iately strained and cooled to the proper temperature.

55. All milk must be cooled to a temperature below 50 degrees F.,
within two hours after being drawn, and kept thereafter below that
until delivered to the creamery.

56. The milk should be strained into cans which are standing in ice
water which reaches the neck of the can. The more rapidly the milk
is cooled, the safer it is, and longer it will keep sweet. Ice
should be used in cooling milk, as very few springs are cold enough
for the purpose.

57. If aerators are used, they should stand where the air is free
from dust or odors, and on no account should they be used in the
stable or out of doors.

58. Milk strainers should be kept clean; scalded a second time just
before using, and if cloth strainers are used, several of them
should be provided, in order that they may be frequently changed
during the straining of the milk.

59. The use of any preservative or coloring matter is adulteration,
and its use by a producer or shipper will be a sufficient cause for
the exclusion of his product from the City of New York.

Water Supply.

60. The water supply used in the dairy and for washing utensils
should be absolutely free from any contamination, sufficiently
abundant for all purposes, and easy to access.

61. This supply should be protected against flood or surface
drainage.

62. The privy should be located not nearer than 100 feet of the
source of the water supply, or else be provided with a water-tight
box that can be readily removed and cleaned, and so constructed that
at no time will the contents overflow or saturate the surrounding
ground.

63. The source of the water supply should be rendered safe against
contamination by having no stable, barnyard, pile of manure or other
source of contamination located within 200 feet of it.

In order that the farm inspection shall be as effective as possible,
and to make the work of the several inspectors as uniform as may be,
the dairies are scored. A copy of the score card follows.

DEPARTMENT OF HEALTH

The City of New York

=Division of General=
=Sanitary Inspection= =Dairy Report=

Inspection No. ... Time...... A. P. M. Date......191..

1 =Dairyman=.................. =Owner= .....................
2 =P. O. Address=............. =P.O. Address=.......State...
3 =County=..... State..... =Party Interviewed=............
4 Milk delivered