8.  Grades of butter must conform to the following requirements :

Specials.

9.  Shall comprise the highest grades of butter obtainable in the season when offered, under the various classifications. Ninety per 2a cent shall conform to the following standard ; the balance shall not grade below Extras.

Flavor. — Must be fine, sweet, clean, and fresh, if of current make, and fine, sweet, and clean, if held.

Body. — Must be firm and uniform.

Color. —A light straw shade, even and uniform.

Salt. — Medium salted.

Package. — Sound, good, uniform, and clean.

Extras.

10.  Shall be a grade just below Specials, and must be fine 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 Firsts.

Flavor. — Must be sweet, clean, and fresh if of current make, and sweet and clean if held.

Body. — Must be good and uniform.

Color. — A light straw shade, even and uniform.

Salt. — Medium salted.

Package. — Sound, good, uniform, and clean.

Firsts.

11.   Shall be a grade just 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 good, sweet and fresh if of current make, and good and sweet if held.

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.

12. Shall be a grade just below Firsts. Flavor. — Must be reasonably good.

Body. — If creamery, must be solid boring. If factory or process, 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.

13.  Shall be a grade below Seconds, and may consist of promiscuous lots.

Flavor. — May be off-flavored and strong on top 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.

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.

Farm Butter Making Part 3 172Farm Butter Making Part 3 173

A brief description of what constitutes perfect under each heading

I. Health. — No evidence of chronic or infectious disease or of acute disease in any member of the herd on the dairy premises. Freedom from tuberculosis proven by the tuberculin test made within one year.

Comfort. — Protection from weather extremes. Stall comfortable, — at least 3 feet wide for a small cow, or 31/2 feet for a large cow ; length of stall sufficient for cow to rest easily. Sufficient bedding. Frequent outdoor exercise.