347] 



GRADING AND JUDGING BUTTER 



123 



cantile Exchange, are Extras, Firsts, Seconds, and Thirds. 

 It is clear that grading is a scientific classification according 

 to quality. This step brands the pound, or unit of con- 

 sumption, with a specific quality. While in the first step 

 the classification is also made with regard to quality, the 

 object is only crudely attained. It is a division of the sup- 

 ply into large lots or classes, the quality applying merely to 

 the class as a whole and not to its units singly. Some Pro- 

 cess butter may be as good or better than some Creamery 

 butter. But as a class, Creamery butter is better than 

 Process. That demand recognizes this difference of class 

 quality, is shown by the difference in the following prices 

 of the best grades in each of the " classifications " : 



Fresh 

 Creamery 



Held 

 Creamery 



State 

 Dairy 



Renovated or 

 Process 



*29%@-Zoy 2 .25®. 26 ! .27®. 28 .22^®. 23^ .19)6 (5) .20 .i 7 >£@.i8 



Ladles 



Packing 

 Stock 



(From the New York Times, Mar. 16, 1915.) 



The " classifications " and " grades " are, as previously 

 stated, determined by organized markets. In Elgin, they 

 are determined by the Elgin Board of Trade; in Chicago 

 by the Chicago Butter and Egg Board ; in New York by the 

 New York Mercantile Exchange; in Boston by the Boston 

 Chamber of Commerce. There is a disposition among all 

 these bodies to conform to a common practice in this matter 

 of establishing "classifications" and "grades". The reason 

 for the tendency toward uniformity is not to be explained, 

 however, merely as a result growing out of motives of the 

 trade: such as improved trading facilities, or the establish- 

 ment of prices that have the same significance in all mar- 

 kets; but must be explained on the ground that the terms 

 specifying " classifications " and " grades " must always 



