1924 



The Cornell Reading-Courses 



has or has not been pasteurized. With the exception of certified milk, the 

 different grades of milk are defined in the code as follows: 



" Grade A Raw " 



" Grade A Pasteurized " 



" Grade B Raw " 



" Grade B Pasteurized " 



" Grade C Raw " 



" Grade C Pasteurized " 



Since the Government score card endorsed by the Official Dairy 

 Instructors' Association is to be used in scoring the dairies, it may be 



'-r- 





11 



1 







Fig. 128. — Interior of ham shown in figure i2y 



well to give a brief explanation of it here. This score card (pages 1925 

 and 1926) attempts to enumerate the points that a good dair}^ should 

 possess, and gives these points a nimierical value. This card may be 

 cut out and used in scoring the reader's dairy. Probably the dairy score 

 card is most valuable in an educational way. It is educational to the 

 farmer or dairyman because it points out certain defects and shows wherein 

 he can improve; it is educational to the consumer because he can see 

 which dairies are best from a sanitary standpoint. The score card is 

 divided into two parts, equipment and methods. The equipment is 



