28 DAIRYING 



for more than that scoring 90. No great progress has ever 

 been made in putting this plan into practice, but certain market 

 terms have been used instead of figures to designate the quality 

 of the butter, such as ''Extras" which means butter scoring 

 93 points, and "Firsts" which means butter scoring between 90 

 and 93 on the Chicago market, or between 87 and 93, on the 

 New York City market. 



571. "Seconds" includes on the Chicago market butter scor- 

 ing between 90 and 87 and on the New York market between 

 87 and 80 points. "Thirds" is a grade of butter which on the 

 New York market scores from 80 to 75 points. 



The following statement made by a commission merchant 

 of many years' experience in buying and selling butter, gives 

 some information concerning the system used by such mer- 

 chants. 



MARKET TERMS AND DEMANDS. 



572. "The highest grade of butter is termed "extras," and to 

 pass inspection as such they 'must be of the very highest for 

 that season : That is, during the winter months, it is not expected 

 that butter will have quite the high flavor or aroma of butter 

 made when the grass is in its most perfect state in spring and 

 summer, but in all other respects it must be equal to the best 

 June goods the year around. 



The flavor must be quick, fine, fresh and clean. 



The body must be firm and solid with a perfect grain or 

 texture, free from salviness. 



The color must be uniform, neither too light nor too high. 



The salt must be well dissolved, thoroughly worked in, not 

 too high nor too light salted. 



Packages must be a standard five-hoop, white ash tub, 

 holding sixty pounds of butter. 



Should there be a failure to meet any one of these specifica- 

 tions it lowers the grade of the butter. 



