52 UNIVERSITY OF WISCONSIN STUDIES 
in the right direction, and as promptly as the local situation 
makes this possible the objection can be met by an ordinance 
requiring the proper pasteurization of all of the local milk 
supply. Until this point in the development is reached, the 
situation is not made any safer where unsafe milk is sold 
without a label than it would be if the unsafe milk were ex- 
pressly labeled ‘‘cooking milk.’’ On the other hand, in such 
communities the proper use of the ‘‘table milk’’ label would 
guide at least the most intelligent to the use of a safe supply 
and permit the authorities to indicate to the public that 
‘‘eookine milk’’ was not safe for general use. 
«As an illustration of the way the qualities of food value, 
healthfulness, cleanliness, and keeping quality may be used 
in establishing grades of milk the following is quoted from 
‘an ordinance adopted by the city of Champaign, Illinois, May 
191s. 
GRADING OF MILK 
Section 16. On and after June 1st, 1918, all milk sold in 
bottles in the City of Champaign must state on its label its com- 
mercial grade and must be true to grade according to the follow- 
ing definition of grade, provided that nothing in this ordinance 
shall be construed as applying to certified milk as supervised by 
the Champaign County Medical Milk Commission. 
Two grades of milk shall be recognized, viz.: iable milk and 
cooking milk. 
TABLE MILK 
Table milk as used in this ordinance is defined as milk having 
the following qualities: 
Food Value: Butter fat content at least 3 per cent. A higher 
butter fat content may be stated upon the container. When s0 
stated it must be as indicated upon the container. (A reason- 
able variation or tolerance from the statement on the container 
will be permitted, provided the fat content is at least 3 per cent.) 
Healthfulness: As resulting from pasteurization at 140 to 
145 degrees Fahrenheit for thirty minutes or from a physical 
and tuberculin test of the cattle, and a medical examination of 
those who come in contact with the milk during its production. 
The tuberculin test and the medical examinations must be made 
by a person or persons approved by the Health Officer. Complete 
