Connecticut western news., 1917-10-11
RULES FOR DAIRYMEN
Proposed by Dairy and Food Commits
 sion at Hartford.

The following rules and regulations were proposed at the meeting of regu. lation board held in HaI tfcrd, Monday, October 8th.
 Every person, firm or corporation engaged ill, or hereafter engaged in the production of milk, which milk or the products thereof are to be used or disposed of elsewhere than on the premises where such milk is produced, shall register with the Dairy and Food Commissioner. Such registration shall include the address of the producer and the location of the premises on which the milk is produced, the number of COWS kept, and the locality where such milk or the products thereof are sold if disposed of at retail or the names and addresses of the purchasers if sold at wholesale. such regisJrst tion must be renewed annually during the month of October.
 Every person, firm, or corporation engaged in, or hereafter engaged in the sale, handling, or distribution of milk or cream shall register with the Dairy and Food Commissioner, giving the address, place of business, quarts ot milk or cream handled, and the names and addresses of producers supplying the same. Such list of D oducers shall be promptly revised when changes occur therein, and registration must be renewed annually during tine month of October.
 No person, firm, or corporation shall sell or distribute milk or cream until registered with the Dairy and Food Commissioner, nor shall sell or distri- bute any such products of any dairy located beyond the boundaries of this state unless such dairy is approved by the Dairy and Food Commissioner.
 No person having a communicable or infectious disease, or who cares for persons having such disease, shall be allowed to handle milk or milk uten- sils. Tn case of an outbreak of any communicable disease on the premises where milk is produced, handled, or sold, the person in charge of the prem ises shall immediately notify the local health officer.
 All places where milk is produced, handled, or sold shall be open to in spection by the Dairy and Food Com. missioner or his agents at all reason able hours.
 All stables, buildings and premises where milk cream, skimmilk or butter milk are produced. handled, or sold, must be maintained at all times in 8 clean and orderly manner.
 The COWS must be healthy and free from disease as determined by physical examination and must be kept clean and be housed in suitable quarters.
 The water used on premises where milk IS produced or handled must be free from pollution, or organisms which cause, or are liable to cause dis ease.
 |. All privies and cesspools on dairy premises must be located to the satis faction of the Dairy and Food Com missioner, screened agalnsG flies, anc so constructed and maintained that tn, contents will net be a menace.
 All utensils, containers, etc. used il handling milk shall be thoroughly washed immediately after using anc be effectually sterilized preferably by steam.
 A milk house or room satisfactory to the Dairy and Food Commissioners devoted exclusively to the care, cool ing, handling or storing of milk anC effectually screened to exclude fife shall be provided.
 Milk shall be cooled to 5Oo F. with in two hours after milking, and helC thereafter at or below said tempera ture.