APPENDIX. 207 
Body and Texture: Weak, open, loose, ‘‘acidy,’’ too soft, 
too dry. 
Color: Uneven, mottled, or objectionable shade. 
Finish: Very uneven in size, showing rough corners, black 
mold, dirty or cracked surfaces, soft rinds. 
Boxes: Too large in diameter; top edge of box more than 
one-half inch below the top of the cheese. Made of 
light material. Ends made of improperly seasoned 
material. 
Third Grade. Flavor: Rancid, badly ‘‘off,’’ anything inferior 
to second grade. 
Body and Texture: Very weak, very open, showing pin- 
holes or porous, very ‘‘acidy,’’ very soft or very dry. 
Color: Badly mottled, or very objectionable shade. 
Finish: Anything worse than second grade. 
Boxes: No question of boxes sufficient to make third grade 
if other qualities are good. 
The following scale of points indicates the relative value of 
the different divisions of quality: Flavor, 40; body and tex- 
ture, 30; color, 15; finish and boxing, 15. For further explana- 
tions of qualities and defects, reference is made to the original 
publication cited. 
