CONTROL OP FOODS 229 



All cows producing such milk or cream must have been tested at 

 least once during tin* previous year with tuberculin, and any cow 

 reacting thereto must have been promptly excluded from the herd. 



Such milk must not at any time previous to delivery to the con- 

 sumer contain more than tiii.nnii bacteria per cubic centimeter, and 

 such cream not more than .'{un.nno bacteria per cubic centimeter. 



Such milk and cream mu-t be produced on farms which are duly 

 scored on the score-card prescribed by the State Commissioner of 

 Health not less than 25 per cent, for equipment, and not less than 

 50 per cent, for methods. 



Such milk and cream must be delivered within thirty-six hours 

 from the time of milking, unless a shorter time shall be prescribed 

 by the local health authorities. 



Such milk and cream must be delivered to consumers only in con- 

 tainers sealed at the dairy or a bottling plant. The caps or tags 

 must be white and contain the term "Grade A raw" in large black 

 t\pe, and the name and address of the dealer. 



Grade A pasteurized. NO milk or cream shall be sold or offered 

 for sale as "Grade A pasteurized" unless it conforms to the follow- 

 ing requirements: 



The dealer selling or delivering such milk or cream must hold a 

 permit from the local health oflicer. 



All cows producing such milk or cream must be healthy as dis- 

 closed by an annual physical examination. 



Such milk or cream before pa-teui i/.ation must not contain more 

 than 200,000 bacteria per cubic cent iuveter. 



Such milk must not at any time after pasteurization and pre- 

 vious to delivery to the consumer contain more than 30,000 bacteria 

 per cubic centimeter, and such cream not more than 150,000 bac- 

 teria per cubic centimeter. 



Such milk and cream must he produced on farms which are duly 

 scored on the score-card prescribed by the State Commissioner of 

 Health not less than -Jo per cent, for equipment and not less than 

 43 per cent, for methods. 



Such milk and cream must be delivered within thirty-six hours 

 after pasteurization, unless a shorter time shall be prescribed by 

 the local authorities. 



Such milk and cream must be delivered to consumers only in con- 

 tainers sealed at the dairy or at a bottling plant. The caps or tags 

 must be white and contain the term "Grade A pasteurized" in large 

 black typo. 



Grade B raw. Xo milk or (ream shall be sold or offered for sale 

 as "Grade 15 raw" unless it conforms to the following requirements: 

 The dealer selling or delivering such milk or cream must hold a 

 permit from the local health officer. 



