APPENDIX B. 203 



.temperatures and the date and time of making the injection and amount 

 and kind of tuberculin used ; the name of the owner and the signature of 

 the person making- the test, together with the official capacity of said 

 person or persons making the test, and their address. The statement 

 submitted shall also indicate the date of the last tuberculin test made 

 upon the animal and the method of making this test, and the length of 

 time that the animal has been in the herd. 



Rrucs REGULATING THE PASTEURIZING OF MILK AND MILK PRODUCTS. 



The following rules shall regulate the pasteurizing of milk and milk 

 products offered for sale, exposed for sale or kept with the intention of 

 selling within the City of Chicago, after January 1st, A. D. 1908: 



Rule 1. Milk" and Skimmed Milk.] Milk and skimmed milk shall 

 not contain more than 100,000 bacteria per cubic centimeter from May 

 1st to September 30th, and not over 50,000 bacteria per cubic centimeter 

 between October 1st and April 30th. 



Rule 2. Cream and Ice Cream.] Cream and icecream shall not con- 

 tain more than 200,000 bacteria per cubic centimeter from May 1st to 

 September 30th, and not over 100,000 bacteria per cubic centimeter 

 between October 1st and April 30th. 



Rule 3. Milk, Skimmed Milk, Buttermilk, Cream and Ice 'Cream.] 

 An original package of pasteurized milk, skimmed milk, buttermilk, 

 cream or ice cream, exposed to the temperature of the room for 48 hours 

 and stoppered with a sterile cotton plug, shall not show evidences of 

 putrefaction, after being so exposed. 



Rule 4. Skimmed Milk and Ice Cream.] Skimmed milk and ice 

 cream shall give a negative test when treated in the following manner : 



To 5 cc. of the pasteurized product add two drops of a 2 per cent solu- 

 tion of paraphenylenediamin, and one drop of a 2 per cent solution of 

 hydrogen peroxide, and agitate. 



Not more than a tinge of blue shall be obtained by this test within 30 

 seconds after mixing. 



Rule 5. Butter.] Butter shall respond to the following test: 



25 grams of pasteurized butter placed in a small beaker and heated by 

 being placed in water at 60 degrees centigrade, the clear butter fat then 

 poured off and the remaining liquid then diluted with an equal volume 

 of water. The mixture thus obtained is now treated with two drops of 

 a 2 per cent solution of paraphenylenediamin and one drop of a solution 

 of 2 per cent hydrogen peroxide. 



When thus treated not more than a perceptible blue color shall be 

 obtained within 30 seconds after mixing. 



Rule 6. Pasteurizing Temperatures.] All pasteurized milk, cream, 

 skimmed milk, milk products, and milk and cream used in the produc- 



