3. At a conference of the dairy instructors and experts held under the auspices of the dairying division of the Department of Agriculture at Ottawa, in November of 1903, the following resolution in favour of three grades of butter and cheese was passed :
Whereas cheese and butter are now almost universally classed as ' finest * and * under finest ' when purchased from the factories, making practically only two grades, be it .resolved that it would tend to improve the quality of both products if there were at least three grades recognized.
Since then Mr. Ruddick, Dairy Commls- * sioner, has devoted a great deal of time to this matter, and quite recently has formulated a new classification and standards of quality to - be observed by the official referee of butter and cheese at Montreal in giving his certificates as to the quality of cheese aud creamery butter which he is asked to examine. This new classification embraces three grades for cheese and three grades for creamery butter, namely, 1st grade, 2nd grade and 3rd grade. The Dairy Commissioner has no power to enforce this new clasification, except in so far as it applies to the work of the official referee ; but it has already been adopted by a number of the cheese and butter boards ; and it is hoped that in time all the selling of
cheese and butter will be done on the basis of this classification.
Subtopic: CLASSIFICATION OF DAIRY PRODUCTS FOR EXPORTATION.