CLASSIFICATION GRADES AND SCORES 349 



Extras 



13. Shall consist of the best grade of butter in the season when 

 produced and must score 92 points or better. 



Flavor must be sweet, fresh and clean when offered as fresh, 

 and sweet and clean when offered as Held Creamery. Body 

 must be firm and of good texture. Color may be either light 

 straw color, medium or high, but must be uniform and neither 

 streaked nor mottled. Salt may be defined as light, medium or 

 high, but must not be gritty. Package, new, sound, good, uni- 

 form and clean. 



Standards 



14. Standards shall be a grade of centralized creamery of 

 average fine quality in the season when offered, scoring 90 points 

 and above. Flavor must be fresh and clean if fresh, and clean 

 if held. Body must be firm and of good texture. Color may be 

 either light straw color, medium or high, but must be uniform, 

 neither streaked nor mottled. Salt may be defined as light 

 medium or high, but must not be gritty. Package, new, sound, 

 good, uniform and clean. 



First* 



15. Shall be a grade just below Extras, scoring from 88 to 

 (but not including) 92 points, must be good butter for the season 

 when made and offered under this classification. 



Flavor must be reasonably clean and fresh if Creamery, 

 Centralized Creamery or Renovated, and reasonably clean and 

 reasonably sweet if Held. Body must be firm and of fairly good 

 texture. Color reasonably uniform, neither very high nor very 

 light. Salt may be light medium or high. Package, new, sound, 

 good, uniform and clean. If Ladles, must be 90 per cent solid 

 boring, color reasonably uniform, package sound and clean. 



Seconds 



1 6. Shall be a grade below Firsts. The minimum scoring of 

 Creamery Seconds shall be 4 points below the minimum scoring 

 required for Firsts or a range of from 84 to (but not including) 88. 



Flavor must be fairly good. Body, if Creamery, Centralized 



