The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1941-02-13
What Butter "ScOre" Means

When you buy butter, look for a
certificate of quality in the package
which tells you what 'score" the but
ter has. This is the way dairy firms
grade their butter according to u. S.
Government standards.
A certificate of quality" gives the
"score" of the butter, as "U. S. %
Score" or "U. S. 90 Score" or a
lower count.
In determining the quality Of but
ter, according to Government stand
ards, the factors Of flavor, body, color,
and salt are considered. OF these,
flavor is most important.
Highest grade is u. S. SO Score.
To grade that high, butter must have
a fine, pleasing flavor Butter with
a fine flavor but with some slight
defect, perhaps too much salt or col
or that is not quite right, gets lower
mark.
Butter with pleasing flavor is
graded 90, while 81 is the rating for
butter with a fairly pleasing flavor.
Deductions are made from these
DdSlC IdIllB5 IDl tSlttLS III tOiol (,
body or salt The lowest score given
is S5, and this goes to butter with a
'pronouncedly' obnoxious weed, onion,
or garlic flavor. Butter that has this
flavor plus other defects falls below
SIS and is not given a grade at all.
Applicants whose butter grade %
or better may obtain privilege from
the Agricultural Marketing Service to
use a certificate of quality which they
may enclose in the package.
Butter scoring from SO to % is
suitable for table use. Butter scoring
from 85 to SO is likely to find its best
use for cooking purposes only.
About the food value Of butter:
Nutritionists rate it high as food
because of It's taste appeal, because it
is a good fuel food Git contains 5000
calories to the pound), and because it
contains important amounts Of Vita
Minis A and ID chow much varies with
the feed of the cows producing the
butterfat and the time of the year
when the butter is produced).
X X X
What Americans Consume in Meat
What goes onto Americas meat
platter is now known. In 1899, the to-
tai amount Of meat consumed was 20
billion As million pounds, an average
Of 153 pounds per person.
Pork was ar-and-aWay the meat
that turned up most often on the
table. Out Of every 100 pounds of
meat eaten in 1899 about ~ pounds
were pork.
After pork, beef was the manstay
Of Americas dinners with 35 pounds
of each 100 pounds of meat eaten in
1889.
Chicken made up the third biggest
item on Americas meat platter 1t
accounted for II pounds out of every
100 pounds of meat consumed. Next
came veal, with pounds; lamb and
mutton, 4 pounds; finally, turkeys,
with 2 pounds Of meat out Of each
100 pounds of meat bought.
In 1886, the year of the Con-
sumer Purchases Study, non-farm
families with incomes under $500
bought Sc per cent as much meat as
families with annual incomes of from
$1,000 to $500. Families with incomes
of 5000 or more got 3 l/3 times as
much meat as the families with in
comes under $500.
The undcr-$5OO families had less
than half as much beef in their diets
as the $1,000 to $500 families. and
only third as much veal and 81 per
cent as much pork as the $1,000 to
$500 families, and 4 quarter as much
veal and 81 per cent as much pork as
families with annual incomes over
$4,000.
People with over $4,000 year ate
almost 18 times as much lamb during
the year as those under $500, while
those in the $1,000 to $500 group ate
6 times as much.