DAIRYING 29 



573. The next grade is called "firsts," and must be below 

 "extras," lacking somewhat in flavor, which, however, must be 

 good, sweet and clean. 



All other requirements being the same as in "extras." 



574. "Seconds" consist of a grade just below "firsts," and 

 the flavor must be fairly good and sweet. 



The body must be sound and smooth boring. 



The color must be fairly good, although it may be somewhat 

 irregular. 



There may be some defects in salting, it being high or light 

 salted. 



575. "Thirds" consist of butter below "seconds," defec- 

 tive in flavor, showing strong tops or sides; it may not be 

 smooth boring, may be mixed or streaked in color, irregular in 

 salting and put up in miscellaneous packages. 



576. "Grease" butter consists of all grades of poor rancid 

 butter below "thirds." 



The above classification holds good for dairy butter, with 

 the exception of the package which may be of reduced size. 



A very small package is not desirable even for dairy butter, 

 and tubs for dairy butter holding 30, 40 or 50 pounds net are 

 recommended. 



577. Today the buyer accepts nothing as first-class except 

 it be of a very high grade, every hoop in place, every cover 

 perfect, the tub evenly filled, covered first with a cloth neatly 

 cut and sprinkled with a very light covering of butter salt. 



In shipping, a small stencil should be used, and the package 

 marked on the top where it may be easily erased in case the 

 goods are sold to a dealer for reshipment or for storage. 



The cover must be secured with three or four neat tin 

 strips, the smaller number is preferred, and no dealer ever wants 

 to see the wire hooks used for this purpose. 



