BUTTER. 309 



COMMERCIAL GRADES OF BUTTER. 



(New York Mercantile Exchange.) 



Extras. 



Shall be composed of the highest grades of butter made in the 

 season when offered under the different classifications; 90 per 

 cent, shall be up to the following standard. The balance shall 

 not grade below Firsts. 



Flavor. — Must be fine, sweet, clean, and fresh if of current 

 make, and fine, sweet, and clean, if held. 



Body. — Must be firm, smooth, and uniform. 



Color. — A light straw shade, even and uniform. 



Salt. — Medium salted. 



Package. — Good, uniform, and clean. 



Score. — Shall average 93 points, or higher. 



Firsts. 



Shall be a grade just below Extras, and must be fine butter for 

 the season when made and offered under the different classifica- 

 tions, and up to the following standard : 



Flavor. — Must be good, sweet, clean, and fresh if of current 

 make, and good, sweet, and clean, if held. 



Body. — Good and uniform. 



Color. — Reasonably uniform. Neither too high nor too light. 



Salt. — ^ledium salted. 



Package. — Good and uniform. 



Score. — Shall average 87 points, or higher. 



Seconds. 



Shall be a grade just below Firsts and must be good for the 

 season when ofl'ered under the ditTerent classifications and up 

 to the following standard: 



Flavor. — Must be reasonably good and sweet. 



Body. — If creamery or dairy, must be solid boring. If fac- 

 tory or renovated, must be 90 per cent, solid boring. 



