30 
TESTING AND HANDLING OF MILK AND CREAM 
VIII. Cleanliness of Utensils. Points allowed, 10. 
All station utensils must be kept scrupulously clean at all times. 
No excuses will be accepted. Stirring rod, sample jars, bottles, and 
all vessels coming in contact with the cream must be washed thor¬ 
oughly each day. The personal appearance of the workmen also 
figures here. 
IX. Ventilation and Light. Points allowed, 10. 
A station should have at least one-fifth as much window as 
floor space. Sunlight is an excellent disinfectant, and light is neces¬ 
sary if the operator is to do efficient work. Whenever possible the 
building should have openings on at least two sides. A cool room is 
essential for keeping good cream. 
X. Drainage. Points allowed, 10. 
A station should be located on a well drained, slightly elevated 
spot, sloping away from the station in all directions. 
By the above method of scoring and inspection, which will also 
take into consideration the examination for license passed, cream sta¬ 
tions will be graded into three classes. A clean, attractive station, 
provided with a full equipment and scoring 85 per cent or better at the 
time of inspection, will be graded “A Class”, and the letter “A” will 
be so stamped in bold face type beside the seal upon the license. 
If the station scores between 70 per cent and 85 per cent, it will 
be graded second class, or in class B, and the letter “B” will be stamped 
upon the license in the same position as given for letter “A.” Should 
the station score less than 70 per cent, or show evidence of neglect or 
carelessness on the part of the operator, but show no violation of law, 
it will be rated third class, and the letter “C” will be stamped in bold 
face type upon the license. 
All stations rated in C class will be given a written notice of a 
time limit set for them to make the A or B class. If, upon inspection 
after the time limit has expired, they do not make either of these two 
classes they will be closed. 
Where the station is unsanitary, the license held is not posted in 
a conspicuous place, or other provisions of the dairy law are violated, 
the license will be cancelled and the station closed. 
The purpose of this system is to improve the quality of Colorado 
cream by raising the standard of cream production and cream handling. 
The dairies furnishing the cream going into these stations will 
be scored in much the same manner, and by building up the places of 
handling and the places of production of cream together, a far superior 
product of butter will be produced. The production of a high grade 
butter in this state means an increased demand, and in turn increased 
demands mean larger profits for all concerned in supplying such a 
market. 
