355] GRADING AND JUDGING BUTTER ^ 



for 19 1 3, classifies butter into Creamery, Imitation Cream- 

 ery, Ladle, Dairy, Renovated, Packing Stock, Grease, and 

 Known Marks. The New York Mercantile Exchange, in 

 its rules adopted October 1, 19 14, uses the same terms ex- 

 cept that the classes, Imitation Creamery and Dairy, are 

 omitted, and for Renovated the word Process is used, this 

 being synonymous with Renovated. 



The definitions 1 of these classes are as follows : 



Creamery — Butter offered under this classification shall have 

 been made in a creamery from cream separated at the creamery 

 or gathered from farmers. 



Process — Butter offered under this classification shall be 

 such as is made by melting butter, clarifying the fat therefrom, 

 and rechurning the same with fresh milk, cream or skim milk, 

 or other similar process. 



Ladles — Butter offered under this classification shall be such 

 as is collected in rolls, lumps, or in whole packages and re- 

 worked by the dealer or shipper. 



Packing Stock — Butter offered under this classification shall 

 be original farm-made butter in rolls, lumps or otherwise, 

 without additional moisture or salt. 



Grease Butter shall comprise all classes of butter grading 

 below thirds or of packing stock grading below No. 3 as here- 

 inafter specified, free from adulteration. 



Known Marks shall comprise such butter as is known to the 

 trade under some particular mark or designation and must 

 grade as Extras or better if Creamery or Process, and as 

 Firsts or better if Ladles in the season when offered unless 

 otherwise specified. Known Marks to be offered under the 

 call must previously have been registered in a book kept by the 

 Superintendent for that purpose. If Process the factory dis- 

 trict number and state must be registered. 



Imitation Creamery, a classification still used by the 



1 Butter Rules, adopted October 1, 1914. 



