Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-06-30

ehe MIX business. and upon the supervision
ana control thereof by the government.
Classification Of Milk.
In order that the milk supply of the
District may be pure, it must come from
healthy cows. properly fed. that are
neither about to calve nor have recently
caived The milk from these cows must
De mlked in a cleanly manner and be
promptly cooled. All persons engaged in
handling milk must be free from COM
mun'cable diseases and OF Clearly habits
All receptacles into which the milk passes
and all utensils and apparatus used in
handling it must be perfectly clean. and
the milk after having been promptly cooled
must be kept cool until used. Actually.
to attain ideal conditions with respect to
milk is difficult and expensive, and adds
materially to the cost of the milk. and.
therefore. to the selling price. But to I'M
dertake earnestly to approximate such con-
ditions Is less difficult and less expensive.
and for practical purposes may be regarded
as yielding a reasonably satisfactory and
a reasonably safe milk The conference
recommends that there be recognized by
law three grades of milk. as follows:
Glass One.
Certified Milk.-The use of this term
should be limited to milk produced at dar-
les subjected to periodic inspection. and the
products or which are subjected to frequent
analyses. The cows producing such milk
from tuberculosis, shown by the tuber-
culin test. and from all communicable dis
eases, and from all diseases and conditions
whatsoever likely to deteriorate the milk.
They are to be housed in clean stables.
properly ventilated. and to be kept clean All
those who come in contact with the milk
must exercise scrupulous cleanliness. and
such persons must not harbor the germs OF
typhoid fever, tuberculosis. diphtheria and
other infections liable to be conveyed by the
milk. Milk must be drawn under all pre-
cautions necessary to avoid Infection. and
to be Immediately strained and cooled.
packed in sterilized bottles and kept at
temperature not exceeding 80 degrees Fab
renheit until delivered to the customer.
Pure water, as determined by chemical and
psychological examination, is to be pro.
vtded for use throughout the dairy farm
and dairy. Certified milk should not con-
tain more than 10000 bacteria per cubic
centimeter. and should not be more than
twelve hours old when delivered Such milk
shall be certified by the health officers of
the District.
Glass Two.
Inspected Milk.-This term should be lin
lted to clean. raw milk from healthy cows.
as determined by the tuberculin test and
veterinarian physical examination. The
cows are to be fed. watered. housed and
md
essarily equal to the conditions provided for
IN class l. All those who come into con-
tact with the milk must exercise scrunuIous
cleanliness. and such persons must NOT bar =
Dor the germs Of typhoid fever tubercuIos;.
oIphtherfa and other infections liable IN ha
conveyed by the milk. This milk is IN ha
ue'Vered TO the customer in steriIized con-
'ieis' ana Is TO be kept at temperatura
no. exceeding % degrees Fahrenheit untiI
ueh'ereo 10 the consumer 1t shall contain
not more than 100000 bacteria per cuh,,
centimeter roi euo.c
Glass Three.
Fasteurized Milk.-Milk from the da,-,o.
hot able to comply with the reouirarants
SPECIFIED for the production of Min, -
classes 1 and is to be nastaur;-oa Vi
Iore being sold, and must be sold ,,raou
the designation "pasteurized milk I" MI
ior pasteurlzation shall be kept at all time.
at temperature not exceeding 60 degree.
r. while in transit from the dairy farm ~
the pasteurization plant, and milk after
pasteurization shall be placed in steriIized
containers ana delivered to the consumer at
temperature not exceeding 50 degrees F.
IuDercunn resting or Pasteurization Re-
quired.-That all milk produced for use in
the District of Columbia shall either come
from cattle free from tuberculosis as shown
by the tuberculin test. which tubercuIin
test shall be repeated at least once every
year, or be subjected to pasteurization
under the supervision of the health de-
partment in case the herd is not tubercuiin
tested.
No milk shall be regarded as pure and
wholesome which, after standing for two
hours or less, reveals visible sediment at
the bottom of the bottle.
Water Supply of Dairy Farms and Dali
ries.-That particular attention be given to
the water supply of dairy farms and of
daires. with special reference to the loca-
ton and construction of such wells springs
and cisterns as are used in connection with
the business.
Equipment of Diaries and Dairy Farms
That every dairy farm and every dairy be
equipped with all necessary appliances for
cleaning and scalding or Otherwise ster-
iEzing all receptacles, utensils and appa-
ratus used for the handling of milk and
with all necessary appliances properly to
cool and to keep cool milk awaiting deliv-
cry.
Definition of Dairy" and General Re-
stsctions with Respect Thereto-That every
place where milk is sold be deemed a dairy
for all purposes whatsoever, and that the
sale of milk in grocery stores, bakery shops
and other similar places be prohibited. ex-
cept when the milk so sold is sold and de-
livered in the original package in which it
has been received.
The production of milk for sale and the
sale of milk wherever conducted, should
be maintained absolutely and entirely apart
from all household operations.
Duties of Consumers.
Use of Certified Milk to Be Urged.-That