The Richmond Virginian. (Richmond, Va.) 1910-1920, 1918-05-21

this grade and designation must be
delivered to the consumer within
thirty-six t36l hours after produc-
! ton.
Dairy farms producing this grade
| of milk shall score at least eighty 900
points on the score card of the United
States Bureau Of Animal Industry, of
which not less than forty five (45)
points shall be for methods.
GRADE A, PAsTEURIZED MILK.
Grade A, Pasteurized MIX, shall
come from cows free from disease,
as determined by physical examna-
tons. of which at least one each year
shall be by a qualified veterinarian,
he being approved by the Chief
Health officer or Dairy Inspector. 1t
shah he produced and handled under
such sanitary conditions that the
bacteria count at no time exceeds
200,0 per cubic centimeter.
All milk of this class shall be pas
teurized under the official supervision
of the Richmond Health Department,
and the bacteria count at the time OF
delivery to the consumer shall not
exceed 10000 per cubic centimeter.
MIX. skinned milk and cream of
this grade and designation must he
delivered TO the consumer within
thirty-six $3.50 hours after pasteuriza-
ton.
Dairy farms producing this class of
milk shall score at least seventy (70)
points on the score card of the United
States Bureau of Animal Industry, of
which not less than forty (40) points
shall be for methods"
GRADE b, PASTTURIzED MILK.
Grade 3, Pasteurized Milk, shall
come from cows free from disease. as
determined by physical examinations.
OF which at least one each year shall
be by a qualified veterinarian. he be-
ing approved by the Chief Health Of
ficer or Dairy Inspector. IT shall be
produced and handled under such
sanitary conditions that the bacteria
count at no time exceeds / 900, 600 per
cubic centim eter.
All milk OF this class shall be pas
teurized under the official supervision
OF the Richmond Health Department,
and the bacteria count at the time of
! delivery 70 the consumer shall not
exceed 100000 per cubic centimeter.
| MIX, skinned milk and cream OF
/ this grade and designation must be
/ delivered TO the consumer within
| thirty-six $3.50 hours after pasteuriza-
ton.
Dairy farms producing this class Of
milk shall score at least f1fty-fve $3.50
/
! Bureau of Animal Industry. or which
not less than thirty-flve t35) points
shall he foo methods
GRADE C. MILK OR CREAM.
/ CPasteurlzed for cooking and manu-
/ featuring purposes on]yD
/ Definition
/ Grade c. Mix or Cream. IS milk
or cream not conforming to the re-
! -
and which has been nasteurized ac-
| cording 10 the regulations ~ the
/ Richmond Health Department. or
/ boiled for at least two minutes
NO raw milk. raw cream, pas
/ feurized mink. or pasteurized cream Of
| this grade Grade C) shall be re-
ceived in any milk plant where Grade
/ a or Grade b milk or cream - sold
/ or handled
After pasteurtzation no milk Of this
! designation CGrade @ shall contain
more than Soo,0oo bacteria per cubic
+ centimcter, and no cream of this
1 grade shall contain moro than ! 500.
/ 900 bacteria per cubic cantimeter
Mix and cream of this designation
shall he delivered in cans only Al
cans containing Grade c milk or
] cream mlct have tags attached mark
cd as follows
Grade c MIX or Cream, Ger cooking
/ and manufacturing purposes only,
the name and address Of the dealer.
and the place where EafteurIzatlon
was performed
! proof print or sketch Of such tag.
/ showing size and arrangement OF the
/ lettering thereon, shall he submitted
to and approved by. the Chief Health
i officer or Dairy Inspector before being
attached to the cans containing milk
or cream fGrade -.
The covers and collars Of the cans
must be painted red
Only such milk and cream shall
he regarded as pasteurized as have
been subjected to temperature az
las degrees. being held At this tenn
perature for not less than thirty 600
minutes
Mix and skinned milk of thfs
grade and designation must he deliv-
cred to the consumer within forty
eight t4S) hours after pasteurizatlou.
Cream Of this grade and desiEna-