CONTROL OF THE PUBLIC MILK SUPPLY 379 



clothed with the necessary authority and provided with the necessary 

 funds to do it. (2) Everyone engaged in producing or vending milk shall 

 be required to take out a permit or license therefor which permit shall be 

 non-transferable and revokable by the officer or board, if the provisions of 

 the ordinance are not complied with . (3) There shall be temperature stand- 

 ards governing the temperature at which milk shall be held on the farm, 

 in transit to the city, in storage and on delivery wagons in the city. (4) 

 There shall be chemical standards which may well conform to those estab- 

 lished by the Federal Government or by the State. (5) Bacteriological 

 standards may be established. If they are, care should be taken on the 

 one hand that they are not so low as to be practically impossible to attain 

 and on the other that they are not so high as to be farcical. (6) There 

 should be standards for pasteurization. These should specify the kinds 

 of pasteurization that are allowable, the temperatures and period of heat- 

 ing of the milk and should require the use of automatic recording ther- 

 mometers. Proper labeling of pasteurized milk should be insisted on 

 which means that the date of pasteurization, the degree of temperature 

 used and the time of exposure thereto should be plainly stated on the 

 bottle. Repasteurization of milk for sale should be prohibited. (7) The 

 policy with regard to the control of bovine tuberculosis should be em- 

 bodied in the ordinance. (8) The sanitation of dairies, country and city 

 milk plants and stores where milk is sold should be covered. Provision 

 should be made for the use of score cards and the sediment test. (9) 

 For the protection of consumers some ordinances establish the limit of 

 tolerance for milk bottles and make it a finable offense to use them as 

 containers for anything but milk. In a few cities the bottles are required 

 to be marked with the dealer's name and dealers are prohibited from using 

 one another's bottles. 



The Grading of Milk. Whether a system of grading milk shall be 

 provided by the ordinance must receive careful consideration. The first 

 step toward grading was a resolution, not having the effect of law, of the 

 New York Board of Health advising that all milk for drinking should be 

 either boiled or pasteurized and suggesting that milk should be graded 

 into (1) milk for babies to drink; (2) milk for adults to drink; and (3) 

 milk for cooking only. This is still the broad basis for grading milk. 

 In 1911 the Board announced that after Jan. 1, 1912, all except specially 

 high-grade milk be pasteurized and later in 1911 as a result of a joint con- 

 ference with milk dealers, the New York Milk Committee and certain 

 physicians established the following grades for milk: 



1912 

 Grade A. 



1. Certified or guaranteed. 



2. Inspected raw. 



Dairies must attain a score of 25 on equipment and 50 on methods. 



