APPENDIX 357 
CERTIFIED MILK. 
Definition. Certified milk is milk certified by a milk 
commission appointed by the Medical Society of the 
County of New York, or the Medical Society of the 
County of Kings, as being produced under the super- 
vision and in conformity with the requirements of that 
commission as laid down for certified milk, and sold un- 
der a permit therefor issued by the board of health. 
No milk shall be held, kept, offered for sale, or sold 
and delivered as certified milk in the city of New York, 
which is produced under requirements less than those 
for guaranteed milk. 
INSPECTED MILK—RAW. 
Definition. Inspected milk (raw) is milk produced at 
farms holding permits therefor from the board of health, 
and produced and handled in accordance with the follow- 
ing minimum requirements, rules and regulations: 
1. Only such cows shall be admitted to the herd as 
have not re-acted to a diagnostic injection of tuberculin. 
2. All cows shall be tested annually with tuberculin, 
and all re-acting animals shall be excluded from the herd. 
3. No milk from re-acting animals shall be shipped 
to the city of New York for any purpose whatsoever. 
4. The farms at which the milk is produced must ob- 
tain at least 75 points in an official score of the depart- 
ment of health. These 75 points shall be made up as 
follows: 
A minimum of 25 points for equipment, and 50 points 
for method. 
5. The milk shall not contain more than an average 
