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 tendency 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 OF 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. 
“Creamery Butter.—Butter offered under this classification 
shall have been made in a creamery from cream obtained by 
the separator system, or gathered cream. 
“Imitation Creamery Butter.— Butter offered under this 
classification shall have been churned by the dairyman, col- 
lected in its unsalted, unworked condition, and worked, salted, 
and packed by the dealer, or shipper. 
