82 FIRST LESSONS IN DAIRYING 



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. 



FIRST shall be a grade just below extras, and must 

 be fine butter for the season when made and offered, 

 under the different classifications, and up to the fol- 

 lowing standard : 



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

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



Botfy. Good and uniform. 



Color. Reasonably uniform; neither too high nor 

 too light. 



Salt. Medium salted. 



Packages. Good and uniform. 



Score. Shall average 87 points or higher. 



SECONDS shall be graded just below Firsts, and must 

 be good for the season when offered, under the differ- 

 ent classifications, and up to the following standard: 



Flavor. Must be reasonably good and sweet. 



Body. If creamery or dairy, must be solid boring. 

 If factory or renovated, must be 90 per cent, solid 

 boring. 



Color. Fairly uniform. 



Salt. May be high, medium, or light salted. 



Package. Good and uniform. 



