20 BULLETIN 456, U. S. DEPARTMENT OF AGBICULTUBE. 



Prime firsts. — Prime firsts shall be a grade just below extras scoring 90 

 points or higher for creamery or dairy ; 85 per cent shall be up to the follow- 

 ing standard, the balance shall not grade below " firsts." 



Flavor. — Flavor must be good, sweet, clean, and fresh for all current 



make, and good, sweet, and clean for held. All other requirements shall 



be the same as for " extras." 



Firsts. ^-Firsts shall be a grade just below prime firsts, scoring 87 points or 



higher for creamery or dairy ; 85 per cent shall be up to the following standard, 



the balance shall not grade below " seconds." 



Flavor. — Flavor must be good, sweet, clean, and fresh for all current make, 

 and good, sweet, and clean for held. All other requirements shall be the 

 same as for "extras." 

 Seconds. — Seconds shall consist of a grade just below firsts. Score must be 

 80 points or higher for either creamery or dairy. 



Flavor. — Flavor must be fairly good and sweet. 



Body. — Body must be solid boring. If ladles, must be 90 per cent solid 

 boring. 



Color. — Color must be fairly good, although it may be irregular. 

 Salt. — Salt may be irregular, high, or light salted. 

 Package. — Packages must be good and sound, but may be second hand. 

 Thirds. — Thirds shall consist of a grade just below seconds. Score must 

 average TO points or higher. 



Flavor. — Flavor must be reasonably good, may be strong on tops and 

 sides. 



Body. — Body must be fair boring if creamery or dairy and at least 50 

 per cent bore and full trier if ladles. 



Color. — Color defective, mixed, or streaky. 



Salt.- — Salt irregular. 



Package. — Package fairly uniform. 



MARKET INSPECTION OF CREAMERY BUTTER. 



In applying the grades established by an exchange, an inspector 

 is employed or some person is appointed to make the inspections. In 

 making an inspection a portion of the tubs in the lot is examined. 

 The rules of the New York Mercantile Exchange provide that sam- 

 ples shall be drawn from each lot of "one mark and invoice," meaning 

 one shipment from a single creamery, as follows: 



Inspect 5 tubs from lots of less than 25 tubs. 

 Inspect 8 tubs from lots of 25 to 50 tubs. 

 Inspect 15 tubs from lots of 50 to 100 tubs. 

 Inspect 20 tubs from lots of 100 or over. 



The rules of the Chicago Butter and Egg Board provide for the 

 sampling and inspection of 5 tubs from lots of less than 50 tubs, and 

 10 tubs from lots of 50 to 100 tubs. Whenever the butter is quite 

 irregular in quality the inspector may increase the number of samples 

 until he is satisfied with his -score for the lot. As the grade of a lot 

 of butter usually is determined by the inspection of less than 20 per 

 cent of the tubs, it is possible that the tubs inspected may not truly 

 represent the average grade of the entire lot. The particular tubs in- 



