1344
THE NEW ZEALAND GAZETTE.
[No. 37

(4) On milk-tubing and air-tubing such name, trade-mark,
or device shall be borne at distances not greater than 12 in.
apart.

(5) On claw-tubing and inflation-tubing such name, trade-
mark, or device shall be borne at distances not greater than
6 in. apart.

(6) On other rubber-ware designed to be cut into pieces
for use such name, trade-mark, or device shall be borne at
spaces not greater than 6 in. apart in any direction.

17. (1) Every person, being the occupier of a supplying
    dairy, shall immediately after milking cause all dairy utensils
    used in receiving, separating, or conveying milk intended for
    delivery to a manufacturing dairy to be properly washed and
    scalded with boiling water or steamed at the supplying dairy.

(2) Every person, being the occupier of a supplying dairy,
shall cause all cans used for the conveyance of milk or cream
to any manufacturing dairy to be properly washed and scalded
with boiling water or steamed immediately after being returned
to the supplying dairy, excepting any such cans which have
been so treated at the manufacturing dairy and returned empty
to the supplying dairy.

(3) Every person, being the owner or occupier of a supplying
dairy at which seven or more cows are milked, the milk or
cream from which is intended for delivery to a manufacturing
dairy, shall provide or cause to be provided an adequate
water-supply and plant adjacent to the dairy to enable the
foregoing requirements of this clause to be complied with.

CARE OF MILK AND CREAM.

18. (1) All separation of cream from milk at any manu-
    facturing dairy or at any supplying dairy shall be done in a
    room that is well lighted and ventilated, and provided with a
    substantial floor and drain, both made of concrete or other
    material impervious to moisture and having a smooth surface
    capable of being readily cleansed.

(2) In every supplying dairy in which the separator-room
or milk-collecting room is under the same roof as an engine-
room, the separator-room or milk-collecting room shall be
separated from the engine-room by—

(a) A passage, walled on both sides throughout the width
and height of the separator-room or milk-collecting
room, open to the outer air at both ends, and not
less than 2 ft. wide throughout its length; or

(b) A draught-proof partition throughout the width and
height of the separator-room or milk-collecting room
and containing openings only of such size as are
necessary to provide for the transmission of motive
power by shaft or belt.

(3) The owner of every manufacturing dairy shall comply
with the requirements of this clause so far as they relate to
manufacturing dairies, and the owner and occupier of every
supplying dairy shall comply with the requirements of this
clause so far as they relate to supplying dairies.

19. (1) Milk intended for delivery to a manufacturing
    dairy shall, immediately after milking, be removed from the
    milking-shed or stockyard, and once at least carefully strained
    through some apparatus sufficient for the purpose, and then
    be so cooled by being run over a water cooler or by setting the
    containers in cold water that its temperature on delivery at
    the manufacturing dairy does not exceed 65 degrees Fahrenheit.

(2) Cream intended for delivery to a manufacturing dairy
shall, immediately after having been separated, be cooled to
a temperature of not more than 65 degrees Fahrenheit by
being run over a water cooler or by setting the containers
in cold water.

(3) The occupier of every supplying dairy shall comply
with the requirements of the preceding subclauses of this
clause in respect of all such milk and cream produced on the
supplying dairy of which he is the occupier.

(4) (a) All cream intended for delivery to a manufacturing
dairy shall from the time when it is separated to the time
when it is deposited in such manufacturing dairy be at all
times adequately protected from the sun.

(b) All milk or cream intended for delivery to a manu-
facturing dairy shall, from the time when it is produced or
separated to the time when it is manufactured into dairy-
products in such manufacturing dairy, and all dairy apparatus
in any such manufacturing dairy through or in which any
milk or cream is passed or placed shall be at all times protected
against the entry of any bird, rodent, or other animal.

(c) The occupier of every supplying dairy shall comply
with the requirements of this subclause until the delivery
of such milk or cream to the owner of the manufacturing
dairy or to some person on his behalf.

(d) The owner or manager of every manufacturing dairy
shall comply with the requirements of this subclause from
the time of receipt of such milk or cream by such owner or
manager or by any person on his behalf.

(e) Every person for the time being having the actual
possession or custody of any such milk or cream shall comply
with the requirements of this subclause during the period of
such possession or custody:

Provided always that the liability imposed by this para-
graph is without prejudice to the liability of any other person
under paragraph (c) or paragraph (d) of this subclause.

(5) No occupier of a supplying dairy and no owner or
manager of a manufacturing dairy shall permit any milk or
cream intended for use in the manufacture of food for human
consumption to be brought into direct contact with any bucket,
can, chute, pipe, vat, cooler, pasteurizer, or other such appli-
ance made of copper, brass, steel, or iron unless such appliance
is properly coated with tin or other approved covering.

DISINFECTANTS ON TEATS AND UTENSILS.

20. No occupier of any supplying dairy shall use or allow
    to be used on the teats of cows in milk or on dairy utensils
    any poisonous or markedly odorous disinfectant such as
    coal-tar derivatives.

GRADING OF CREAM SUPPLIED TO CREAMERIES OR WHEY-
BUTTER FACTORIES.

21. (1) As soon as practicable, but in no case more than
    three hours, after the arrival at any creamery of any whole-
    milk cream supplied thereto the owner of such creamery
    shall grade such cream, or cause it to be graded, in accordance
    with the standards set out in clause 23, into one of three
    grades to be known as finest, first grade, and second grade
    respectively:

Provided that during the months of June, July, August,
and September in each year in the South Island there may
be only two grades known as “first” grade and “second”
grade, respectively.

(2) Where two or more lots of cream arrive at a creamery
mixed together, the grading of such lots may be based on
examination of samples, provided the following provisions are
complied with:—

(a) Each sample shall be of not less than half a pint;

(b) The sample shall be taken from a lot before it is mixed
with any other lot;

(c) Each sample shall be taken by a responsible agent
appointed in that behalf by the owner of the
creamery;

(d) Each sample shall be left until grading in a separate
bottle so marked as to indicate the particular lot
from which it was taken.

(3) In all other cases the grading shall be based on exami-
nation of the cream as delivered.

(4) Notwithstanding the provisions of subclause (1) of this
clause the owner of any such creamery may, in lieu of grading
any lot or lots of cream at the creamery, grade such lot or
lots at any dairy registered as a cream-receiving depot, pro-
vided the provisions of this clause are complied with in all
other respects.

(5) The owner of every such creamery shall, with respect to
each lot of cream graded or caused to be graded by him,
record at the time of grading on a docket (in duplicate) the
grade as assigned by the cream-grader and the duplicate copy
of this docket or its original, initialled by the cream-grader,
and indicating the weight of cream so graded, shall on each
respective day of grading be forwarded or delivered to the
cream-supplier. The owner shall retain either the original
or the copy of such docket for a period of at least one year
after the making of any entry therein.

22. As soon as practicable, but in no case more than three
    hours, after the arrival at any whey-butter factory of any
    whey cream supplied thereto the owner of such factory shall
    grade such cream, or cause it to be graded, in accordance
    with the standards set out in clause 24, into one of two grades,
    to be known as first grade and second grade respectively.

23. The following shall be the standards for grading whole-
    milk cream supplied to any creamery:—

“Finest” shall be cream that is clean in flavour, of uniform
consistency, and free from appreciable defects in all
other respects.

“First-grade” shall be cream that is almost clean in flavour,
is of uniform consistency, and is free from serious
defects in all other respects, and, in respect of any
cream graded in the South Island into one of two
grades during the period specified in the proviso to
subclause (1) of clause 21 hereof, includes cream of a
quality within the definition of “finest” in this clause.

“Second-grade” shall be cream that is below first-grade
quality but suitable for the manufacture of butter for
human consumption.

24. The following shall be the standards for grading whey
    cream supplied to any whey-butter factory:—

“First-grade” shall be whey cream of that quality which
in the opinion of the cream-grader would, if manu-
factured separately by the method usual in the
Dominion, yield “first-grade” whey butter.