294 BUTTER-MAKING. 
“ Firsts. 
“Firsts shall be a grade just below Extras, and must be 
fine butter for the season when made and offered, under the 
different classifications, and up to the following standard: 
“Flavor.—Must be good, sweet, clean, and fresh, if of cur- 
rent make, and good, sweet, and clean, if held. 
“ Body.—-Good and uniform. 
“Color—Reasonably uniform; neither too high nor too 
light. 
“ Salt.—Medium salted. 
“ Packages.—Good and uniform. 
“ Score.—Shall average 87 points, or higher. 
“ Seconds. 
“Seconds shall be a grade just below Firsts, and must be 
good for the season when offered, under the different classifi- 
cations, and up to the following standard: 
“ Flavor.—Must be reasonably good and sweet. 
“Body.—If creamery or dairy, must be solid boring. If 
factory or renovated, must be 90% solid boring. 
“ Color.—Fairly uniform. 
“ Salt——May be high, medium, or light salted. 
“ Package.—Good and uniform. 
“Score.—Shall average 80 points, or higher. 
“ Thirds. 
“Thirds shall be a grade just below Seconds. 
“ Flavor.—Must be reasonably good; may be strong on tops 
and sides. 
“ Body.—Fair boring, if creamery or dairy, and at least 50% 
boring a full trier, if factory or renovated. 
“ Color.—May be irregular. 
“ Salt.—High, light, or irregular. 
