demeanor, and upon conviction thereof shall be punished by a fine of not less than $25 nor more than $200 for each offense, or imprisonment in the county jail for a period of not less than 10 days nor more than 60 days.

Milk and Milk Products-Production, Care, and Sale. (Reg. Dairy

Commissioner, 1918.)

Rules for producers of dairy products.-RULE 1. Milk that is produced by unhealthy cows or in insanitary surroundings or that is drawn from cows within 15 days before or 5 days after calving or that is handled, stored, or shipped in dirty, rusty or insanitary cans shall be deemed impure and unhealthy milk.

RULE 2. Every person delivering milk, cream, or other dairy products to creameries, cheese factories, firms, companies, or corporations, in cans, bottles or other vessels shall have such containers free from filth or rust and in a wholesome condition for containing such products.

RULE 3. The milk house or milk room must not be nearer than 100 feet to hogpens, wallows, or other contaminating sources.

RULE 4. Milk or cream utensils used for shipping or storing milk or cream, after they have been emptied and thoroughly washed and sterilized, must have the cover removed and the can inverted in pure air protected from flies and other contamination.

RULE 5. If milk cans are not washed at the factory they must be thoroughly washed and scalded as soon as returned to the farm. All buckets, strainers, separators and other utensils must be thoroughly washed and scalded or washed and steamed after each operation involving their use and must be protected from flies and other contamination when not in use.

RULE 6. Milk to be separated should be separated as soon as possible after milking and the cream of each separation cooled by placing in cold water before mixing with cream of different separations. Milk produced for the manufacture of cheese, condensed milk, or other dairy product must be cooled and aerated immediately after milking and kept cool while under the control of the producer. RULE 7. Milking shall not be done or milk or cream handled by any person suffering from a contagious disease.

RULE 8. Milk cans or buckets for holding extra milk shall not be placed in the alleys of the barn at milking time.

RULE 9. Any unclean or unwholesome dairy products condemned for human food by the dairy commissioner, may be used for feeding animals, or must be treated or disposed of as the commissioner or his deputy directs.

RULE 10. Milk cans used for transporting milk or cream from the farm to a factory must have a brand or trade-mark of identification and if owned by the producer he shall place or cause to be placed on each can such identification. RULE 11. It shall be unlawful for any person other than the owner thereof to use any can or other receptacle which is marked with the identification mark of another person.

RULE 12. The use of any and all preservatives in milk or cream, except small samples for testing, is hereby prohibited.

RULE 13. Cows' udders soiled with manure or other filth must be washed and dried before being milked.

RULE 14. Dairy barns or yards where cows are milked must be kept clean and sanitary. Barn windows must be kept clean and barn walls must be cleaned and whitewashed at least once each year.

RULE 15. Stable manure must be removed at least 50 feet from the milking barn or yard frequently enough to maintain sanitary conditions about the dairy premises.

RULE 16. Complaints made to the State dairy commissioner regarding the production, manufacture, storing, and handling of dairy products must be made in writing and signed with the address of the person making such complaint.

In addition to the preceding rules the following shall apply to all producers of milk and cream for consumption as milk or cream in the absence of city ordinances or supplementing the same.

RULE 17. When the dairy herd numbers four or more cows, the producer must secure from the State dairy commissioner, a license to be granted after satisfactory proof has been submitted to such designated officer that the applicant has met all requirements of the State dairy law and supplementary rules and existing city health rules, if any. Application must be made in writing for a license on a form provided for such purpose obtainable from the State dairy commissioner. RULE 18. When the dairy herd numbers four or more cows, a bottle filler and a capper must be used for filling and capping bottles by each and every person, company, or firm producing or handling milk or cream for delivery in bottles. No milk shall be sold or delivered to consumers except in individual containers in which the milk shall be placed at bottling plant.

RULE 19. Milk or cream produced for distribution and consumption in cities not having milk ordinances governing the same shall be produced and handled according to the following requirements: (a) The individual cows constituting a herd must be examined by a regularly qualified veterinarian once each year and all animals showing signs of disease or a condition of health that would render the milk unfit for human consumption, excluded from the herd permanently or until such time as the veterinarian may specify for the return of such animals to the herd. (b) From the 1st day of October to the 1st day of May in each year such milk shall not contain more than 150,000 bacteria per cubic centimeter and such cream not more than 300,000 bacteria per cubic centimeter and from the 1st day of May to the 1st day of October of each year such milk shall not contain more than 300,000 bacteria per cubic centimeter and such cream not more than 1,000,000 bacteria per cubic centimeter when delivered to the consumer or at any time prior to such delivery. (c) Dairy products must not be disposed of from any farm where any person resides who has a communicable disease.

RULE 20. Pure water, free from contamination, shall be provided in sufficient quantity for watering cows, cleaning dairy utensils, and for all other dairy pur poses. Stagnant ponds or pools, as adobe holes, will not be tolerated near the dairy premises.

RULE 21. Where a reasonable score is not obtained due to deficiency of equip ment or improper methods in operation, such changes as the person suggests who is authorized to make inspections must be made within a reasonable time named by inspector or the license of such producer may be revoked.

Rules for manufacturers, dealers, and other handlers of dairy products.— RULE 7. No unclean or unsanitary milk or cream shall be used in the manufacture of any dairy products. Dairy products manufactured where proper rules of sanitation are not observed, shall be subject to condemnation. Manufacturers of dairy products who gather milk or cream must protect the same from the sun while in transit and must at all times handle milk cans with care.

RULE 8. All dairy products sold or offered for sale or disposed of in any manner as food shall meet the standards for dairy products prescribed by the Arizona pure food law and section 12 of the State dairy law. Any hotel, restaurant, boarding house, confectionery, or other place, serving condensed milk, milk made from powdered milk or dried milk or in any other than its

natural state, shall post conspicuously on a wall of the dining room a placard with letters not less than 1 inches high and one-half inch wide, or in a conspicuous place on the bill of fare the following, or similar words for the information of its patrons: "Condensed milk served for cream" or "Powdered milk served here" or such phrase that will designate the form of product served. Milk or cream to be disposed of for consumption shall not be kept in a refrigerator or other place of storage with fruits, vegetables, or other foods, either. raw or cooked except in tightly-stoppered bottles.

RULE 9. All buildings used for the manufacture of dairy products shall be well lighted and ventilated. Floors, walls, ceilings, tables, vats, and other fixtures shall be maintained in such condition that they may readily be made clean and sanitary. If not in such condition, they must be promptly repaired, or replaced by suitable equipment. All walls, and ceilings shall be kept well painted or whitewashed, and all parts of walls, ceilings, or other overhead coverings, doors, windows, or window ledges, shall be maintained in a cleanly

manner.

RULE 10. Only a good grade of dairy salt shall be used in the manufacture of dairy products and must at all times be protected from dust or other contamination.

RULE 11. The water supply for each factory shall be from an unpolluted

source.

RULE 12. It shall be unlawful for any person other than the owner thereof to use any can, bottle, or other receptacle which is marked with a brand or trade-mark of the owner, and all companies or individuals purchasing product, must return or cause to be returned such cans or other receptacles to their rightful owners.

RULE 13. Milk, cream, or other dairy products shall not in any manner be handled by any person suffering from a contagious disease, or by a person attending another with a contagious disease.

RULE 14. Factory floors, vats, churns, and all utensils used must be cleaned at the close of each operation.

RULE 15. Cheese shelves shall be clean as soon as the cheese is removed and oftener if necessary.

RULE 16. There shall be no condition in, underneath, or connected with any factory building or premises which will render cleaning difficult. No cesspool, blind well, or nuisance of any kind shall be near or underneath a factory. Every factory must have an efficient system in disposing of liquid waste, and other refuse in such manner that none shall be deposited underneath or near the factory buildings, or cause offensive odors in the building or on the grounds of such buildings.

RULE 17. All factory utensils and apparatus used in the handling, storing, or manufacturing of dairy products, shall be of such construction that it may be easily kept clean and sanitary. Where common iron piping and rubber hose is now in use, the same must be kept painted, if not coming in contact with dairy product, and if coming in contact with dairy product must be replaced by suitable equipment within the period specified by the commissioner or county health officer making the inspection.

RULE 18. All wooden followers used in pressing cheese shall be sound and free from cracks and crevices. Followers purchased after October 1, 1918, shall be of metal.

RULE 19. All factory utensils and fixtures used in handling, storing, or manufacturing dairy products must be screened and otherwise kept to eliminate flies, rodents, and vermin.

RULE 20. A plentiful supply of soap and towels shall at all times be conveniently located for the use of operators or employees in factories and all employees handling dairy products shall be required to be cleanly in their work and to wear clean outer clothing.

RULE 21. When the dairy commissioner or his agent shall so request, the operator or workman in a factory or other place where dairy products are in any manner handled shall expose for inspection any dairy product or any part of the building or premises, fixtures, or utensils used in the manufacture of dairy products within the factory. The factory operators or employees shall in no way interfere with the dairy commissioner or his agent in the inspection or examination of any part of the equipment or product handled therein.

RULE 22. The operator's license or renewal of license and at least one copy of these rules shall be conspicuously displayed in the factory building.

RULE 23. Failure within the time specified to furnish information called for either by letter, application blank, or personal request or any false statement therein contained, on the part of any producer, manufacturer, dealer, or other handler of dairy products will render such person liable to prosecution, and in the case of licensee, may be cause for denial of or revocation of license.

RULE 24. Complaints made to the State dairy commissioner must be signed by the person making the complaint, giving their address with description as to the nature of the complaint, and address of person about whom complaint is made. Places Where Food and Drink Are Sold-Sanitary Regulation. (Reg. Bd. of H., Oct. 1, 1918.)

1. All hotels, restaurants, boarding houses, drug stores, and drink places shall wash thoroughly in scalding fresh water and soap and rinse in scalding fresh water all dishes, knives, and utensils used in cooking, preparing, or serving of food or drink, or on or about the table in connection with any restaurant, boarding house, lunch room, hotel, or other place where food or drinks are served to the public, after each service to patrons and sufficiently often to insure sanitary conditions.

2. All hotels, boarding houses, restaurants, drug stores, lunch counters, and drink places shall furnish and have used only towels that are clean and thoroughly sanitary for drying all dishes and silverware.

3. All places mentioned in sections 1 and 2 using dish-washing devices shall operate the same so that all dishes and tableware are submitted to boiling water and live steam in a closed container.

4. The management of each and every place mentioned in the above and fore going rules and regulations are instructed to see that all help are advised of these regulations and that the same are strictly followed.

5. It shall be the duty of all help connected with any of the places mentioned in the above and foregoing rules and regulations to keep their hands thoroughly washed and in a perfectly sanitary condition, and it shall be the duty of the management of each and every place to see that this rule and regulation is ob served by all the help working therein.

6. Managements of all such places mentioned in the foregoing rules and regulations shall provide the necessary toilets and lavatories in conjunctioa with their businesses for all employees so that persons handling food, cooking utensils, dishes, and tableware shall be cleanly at all times.

7. No person shall be employed in or about or connected with the cooking or other preparation of or distribution of food or drinks in hotels, restaurants, boarding houses, drug stores, or drink places in the State of Arizona who is sick and capable of transmitting any disease.

S. All places where food and drink are sold or meals served shall be open to inspection by the board of health of the city, county, or State at all suitable times.

9. It shall be the duty of the management of each place where either food or drink or both are sold to the public to keep in a prominent place such cards of instruction for the handlers of food or drink as the board of health may issue to them and see that the same are obeyed.

10. All places keeping or dispensing food or drink for or to the public shall be maintained cleanly; this refers to all parts of the premises inside and outside, entrances and exits, and back doors and alleys and other places which may have any influence upon food or drink in any way. Fly traps and fly paper or other recognized methods of killing flies shall be used against flies in and about food and drink places.