GRADES OF BUTTER.—The varieties are all graded again into “Extras,” “Extra Firsts,” “Firsts,” “Seconds,” “Thirds,” etc. “EXTRAS” are the choicest grades under each classification, and must come up to the following standard. Flavor must be perfect if fresh made, and fine if held; body perfect and uniform, color good for the season when made, perfect and uniform; must be properly salted, and in good and uniform packages. “EXTRA FIRSTS” must be a grade just below “Extras,” and fine butter; good color, etc., etc. “FIRSTS” must be clean and sweet, sound and good. “SECONDS” must be fair throughout, may be strong if held, on tops and sides of package. “Thirds” may be off-flavored, etc. “Poor Butter” may be strong, and of all grades below “Thirds” down to “Grease Butter.” Artificial Butter. About 20 years ago a French chemist tried to imitate the process which takes place when cows are underfed, and when, therefore, the butter they yield is supplied from their own fat. His aim was to make a substitute for butter for the poor, etc., which should be healthful, agreeable and cheap, and which should keep a long time without becoming rancid. The man’s name was Mege-Mouries, and he discovered OLEOMARGARINE. This product has been, and is still extensively manufactured in the United States, and is pronounced by some of the most eminent and scientific men to be wholesome, nutritious and palatable. OLEOMARGARINE is made from the fat of slaughtered cattle. This is melted at a temperature of 150 deg. F., and the stearine extracted. The “Oleo oil” which is left is now churned with cream or milk, colored and salted. BUTTERINE is made from oleo oil, neutral lard, and some butter. These ingredients are churned with milk or cream, colored, salted and packed in tubs. Refined cotton seed oil is also frequently used in the manufacture of both products. Oleomargarine Laws. In 1886 Congress passed the “Oleomargarine Bill,” defining butter to be an article made solely from milk and cream. It imposes a tax of two cents per pound upon oleomargarine and similar butter substitutes, compels their sale in certain sized packages, plainly marked or branded with the name of their contents, and requires manufacturers and dealers to take out special licenses, all under heavy penalties. Some of the State laws, restricting the sale of oleomargarine, are still more stringent, and its consumption has diminished, although it is still used in some sections and extensively exported. Cheese.