I3 4 THE BUTTER INDUSTRY IN UNITED STATES [358 



fair, and common. This is the practice now in connection 

 with a class of butter that is not officially recognized by the 

 exchange. 



An important step forward was taken when the grades 

 were defined. The elements into which the grade concept 

 was resolved are the properties or characteristics of the 

 butter as it is found in the market. They are Flavor, Body, 

 Color, Salt, and Package. From the beginning each of 

 these characteristics was defined for each grade. For in- 

 stance, for the grade of Extras, " Flavor. — Must be sweet, 

 fresh and clean for the season when offered if creamery, 

 or sweet, fresh and reasonably clean if process or ladles." 

 For the grade of Thirds, " Flavor. — May be off flavored 

 and strong on tops and sides." * The idea of subdividing 

 grades into these characteristics and defining them for each 

 grade came into use probably about the same time as the 

 grade terms, Extras, etc. 



In 1905 both the New York Mercantile Exchange and 

 the Boston Chamber of Commerce adopted the principle of 

 scoring. This feature is now used by all the big organized 

 markets. They all assign the same weights to the grade ele- 

 ments. The weights are distributed according to the im- 

 portance of the characteristics as follows : 



Flavor 45 points. 



Body 25 



Color 15 " 



Salt 10 " 



Package 5 



too points. 



It should be mentioned that the idea of scoring did not 

 originate in the trade, but that it developed in connection 



1 New York Mercantile Exchange, Butter Rules, adopted October 1, 

 19 14. 



