304 BUTTER-MAKING. 



"64. Inspectors shall brand on the top and side each pack- 

 age inspected, and when requested also on the side of each 

 remaining package in the lot or lots covered by the inspec- 

 tion. 



"65. Inspectors shall immediately after completing an in- 

 spection, make a certificate of the same in accordance with the 

 specification for grading contained in these rules, upon blanks 

 furnished for this purpose, under the direction of the Butter 

 Committee, which shall be countersigned by the Superin- 

 tendent, and promptly delivered to the party ordering the 

 inspection. 



"66. A Certificate of Inspection shall be good for two days 

 from date of same (including Sundays and holidays) provided 

 the holder of the goods takes proper care of the same. 



"67. The Inspectors shall have recorded in a book provided 

 for the purpose, a detailed account of all inspections made 

 by them, stating date and hour of inspection, name, and address 

 of parties for whom inspection is made, place where inspection 

 is made, stencil number or other marks on goods, number of 

 tubs in lots, and number of tubs inspected. If lots contain 

 more than one shipment, the number of tubs in each shipment 

 shall be noted. 



"68. There shall be drawn as samples for inspection by the 

 Inspectors : 



5 tubs from lots less than 25 of one mark and invoice. 

 8 " " "of 25 of one mark and invoice. 



1 K I C { C ( t ( ( rr\ I I ( ( ( ( (l ll 



20 " " " "1 00 " " " " " 



OK II t( It tt 900 " l( <f f{ et 



50 " " " " 300 " " " " " 

 60 " " " " 500 " " " " " 



and a like proportion of lots ranging between these figures, 



and of larger lots. 



"69. If butter runs irregular in quality, the Inspector shall 



increase his sample to such an extent as he deems necessary 



to secure a fair and just inspection. 



