The Bridgeport evening farmer., 1917-06-16
large black type, and the name aES address of the dealeF.

 offered for sale as Grade A Pasteur- ized unless it conforms to the follow ing requirements:
 All cows producing such milk or cream must be healthy, disclosed by an annual physical examination Such milk or cream before pasteuxfz- ing must not contain more than 300,- 900 bacteria per c. c.
 Such milk must not at any time af- ter pasteurization contain more than 50,000 bacteria per c. c. Such cream not more than 100000 bacteria per c. c. Such milk and cream must be produced on farms which are duly scored on a sore card presribed by the Department of Health, not less than 25 per cent. for equipment and not less than 43 per cent. for meth ods. Such milk and cream must be delivered to consumers only in sealed containers. Caps or tags. must be white and contain the term Grade A: Pasteurized in large red type, and the name and address of the dealer.
 D. Grade B. Pasteurized
 No milk or cream shall be sold as Grade B. Pasteurized unless it con- forms to the following requirements:
 All cows producing such milk or cream must be healthy, disclosed by an annual physical examination. Such milk or cream before pasteuriz- ing must not contain more than 1,- 5000 bacteria per c. c. Such milk must not, after pasteurization, and previous to delivery to the consumer, contain more than 100000 bacteria per c. c. and no such cream not more than 500,000 bacteria per c. C., Such milk or cream must be produced .on farms which are duly scored on score cards prescribed by the Department of Health, not less than 20 per cent. for equipment and not less than. 35 per cent. for methods The caps and tags on the containers must be white and contain the term Grade B. Pas teurized in large bright green type. and the name and address of the deal CT. Grade c. For Cooking and Manufac-
 turing Purposes
 Grade c. milk or cream is milk or cream used for cooking or manufac-- turing purposes only and which does not conform to the requirements of Grade A. or B., and which has been pasteurized according to the regula- tions of the Department of Health or boiled for at least two minutes.
 No milk or cream shall be sold or offered for sale as Grade c. unless it conforms to the following require ments:
 Such milk or cream must be pro- duced on farms which are duly SCOT ed on a score card prescribed by the Department of Health, not less than 40 per cent Such milk or cream must not at any time after pasteurization- or boiling contain more than 5e,000 bac- teria per c. C.. and no cream of this grade shall contain more than 1.500000 bacteria per C. c.
 Skim Milk and Butter Milk
 Every container of skim milk or butter milk shall prominently display the words Skim Milk and Butter Milk. as the case may be, in letters at least two inches high. -" Section 10. General Regulations. All milk shall be cooled to 50 de- grees Fahrenheit or below within two hours after it is drawn from the COW and shall be kept at or below that temperature until it is delivered to the consumer. No milk shall be adulter- ated by the addition to or the subtrac- itfon of any substance or compound No! milk shall contain any visible for eign material. All milk shall be deliv- cred in, bottles or. single service con- tainers except
 | (a) To infant feeding stations that are under competent medical super vision, | All water supplies used in the hand ling, of milk shall be from unpolluted sources. No water other than that from the public supply shall be used in the City of Bridgeport, without a permit from the Department of ;, Health. $,
 No milk or creal shall be handled, stored, offered for sale or sold in any IL E-,,,I poses or in any room or place which is dark or unsanitary.
 l No water closet shall be in or in direct communication with any room | in which milk is stored, handled. or | offered for sale. Milk shall not be | transferred on the street from one tcontainer to. another. No milk that is to be offered for sale shall be transported through the streets of the city unless properly pro- | tected from the possibility of contam- ination. ..t
 No person having a communicable disease or caring for or coming in l contact with any person having a communicable disease shall be en1- ployed in the production, handling, or sale of milk or cream.
 | All milk from cows who are i'll fra.In any cause shall be excluded from the supply.
 All milk sold in stores, hotels, bak- cries. and restaurants for human con- sumption shall be delivered to the consumer in the original, properly stoppered single service bottle or con- | tainer.
 Section H. Receiving Stations, Bot
 ting and Pasteurization Plants All receiving stations and bottling plants shall be clean, well screened and lighted, and shall be used for no | other purpose than the proper hand l ling of milk and the operations incl Ident thereto. All such plants shall be scored on a score card prescribed sby the Department of Health, not less than 40 per cent. All such plants shall have smooth impervious floors properly graded and drained. All such plants shall be equipped with hot and cold running water and steam. All utensils piping and tanks shall be kept clean and sanitary at all times.
 Pasteurization-Defi | Pasteurized milk is. defined to mean milk or cream that has been subjected Ito a temperature of 142 to 145 degrees Fahrenheit for not less than thirty | minutes. | All apparatus for the Pasteurization of milk shall be subject to the inspec- kTlon a1ld approval of the Department