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All cows producing such milk or cream must have been tested at least once during the previous year with tuberculin; and any cow reacting thereto must have been promptly excluded from the herd.

Such milk must not at any time previous to delivery to the consumer contain more than 60,000 bacteria per cubic centimeter, and such cream not more than 300,000 bacteria

per cubic centimeter.

Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the state commissioner of health not less than twenty-five per cent for equipment, and not less than fifty per cent for methods.

Such milk and cream must be delivered within thirty-six hours from the time of milking, unless a shorter time shall be prescribed by the local health authorities.

Such milk and cream must be delivered to consumers only

in containers sealed at the dairy or a bottling plant. The

caps or tags must be white and contain the term “Grade A raw" in large black type, and the name and address of the dealer.

Grade A pasteurized. No milk or cream shall be sold or offered

for sale as “Grade A pasteurized" unless it conforms to the following requirements:

The dealer selling or delivering such milk or cream must hold a permit from the local health officer. All cows producing such milk or cream must be healthy as disclosed by an annual physical examination. Such milk or cream before pasteurization must not contain more than 200,000 bacteria per cubic centimeter. Such milk must not at any time after pasteurization and previous to delivery to the consumer contain more than 30,000 bacteria per cubic centimeter, and such cream not more than 150,000 bacteria per cubic centimeter. Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the state commissioner of health not less than twenty-five per cent for equipment and not less than forty-three per cent for methods. Such milk and cream must be delivered within thirty-six hours after pasteurization, unless a shorter time shall be prescribed by the local health authorities.

Such milk and cream must be delivered to consumers only in containers sealed at the dairy or at a bottling plant. The caps or tags must be white and contain the term “Grade A pasteurized” in large black type.

Grade B raw. No milk or cream shall be sold or offered for sale as “Grade B raw '' unless it conforms to the following requirements:

The dealer selling or delivering such milk or cream must hold a permit from the local health officer. All cows producing such milk or cream must be healthy as disclosed by an annual physical examination. Such milk must not at any time previous to delivery to the consumer contain more than 200,000 bacteria per cubic centimeter, and such cream not more than 750,000 bacteria per cubic centimeter. Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the state commissioner of health not less than twenty-three per cent for equipment and not less than thirty-seven per cent for methods. *f Such milk and cream must be delivered within thirty-six hours from the time of milking, unless a shorter time shall be prescribed by the local health authorities. The caps or tags on the containers must be white and contain the term “Grade B raw '' in large, bright green type, and the name of the dealer.

Grade B pasteurized. No milk or cream shall be sold or offered for sale as “Grade B pasteurized” unless it conforms to the following requirements:

The dealer selling or delivering such milk or cream must hold a permit from the local health officer.

All cows producing such milk or cream must be healthy as disclosed by an annual physical examination.

Such milk or cream before pasteurization must not contain more than 1,500,000 bacteria per cubic centimeter.

Such milk must not at any time after pasteurization and previous to delivery to the consumer contain more than 100,000 bacteria per cubic centimeter, and such cream not more than 500,000 bacteria per cubic centimeter. Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the state commissioner of health not less than twenty per cent for equipment and not less than thirty-five per cent for methods. Such milk must be delivered within thirty-six hours, and such cream within forty-eight hours after pasteurization, unless a shorter time is prescribed by the local health authorities. The caps or tags on the containers must be white and contain the term “Grade B pasteurized" in large, bright green type, and the name of the dealer.

The provisions of this subdivision shall take effect throughout the state of New York, except in the city of New York, on the first day of January, 1916.

Grade C raw. No milk or cream shall be sold or offered for sale as “Grade C raw '' unless it conforms to the following requirements:

The dealer selling or delivering such milk or cream must hold a permit from the local health officer. Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the state commissioner of health not less than forty per cent. Such milk and cream must be delivered within forty-eight hours from the time of milking, unless a shorter time shall be prescribed by the local health authorities. The caps or tags affixed to the containers must be white and contain the term “Grade C raw '' in large red type.

Grade C pasteurized. No milk or cream shall be sold or offered for sale as “Grade C pasteurized” unless it conforms to the following requirements:

The dealer selling or delivering such milk or cream must hold a permit from the local health officer.

Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the state commissioner of health not less than forty per cent.

Such milk and cream must be delivered within forty-eight hours after pasteurization, unless a shorter time shall be prescribed by the local health authorities.

The caps or tags affixed to the containers must be white and contain the term “Grade C pasteurized ” in large red

type. The bacterial count herein required shall be made only at county or municipal laboratories or such other laboratories as may be approved by the state commissioner of health. In those municipalities where a bacterial count of the milk is in the opinion of the local health authorities, impracticable, they may in their discretion grade milk and cream according to the score of the dairies producing it, as prescribed in this regulation, but no such milk shall be designated “Certified,” “Grade A raw,” or “Grade A pasteurized.” This regulation shall not be constructed to rescind or modify any existing local regulation or ordinance controlling the grading of milk or cream established prior to the first day of September, 1914. Regulaton I4. Supplementary regulations by local authorities. The health authorities of any municipality may in their discretion increase the stringency of these regulations or add to them in any way not inconsistent with the provisions thereof, and may prohibit the sale or the keeping for sale, within the municipality of any of the grades of milk herein defined. The amendment to regulation thirteen took effect May 1, 1917, and the amendment to regulation fourteen on July 14, 1917.

Subdivision 1 of regulation 1 of chapter I was amended to read as follows:

(1) The term “communicable disease ’’ means such communicable disease as may be designated in regulation 1 of chapter II of the code, except that no regulation of this code shall apply to or include chancroid, gonorrhoea or syphilis unless such disease is specifically mentioned in such regulation.

Regulations 1, 8, 12, 13, 14, 22, 32, 34, 35, 36, 27, 38 and 29 of chapter two were amended and four new regulations known as 2-a, 29-a, 29-b and 42-b, were added, as follows:

Regulation I. Communicable diseases designated. For the purpose of this code, the term communicable disease shall be held to include the following diseases, which are hereby declared to be communicable through the conveyance of infective organisms:

Anthrax
Chancroid
Chickenpox
Cholera, Asiatic
Diphtheria (membranous croup)
Dysentery, amoebic and bacillary
Epidemic or cerebrospinal meningitis
Epidemic or streptococcus (septic) sore throat
German measles
Glanders
Gonorrhoea
Measles
Mumps
Ophthalmia neonatorum (suppurative conjunctivitis of the

newborn)
Para-typhoid fever
Plague
Pneumonia

a. Acute lobar
b. Bronchial or lobular
Poliomyelitis, acute anterior (infantile paralysis)
Puerperal septicaemia
Rabies
Scarlet fever
Syphilis
Smallpox
Trachoma
Tuberculosis
Typhoid fever
Typhus fever
Whooping cough
This regulation as amended took effect January 2, 1918.

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