DAIRY LABORATORY GUIDE 127 



The Chicago Market. 



The Chicago Butter and Egg Board classifies the butter 

 handled on their markets as Creamery, Dairy, Ladle, Reno- 

 vated, Packing Stock, and Grease Butter. 



Creamery Butter. Butter offered under this classifica- 

 tion shall have been made in a creamery from cream obtained 

 by the separator system, or gathered cream. 



Dairy Butter. Butter offered under this classification 

 shall be such as is made, salted and packed by the dairyman, 

 and offered in its original package. 



Ladle Butter. Butter offered under this classification 

 shall have been collected in rolls, lumps, or in whole packages, 

 and reworked by the dealer or shipper. 



Renovated Butter. Butter offered under this classifica- 

 tion shall be made by taking butter and melting the same, 

 and rechurning with fresh milk, cream, or skimmilk, or other 

 equivalent process. 



Grease Butter. Shall consist of all grades of butter below 

 Fourths, free from adulteration. 



GRADES. 



Extras shall consist of the highest grade of butter, pro- 

 duced during the season when made, scoring 93 points or 

 higher. 



Flavor. Must be quick, fine, fresh and clean if of fresh 

 make, and good, sweet and clean if held. 



Body. Must be firm and solid, with a perfect grain or 

 texture, free from salviness. 



Color. Must be uniform, neither too light nor too high. 



Salt. Well dissolved, thoroughly worked in, not too high 

 nor too light salted. 



Package. Good and sound as required in classification. 



