348 JUDGING AND GRAIJING OF BUTTER 



6. Ladles. — Butter offered under this classification shall be 

 such as is collected in rolls, lumps or whole packages and reworked 

 or rechurned, resalted or recolored by the flealer or shipper. 



7. Packing Stock. — Butter offered under this classification 

 shall be original butter without aflditional moisture or salt from 

 creamery or dairy (but may be from miscellaneous sources), 

 which has been collected in any quantity and packed in tubs, 

 barrels or other containers. It must be of a quality fit for 

 human consumption as foofi and free from adulteration. 



8. Grease Butter. — Butter offered under this classification 

 shall consist of all grades of butter below thirds. If packing stock, 

 below No. 3, and free from adulteration. 



GRADES 



9. Creamery and Held Creamery shall be graded Extras, 

 Firsts, Seconds and Thirds. Centralized Creamer}- shall be 

 graded Extras, Standards, Firsts, Seconds and Thirds. Reno- 

 vated and Ladles as Firsts and Seconds. Packing Stock as 

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



Scoring 



10. The standard official score for salted butter shall be as 

 follows: 



Points 



Flavor 45 



Body 25 



Color 15 



Salt 10 



Style 5 



11. The standard official score for unsalted creamer\' butter 

 shall be as follows: 



Points 



Flavor 45 



Body 30 



Color 15 



Style 10 



12. All grades of butter must conform to the following require- 

 ments: 



