BUTTER-MAKING 265 



Salt. — High, light or irregular. 



Package. — Any kind of package mentioned at time of sale. 



13. (For grades higher than Extras see paragraph No. 29.) 



No. 1 Packing Stock 



14. Shall be sweet and sound, packed in large, new or good uniform 

 second-hand barrels, having a wooden head in each end, or in new 

 tubs, either to be parchment paper lined. Barrels and tubs to be 

 packed full. 



No. 2 Packing Stock 



15. Shall be reasonably sweet and sound, and may be packed in 

 promiscuous or different kinds of barrels, tubs or tierces, without 

 being parchment paper lined, and may be packed in either two-headed 

 or cloth-covered barrels. 



No. 3 Packing Stock 



16. Shall be a grade below No. 2, and may be off -flavored, or strong ; 

 may be packed in any kind or kinds of packages. 



17. Charges for inspection of Packing Stock shall be the same as 

 the rules call for on other grades. 



18. Mold. — There shall be no grade for butter that shows mold. 



KNOWN MARKS 



19. Known marks shall comprise such butter as is known to the 

 trade under some particular mark or designation and must grade as 

 Extras or better if Creamery or Renovated, and as Firsts or better if 

 Ladles in the season when offered unless otherwise specified. Known 

 marks to be offered under the call must previously have been regis- 

 tered in a book kept by the Superintendent for that purpose. If 

 Renovated, the factory district number and state must be registered. 



SCORING 



20. Scoring. — The standard official score shall be as follows and 

 shall apply to Salted Creamery Butter only. 



Flavor 45 points 



Body 25 points 



Color 15 points 



Salt 10 points 



Style 5 points 



100 points 



