JUDGING AND GRADING BUTTER. 295 



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



"Salt. Medium salted. 



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



"11. Firsts. Shall be a grade just below Extras and must 

 be good butter for the season when made and offered, under 

 the various classifications. 90% shall conform to the follow- 

 ing standard; the balance shall not grade below Seconds. 



"Flavor. Must be good, sweet, and fresh if of current make 

 and good and sweet, if held. 



"Color. Reasonably uniform, neither very high nor very 

 light. 



"Salt. May be reasonably high, light or medium. 



"Package. Good and uniform. 



"12. Seconds. Shall be a grade just below Firsts. 



"Flavor. Must be reasonably good. 



"Body. If Creamery, must be solid boring. If Factory or 

 Process, must be 90% solid boring. 



"Color. Fairly uniform, but may be mottled. 



"Salt. May be high, medium, or light. 



"Package. Good. 



"13. Thirds. Shall be a grade below Seconds and may 

 consist of promiscuous "ots. 



"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. 



"Salt. High, light, or irregular. 



"Package. Any kind of package mentioned at time of 

 sale. 



"14. No. i Packing Stock. Shall be sweet and sound, 

 packed in large, new, or good uniform second hand barrels, 

 having a wooden head in each end, or in new tubs, either to 

 be parchment paper lined. Barrels and tubs to be packed full. 



"15. No. 2 Packing Stock. Shall be reasonably sweet and 

 sound, and may be packed in promiscuous or different kinds of 

 barrels, tubs, or tierces, without being parchment paper lined, 



