NEW YORK CITY’S REGULATIONS 121 
cided to discontinue their use and instead to 
make a few simple positive sanitary requirements 
for the dairy, and bacterial standards for the 
milk. These new regulations were published De- 
cember, 1917. For Grade A milk, pasteurized, 
the requirements are as follows: 
Sanitary Requirements for the Dairy 
Cows physically examined. 
Cow-stable properly constructed, lighted, ven- 
tilated, and clean. 
Utensils properly washed and sterilized. 
Water supply uncontaminated. 
Milk-house provided and properly constructed, 
lighted, ventilated, and clean. 
Cooling facilities for milk sufficient to main- 
tain temperature of not more than 50°. 
Milking must be with clean, dry hands. 
Employees free from infection. 
Standards for Milk 
Raw milk shall not contain more than 200,000 
bacteria per cc. in the city. 
Raw milk shall not contain more than 100,000 
bacteria per cc. in the country. 
