BUTTER JUDGING AND GRADING 8l 



Imitation creamery butter. Butter offered under 

 this classification shall have been churned by the 

 dairyman, collected in its unsalted, unworked condi- 

 tion, and worked, salted, and packed by the dealer 

 and shipped. 



Dairy butter. Butter offered under this classifica- 

 tion shall be such as is made, salted, and packed by 

 the dairyman, and offered in its original package. 



Factory butter. Butter offered under this classi- 

 fication shall have been collected in rolls, lumps, or 

 in whole packages, and reworked by the dealer or 

 shipper. 



Renovated butter. Butter offered under this 

 classification shall be made by taking pure butter 

 and melting the same, and rechurning with fresh 

 milk, cream, or skim milk, or other equivalent 

 process. 



Grease. This shall consist of all grades of butter 

 below Fourths free from adulteration. 



Known marks. This shall comprise such butter 

 as is known to the trade under some particular mark 

 or designation, and must grade as Extras, if cream- 

 ery, and Firsts, if reworked butter, in the season 

 in which it is offered, unless otherwise specified. 

 Known marks to be offered under the call must pre- 

 viously have been registered in a book kept by the 

 superintendent for that purpose. 



Grades of butter must conform to all the follow- 

 ing requirements, and shall not be determined by 

 the score alone : 



EXTRAS shall be composed of the highest grades of 

 butter made in the season when offered, under the 



