JUDGING AND GRADING BUTTER. 295 



"Color. — A light straw shade, even and uniform. 



"Salt.— Medium salted. 



"Package. — Sound, good, uniform, and clean. 



"11. Firsts. — Shall be a grade just below Extras and must 

 be good butter for the season when made and offered, under 

 the various classifications. 90% shall conform to the follow- 

 ing standard; the balance shall not grade below Seconds. 



"Flavor. — Must be good, sweet, and fresh if of current make 

 and good and sweet, if held. 



"Color. — Reasonably uniform, neither very high nor very 

 light. 



"Salt. — May be reasonably high, light or medium. 



"Package. — Good and uniform. 



"12. Seconds. — Shall be a grade just below Firsts. 



"Flavor. — Must be reasonably good. 



"Body. — If Creamery, must be sohd boring. If Factory or 

 Process, must be 90% solid boring. 



"Color. — Fairly uniform, but may be mottled. 



"Salt. — May be high, medium, or light. 



"Package. — Good. 



"13. Thirds. — Shall be a grade below Seconds and may 

 consist of promiscuous 'ots. 



"Flavor. — May be off-flavored and strong on tops and 

 sides. 



"Body. — Not required to draw a full trier. 



"Color. — May be irregular or mottled. 



"Salt. — High, light, or irregular. 



"Package. — Any kind of package mentioned at time of 

 sale. 



"14. No. I Packing Stock. — Shall be sweet and sound, 

 packed in large, new, or good uniform second hand barrels, 

 having a wooden head in each end, or in new tubs, either to 

 be parchment paper lined. Barrels and tubs to be packed full. 



"15. No. 2 Packing Stock. — Shall be reasonably sweet and 

 sound, and may be packed in promiscuous or different kinds of 

 barrels, tubs, or tierces, without being parchment paper lined, 



