May 18.] THE NEW ZEALAND GAZETTE. 1345

“Second-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 whey butter below “first-grade.”

25. Should any cream-grader allot to any whole-milk cream
    or whey cream any points intended to indicate its quality, he
    shall so allot the same points as would, in his opinion, be
    allotted by a grader to butter made from the said cream if
    manufactured separately by the method usual in the Dominion,
    allowing in respect of matters not dependent on the quality
    of the cream the number of points that might reasonably be
    expected to be allotted by a Grader to such butter.

26. (1) Every cream-grader shall, within seven days after
    the close of each part-monthly testing period as prescribed
    in clause 117 hereof in which he has graded any cream, forward
    to the Director or to the officer of the Department of
    Agriculture appointed by the Director in that behalf, a return
    signed and dated by him and showing with respect to all
    cream graded by him during such part-monthly testing
    period—

(i) The total number of the pounds of butterfat contained
in such cream graded as finest, first grade, and
second grade respectively; and

(ii) The percentage by weight which the amount of butterfat
graded respectively as finest, first grade, and second
grade represents of the total pounds of butterfat
in the cream graded at such respective creamery or
whey-butter factory during the period to which the
return relates.

(2) It shall be sufficient compliance with the requirement
with respect to the percentages mentioned in paragraph (ii)
of subclause (1) hereof if the cream-grader attaches to his
return a statement of such percentages signed by or on behalf
of the owner of the creamery or whey-butter factory.

27. The owner of every creamery or whey-butter factory
    shall, for a period of at least one year after the making of any
    entry therein, cause all relevant books and records of such
    creamery or whey-butter factory to be kept available for
    examination by any Inspector, or by any officer of the Depart-
    ment of Agriculture authorized by the Director in that behalf,
    for the purpose of ascertaining all particulars of payments
    made for such cream; and any Inspector or any officer so
    authorized may at any reasonable time make such examina-
    tion after giving written or oral notice to the owner of his
    intention so to do.

28. No cream-grader shall knowingly assign to any cream
    any grade other than its true grade according to the standards
    set out in clauses 23 and 24; and no person shall falsely any
    record of the grading of, or of the payment for, any cream
    supplied to any creamery or whey-butter factory.

PAYMENT FOR GRADED CREAM.

29. Payment to each supplier of whole-milk cream shall
    be so made that the rate shall be at least one halfpenny per
    pound of butterfat more for cream graded as finest than
    for that graded as first grade, and at least one penny per
    pound of butterfat less for cream graded as second grade than
    for that graded as first grade.

30. Payment to each supplier of whey cream shall be so
    made that the rate shall be at least one penny per pound of
    butterfat less for whey cream graded as second grade than
    for that graded as first grade.

31. All whole-milk cream or whey cream containing less
    than thirty-five per centum, by weight, of butterfat shall be
    paid for at a rate of one halfpenny per pound of butterfat
    less than the rate that would otherwise have been payable
    for it according to its grade.

32. In every case where payment for whole-milk cream
    or whey cream is made by way of more than one part-
    payment, any differentiation in the rate of payment required
    to be made under clauses 29, 30, or 31 hereof shall, in
    connection with each lot of such cream, be made on the first
    part-payment made in respect of such lot.

33. No owner of any creamery or whey-butter factory shall
    make or cause or permit to be made any credit allowance,
    whether in money or money’s worth or otherwise, or any bonus
    payment or other payment to or for the benefit of any person
    supplying whole-milk cream or whey cream to such owner
    so as to compensate wholly or in part for the differentiation
    in price prescribed by clauses 29, 30, and 31 hereof.

CREAM-GRADERS’ CERTIFICATES.

34. (1) No person who is not registered as the holder of
    a cream-grader’s certificate for the time being in force shall
    grade any cream supplied to a creamery or whey-butter
    factory.

(2) Every person desiring to obtain a cream-grader’s
certificate shall make application therefor in writing to the
Director at least fourteen days before the applicant proposes
to commence grading.

(3) Such application shall be accompanied by a certificate
of character from the applicant’s present or last employer or
some other reputable person.

(4) Such application shall set out the following particulars
with relation to the applicant:—

(a) His full name;

(b) His postal address;

(c) The date of his birth;

(d) His educational attainments;

(e) His experience in dairying; and

(f) The name of the creamery or whey-butter factory at
which he intends to grade.

(5) The Director on being satisfied that the applicant has
passed such examination, if any, as the Director considers
necessary, and is otherwise a fit and proper person to grade
cream, shall, as soon as practicable, issue to him a cream-
grader’s certificate as required by this clause.

(6) Every such certificate shall be signed by the Director,
and shall be in the form numbered 6 in the Schedule hereto,
and shall remain the property of the Department, and shall
be surrendered forthwith to the Director by the holder on
written notice in that behalf.

(7) Whenever any cream-grader has failed to grade any
cream as or on behalf of the owner of a creamery or whey-
butter factory during six consecutive months his certificate
shall thereupon cease to be in force, and the holder shall
forthwith return it to the Director.

(8) If at any time the Director is satisfied that the
holder of any cream-grader’s certificate is no longer a fit
and proper person to grade cream, the Director may give
him written notice to surrender his certificate. Upon receipt
of such notice such certificate shall cease to be in force.

(9) The Director shall cause a register to be kept of the
names of all persons to whom cream-graders’ certificates
have been granted and are from time to time in force, and
entries shall be made therein of any matter whereby a
certificate ceases to remain in force.

(10) A copy certified by the Director of any entry in the
register shall be prima facie evidence of such entry and of
the facts appearing therein, and a certificate under the hand
of the Director of the absence of an entry in the register
shall be prima facie evidence of the facts stated in such
certificate.

(11) Every cream-grader shall produce on request at any
reasonable time his cream-grader’s certificate for inspection
by an Inspector or by any supplier of cream to the manu-
facturing dairy at which he grades cream.

GRADING OF MILK SUPPLIED TO CREAMERIES, SKIMMING-
STATIONS, AND CHEESE-FACTORIES.

35. As soon as practicable after the arrival at any manu-
    facturing dairy registered as a cheese-factory, creamery, or
    skimming-station of any milk supplied thereto the owner of
    such manufacturing dairy shall (subject to the provisions of
    clause 56 hereof) grade such milk or cause it to be graded in
    accordance with the provisions of these regulations.

36. The grade assigned to any milk shall be so assigned
    according to a just and proper conclusion drawn from the
    application in the prescribed manner of such of the tests
    hereinafter prescribed as are employed in the grading of
    such milk:

Provided that when the curd test is used jointly with the
reductase test or the microscopic test and the milk is, by
the application of either one of such tests, ascertained to be of
the standard prescribed in clause 39 or clause 40 hereof for
“second-grade” milk, the grade to be assigned to that milk
shall be “second grade” whether milk is being graded into
one of two or one of three grades:

Provided, further, that where milk is graded into one
of three grades and the milk is, by the application of one of
such tests, ascertained to be of the standard prescribed in
clause 39 or clause 40 hereof for “finest” and by the appli-
cation of the other of such tests of the standard prescribed
for “first grade,” the grade to be assigned to that milk may,
according to the opinion of the milk-grader, be either “finest”
or “first grade.”

37. Milk supplied to a cheese-factory shall be graded either—

(a) Into one of two grades to be known as “first grade”
and “second grade” respectively; or

(b) At the option of the owner of such cheese-factory into
one of three grades to be known as “finest,” “first
grade,” and “second grade” respectively.

38. Milk supplied to a creamery or skimming-station shall
    be graded into one of three grades to be known as “finest,”
    “first grade,” and “second grade” respectively.