18 BULLETIN 456, U. S. DEPARTMENT OF AGRICULTURE. 
Seconds. — Shall be a grade next below firsts. 
Flavor. — Must be reasonably good. 
Body. — Must be solid boring. 
Color.— Fairly uniform, but may be mottled. 
Salt. — May be high, medium, or light. 
Package. — Good and uniform. 
Thirds. — 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. 
Salt. — High, light, or irregular. 
Package. — Any kind of package mentioned at time of sale. 
Extra creamery may score either 91, 92, or 93 points at the discretion of the 
butter committee, who shall determine the required score from time to time in 
such manner that it shall represent an average fancy quality in the season 
when offered. But butter scoring more than required for extras shall be deliver- 
able on a contract for extras, and may be branded as such at the request of 
seller or buyer. Any change in the standard score required for extras shall, 
after authorization by the butter committee, be announced by the caller at the 
opening of the next regular call and posted upon the bulletin board of the 
exchange and be effective 24 hours later. 
The minimum score of Firsts shall at all times be 4 points below the score 
required for Extras. 
The minimum score of Seconds shall be 5 points below the minimum score 
required for Firsts. 
The minimum score of Thirds shall be 7 points below the minimum score 
required for Seconds. 
GRADES OF BUTTER ESTABLISHED BY THE NEW YORK BUTTER AND EGG EXCHANGE 
(INC.) FOR THE NEW YORK MARKET. 
This Exchange was organized in the spring of 1916 and adopted the same 
grades for Extras, Firsts, Seconds, and Thirds as the New York Mercantile 
Exchange. In addition a grade known as Specials was adopted, with the 
following requirements : 
Specials shall be the highest standard grade of fancy quality in the season 
when offered of creamery butter. Ninety-five per cent shall conform to the 
following standard and the balance shall not grade below an Extra. 
Flavor. — Must be the sweetest, freshest, and cleanest for the season when 
offered and must have a pronounced aroma and quick flavor. 
Body. — Must be firm and uniform. 
Color. — Not higher than natural grass nor lighter than light straw and can 
not be wav3 T , streaked, or mottled. 
Salt. — Medium salted. 
Package. — Must be clean, uniform, and in good condition and the butter must 
be solidly packed. 
GRADES OF CREAMERY BUTTER ESTABLISHED BY THE CHICAGO BUTTER AND EGG 
BOARD FOR THE CHICAGO MARKET. 
Extras. — Shall consist of a grade of butter scoring 93 points or higher. 
Flavor. — Must be fine, sweet, fresh, and clean, and good, sweet, and clean 
if held. 
Body. — Must be firm and solid, with good grain or texture, free from 
salviness. 
