CHAPTER XVI. 



VARIOUS KINDS OF BUTTER. 



The various designations used on the markets for butter are 

 as follows: 



CREAMERY "specials," "extras," "firsts," "seconds," "thirds" 

 and (seldom) "fourths." 



DAIRY "extras," "firsts" and "seconds." 



IMITATION CREAMERY, RENOVATED OR PROCESS, LADLES OR 

 FACTORY, PACKING STOCK and finally GREASE. 



"ADULTERATED" butter, while defined officially, is not quoted 

 on the market. 



Butter is scored on a scale of 100 points, with 45 for flavor, 

 25 for body, 15 for color, 10 for salt and 5 for style. 



CREAMERY. 



As creamery butter is accepted all butter made either by the 

 separator creamery system or gathered cream creamery. "Spe- 

 cials" must score 93 points or above from May to November, and 

 92 points during the other months. "Extras" 91 to 92 points, 

 and 90 to 91 points; "firsts" 81 to 90 points and 86 to 89 points; 

 "seconds," 82 to 86 points and 81 to 85 points; "thirds," 80 points 

 and below. This basis of scoring is in use in New York. Other 

 markets vary their standard slightly. 



DAIRIES. 



Dairy butter is that made on one farm and classified like the 

 creamery. 



IMITATION CREAMERY. 



This is dairy butter delivered in granular or at least unsalted 

 form, worked, salted and packed by dealer or shipper. There is 

 hardly any of this on the market now, but the name is sometimes 

 used for high grade ladles or factory butter. 



RENOVATED BUTTER. 



Renovated or Process butter is any kind of pure butter melt- 

 ed, and after the clear oil is separated and purified, it is re- 

 churned with ripened cream or milk. The manufacturer has now 

 to pay a license of $50.00; all tubs must be marked according to 

 law and a tax of 1-4 cent per pound be paid. 



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