JUDGING AND GRADING BUTTER. 293 
“ Dairy Butter.—Butter offered under this classification shall 
be such as is made, salted, and packed by the dairyman, and 
offered in its original package. 
“Factory Butter.—Butter offered under this classification 
shall have been collected in rolls, lumps, or in whole packages, 
and reworked by the dealer, or shipper. 
“Renovated Butter.—Butter offered under this classification 
shall be made by taking pure butter and melting the same, 
and rechurning with fresh milk, cream, or skim-milk, or other 
equivalent process. 
“Grease shall consist of all grades of butter below Fourths 
free from adulteration. 
“Known Marks shall comprise such butter as is known 
to the trade under some particular mark or designation, and 
must grade as Extras, if creamery, and Firsts, if reworked 
butter, in the season in which it is offered, unless otherwise 
specified. Known Marks to be offered under the call must 
previously have been registered in a book kept by the superin- 
tendent for that purpose. 
“GRADES. 
“Grades of butter must conform to all the following re- 
quirements, and shall not be determined by the score alone. 
“ Extras. 
“Extras shall be composed of the highest grades of butter 
made in the season when offered, under the different classi- 
fications; 90% shall be up to the following standard; the balance 
shall not grade below Firsts: 
“ Flavor.—Must be fine, sweet, clean, and fresh, if of current 
make, and fine, sweet, and clean, if held. 
“ Body.—Must be firm, smooth, and uniform. 
“ Color.—A light straw shade, even and uniform. 
“ Salt.—Medium salted. 
“ Package.—Good, uniform, and clean. 
“Score.—Shall average 93 points, or higher. 
