THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 301 



No. 



Clothing: P ints - 



White suite laundered freshly every day and used only during the 

 milking time 10 



Suits laundered every day, but not white 5 



White suits laundered twice a week 



White suits laundered once a week 2 



If milking is done in the same clothes that are used for daily dress 



or otherwise filthy : 



Dry milking: 



Milking should be done without allowing any milk to come in contact 

 with the outside of the teat in other words, it should be done with 

 a dry hand. If teats are chafed or inflamed, a small amount of 

 vaseline may be used during milking; this must then be carefully 

 wiped off and care should be taken that none of this drops into 

 the milk 20 



Where wet milking is practiced 



Filthy habits of attendants: 



If attendant has a clean appearance, does not smoke while milking, 

 nor use tobacco or liquor or is not saturated with any other strong- 

 smelling materials, and free from chafed hands 10 



Attendants otherwise 



First milk: 



If the first few streams of milk from each teat are rejected before 

 each milking 10 



Otherwise 



Feeding : 



If cows are fed on clean, dry feed, neither decayed, moldy, nor 



dusty, and if not fed on any wet malt or distillery feeds 20 



Otherwise 



Handling milk after milking: 



Immediately after milk is drawn from the cow if aerated and cooled 



to not less than 50 20 



Immediately after it is drawn from the cow if aerated and cooled 

 to 62 10 



Immediately after it is drawn from the cow, removed to the milk 



house and poured into a can which is placed in water cooled to 55 _ 5 



If poured into cans in stables and cans placed in cold water 3 



Otherwise 



Storing at low temperature of can and bottled milk : 



If milk is stored in the milk house at a temperature of 50 20 



If milk is stored in the milk house at a temperature of 60 10 



Milk to be bottled must be aerated and cooled to 50 before bottling. 

 Immediately after bottling bottles should be tightly capped and 

 placed in a crate and packed in crushed ice. Bottles must be kept 

 packed in crushed ice until delivery is made 20 



Milk bottled if cooled and aerated to 50 and immediately delivered 



without being placed in crushed ice 10 



Otherwise 



It is understood that bottles and caps must be sterile and crates 



must be thoroughly cleaned. 



Total number points for cleanliness of milking 150 



Grand total 1, 000 



Milking may be done in the open air on clean sod, but not during windy or 

 rainy weather, and full credit will be given. 



If bad conditions are found in addition to those indicated under these groups 

 further deduction will be made. 



Title II. Cream. 



SECTION 1. Cream. No person shall bring into the city for sale, or shall sell 

 or offer for sale, any cream unless such cream is produced from milk which 

 must conform to all the rules and regulations of this code relating to milk, 

 nor unless such cream be kept at or below 65 F., free from foreign substances, 

 and shall not contain more than 1,000,000 bacteria per cubic centimeter, and 

 shall not contain less than 16 per cent of milk fat. 



