202 Dairy Bacteriology. 



6. The milk shall be delivered to the consumer within 

 30 hours of the time at which it was drawn. 



Grade A. Certified Milk. Certified milk is milk cer- 

 tified by a milk commission appointed by the Medical 

 Society of the County of New York, or the Medical So- 

 ciety of the County of Kings, as being produced under 

 the supervision and in conformity with the requirements 

 of that commission as laid down for certified milk, and 

 sold under a permit therefor issued by the Board of 

 Health. 



No milk shall be held, kept, offered for sale, or sold 

 and delivered as certified milk in the City of New York 

 which is produced under requirements less than those 

 for guaranteed milk. 



Grade A. Inspected Milk Raw. Inspected milk 

 (raw) is milk produced at farms holding permits there- 

 for from the Board of Health, and produced and handled 

 in accordance with the following minimum requirements, 

 rules and regulations: 



1. Only such cows shall be admitted to the herd as 

 have not re-acted to a diagnostic injection of tuberculin. 



2. All cows shall be tested annually with tuberculin, 

 an<^ all re-acting animals shall be excluded from the 

 herd. 



3. No milk from re-acting animals shall be shipped to 

 the City of New York for any purpose whatsoever. 



4. The farms at which the milk is produced must ob- 

 tain at least 75 points in an official score of the Depart- 

 ment of Health. These 75 points shall be made up as 

 follows: A minimum of 25 points for equipment, and 50 

 points for method. 



5. The milk shall not contain more than an average of 



