342 JUDGING AND f;RADING OF BUTTER 



should be guarded ugiiinst, excejjt when the market demands 

 it. If too much color is added, butter will assume this hue, 

 which is undesirable. 



Salt. — The amount of salt likewise depcnrls upon the market, 

 and unless the salt-content is extremely high, or extremely low, 

 butter should not be criticized on account of the amount of salt. 

 The chief thing to consider in judging butter on its salt-content 

 is the condition of the salt. Notice whether it has been thor- 

 oughly dissolved and evenly distributed. 



Style. — The style is the appearance of the butter and package. 

 Whatever the shape of the package, the chief thing to consider 

 is whether it is clean and neatly finished. 



CLASSIFICy\TION— C;RADES AND SCORES 



While the different butter markets differ more or less as to 

 details, in their classification and grading of butter, they corre- 

 spond closely when it comes to the large essentials. As the New 

 York and Chicago markets are the two great butter markets of 

 the United States, the following is quoted from the Rules of the 

 New York and Chicago Mercantile Exchanges, respectively: 



Neiv York 



1. Butter shall be classified as Creamery, Renovated, Ladles, 

 Packing Stock and Grease Butter. 



DEFINITIONS 



2. Creamery. — Butter offered under this classification shall 

 have been made in a creamery from cream separated at the 

 creamer}' or gathered from farmers. 



3. Renovated. — Butter offered under this classification shall 

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

 and rechurning the same with fresh milk, cream or skim-milk, or 

 other similar j>r(jcess. 



4. Ladles. -Butter offered under this classification shall be 

 such as is collected in rolls, lumps, or in wlnole packages and 

 reworked by the dealer or slii])i)er. 



