Grading butter for export, early this century. Butter was graded into 'Choicest'
("that no one can find fault with"), 'First class' ("fit for any good table although marred
by defects such as slightly stale in flavour or slightly mottled"), 'Second Class'
("fit for table use by those who are not very particular") and 'Pastry Class'
("unfit for table use").
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