80 FIRST LESSONS IN DAIRYING 



Stable flavor. Unclean conditions surrounding the 

 milk, such as cows not properly cleaned or milk ex- 

 posed to the unventilated air of stables. 



Color. The commonest fault in the matter of 

 color is unevenness, that is, streaked or mottled, due 

 usually to uneven distribution of the salt or by the 

 use of too cold rinse water. It may be too high or 

 too low in color ; this is usually a matter of mar- 

 kets. If too much vegetable color is used, it may 

 be detected by the critical taster. 



Salt. The degree of saltiness is largely a matter 

 of market requirements, and is, therefore, variable. 

 It is important that the salt be evenly distributed 

 and thoroughly dissolved. 



Style. Whatever the shape of the package, it 

 should be neat, clean, and free from finger marks. 

 The solid packed packages should be filled full, cut 

 off with a wire, string, or straight-edge, and covered 

 with a parchment circle. Prints should have 

 straight, sharp edges, and if marked with monogram 

 or other design it should be clear and sharp. The 

 wrappers should be put on straight and folded 

 smooth. 



The following are the grades and classifications 

 of butter in the New York market, as outlined by 

 the New York Mercantile Exchange : 



CLASSIFICATION 



Creamery butter. Butter offered under this 



classification shall have been made in a creamery 



from cream obtained by the separator system or 

 gathered cream. 



