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except the part to which I referred. If it is, however, in any other part of the bill, I hope that you will see that it does not stay there long when the bill is considered in committee or is reported to the Senate.

Now, Mr. Chairman, I am not going to take the time of the committee. This bill is indorsed by the dairy interests of the country generally

I will first introduce Senator Copeland, who will speak from the standpoint of the city of New York, and particularly from the standpoint of the public health.

(Senator Lenroot submitted the following documents :)

[Excerpts from the sanitary code established by the public health council of the State

of New York]

MILK AND CREAM

(Including amendments to April 1, 1925) REGULATION 1. Permit required for sale of milk in municipalities. No corporation, association, firm, or individual shall sell or offer for sale at retail milk or cream in any municipality without a permit from the health officer thereof, which shall be issued subject to such conditions as may be imposed by this code or by the local health officer, except that the local health officer may exempt from the provisions of this regulation persons selling milk from not more than one cow. Such permit shall expire on the 30th day of April, unless another date is designated by the local health board, and shall be renewable on or before such date in each year, and may be revoked at any time for cause by the State commissioner of health or the local health officer after a hearing on due notice. (Amended October 1, 1914, and December 7, 1920.)

REG. 13. Designations of milk and cream restricted. All milk sold and offered for sale at retail, except milk sold or offered for sale as sour milk under its various designations, shall bear one of the designations provided in this regulation, which constitute the minimum requirements permitted in this State.

No term shall be used to designate the grade or quality of milk or cream which is sold or offered for sale, except:

Certified.
Grade A raw.
Grade A pasteurized.
Grade B raw.
Grade B pasteurized.
Grade C raw.
Grade C pasteurized.

Grade A raw. No milk or cream shall be sold or offered for sale as Grade A raw unless it conforms to the following requirements :

The dealer selling or delivering such milk or cream must hold a permit from the local health officer.

All cows producing such milk or cream must have been tested at least once during the previous year with tuberculin, and any cow reacting thereto must have been promptly excluded from the herd.

Such milk must not at any time previously to delivery to the consumer contain more than 60,000 bacteria per cubic centimeter, and such cream not more than 300,000 bacteria per cubic centimeter.

Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the State commissioner of health not less than 25 per cent for equipment and not less than 50 per cent for methods.

Such milk and cream must be delivered within 36 hours from the time of milking, unless a shorter time shall be prescribed by the local health authorities.

Such milk and cream must be delivered to consumers only in containers sealed at the dairy or a bottling plant. The caps or tags must be white and contain the term “ Grade A raw in large black type, and the name and address of the dealer.

Grade B pasteurized. No milk or cream shall be sold or offered for sale as Grade B pasteurized unless it conforms to the following requirements :

The dealer selling or delivering such milk or cream must hold a permit from the local health officer.

All cows producing such milk or cream must be healthy, as disclosed by an annual physical examination.

Such milk or cream before pasteurization must not contain more than 1,500,000 bacteria per cubic centimeter.

Such milk must not at any time after pasteurization and previous to de. livery to the consumer contain more than 100,000 bacteria per cubic centimeter, and such cream not more than 500,000 bacteria per cubic centimeter.

Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the State commissioner of health not less than 20 per cent for equipment and not less than 35 per cent for methods.

Such milk must be delivered within 36 hours after pasteurization between April 1 and November 1, and within 48 hours after pasteurization between November 1 and April 1, and such cream within 48 hours after pasteurization, unless a shorter time is prescribed by the local health authorities.

The caps or tags on the containers must be white and contain the term “Grade B pasteurized ” in large bright-green type, and the name of the dealer. (Amended March 4, 1915, October 5, 1915, January 9, 1917, and January 10, 1919.)

[Excerpts from the sanitary code, Department of Health of New York City)

GRADE A MILK

Reg. 50. Bacteria standard : Milk or skimmed milk of this grade and designation shall not contain more than 30,000 bacteria (colonies) per cubic centimeter when delivered to the consumer at or any time after Pasteurization. Cream of this grade and designation shall not contain more than 150,000 bacteria (colonies) per cubic centimeter when delivered to the consumer or at any time after Pasteurization. No raw milk or raw, skimmed milk produced in or shipped to the city of New York to be Pasteurized, and intended to be Pasteurized, and intended to be sold in said city under this grade and designation, shall contain more than 200,000 bacteria (colonies) per cubic centimeter before Pasteurization. No raw milk or raw, skimmed milk produced and Pasteurized outside the city of New York and intended to be sold in said city of New York under this grade and designation shall contain more than 100,000 bacteria (colonies) per cubic centimeter at any time before Pasteurization. Raw cream of this grade and designation must be produced from milk conforming to the bacteria standard prescribed in such milk in this regulation.

GRADE B, PASTUERIZED Reg. 79. Bacteria standard : Milk or skimmed milk of this grade and designation shall not contain more than 100,000 bacteria (colonies) per cubic centimeter when delivered to the consumer or at any time after Pasteurization. Cream of this grade and designation shall not contain more than 500,000 bacteria (colonies) per cubic centimeter when delivered to the consumer or at any time after Pasteurization. No raw milk or raw, skimmed milk produced in or shipped to the city of New York to be Pasteurized and intended to be sold in said city under this grade and designation shall contain more than 1,500,000 bacteria (colonies) per cubic centimeter before Pasteurization. No raw milk or raw, skimmed milk produced and Pasteurized outside of the city of New York and intended to be sold in said city under this grade and designation shall contain more than 300,000 bacteria (colonies) per cubic centimeter at any time before Pasteurization. Raw cream of this grade and designation must be produced from milk conforming to the bacteria standard prescribed for such milk in this regulation.

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TO REGULATE THE IMPORTATION OF MILK AND CREAM

HEARINGS

BEFORE THE

COMMITTEE ON AGRICULTURE AND FORESTRY

UNITED STATES SENATE

SIXTY-NINTH CONGRESS

FIRST SESSION

ON

S. 4126

A BILL TO REGULATE THE IMPORTATION OF MILK AND
CREAM INTO THE UNITED STATES FOR THE PUR-
POSE OF PROMOTING THE DAIRY INDUSTRY
OF THE UNITED STATES AND PRO-

TECTING THE PUBLIC HEALTH

MAY 11, 12, 13, 20, 21, 22, AND 25, 1926

Printed for the use of the Committee on Agriculture and Forestry

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COMMITTEE ON AGRICULTURE AND FORESTRY

GEORGE W. NORRIS, Nebraska, Chairman CHARLES L. McNARY, Oregon.

ELLISON D. SMITH, South Carolina. ARTHUR CAPPER, Kansas.

JOSEPH E. RANSDELL, Louisiana. HENRY W. KEYES, New Hampshire

JOHN B. KENDRICK, Wyoming. FRANK R. GOODING, Idaho.

J. THOMAS HEFLIN, Alabama. PETER NORBECK, South Dakota.

THADDEUS H. CARAWAY, Arkansas. J. W. HARRELD, Oklahoma.

WOODBRIDGE N. FERRIS, Michigan. CHARLES S. DENEEN, Illinois.

EARLE B. MAY CD, Texas. FREDERIC M. SACKETT, Kentucky.

MABELLE J. TALBERT, Clerk

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