BUTTER-MAKING 263 



BUTTER RULES 



OF THE 



NEW YORK MERCANTILE EXCHANGE 



May, 1916 

 CLASSIFICATIONS — Grades and Scores 



1. Butter shall be classified as Creamery, Renovated, Ladles, 

 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. 



3. Renovated. — Butter offered under this classification shall be 

 such as is made by melting butter, clarifying the fat therefrom and 

 rechurning the same with fresh milk, cream or skim-milk, or other 

 similar process. 



4. Ladles. — Butter offered under this classification shall be such 

 as is collected in rolls, lumps, or in whole packages and reworked by 

 the dealer or shipper. 



5. Packing Stock. — Butter offered under this classification shall 

 be original farm made butter in rolls, lumps or otherwise, without 

 additional moisture or salt. 



6. Grease Butter shall comprise all classes of butter grading below 

 thirds, or of packing stock grading below No. 3 as hereinafter speci- 

 fied, free from adulteration. 



GRADES 



7. Creamery, Renovated and Ladles shall be graded as Extras, 

 Firsts, Seconds and Thirds; and Packing Stock shall be graded as 

 No. 1, No. 2 and No. 3. 



Definition of Grades 



8. Grades of Salted Butter must conform to the following require- 

 ments. 



