264 MANUAL OF MILK PRODUCTS 



Extras 



9. Shall be a standard grade of average fancy quality in the season 

 when offered under the various classifications. Ninety per cent shall 

 conform to the following standard ; the balance shall not grade below 

 Firsts : 



Flavor. — Must be sweet, fresh and clean for the season when offered 

 if Creamery, or sweet, fresh and reasonably clean if Renovated or 

 Ladles. 



Body. — Must be firm and uniform. 



Color. — Not higher than natural grass, nor lighter than light 

 straw, but should not be streaked or mottled. 



Salt. — Medium salted. 



Package. — Sound, good, uniform and clean. 



Firsts 



10. Shall be a grade next below Extras and must be good butter 

 for the season when made and offered, under the various classifications.. 

 Ninety per. cent shall conform to the following standard ; the balance 

 shall not grade below Seconds. 



Flavor. — Must be reasonably sweet, reasonably clean and fresh 

 if Creamery or Renovated, and reasonably sweet if Ladles. 

 Body. — Must be firm and fairly uniform. 



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

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

 Package. — Sound, good, uniform and clean. 



Seconds 



11. Shall be a grade next below Firsts. 

 Flavor. — Must be reasonably good. 



Body. — If Creamery, must be solid boring. If Ladles or Reno- 

 vated, must be 90 per cent solid boring. 



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

 Salt. — May be high, medium or light. 

 Package. — Good and uniform. 



Thirds 



12. Shall be a grade below Seconds and may consist of promiscuous 

 lots. 



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. 



