The Richmond Virginian. (Richmond, Va.) 1910-1920, 1918-05-20

partment, and the bacteria count AT
the time OF delivery to the consumer
shall not exceed 100000 per cubic
centimeter.
Milk. 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 atlesst ffty-hve $3.50
Bureau OF Animal Industry, of which
not less than thirty-five $3.50 points
shall be for methods
GRADE C, MILK OR CREAM
(Pasteurized for cooking and manu-
featuring purposes only)
Definition.
Grade C, MIX or Cream, Ia milk
or cream not conforming to the re-
quirements of Grade A or Grade r.
and which has been pasteurized ac-
cording 10 the regulations of the
Richmond Health Department. or
boiled for at least two minutes.
No raw milk, raw cream, pas
teurized milk, or pasteurized cream OF
this grade (Grade CO shall be re-
ceived in any milk plant where Grade
or Grade B milk or cream Is sold
or handled.
After pasteurization, no milk OF this
designation (Grade CO shall contain
more than 100000 bacteria per cubic
centimeter, and no cream of this
grade shall contain more than 500
600 bacteria per cubic centimeter.
MIX and cream OF this designation
shall be delivered in cans only. An
cans containing Grade c milk or
cream must have tags attached marx
ed as follows.
Grade C Milk or Cream (for cooking
and manufacturing purposes only)
the name and address OF the dealer.
and the place where pasteurization
was performed
proof print or sketch OF such tag,
showing size and arrangement or the
lettering thereon, shall be submitted
to and approved by the Chief Health
Oflcer or Dairy Inspector before being
attached to the cans containing milk
or cream (Grade C).
The covers and collars OF the cans
must be painted red.
Only such milk and cream shall
be regarded az pasteurized as have
been subjected to a temperature Of
/ as degrees. being held at this tenn.
perature for not less than thirty 800
minutes.
Mix and skinned milk of this
grade and designation must be delv-
'
eight t4s) hours after pasteurization.
Cream of this grade and deeigna-
ton must be delivered to the consumer
within seventy-two t72J hours after
pasteurization.
CREAM
Cream shall be classified in the
Same grades as milk, in accordance
with the requirements for the grades
{ ,F ff,ar Aa l>a
ards. In 20 per cent cream the haC-
terra count shall not exceed Ave times
the count allowed in the correspond
ing grade Of milk.
MINIMUM REQUIREMENTS.
Nothing in the above definition or
grades shall be construed as in any
way permitting the sale Of milk or
cream. in any Of the esta hliehed
grades. unless All the rules and regu
lations OF the Richmond Health De-
partment are complied with.
DEGRADING.
In the event that any milk producer
/ holding a permit for Grade A. Raw
milk or cream, shall fall below the
requirements for said grade, but not
below the requirements FOR Grade A
! Pasteurized, his permit for the sale
OF Grade a Raw shall be suspended
or revoked, and permit for Grade
A Pasteurzed may he Issued. In the
event that any milk producer shall
fall below the requirements for Grade
! \ Pasteurized milk or cream. but not
| below the requirements for Grade E.
! his permit for the sale OF Grade A
/ Fasteurized shall he suspended or re-
( voked, and a permit for Grade r may
/ he issued. In the event that any milk
| produced shall fall below the require
/ ments for Grade r milk or cream, but
not below the requirements for Grade
| G. his permit for the sale or Grade
shah he suspended or revoked and
permit for Grade G may be issued
/ In the event that any milk producer
shall fall below the requirements for
! Grade G milk or cream. his permit
| for the sale OF milk or cream IN the
City Of Richmond shall be suspended
or revoked.
LABELLING.
On and after June /. 1915 all milk
and cream shall be labelled In accord