CLASSIFICATION— GRADES AND SC(.)RES 349 



Exlras 



I ^ Sliall consist of the best grade of Ijutter in tlie season when 

 prcxhiced and must score 92 points or fjctter. 



Flavor must be sweet, fresh and clean when offererl as fresh, 

 and sweet anrl clean when offered as Held Creamer)-. Body 

 must be fimi and of good texture. Color may be either light 

 straw color, medium or high, but must be uniform and neither 

 streaked nor mottled. Salt may be defined as light, medium or 

 high, but must ncjt be gritty. Package, new, sound, good, uni- 

 ftjrm and clean. 



Standards 



14. Standards shall be a grade of centralized creamer}- of 

 average fme quality in the season when offered, scoring 90 points 

 and above. Flavor must be fresh and clean if fresh, and clean 

 if held. Bod}- must be firm and of good texture. Color may be 

 either light straw color, medium or high, but must be unifonn, 

 neither streaked nor mottled. Salt may be defined as light 

 meflium or high, but must not be gritty. Package, new, sound, 

 good, uniform and clean. 



Firsts 



15. Shall be a grade just below Extras, scoring from 88 to 

 (l)ut not including) 92 points, must be good butter for the season 

 when made and offered under this classification. 



Fla\-or must be reasonabl}- clean and fresh if Creamery, 

 Centralized Creamer}- or Renovated, and reasonably clean and 

 reasonabl}' sweet if Held. Body must be firm and of fairl}- good 

 texture. Color reasonably uniform, neither ^-er}- high nor xery 

 light. Salt may be light medium or high. Package, new, s(jund, 

 good, unifomi and clean. If Ladles, must be 90 per cent solid 

 boring, color reasonably uniform, package sound and clean. 



Seconds 



16. Shall be a grade below Firsts. The minimum scoring of 

 Creamery Seconds shall be 4 points below the minimum scoring 

 required for Firsts or a range of from 84 to (but not including) 88. 



Flavor must be fairly good. Body, if Creamery, Centralized 



