292 BUTTER-MAKING. 



high or too low. The shade of color will vary according 

 to the different markets. The color preferred in our markets 

 is chiefly a high straw color. There has been a tendencj^ re- 

 cently to recommend a comparatively high color in butter, in 

 order to distinguish it from oleo margarine. A reddish color, 

 however, should be guarded against, except when the market 

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

 this hue, which is very undesirable. 



Salt. — The amount of salt likewise depends 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 thoroughly 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 that it is clean and neatly finished, as described in the para- 

 graph on "Exhibition of Butter." 



Classification and Grades or Butter. 



The classification and grading of butter on the different 

 markets vary very little. As the New York market is the 

 great butter market in the United States, we quote the classi- 

 fication and grades of butter as outlined by the New York Mer- 

 cantile Exchange: 



"CLASSIFICATION. 



"1. Butter shall be classified as Creamery, Process, Factory, 

 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 creamery or gathered from farmers. 



