The Bridgeport evening farmer., 1917-06-19
large black type. and the name ant address of the dealer.
 O.. Grade A. PaSteuriZed

O.. Grade A. Pasteurized
 No milk or cream shall be sold or offered for sale as Grade A Pasteur- jzed unless it conforms to the follow ing requirements:
 All cows producing such milk or cream must be healthy, as disclosed by an annual physical examination. Such milk or cream before pasteuriz- 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 50,0O0 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 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 pIOouCIIS FICh oI cream must be healthy, as disclosed by an annual physical examination. Such milk or cream before pasteuriZ- ing must not contain more than 1,- 5O0,O00 bacteria per c. c. Such milk must not, after presentation, 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 50.000 bac- teria per c. C.. and no cream of this grade shall contain more than 1.5000o0 bacteria per c. c. f K Skim MIX and Butter Milk 4 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 adu1ter- ated by tho addition to or the subtrac- ton 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 l roayr,o3f from the nana rfr 1 Health.
 l No milk or crea-l shall be handled
 stored, offered for sale or sold in any
 stable, room used for sleeping pur- tposes or in any room or place which
 is dark or unsanitary.
 | No water closet shall be in or ir direct communication with any room
 in which milk is stored, handled, So1 offered for sale. Milk shall not be l transferred on the street from one container to another.
 l No milk that is to be offered fol 1 sale shall be transported through tht streets of the city unless properly pro tected from the possibility of contam ination.
 I No person having commun1cabl, disease or caring for or coming il contact with any person having communicable disease shall be em ! ployed in the production, handling, ol
 sale of milk or cream.
 All milk from cows who are i'll fran
 any cause shall be excluded from tn,
 supply. X
 I All milk sold in stores, hotels, bak
 cries, and restaurants for human con
 sumption shall be delivered to tn,
 consumer in the original, properl,
 stoppered single service bottle or con tainer.
 Section Il. Receiving Stations, Bot ,i ting and Pasteurization Plants All receiving stations and bottlinI plants shall be clean. we'll screene, land lighted, and shall be used for n other purpose than the proper hand ling of milk and the operations inci dent thereto. All such plants shall b
 scored on score card prescribed b
 the Department of Health, not les
 than 40 per cent. All such plant 1 shall have smooth impervious floor 5 properly graded and drained. All sue plants shall be equipped with hot an l cold running water and steam. A l utensils, piping and tanks shall b kept clean and sanitary at all time. ,} Pasteurization-Defin | Pasteurized milk is defined to mea 5 milk or cream that has been subjecte l to a temperature of 142 to 145 degree 8 Fahrenheit for not less than thirt minutes.
 r All apparatus for the Pasteurizatio = of milk shall be subject to the inspef