CLASSIFICA'JION— GRADES AXi) .SL'(JkES M'.i 



5. Packing Stock. — Butter offered under this classification 

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

 without adflitional moisture or salt. 



6. Grease butter shall comprise all classes of butter grading 

 below thirds, or of packing stock grading below No. 3 as herein- 

 after specified free from adulteration. 



7. Creamery, renovated and ladles shall be graded as extras, 

 firsts, seconds and thirds; and packing stock shall be graded as 

 No. I, No. 2 and No. 3. 



DEFIXITION OF GRADES 



8. Grades of salted butter must conform to the following 

 requirements : 



Extras 



9. Shall be a standard grade of average fancy quality in the 

 season when offered under the various classifications. Ninety 

 per cent shall conform to the following standard; the balance 

 shall not grade below firsts: 



Flavor. — Must be sweet, fresh and clean for the season when 

 offered if creamery, or sweet, fresh and reasonably clean if ren- 

 ovated or ladles. 



Body. — Must be firm and uniform. 



Color. — Not higher than natural grass, nor lighter than light 

 straw, but should not be streaked or mottled. 



5(2//.— Medium salted. 



Package. — Sound, good, uniform and clean. 



Firsis 



10. Shall be a grade next below extras and must be good butter 

 for the season when made and offered, under the \"irious classi- 

 fications. Ninety per cent shall conform to the following stand- 

 ard; the balance shall not grade below seconds. 



Flavor. — Must be reasonably sweet, reasonabl}' clean and 

 fresh if creamer}' or reno\-ated, and reasonafjh- sweet if ladles. 

 Body.-^^iust be firm and fairly uniform. 



