Cream Recipe

than 500,000 bacteria per cubic centimeter when delivered to the consumer or at anytime after pasteurization and prior to such delivery.

No milk supply averaging more than 1,500,000 bacteria per cubic centimeter shall be pasteurized in this city for sale under this designation.

No milk supply averaging more than 300,000 bacteria per cubic centimeter shall be pasteurized outside of the city for sale under Necessary Scores: Equip.

, Meth.

, Total 55 Time of Delivery: Milk shall be delivered within 36 hours and

cream within 48 hours after pasteurization.

Bottling: May be delivered in cans or bottles.

Labeling: Outer caps of bottles containing milk and tags affixed to cans containing milk or

cream shall be white and marked Grade B in bright green letters in large type, date pasteurization was completed,

place where pasteurization was performed, name of the person, firm, or corporation offering for sale, selling, or delivering same.

Bottles containing

cream shall be labeled with caps marked Grade B in bright green letters, in large type and shall give the

place and date of bottling and shall give the name of person, firm, or corporation offering for sale, selling, or delivering same.

Pasteurization: Only such milk or

cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes.

Grade C Milk or

cream (Pasteurized) (For cooking and manufacturing Definition: Grade C milk or

cream is milk or

cream not conforming to the requirements of any of the subdivisions of Grade A or Grade B and which has been pasteurized according to the requirements and rules and regulations of the Board of Health or boiled for at least two Tuberculin Test And Physical Condition: No tuberculin test required, but cows must be healthy as disclosed by physical examination made annually.

Bacterial Contents: No milk of this grade shall contain more than contain more than 1,500,000 bacteria per cubic centimeter after Necessary Scores: Score 40 Time of Delivery: Shall be delivered within 48 hours after Bottling: May be delivered in the cans only.

Labeling: Tags affixed to cans shall be white and shall be marked in red with the words, Grade C in large type and "for cooking" in plainly visible type, and cans and shall have properly sealed metal collars, painted red on necks.

Pasteurization: Only such milk or

cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes.

NOTE.--Sour milk, buttermilk, sour

cream , kumyss, matzoon, zoolac, and similar products shall not be made from any milk of a less grade than that designated for Grade B and shall be pasteurized before being put through the process of souring.

Sour cream shall not contained a less percentage of fats than that designated for cream.

No other words than those designated herein shall appear on the label of any container containing milk or

cream or milk or

cream products except the word certified when authorized under the State law.

and, as has been suggested, this should be done whenever it is possible, the next thing to do is to care for it in such a way that it may be fed to the family in the same condition as it was when delivered.

It is, of course, of prime importance that the dairyman deliver clean fresh milk, but this is not sufficient; the milk must remain in this condition until it is used, and this can occur only when the housewife knows how to care for it properly after it enters the home.

It is possible to

make safe milk unsafe and unsafe milk positively dangerous unless the housewife understands how to care for milk and puts into practice what she knows concerning this matter.

Indeed, some of the blame laid to the careless handling of milk by dairymen really belongs to housewives, for very often they do not take care of milk in the right way after delivery.

As too much attention cannot be given to this matter, explicit directions are here outlined, with the idea of assisting the housewife in this matter as much as possible.

bottle containing the milk should be placed in the coolest

place available, never being allowed to stand on the porch in the sun or where such animals as cats or dogs may come in contact with it.

When the milk is to be used, the paper cap should be carefully wiped before it is removed from the bottle, so that any dirt that may be on top will not fall into the milk.

If not all the milk is used and the bottle must be returned to the

place where it is kept, it should be covered by means of an inverted drinking glass or, as shown in Fig.

, by a glass or porcelain cover.

Such covers, or sanitary milk caps, as they are called, are very convenient for this purpose and may be purchased at a