MARKETING 191 



"Higher scoring" 93 or above 



"Extras". . . . . 92 



"Firsts" . .... 88 to 91 



"Seconds" 83 to 87 



"Tliirds" 76 to 82 



Besides these grades of creamery butter, there are classifi- 

 cations such as " renovated," " ladles," " packing stock," 

 and " grease." As long as the evolution of grading finally 

 has been to place butter according to score and not to 

 group it, as when first started, the student should learn 

 how many points should be taken off for each of the many 

 defects. By careful study and several years of experi- 

 ence, one can learn to score butter properly. Some 

 persons have better senses of taste and smell than others 

 and naturally are better judges ; nevertheless, it is pos- 

 sible to train the person with only average natural ability 

 to be a good judge. A discussion follows of the items of 

 the score-card from the viewpoint of the student who is 

 learning how to score. 



141. Flavor is the only point of the card that is never 

 given a full score. Butter that has a total of 93, or a 

 score on flavor of 38, is considered to be in the perfect 

 class. This score shows that the flavor is plain and 

 clean. When it is creamy and has an unusually pleasant 

 flavor, the score may reach 42 or 43. 



If the flavor is only slightly off, due to old cream, 

 poor milk, or perhaps to absorbed flavors, such as barny 

 or cowy odors, the score should be about 35 or 36. This 

 would be a high " firsts." If it is rather dirty, or shows 

 a distinct old cream flavor, it will score in the low " firsts " 

 or in the " seconds." If it is very strong, or bitter, or 

 musty, or stale, or if it seems to have a combination 

 of all that may be bad, it will grade in the " thirds " or 

 possibly lower. It is well for the student to know that 



