AC.KKKMKXT WITH DAIRYMEN. 163 



It shall be cooled at once to 50' I', or lower, and maintained below 

 50 F. until delivery. No ice shall be put into the milk. 



The milk shall be bottled promptly, and may be bottled before cool- 

 ing, providing this system assures cooling within fifteen minutes from 

 the cow. 



Milk shall be stored only in the milk room. 



Water used for cooling or storage purposes shall be kept fresh and 

 free from odor. 



No preservative or other substance shall be added to the milk for any 

 purpose, and no part of the milk shall be removed ; but the addition or 

 subtraction of cream may be practiced when specially permitted by the 

 Commission for the purpose of producing milk of guaranteed standard, 

 provided this does not conflict with milk laws and ordinances. 



LOCATION AND CONDITION OF COOUNG AND BOTTLING ROOM. 



The bottling room shall be within easy access of the stable, but so 

 placed that it cannot easily be reached by dust or odors from the stable 

 or yard or other source. 



It shall be used for no other purpose than to provide a place for hand- 

 ling the milk, storing clean milk utensils, and holding fresh milk pre- 

 vious to its removal from the dairy. 



This room shall be entered only by persons having business therein, 

 and wearing clean outer garments. 



It shall be kept scrupulously clean. 



Utensils shall be promptly removed after use and cleaned in another 

 room. 



The milk room shall be well lighted and screened, and drained through 

 well-trapped pipes. 



PACKAGES FOR THE TRANSFER OF MILK. 



A flint glass bottle free from permanently attached parts shall be used 

 for the delivery of milk. 



CLEANSING OF MILK CONTAINERS. 



All milk containers and utensils shall be thoroughly cleaned by, hot 

 water and salsoda or other equally pure agent, rinsed until the cleaning 

 water is thoroughly removed, then exposed to live steam or boiling water 

 at least twenty minutes, then held until used where dust and other con- 

 taminating material will not have access. 



SEALS. 



Milk bottles shall be sealed as soon as possible after filling, and they 

 shall not be opened before delivery. A satisfactory seal consists of 

 melted paraffine carefully poured over the cap and impressed with date. 



In addition to the stopper which confines the milk, the lip of the bottle 

 shall be protected by tin foil caps or heavy parchment paper circles. 



