230 AGRICULTURAL BACTERIOLOGY 



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

 closed by an annual physical examination. 



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

 tomer contain more than 200,000 bacteria per cubic centimeter, and 

 such cream not more than 750,000 bacteria per cubic centimeter. 



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

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

 Health not less than 23 per cent, for equipment and not less than 

 37 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. 



The caps or tags on the containers must be white and contain the 

 term "Grade B raw" in large, bright green type, and the name of the 

 dealer. 



Grade B pasteurized. No milk or cream shall be sold or offered 

 for sale as "Grade B pasteurized" 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. 



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

 closed by an annual physical examination. 



Such milk or cream before pasteurization must not contain more 

 than 1,500,000 bacteria per cubic centimeter. 



Such milk must not at any time after pasteurization and previous 

 to delivery to the consumer contain more than 100,000 bacteria per 

 cubic centimeter, and such cream not more than 500,000 bacteria 

 per cubic centimeter. 



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

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

 Health not less than 20 per cent, for equipment and not less than 

 35 per cent, for methods. 



Such milk must be delivered within thirty-six hours after pas- 

 teurization between April 1 and November 1 and within forty-eight 

 hours after pasteurization between November 1 and April 1, and 

 such cream within forty-eight hours after pasteurization, unless a 

 shorter time is prescribed by the local health authorities. 



The caps or tags on the containers must be white and contain the 

 term "Grade B pasteurized" in large, bright green type, and the 

 name of the dealer. 



Grade C raw. No milk or cream shall be sold or offered for sale 

 as "Grade C 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. 



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



