I3 6 THE BUTTER INDUSTRY IN UNITED STATES [360 



grades ; because between the successive grades there must 

 always be a difference, according to the rules, of 4, 5, and 

 7, respectively. There have been objections to this sliding 

 scale from public quarters on the ground that it is used to 

 manipulate prices. This charge of course is entirely un- 

 founded. The scheme is a good one and is in full accord 

 with the underlying principle of grading. In the winter 

 the whole supply of butter is of poorer quality than that of 

 the supply in the summer, and in order to have a system 

 of grades that serves truly as a trading basis, there must be 

 enough flexibility in the system to allow changes when 

 changes in the quality of the supply occur. The sliding 

 scale makes available a larger supply of Extras in the 

 winter time, and has a tendency therefore to keep top prices 

 down. This is a benefit to the consuming public, but is op- 

 posed to the interests of such producers whose butter scores, 

 summer and winter, 93 points and above. But the scheme 

 favors the mass of producers whose best butter has a ten- 

 dency to fall below 93 points in the winter time. 



The division of the grade term into elements of Flavor, 

 Body, Color, Salt and Style or Package, is possible because 

 these elements are the peculiar characteristics of butter. In 

 other words they distinguish butter, and may be regarded 

 as objective elements. 



But the weighting of these elements rests upon subjective 

 considerations. The consumer's tastes and wishes with re- 

 gard to all these elements are estimated. It is found that 

 the consumer cares more about the flavor of butter than 

 about any of the other elements. Next in importance is 

 the body, sometimes called grain or texture. The con- 

 sumer wants to recognize a decided difference between the 

 texture of butter and that of grease or lard. The Ameri- 

 can consumer desires considerable color and salt, while in 

 Europe these are not wanted. Reasons for scoring export 



