JUDGING AND GRADING BUTTER. 293 



"3. Process. Butter offered under this classification shall 

 be such as is made by melting butter, clarifying the fat there- 

 from and re-churning the same with fresh milk, cream, or 

 skim-milk, or other similar process. 



"4. Factory. Butter offered under this classification shall 

 be such as is collected in rolls, lumps, or in whole packages and 

 reworked by the dealer or shipper. 



"5. Packing Stock. Butter offered under this classification 

 shall be original farm made butter in rolls, lumps or otherwise, 

 without additional moisture or salt. 



"6. Grease Butter. This shall comprise all classes of butter 

 grading below thirds, or of packing stock grading below No. 3, 

 as hereinafter specified, free from adulteration. 



"GRADES. 



"7. Creamery, process, and factory shall be graded as 

 Specials, Extras, Firsts, Seconds, and Thirds; and Packing 

 Stock shall be graded as No. 1, No. 2, and No. 3. 



Definition of Grades. 



"8. Grades of butter must conform to the following re- 

 quirements in addition to the requirements of score as here- 

 inafter provided. 



"9. Specials. Shall comprise the highest grades of butter 

 obtainable in the season when offered, under the various classi- 

 fications. 90% shall conform to the following standard; the 

 balance shall not grade below Extras. 



"Flavor. Must be fine, sweet, clean, and fresh, if of cur- 

 rent make, and fine, sweet and clean, if held. 



"Body. Must be firm and uniform. 



"Color. A light straw shade, even and uniform. 



"Salt. Medium salted. 



"Package. Sound, good, uniform, and clean. 



"Specials may also comprise such lots of Extras as, owing 

 to some particular and unusual qualification, are more de- 

 sirable than plain " extras" offered without any qualification. 



