357] GRADING AND JUDGING BUTTER 133 



Year. Production in Pounds. 



1903 54,658790 



1904 54,171,183 



1905 60,029,421 



1006 53,549,900 



1907 62,965,613 



1908 50,479,489 



1909 47,345 36"i 



1910 47,433575 



1911 39,292,591 



1912 46,387,398 



1913 38,354,/62 



1914 32,470,030 



From the classifications in use at the present time in all 

 the big butter markets it is seen that they are based on the 

 manufacturing process. Packing Stock and Grease Butter 

 must be regarded as deteriorated classes, having their origin 

 in the other classes. Known Marks, however, is a testi- 

 mony to the importance of the " identity of the maker ", 

 and is the only class not based on the process of manu- 

 facture. 



THE DEVELOPMENT OF GRADES 



In the history of " grading ", the second step in the 

 standardizing process, there is noticeable a gradual refine- 

 ment in the use of terms and definitions. 



Already in 1874 x the Butter and Cheese Exchange of 

 New York began the use of the terms, Extras, Firsts, etc.,. 

 and these terms for the first time were used as a basis for 

 quoting prices in the Producers' Price Current 2 in the issue 

 of March 3. 1883. Before this time more or less loose 

 terms were employed, such as fancy, choice, prime, good, 



1 Report of New York Chamber of Commerce for 1874, p. 89. Ac- 

 cording to letter from F. G. Henry, Supt. of New York Mercantile 

 Exchange, dated March 23, 1915, these terms were adopted in 1884. 



2 Published by the Urner-Barry Co. 



