MARKETING OF BUTTKR 437 



Flavor: Must be sweet, fresh and clean, and sweet and 

 clean if Held. 



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

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

 and neither streaked nor mottled. Salt: May be denned as 

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

 New, sound, good, uniform and clean. 



Firsts. 



13. Shall be a grade below Extras and must be good butter 

 for the season when made and offered under the classifica- 

 tions. Ninety per cent shall conform to the following stand- 

 ard, the balance shall not grade below eighty-seven score : 

 Flavor: Must be reasonably sweet, reasonably clean, and 

 fresh if Creamery, Centralized Creamery, Renovated, and 

 reasonably sweet and clean if Held. Body: Must be firm 

 and fairly uniform. Color: Reasonably uniform, neither 

 very high nor very light. Salt: May be light, medium or 

 high. Package: New, sound, good, uniform and clean. If 

 Ladles, must be ninety per cent solid boring, color rea- 

 sonably uniform and package sound and clean. 



Seconds. 



14. Shall be a grade below Firsts. Flavor: Must be reasonably 

 good. Body: If Creamery, Centralized Creamery, or Held 

 must be solid boring. If Renovated or Ladles, must be 

 ninety per cent solid boring. Color: Fairly uniform, but 

 may be mottled. Salt: May be light, medium or high. 

 Package: Good and uniform. 



Thirds. 



15. Shall be a grade below seconds and may consist of promis- 

 cuous lots. Flavor: May be off flavored and strong on tops 

 and sides but not rancid. Body: Not required to draw a 

 full trier. Color: May be irregular or mottled. Salt: High, 

 light or irregular. Package: Any kind of package men- 

 tioned at the time of sale. 



No. 1 Packing Stock. 



16. Shall be original butter without additional moisture or salt, 

 sweet and sound, packed in barrels, or in tubs or boxes, to 

 be parchment paper-lined ; packages to be packed full. 



