REG. 149. Word, statement, design, mark, or device on label.-No word, statement, design, mark, or device regarding the milk, skimmed milk, or cream shall appear on any cap or tag attached to any bottle, can, or other receptacles containing milk, skimmed milk, or cream which word, statement, design, mark, or device is false or misleading in any particular.

REG. 150. Tags to be saved.-As soon as the milk, skimmed milk, or cream contained in a can or receptacle has been sold, or before the said can or receptacle has been returned or otherwise disposed of, or leaves the possession of the dealer the tag theeron shall be removed and kept on file in the store where such milk, skimmed milk, or cream has been sold for a period of two months thereafter for inspection by the department of health. Tags affixed to such cans or receptacles shall not be removed therefrom until the contents thereof have been sold or otherwise disposed of.

REG. 151. Record of milk, skimmed milk, or cream delivered.-Every wholesale dealer in the city of New York shall keep a record in his main office in the said city, which shall show from which place or places milk, skimmed milk, or cream, delivered by him daily to retail stores in the city of New York, has been received and to whom delivered, and the said record shall be kept for a period of two months for inspection by the department of health and shall be readily accessible to the inspectors of the said department at all times.

REG. 152. Skimmed milk; sale at retail regulated and restricted.-Skimmed milk shall not be sold at retail except when the cans or other receptacles containing the said skimmed milk shall be placed and kept in a tub, box, or other container, painted a bright blue color with the words "skimmed milk" clearly, legibly, and plainly set forth in large block type letters of a prominent and conspicuous contrasting color, not less than 6 inches high and painted on the outside of two opposite sides of the tub, box, or other container. Such tubs, boxes, or other containers shall be exclusively used for the storage of cans or other receptacles containing skimmed milk and shall be so stored and kept as to be in plain view of customers and easily accessible to inspectors of the department of health.

OKLAHOMA CITY, OKLA.

Milk and Milk Products-Production, Handling, and Sale. (Ord. 1953, July 31, 1917.)

SECTION 1. All milk, cream, skim milk, or buttermilk sold, offered for sale, exposed for sale, or used in the manufacture of ice cream within the city of Oklahoma City, shall be pasteurized in the manner as hereinafter provided unless such milk, cream, skim milk, or buttermilk is of the kind or grade hereinafter defined as "inspected."

SEC. 2. For the purpose of this ordinance inspected milk, cream, skim milk, or buttermilk shall be defined as milk, cream, skim milk, or buttermilk which has been produced in dairies that have been inspected and approved by the board of health or their authorized representative.

SEC. 3. Any person, firm, or corporation producing and selling or producing and offering for sale or for delivery in the city of Oklahoma City, or any person, firm, or corporation engaged in the bottling or receiving and handling in bulk of milk, cream, skim milk, or buttermilk, shall make a written application to the board of health at the office of the city chemist, stating the name and residence of the applicant and the location and description of the premises where such milk is to be produced, bottled, or handled.

SEC. 4. The board of health, or their representative shall thereupon make or cause to be made an inspection of the premises, cows, and of the milk produced, and the manner of handling milk, cream, skim milk, or buttermilk, and if the same are found to comply with the requirements as hereinafter set forth he shall issue a permit allowing the milk, cream, skim milk, or buttermilk produced or handled on said premises to be brought into or sold in the city of Oklahoma City: Provided, That said permit shall be issued only under the express condition that the person, firm, or corporation given such permit will report at once any and all sickness occurring in himself or any or all persons residing or employed upon such premises, and will not ship into, deliver, sell, or offer for sale, in the city of Oklahoma City, or bring or deliver to any creamery or bottling plant supplying the city of Oklahoma City the milk, cream, skim milk, or buttermilk produced on the said premises when a case of contagious or infectious disease is known, or suspected of having occurred in himsef or any or all other persons residing or employed upon said premises, or in the families of any person or persons so employed, or in any dwelling in which said persons or persons shall be domiciled.

SEC. 5. Every such permit to produce inspected milk shall expire on the 30th day of April following the date of issue, and every such permit to bottle or handle in bulk inspected milk shall expire on the 30th day of April following its issue.

SEC. 6. The board of health, when it shall appear to their satisfaction that the provisions of this ordinance have not or are not being complied with, may revoke such permit by giving notice in writing to the person holding such permit. SEC. 7. Inspected milk, cream, skim milk, or buttermilk shall be produced [and] handled in accordance with the following regulations:

(a) It shall be produced on farms scoring not less than 65 on the following score card: Provided, however, That after June 1, 1918, farms on which inspected milk is produced shall score not less than 70 on this same score card.

(c) The cows yielding same must be kept clean. Long hairs must be clipped from the flanks, udder, and from the tail sufficiently to clear the ground. The cows shall not be fed on slops, refuse of any distillery or brewery, glucose, or any malt in a state of fermentation, putrefaction, or decomposition, or any other putrefying or unwholesome foodstuffs. Milk from cows 15 days before and one week after calving shall not be mixed with inspected milk.

(d) All milking must be done by milkers who are clean, both as to clothing and person, or by mechanical milkers operated by persons as above specified.

When open milk pails are used they shall have an opening at the top not more than 7 inches in diameter.

(e) All utensils, mechanical milkers, or other devices used in the produc tion and handling of inspected milk must be properly cleaned and sterilized each time before using, and shall be so constructed that all parts are absolutely free from places where milk can accumulate or soak in so that it can not be removed by simply washing, and the surface coming in contact with the milk or cream must be smooth and free from rust.

(f) All persons living upon farms where such milk is produced or employed thereon shall be free from contagious or infectious diseases, and resident of or domiciled in places free from such diseases, and shall not be exposed to or come in contact with any person suffering with or having a contagious disease: Provided, That no person shall be employed or permitted to work on such farm unless and until it has been demonstrated to the satisfaction of the board of health that said person is not a typhoid or diphtheria carrier.

(g) It shall be the duty of every person, firm, or corporation producing inspected milk to notify the city chemist at once by mail or in person of the occurrence of any sickness in any person or persons living or employed on the farms where such milk is produced. Milk, cream, skim milk, or buttermilk produced on any farm or bottled or handled in bulk where a case of contagious or infectious disease has occurred or is suspected to have occurred shall not be shipped into, delivered, sold, or offered for sale in the city of Oklahoma City, or brought or delivered to any creamery or bottling plant supplying the city of Oklahoma City until the city chemist shall have been notified and shall have made an investigation and released such milk, cream, skim milk, or buttermilk for delivery in the city of Oklahoma City.

(h) All milk from each cow shall be removed from the stable immediately after it shall be obtained and shall then be strained and cooled at once to 55° F. or below; it shall then be kept at a temperature of 55° F. or below until delivered to the consumer.

(i) Inspected milk, cream, skim milk, or buttermilk, exposed for sale, offered for sale,or sold to the consumer shall be contained in tightly closed and capped bottles or receptacles of a similar character.

(j) All milk, cream, skim milk, or buttermilk produced and handled in the manner required in this section shall be labeled "inspected milk," "inspected cream," "inspected skim milk," or "inspected buttermilk," as the case may be. in letters not less than three-sixteenths of an inch high on the cap or cover of every package when contained in bottles or receptacles of a similar character: in letters not less than five-eighths of an inch high on the tag attached to each container when contained in cans. The name of the dairy producing such inspected milk, cream, skim milk, or buttermilk, shall be plainly indicated in figures not less than five-eighths of an inch high on every case, can, or receptacle of a similar character in which such milk, cream, skim milk, or buttermilk is sent or brought into the city of Oklahoma City. Said cap, cover, or tag shall be white in color, and the printing thereof shall be blue in color.

(k) All inspected milk, cream, skim milk, or buttermilk sold, offered for sale, cr kept with the intention or brought into the city of Oklahoma City shall not yield more than a perceptible amount of sediment or stain other than that of natural butterfat when a quart sample of the same is filtered through a pledget of cotton 1 inch in diameter, and shall be entirely free from disease-producing bacteria and blood, pus, or other matter or things dangerous and detrimental to health.

(1) Inspected milk and inspected skim milk shall not contain more than 50,000 bacteria per c. c. from October 1 to May 1, inclusive, of each year, and not more than 100,000 bacteria from May 2 to September 30, inclusive of each year.

Inspected cream shall not contain more than 100,000 bacteria per c. c. from October 1 to May 1 of each year and not more than 150,000 bacteria per c. c. from May 2 to September 30, inclusive, of each year.

(m) Whenever a sample of milk or cream shall be taken for the purpose of having the same tested it shall be the duty of the person taking such sample to at once seal same with a seal, and to then and there make a record of the time and place of taking such sample and the name of the person so taking same and from whom taken, and to then and there give to the person from whom such sample was taken a duplicate of such record, and as promptly as possible to deliver such sample to the city chemist for testing, and it shall be the duty of the city chemist by himself or his assistants to promptly make bacterial and other tests of all samples of milk or cream so delivered to him for the purpose of determining whether same conform to the requirements of this ordinance.

(n) From the time of taking of any such sample to the time of the delivery thereof to the city chemist and its examination and testing by him the temperature of such sample of milk or cream shall be kept at not more than 50° F.

(0) An accurate record shall be kept at the office of the city chemist of the time of delivery to him of all such samples of milk and cream, and of the time and place of the taking of the same as reported to him by the person delivering the same to him, and of the result of all tests thereof made by him or in his office.

SEC. 8. All milk, cream, skim milk or buttermilk not complying with the requirements set forth for inspected milk in section 7 of this ordinance shall be produced, handled, and pasteurized in accordance with the following regulations:

(a) The said milk, cream, skim milk, or buttermilk shall be produced on farms scoring not less than 55 on the score card as described in section 7, article (b), of this ordinance.

(b) The milking must be done in a cleanly manner. When open milk pails are used they shall have an opening at the top not more than 7 inches in diameter.

(c) All utensils used in the production and handling of pasteurized milk must be properly cleaned and sterilized each time before using, and shall be so constructed that all parts shall be absolutely free from places where milk can accumulate or soak in so that it can not be removed by simply washing and the surface coming in contact with the milk or cream must be smooth and free from rust.

(d) All persons living upon farms where such milk is produced or employed thereon shall be free from contagious or infectious diseases and resident of or domiciled in places free from such diseases: Provided, however, That no person shall be employed or permitted to work on said premises who is known to be a carrier of an infectious or contagious disease.

(e) The milk from each cow shall be removed from the stable immediately after it is obtained, and shall then be strained and cooled at once to 70° F. or below, and kept at this temperature until pasteurized: Provided, That after June 1, 1918, the temperature to which the milk must be cooled and at or below which it must be kept shall be 65° F.

(f) All milk, cream, skim milk, or buttermilk required to be pasteurized shall not yield more than a perceptible amount of sediment or stain other than that