ature and for a time sufficient to render the carcasses and parts effectually into lard or tallow, and shall be done only during regular hours of work.

SECTION 3. Paragraph 1. Carcasses and parts passed for sterilization and which are not rendered into lard or tallow may be utilized for food purposes provided they are first sterilized by methods, and handled and marked in a manner approved by the chief of bureau.

Paragraph 2. Any carcasses or parts prepared in compliance with paragraph 1 of this section may be canned if the container be plainly and conspicuously marked so as to show that the product is second grade, class, or quality and has been sterilized.

APPENDIX C

METHODS AND STANDARDS FOR THE PRODUCTION AND DISTRIBUTION OF CERTIFIED MILK

(Adopted by the American Association of Medical Milk Commissions, May I, 1912.)

HYGIENE OF THE DAIRY

UNDER THE SUPERVISION AND CONTROL OF THE VETERINARIAN

1. Pastures or paddocks. Pastures or paddocks to which the cows have access shall be free from marshes or stagnant pools, crossed by no stream which might become dangerously contaminated, at sufficient distances from offensive conditions to suffer no bad effects from them, and shall be free from plants which affect the milk deleteriously.

2. Surroundings of buildings. The surroundings of all buildings shall be kept clean and free from accumulations of dirt, rubbish, decayed vegetable or animal matter or animal waste, and the stable yard shall be well drained. 3. Location of buildings. Buildings in which certified milk is produced and handled shall be so located as to insure proper shelter and good drainage, and at sufficient distance from other buildings, dusty roads, cultivated and dusty fields, and all other possible sources of contamination; provided, in the case of unavoidable proximity to dusty roads or fields, the exposed side shall be screened with cheesecloth.

4. Construction of stables. The stables shall be constructed so as to facilitate the prompt and easy removal of waste products. The floors and platforms shall be made of cement or other nonabsorbent material and the gutters of cement only. The floors shall be properly graded and drained, and the manure gutters shall be from 6 to 8 inches deep and so placed in relation to the platform that all manure will drop into them.

5. The inside surface of the walls and all interior construction shall be smooth, with tight joints, and shall be capable of shedding water. The ceiling shall be of smooth material and dust tight. All horizontal and slanting surfaces which might harbor dust shall be avoided.

6. Drinking and feed troughs. Drinking troughs or basins shall be drained and cleaned each day, and feed troughs and mixing floors shall be kept in a clean and sanitary condition.

7. Stanchions. Stanchions, when used, shall be constructed of iron pipes or hard wood, and throat latches shall be provided to prevent the cows from lying down between the time of cleaning and the time of milking.

8. Ventilation. The cow stables shall be provided with adequate ventilation either by means of some approved artificial device, or by the substitution of cheesecloth for glass in the windows, each cow to be provided with a minimum of 600 cubic feet of air space.

9. Windows. A sufficient number of windows shall be installed and so distributed as to provide satisfactory light and a maximum of sunshine, 2 feet square of window area to each 600 cubic feet of air space to represent the minimum. The coverings of such windows shall be kept free from dust and dirt.

10. Exclusion of flies, etc. All necessary measures should be taken to prevent the entrance of flies and other insects and rats and other vermin into all the buildings.

II. Exclusion of animals from the herd. No horses, hogs, dogs, or other animals or fowls shall be allowed to come in contact with the certified herd, either in the stables or elsewhere.

12. Bedding. No dusty or moldy hay or straw, bedding from horse stalls, or other unclean materials shall be used for bedding the cows. Only bedding which is clean, dry, and absorbent may be used, preferably shavings or

straw.

13. Cleaning stable and disposal of manure. Soiled bedding and manure shall be removed at least twice daily, and the floors shall be swept and kept free from refuse. Such cleaning shall be done at least one hour before the milking time. Manure, when removed, shall be drawn to the field or temporarily stored in containers so screened as to exclude flies. Manure shall not be even temporarily stored within 300 feet of the barn or dairy building.

14. Cleaning of cows. Each cow in the herd shall be groomed daily, and no manure, mud, or filth shall be allowed to remain upon her during milking; for cleaning, a vacuum apparatus is recommended.

15. Clipping. Long hairs shall be clipped from the udder and flanks of the cow and from the tail above the brush. The hair on the tail shall be cut so that the brush may be well above the ground.

16. Cleaning of udders. The udders and teats of the cow shall be cleaned before milking; they shall be washed with a cloth and water, and dry wiped with another clean sterilized cloth a separate cloth for drying each cow.

17. Feeding. All foodstuffs shall be kept in an apartment separate from

and not directly communicating with the cow barn. They shall be brought into the barn only immediately before the feeding hour, which shall follow the milking.

18. Only those foods shall be used which consist of fresh, palatable, or nutritious materials, such as will not injure the health of the cows or unfavorably affect the taste or character of the milk. Any dirty or moldy food or food in a state of decomposition or putrefaction shall not be given.

19. A well-balanced ration shall be used, and all changes of food shall be made slowly. The first few feedings of grass, alfalfa, ensilage, green corn, or other green feeds shall be given in small rations and increased gradually to full ration.

20. Exercise. All dairy cows shall be turned out for exercise at least 2 hours in each 24 in suitable weather. Exercise yards shall be kept free from manure and other fifth.

21. Washing of hands. Conveniently located facilites shall be provided for the milkers to wash in before and during milking.

22. The hands of the milkers shall be thoroughly washed with soap, water, and brush and carefully dried on a clean towel immediately before milking. The hands of the milkers shall be rinsed with clean water and carefully dried before milking each cow. The practice of moistening the hands with milk is forbidden.

23. Milking clothes. Clean overalls, jumper, and cap shall be worn during milking. They shall be washed or sterilized each day and used for no other purpose, and when not in use they shall be kept in a clean place, protected from dust and dirt.

24. Things to be avoided by milkers. While engaged about the dairy or in handling the milk employees shall not use tobacco nor intoxicating liquors. They shall keep their fingers away from their nose and mouth, and no milker shall permit his hands, fingers, lips, or tongue to come in contact with milk intended for sale.

25. During milking the milkers shall be careful not to touch anything but the clean top of the milking stool, the milk pail, and the cow's teats.

26. Milkers are forbidden to spit upon the walls or floors of stables, or upon the walls or floors of milk houses, or into the water used for cooling the milk or washing the utensils.

27. Fore milk. The first streams from each teat shall be rejected, as this fore milk contains large numbers of bacteria. Such milk shall be collected into a separate vessel and not milked onto the floors or into the gutters. The milking shall be done rapidly and quietly, and the cows shall be treated kindly. 28. Milk and calving period. Milk from all cows shall be excluded for a period of 45 days before and 7 days after parturition.

29. Bloody and stringy milk. If milk from any cow is bloody and stringy or of unnatural appearance, the milk from that cow shall be rejected and the cow isolated from the herd until the cause of such abnormal appearance has been determined and removed, special attention being given in the meantime to the feeding or to possible injuries. If dirt gets into the pail, the milk shall be discarded and the pail washed before it is used.

30. Make-up of herd. No cows except those receiving the same supervision and care as the certified herd shall be kept in the same barn or brought in contact with them.

31. Employees other than milkers. The requirements for milkers, relative to garments and cleaning of hands, shall apply to all other persons handling the milk, and children unattended by adults shall not be allowed in the dairy nor in the stable during milking.

32. Straining and strainers. Promptly after the milk is drawn it shall be removed from the stable to a clean room and then emptied from the milk pail to the can, being strained through strainers made of a double layer of finely meshed cheesecloth or absorbent cotton thoroughly sterilized. Several strainers shall be provided for each milking in order that they may be frequently changed.

33. Dairy building. A dairy building shall be provided which shall be located at a distance from the stable and dwelling prescribed by the local commission, and there shall be no hogpen, privy, or manure pile at a higher level or within 300 feet of it.

34. The dairy building shall be kept clean and shall not be used for purposes other than the handling and storing of milk and milk utensils. It shall be provided with light and ventilation, and the floors shall be graded and water-tight.

35. The dairy building shall be well lighted and screened and drained through well-trapped pipes. No animals shall be allowed therein. No part of the dairy building shall be used for dwelling or lodging purposes, and the bottling room shall be used for no other purpose than to provide a place for clean milk utensils and for handling the milk. During bottling this room shall be entered only by persons employed therein. The bottling room shall be kept scrupulously clean and free from odors.

36. Temperature of milk. Proper cooling to reduce the temperature to 45° F. shall be used, and aërators shall be so situated that they can be protected from flies, dust, and odors. The milk shall be cooled immediately after being milked, and maintained at a temperature between 35° and 45° F. until delivered to the consumer.

37. Sealing of bottles. Milk, after being cooled and bottled, shall be immediately sealed in a manner satisfactory to the commission, but such