as a physical examination may determine that fact.

2. The farms at which the milk is produced must obtain at least 68
points in an official score of the Department of Health. These 68
points shall be made up as follows: A minimum of 25 points for
equipment, and a minimum of 43 points for method.

3. The milk shall not contain an excessive number of bacteria when
delivered to the consumer, or at any time prior thereto.

_Grade B. Pasteurized Milk._ Pasteurized milk (Grade B) is milk
produced under a permit issued therefor by the Board of Health,
and produced and handled in accordance with the following minimum
requirements, rules and regulations and in further accordance with
the special rules and regulations relating to the pasteurization of
milk.

1. The milk after pasteurization must be at once cooled and placed
in sterilized containers, and the containers immediately closed.

2. All containers in which pasteurized milk is delivered to the
consumer shall be plainly labeled "Pasteurized". Labels must also
bear the date and hour when the pasteurization was completed, the
place where pasteurization was performed, and the name of the
person, firm or corporation performing the pasteurization.

3. The milk must be delivered to the consumer within 36 hours after
the completion of the process of pasteurization.

4. No milk shall be pasteurized more than once.

5. No milk containing an excessive number of bacteria shall be
pasteurized.

_General Regulations for Grade B_--

1. Caps of bottles containing milk of grade B shall be white and
marked "Grade B" in bright green letters of large type.

2. The necks and shoulders of cans containing grade B milk shall be
painted bright green, and a metal tag shall be attached to each can
with the words "Grade B" in large type, and the words of the
subdivision to which the quality of the milk in said can conforms.

_Grade C._ Grade C is to be used for cooking and manufacturing
purposes only. It includes all raw milk that does not conform to the
requirements of any of the subdivisions of grade A or grade B.

1. The caps of all bottles containing milk of grade C shall be white
and shall contain in red the words "Grade C" in large type and "for
cooking" in plainly visible type.

2. Cans containing milk of grade C shall be painted red on necks and
shoulders and shall have in red the words "Grade C" in large type
and the words "for cooking" in plainly visible type affixed to