THE CONTROL OP MILK-SUPPLIES 549 



the location of the said creamery or dairy, the date of shipment, the name of 

 the dealer, and the grade of the product contained therein, except as else- 

 where provided for delivery of cream in bottles. 



Regulation 147. Labeling of Milk or Cream to be Pasteurized. — AU milk 

 or cream brought into the City of New York to be pasteurized shall have a 

 tag aflSxed to each and every can or other receptacle indicating the place of 

 shipment, date of shipment, and the words "to be pasteurized at (stating 

 location of pasteurizing plants)." 



RegulaMon 148. Mislabeling of Milk or Cream. — MUk or cream of one 

 grade or designation shall not be held, kept, offered for sale, sold, or labeled 

 as milk or cream of a higher grade or designation. 



Regylation 149. Word, Statement, Design, Mark, or Device on Label. — 

 No word, statement, design, mark, or device regarding the milk or cream shall 

 appear on any cap or tag attached to any bottle, can, or other receptacles 

 containing milk or cream which words, statement, design, mark, or device is 

 false or misleading in any particular. 



Regulation 150. Tags to be Saved. — As soon as the contents of such con- 

 tainer or receptacle are sold, or before the said container is returned or other- 

 wise disposed of, or leaves the possession of the dealer, the tag thereon shall 

 be removed and kept on file in the store, where such milk or cream has been 

 sold, for a period of two months thereafter, for inspection by the Depart- 

 ment of Health. 



Regulation 161. Record of Milk or Cream Delivered. — ^Every wholesale 

 dealer in the city of New York shall keep a record in his main office in the 

 said city, which shall show from which place or places mUk or cream, delivered 

 by him daily to retail stores in the city of New York, has been received and 

 to whom delivered, and the said record shall be kept for a period of two months, 

 for inspection by the Department of Health, and shall be readily accessible 

 to the inspectors of the said Department at all times. 



Marketing different qualities of milk is as reasonable a pro- 

 cedure as marketing different qualities of other foods. In the 

 majority of instances when milk spoils it undergoes a simple 

 souring process which does not render it injurious. In fact, sour 

 milk of different kinds is known to be constuned as a delicacy 

 by many people. Other food substances usually undergo putre- 

 factive processes which render them unpalatable. When eggs or 

 meat spoil, the odor and taste become offensive. As long as part 

 of the population has to be satisfied with inferior food there is no 

 reason why milk should not be offered in different qualities at 

 different prices. But every known method of ehminating infec- 

 tion should be applied. 



Milk products, chiefly butter and cheese, have suffered from 

 lack of control. These products are not consumed as soon as 

 milk is, and, therefore, might be more effectively controlled if 

 they were not so generally classified with milk as milk products. 



The enormous quantity of milk consumed and the great num- 

 ber of producers back of this consumption render control difficult 

 and expensive because a host of officers is required to effect it. 

 As health departments frequently lack funds, they find it extremely 

 difficult to exert proper control. 



Furthermore, it must be admitted that scientific methods of 

 determining the quahty of milk are not only insufficient, but are 



