264 MANUAL OF MILK PRODUCTS 



EXTRAS 



9. Shall be a standard grade of average fancy quality in the season 

 when offered under the various classifications. Ninety per cent shall 

 conform to the following standard ; the balance shall not grade below 

 FIRSTS : 



Flavor. Must be sweet, fresh and clean for the season when offered 

 if Creamery, or sweet, fresh and reasonably clean if Renovated or 

 Ladles. 



Body. Must be firm and uniform. 



Color. Not higher than natural grass, nor lighter than light 

 straw, but should not be streaked or mottled. 



Salt. Medium salted. 



Package. Sound, good, uniform and clean. 



FIRSTS 



10. Shall be a grade next below EXTRAS and must be good butter 

 for the season when made and offered, under the various classifications. 

 Ninety per cent shall conform to the following standard ; the balance 

 shall not grade below SECONDS. 



Flavor. Must be reasonably sweet, reasonably clean and fresh 

 if Creamery or Renovated, and reasonably sweet if Ladles. 

 Body. Must be firm and fairly uniform. 



Color. Reasonably uniform, neither very high nor very light. 

 Salt. May be reasonably high, light or medium. 

 Package. Sound, good, uniform and clean. 



SECONDS 



11. Shall be a grade next below FIRSTS. 

 Flavor. Must be reasonably good. 



Body. If Creamery, must be solid boring. If Ladles or Reno- 

 vated, must be 90 per cent solid boring. 



Color. Fairly uniform, but may be mottled. 

 Salt. May be high, medium or light. 

 Package. Good and uniform. 



THIRDS 



12. Shall be a grade below SECONDS and may consist of promiscuous 

 lots. 



Flavor. May be off flavored and strong on tops and sides. 

 Body. Not required to draw a full trier. 

 Color. May be irregular or mottled. 



