ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 227 



MARKET TERMS AND THEIR DEMANDS. * 



GEO. W. LINN, CHICAGO. 



"Market Terms and Demands/' being assigned to me for 

 elucidation, T will first mention the terms used in tlie commer- 

 cial world. 



These terms have changed somewhat during the past few 

 years as the make of butter has been improved, but this is a 

 fact which applies to almost every article of commerce. 



The highest grade of butter we term extras, and to pass 

 inspection as such they must be of the very highest for that 

 season; that is, during the winter months, it is not expected 

 that butter will have quite the high flavor or aroma of butter 

 made when the grass is in its most perfect state in spring 

 and summer, but in all other respects it must be equal to the 

 best June goods the year around. 



The flavor must be quick, fine, fresh and clean. 



The body must be firm and solid with a perfect grain or 

 texture, free from salviness. 



The color must be uniform, neither too light nor too high. 



The salt must be well dissolved, thoroughly worked in, 

 not too high or too light salted. 



Package must be a standard five-hoop, white ash tub, hold- 

 ing sixty pounds of butter. 



Should there be a failure to meet any one of these speci- 

 fications it lowers the grade. 



The next grade is called firsts, and must be but just below 

 extras, lacking somewhat in flavor, which, however, must be 

 good, sweet and clean. 



All other requirements being the same as in extras. 



Seconds consist of a grade just below first and the flavor 

 must be fairly good and sweet. 



The body must be sound and smooth boring. 

 The color must be fairly good, although it may be some- 

 what irregular. 



There may be some defects in salting, it being high or 

 light salted. 



Thirds consist of butter below seconds, defective in flavor, 

 showing strong tops or sides., may not be smooth boring, may 



