. Ninety 

 per cent shall conform to the following standard, the bal- 

 ance shall not grade below ninety points: 



Flavor: Must be sweet, fresh and clean for the season 

 when offered in Creamery, and sweet a,nd clean in Held. 

 Body: Must be firm and uniform. Color: Must be either 

 light straw color, medium or high, but must be uniform 

 and neither streaked, or mottled. Salt: May be defined as 

 light, medium or high, but must not be gritty. Package: 

 New, sound, good, uniform and clean. 



Standards. 



12. Shall be a grade of centralized creamery of average fancy 

 quality in the season when offered. Ninety per cent shall 

 conform to the following standard and the balance shall 

 not grade below eighty-nine points: 



