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Q UESTIONS AN1D AkNSWE RS
for
MILK ot       -AND-      F   Q:. S
CITY AND COUNTRY   4.:
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lnclIm1inig Answers to all the (~uestions Asked cat past~ examinations in.New York city for Inspector of
MILK, MEAT, POULTRY, FISH, RmUTs AN3D
VEGETABLES.


I
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The variious. forms used by Inspectors in the Depgi" it of Health.
RULES AND REGULATIONS OIF TH HEALTH
DEPARTMENT
'REPORT WRITING
for all branches of the examination.
PRICE, ONE DOLLAR.
By CHARLES L. FRANK, B.S., LL.B.
23 Duane Street, New York.


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PREFACE.
This book has been divided into six parts for convenience in mastering it. The first part deals with food in general-foods kept in grocery
stores, such as eggs, cheese, butter, canned goods, coffee, cereals, flour,
vinegar, flavoring extracts, etc. The second part is devoted to meatstheir handling and inspection. Poultry is the subject of the third part.
Fish is the fourth part and fruits and vegetables the fifth part. The sixth
section of the book is devoted to Milk Inspection (city and country). The
provisions of the Sanitary Code and the regulations of the Health Department with respect to the different foods are considered under their appropriate headings. The latest Rules and Regulations of the Health Department with regard to Milk are also given.
Questions asked at previous examinations have been placed at the
end of the book, so that after the student has mastered the contents of
this book he can test his accomplishments by trying to answer questions
which were actually asked at former examinations. He can then compare
his answers with those given in the body of the book.
ALL THE QUESTIONS ASKED AT PAST EXAMINATIONS
ARE COVERED IN THE ANSWERS PUBLISHED IN THIS BOOK,
so that the candidate should have no difficulty in answering the examination questions separately printed.
This work has been shorn of all technicalities and presented from
the standpoint of the Inspector. The questions present concrete problems
such as are presented at the examination and in the field of actual inspection. The student should not go on to any new questions until he has
thoroughly mastered the answer to the preceding one. It is also very
profitable to test one's self as to the matter thus far covered.
THE AUTHOR.


288663




CIVIL SERVICE REQUIREMENTS.


The examination held in 1914 was divided into two groups, namely, Group 1,
Meats and Fish; Group 2, General Groceries,
Fruits, Vegetables, Bakers' Supplies and
Eggs.
The subjects and weights were: Duties,
6; Experience, 4. The salaries range from
$1,200 to $1,800 per annum. The age limits
were 25 to 50 years.
Candidates should have had experience in


the inspection or buying, selling, or handling of foods.
This book covers the subject in a practical way for the purposes of Civil Service
examinations. There are, however, a number of other books that can be studied to
advantage by those desirous of making more
technical study. Such books may be obtained from the Book Department of the
Civil Service Chronicle, 23 Duane Street,
New York.


FOODS IN GENERAL.
Groceries, Spices, Butter, Eggs, Flavoring Extracts, Etc.


Ques. 1:-What are the duties of a Food
Inspector?
ANS.:-To carry out the provisions of
the Sanitary Code with respect to the storing, keeping, selling or offering for sale
any food in or brought into the City of
New Yoik.
To inspect all places in his district or
wherever directed by his superiors, where
food is kept, stored, sold or offered for sale.
To collect samples of food which appear
to be unwholesome, to be analyzed in the
laboratories of the Health Department.
To keep a record of all his inspections
and make proper reports thereof.
When necessary, to testify in court on
facts within his knowledge which are the
result of his inspections.
To follow all instructions of his superiors.
Ques. 2:-If you are sent out to collect a
sample, give all the details of your execution of such order.
ANS.:-(1) Upon entering the store I
would show my badge and state that I am
an Inspector of Foods.
(2) I would look around for the article
I was sent for. When I saw it I would ask
if it were for sale, and the price. I would
buy it. If the article were in bulk, I would
note the marks, brands or tags upon the
package, carton, container, wrapper or accompanying printed or written matter.
I would note the'name of the vendor and
the person through whom the sale was actually made, together with the date of the
purchase.
If the sample were taken from bulk
goods, I would divide it into three parts and
I would label each with identifying marks.
I would seal the samples.
If the goods were in package or bottle
form, I would buy two or three packages
or bottles, as directed.


Ques. 3:-What should a Food Inspector
know about the distribution of supplies to
the different places of sale?
ANS.:-He should know where it is likely
that the unfit food would be sold, where
food is exposed; where the cheaper grades
of food find their way for sale.
Ques. 4:-To what extent should a Food
Inspector acquaint himself with the sources
of supply?
ANS.:-This would often indicate the fitness of the food. If the Inspector learns
that fish have come from a great distance,
or meat not properly refrigerated, this
would put him on the lookout for putrefaction. If he finds that poultry comes
from a district where the water is bad, this
would put him on his guard for disease in
the poultry.
Ques. 5:-What should a Food Inspector
know about the seasons at which different
kinds of food are offered in the markets?
ANS.:-This would be a guide as to
what foods to inspect. For example, after
April until the end of August he would examine oysters carefully to see that they
are wholesome. He should know the seasons when each fruit and vegetable is in
season and after the season is over he
should look for merchandise which has
been kept so long that it is decayed.
Ques. 6:-What should a Food Inspector
know about the points at which supplies
are delivered in the city?
ANS.:-He should know where the different foods enter the city, so that he can go
there and inspect them before they have
been spread over the city. In this way he
might stop a whole consignment of diseased meat or decayed fruit. He should
know where all the big markets are, es



pecially those which make a specialty of
any particular food.
Ques. 7:-What food may not be brought
into the city, held for sale or stored?
ANS.:-Meat, fish, eggs, birds, fowl, fruit,
vegetables or milk not being then healthy,
fresh, sound, wholesome and safe for human food, nor any meat or fish that died
by disease or accident.
Ques. 8:-What foods must be covered
so as to protect them from dust, dirt or
other contamination?
ANS.:-No breadstuffs, cake, pastry,
sliced fresh fruits, dried or preserved fruits,
candies, confectionery or other perishable
food products, except those that are peeled,
pared or cooked before consumption, shall
be kept, sold, offered for sale, or displayed
outside of any premises, or in any street
or public place, unless they be kept covered.
Ques. 9:-What are the obectionable
features of using coloring matters in food?
ANS.:-They    introduce materials injurious to health and they deceive the purchaser by concealing inferiority or by making the goods appear of greater value than
they really are.
Ques. 10:-What are the provisions of
the Sanitary Code with regard to adulterated or misbranded food? What is meant
by "food" in these provisions?
ANS.:-No person shall have, sell or
offer for sale in the city any food which
is adulterated or misbranded.
The term food as herein used shall include every article of food and every beverage used by man, and all confectionery.
Oues. 11:-When is food deemed to be
adulterated under the above provisions?
ANS.:-If any substance or substances
has or have been mixed and packed with it
so as to reduce or lower or injuriously affect its quality or strength.
If any inferior or cheaper substances
have been substituted wholly or in part for
the article.
If any valuable constituent of the article
has been wholly or in part abstracted.
If it consists wholly or in part of diseased or decomposed or putrid or rotten
animal or vegetable substance, or any portion of any animal unfit for food, whether
manufactured or not, or if it is a product
of a diseased animal or one that has died
otherwise than by slaughter.
If it is colored or coated or powdered or
polished whereby damage is concealed or
it is made to appear better than it really is.
If it contains any added poisonous ingredient which may render such article injurious to health; or if it contains any antiseptic or preservative not evident and not
known to the purchaser or consumer.
If, in the case of confectionery, it contains terra alba, barytes, talc, chrome yellow, or other mineral substance of poisonpus color or flavor, or other ingredient
8


deleterious or detrimental to health, or any
vinous, malt or spirituous liquor or compound or narcotic drug.
If, in the case of spiritous, fermented
and malt liquors, they contain any substance or ingredient not normal or healthful
to exist in such liquors, or which may be
deleterious or detrimental to health when
such liquors are used as beverages.
Ques. 12:-When, under the above provisions, is food deemed to be misbranded?
ANS.:-If it be an imitation or offered
for sale under the distinctive name of another article.
If it be labeled or branded so as to deceive or mislead the purchaser or purport
to be a foreign product when not so, or if
the contents of the package as originally
put up shall have been removed in whole
or in part and other contents shall have
been placed in such package; or if it fails
to bear a statement on the label of the
quantity or proportion of any morphine,
opium, cocaine, heroin, chloroform, cannabis, indica, chloral hydrate or acetanilid
or any derivative or preparation of any such
substances contained therein.
If in package form and the contents are
stated in terms of weight or measure, they
are not plainly and correctly stated on the
outside of the package.
If the package or its label shall bear any
statement, design or device regarding the
ingredients or the substances contained
therein, which statement, design or device
shall be false or misleading in any particular; provided that an article of food which
does not contain any added poisonous or
deleterious ingredients shall not be deemed
to be adulterated or misbranded in the following cases:
First-In the case of mixtures or compounds which may be now or from time to
time hereafter known as articles of food;
under their own distinctive names, and not
an imitation of or offered for sale under the
distinctive name of another article, if the
name be accompanied on the same label
or brand with a statement.of the place
where said article has been manufactured
or produced.
Second-In the case of articles labeled,
branded or tagged, so as to plainly indicate
that they are compounds, imitations or
blends, and the word "compound," "imitation" or "blend," as the case may be, is
plainly stated on the package in which it
is offered for sale; provided that the term
"blend" as herein used shall be construed
to mean a mixture of like substances, not
excluding harmless coloring or flavoring
ingredients used for the purpose of coloring
and flavoring only; and provided further
that nothing in this section shall be construed as requiring or compelling proprietors or manufacturers of proprietary foods
which contain no unwholesome added ingredient to disclose their trade formulas,
except in so far as the provisions of this
section may require to secure freedom from
adulteration or misbranding.




Ques. 18:-What is tumeric paper?
ANS.:-This is an ordinary white filterpaper, cut into strips, dipped into a tincture of tumeric, and dried. It is useful in
making certain chemical tests.
Ques. 14:-What is a reagent?
ANS.:-It is a chemical or an agent of
some kind, by means of which definite
chemical changes are produced which are
more or less easy of observation.
Ques. 15:-What alums are used as a reagent?
ANS.:-The ordinary iron, potassium or
ammonium alum.
Ques. 16:-What is hydrochloric acid?
How should it be used?
ANS.:-This is a chemical which is
usually called "muriatic acid" and can be
obtained at any drug store. All tests in
which hydrochloric acid is used should be
conducted in glass or stoneware, as this
acid will attack many metals, such as iron,
tin, zinc, etc. It does not attack silver or
gold. Care must be exercised not to spill
any of the acid over the skin or clothing,
as it will burn both.
Ques. 17:-What is potassium permanganate?
ANS.:-This is a bright colored crystal
which; when dissolved, will give a purplered solution. This is used as a reagent.
Dissolve about one part of the crystals in
99 parts of water.
Ques. 18:-What is a mold?
ANS.:-It   is  a  fungus  (vegetable)
growth which is found on vegetables and in
cheese. Hot, damp weather usually molds
fruit.
Ques. 19:-What is terra alba?
ANS.:-This is a clay, same as pipe clay,
and is used as an adulterant in certain
foods.
Ques. 20:-What is a vinous substance?
ANS.:-One which is made of or of the
nature of wine.
Ques. 21:-What is meant by a deleterious substance?
ANS.:-One which is poisonous or destructive, injurious or unwholesome; dangerous to life or health.
Ques. 22:-What is a narcotic?
ANS.:-Any substance which has the
quality of causing stupor-e. g., opium, belladonna.
Ques. 23:-How would you test for coaltar dyes in food?
ANS.:-Cheap jellies and jams, "blood
orange" tonic, fruit syrups, tomato ketchups, often owe their fine appearance to the
use of dyes.
Stir up about one-fourth of the contents
of the tumbler of jelly with about a pint
of water in an agate stewpan. Take a small
piece of white woolen cloth and wet it with
boiling water. Immerse the cloth in the


diluted jelly and boil it on the stove for
five or ten minutes, stirring it frequently
with a small wooden stick. Then remove it
and wash well in boiling water. If a dye
has been used in the jelly the cloth will be
brightly colored. This test can also be
applied to sausages.
Ques. 24:-How should articles of food
be labeled?
ANS.:-No meat, fish, fruit, vegetables,
eggs, milk or other food or unwholesome
liquid shall be sold, held, offered for sale,
labeled, or any representation made in respect thereof, under a false name or quality,
or as being what the same is not, as respects wholesomeness, soundness or safety
for food or drink.
Ques. 25:-In what condition shall food
be kept?
ANS.:-Every person having charge, or
interested or engaged, whether as principal
or agent, in the care or in respect to the
custody or sale of any meat, fish, fruits,
birds, fowl, or vegetables, designed for human food, shall put an preserve the
same in a cleanly and wholesome condition, and shall not allow the same, or any
part thereof, to be poisoned, infected or
rendered unsafe or unwholesome for human
food.
Ques. 26:-How    shall places be kept
where food is to be stored or held for
human food?
ANS.: —Every person, being the owner,
lessee or occupant of any room, stall or
place where any meat, fish, fruit or vegetables, designed or held for human food,
shall be stored or kept, or shall be held or
offered for sale, shall put or keep such
room or place and its appurtenances in a
cleanly and wholesome condition.
Ques. 27:-What action may an Inspector
take when he finds any unwholesome or
unfit food?
ANS.:-Upon    any  cattle, milk, meat,
birds, fowl, fish or vegetables being found
by any Inspector or other officer of the
Department of Health, in a condition which
renders them, in his opinion, unwholesome
and unfit for use as human food, or in a
condition or of a weight or quality condemned in or forbidden by the Sanitary
Code, he is empowered, authorized and directed to immediately condemn the same
and cause it to be removed to the offal or
garbage dock for destruction and report his
action to the department without delay.
Ques. 28:-What order may an Inspector,
a Sanitary Superintendent or his assistant
issue to one who has unfit food?
ANS.:-The owner or person in charge
thereof when so directed by the said Inspector or by an order of the Sanitary
Superintendent or an Assistant Sanitary
Superintendent, shall remove or cause the
same to be removed to the place designated
by the said Inspectors or the order of said
Sanitary Superintendent or Assistant Sanitary Superintendent, or to the offal dock,
4




and shall not sell, or offer to sell, or dispose of the same for human food.
Ques. 29:-What are butchers and milk
dealers required to do in order to aid an
Inspector in his work?
ANS.:-Every butcher or milk dealer and
their agents shall allow the parties authorized by the Department of Health to freely
and fully inspect the cattle, meats, fish,
vegetables and milk held or kept by them,
or intended for sale, and will be expected
to answer all reasonabe and proper questions asked by such persons relative to the
condition thereof, and of the places where
such articles may be.
Ques. 30:-Of what materials shall the
receptacles and conduits of lIquors De
made?
ANS.:-In the sale or keeping for sale
of any beverage or drink, no person shall
keep or use any tap, faucet, tank, fountain
or vessel, or any pipe or conduit in connection therewith, which shall be, either
wholly or in part, made of brass, lead, copper or other metal that will be affected by
liquids, so that dangerous, unwholesome or
deleterious compounds are formed therein
or thereby or such that beer, soda water,
syrups or other liquids, or any beverage,
drink or flavoring material drawn therefrom, shall be unwholesome, dangerous or
detrimental to health.
Ques. 31:-Name five spices and their
most common adulterants.
ANS.:-Cloves are adulterated by placing
allspice in with it. Cinnamon is adulterated
by the addition of foreign bark. Pepper
should be free from pepper shells, pepper
dust and other pepper by-products. Ginger
is adulterated by adding wheat, corn, rice
and sawdust. Mustard is adulterated by the
addition of wheat.
Ques. 32:-Name ten foods (aside from
spices) which are frequently adulterated,
and name the adulterants used in the particular cases.
ANS.:Sausage-Boric acid.
Jellies-Starch.
Peas (canned)-Sulphate of copper.
Baking Powder-Terra Alba.
Butter-Foreign fat.
Cheese-Foreign fat.
Honey-Cane sugar.
Jams-Commercial glucose.
Lard-Cottonseed oil.
Molasses-Commercial glucose.
Ques. 33:-How is benzoic acid detected
in tomato catsup, mincemeat, fruit juices,
etc.?
ANS.:-If any considerable quantity of
benzoate of soda has been used in tomato
catsup, it can be detected by setting aside
a small quantity in an ordinary dish in a
warm place, as, for instance, near a radiator, covering to keep out the dust, and allowing to stand for a few days, so that the
evaporation goes on very slowly. As the
5


concentration takes place, beautiful lamellar
crystals of benzoic acid are formed. These
sometimes grow up to the height of a half
inch or even more. If the contents of
benzoic acid is very small, it may be extracted by acidifying and shaking with
chloroform and then be set aside in a cool
place to evaporate. The chloroform should
be subjectd to only a gentle temperature,
so that the evaporation may be slow. The
characteristic appearance of the lamellar
crystals as before indicates the presence
of benzoic acid.
Ques. 84:-May benzoate of soda be
mixed with food?
ANS.:-Yes, provided that each container
or package of such food is plainly labeled
to show the presence and amount of benzoate of soda.
The quantity of benzoate of soda used
must not exceed one-tenth of one per cent.
Ques. 35:-What are the most common
adulterations found in allspice?
ANS.:-Cocoanut shells and the cereal
starches.
Ques. 36:-How would you detect the
presence of boric acid or borax in butter?
ANS.:-Place a teaspoonful in a cup
with double the quantity of hot water,
which will melt the butter. After melting,
the contents of the cup are well stirred
with a teaspoon and set aside in a cool
place until the butter solidifies. The butter
will be attached to the spoon and can be
lifted out, the remaining liquid being
strained through a white cotton cloth or
filter-paper.
Place a tablespoonful of the liquid in a
dish with five drops of hydrochloric acid.
A strip of tumeric paper is dipped into the
liquid and afterward removed and held in
a warm place until dry. If boric acid or
borax is present, the tumeric paper assumes
a bright cherry-red color on drying. If a
drop of ammonia is now added, the red
color changes to dark green or greenishblack.
Ques. 37:-What butter or cheese is it
unlawful to offer for sale?
ANS.:-No person shall have at any place
where butter or cheese is kept for sale, nor
shall at any place sell, deliver or offer, or
have for sale, or keep for use, nor shall
any person bring or send to the city any
unwholesome cheese or butter, or cheese or
butter made from milk known as "swill
milk" or made from the milk of cows or
other animals that for the most part have
been kept in stables or that have been fed
in whole or in part on swill; nor shall any
such cheese or butter be made from the
milk of sick or diseased cows or other animals.
Ques. 38:-What practical test should be
used to determine whether a firkin exposed
in a grocery store contained butter, oleomargarine or renovated butter?
ANS.:-Boil a small portion of a sample.
Use as the source of heat a low flame, gas




or kerosene. Melt the sample to be tested
(a piece the size of a small chestnut) in
an ordinary tablespoon, hastening the process by stirring with a splinter of wood
(for example, a match); then, increasing
the heat, bring to as brisk a boil as possible. After the boiling has begun, stir
the contents of the spoon thoroughly, not
neglecting the outer edges, two or three
times at intervals during the boiling, also
shortly before the boiling ceases. In the
laboratory, a test tube and spoon, or sometimes a small tin dish, are used in making
this test.
Oleomargarine and renovated butter boil
noisily, sputtering and crackling, more or
less like a mixture of grease and water
when boiled, and produces no foam, or very
little. Renovated butter produces usually
a very small amount. Genuine butter boils
usually with less noise and produces an
abundance of foam.
The difference in regard to foam is very
marked as a rule. The absence of abundance of foam would indicate a suspicious
product.
Ques. 39:-In inspecting cheese, what
conditions would you note?
ANS.:-If the odor is obnoxious the
cheese is probably unfit for food. I would
look for worms or other evidences of vermin in stale and decomposed cheese.
Ques. 40:-What would you look for in
a superficial examination of cereals?
ANS.:-Dirt, worms, mite, dust and
moisture.
Ques. 41:-What chemicals are not to
be used for coating chocolates and other
confections?
ANS.:-Shellac and other gums; these
are usually used to conceal inferiority. The
use of wood alcohol is also prohibited.
Ques. 42:-What does a concave head on
a can indicate?
ANS.:-It indicates that the contents of
the can are spoiled.
Ques. 43:-In a physical examination of
preserved chow-chow in glass jars, what
would lead you to suspect adulteration?
ANS.:-A very dark brown color; dryness of the substance; accumulation of a
fermented layer at the top.
Ques. 44:-What internal conditions of
food lead to its rapid decomposition?
ANS.:-The presence of worms or parasites, molds, fungi and overripeness.
Ques. 45:-What external conditions lead
to decomposition of food?
ANS.:-Air, low temperature, high temperature, moisture, chemicals.
Ques. 46:-How are baking powders adulterated?
ANS.:-By the addition of too much
starch or other substances which are merely used to increase the weight.


Ques. 47:-How is bread adulterated?
ANS.:-By making the bread from flour
which contains alum or from adulterated
and spoiled flour; by allowing the bread to
become too moist.
Ques. 48:-What are the common adulterations of candy and confectionery?
ANS.:-Clay, starch, gypsum, flour and
mineral dyes.
Ques. 49:-What are the chief sanitary
requirements for bakeries in the City of
New York?
ANS.:-Permit.
Cleanliness.
Fireproofing of places where fat is boiled
-floors, walls and ceilings; fireproofing of
doors and transoms leading to halls and
other parts of the house.
Sink and other plumbing should be in a
good condition.
Absence of any water closets.
Sanitary  conditions  of  the  spongetrough, raising-box, molding-bench, molds,
pans and other receptacles.
Ques. 50:-What are the sanitary requirements for mineral water and bottling establishments?
ANS.:-Permits.
They must not be in tenement houses.
The floors must be cemented, graded
and drained and sewer-connected.
The filtering vessels, bottles and other
appliances must be kept in a clean and
sanitary condition.
Ques. 51:-What are the sanitary requirements for syrup, pickle and preserve factories?
ANS.:-Same as above.
Ques. 52:-What is a common standard
egg?
ANS.: One which when candled will
show a small air space at the top between
the shell and the white; the egg should be
transparent and the yoke is not attached to
the shell.
Ques. 53:-What are "soaked" canned
goods?
ANS.:-It has become quite common, especially in the case of peas, beans and
corn, to utilize for canning purposes those
that have grown old and dried, after soaking them for a long time.
Ques. 54:-How      would  you  detect
"soaked" goods?
ANS.:-Soaked goods are entirely lacking in juiciness, and in the flavors so characteristic of the various vegetables, when
gathered and canned before becoming dry.
The process of soaking also develops the
growth of the rudimentary stem of the embryo in the dried pea and bean. Peas and
beans of the soaked variety are almost entirely lacking in the green color of the
fresh vegetables, unless the color has been
artificially supplied.


6




Ques. 5: —Is it lawful to sell "soaked"
goods?
ANS.:-It is unlawful when the canned
goods are misbranded.  If the can states
that it contains "choice early June peas,"
then this would be misbranding. The label
should indicate that the can contains
"soaked" goods.
Ques. 56-How would you inspect bean
coffee?
ANS.:-I would look for split and imperfect beans or the presence of grit, gravel,
dirt or foreign bodies of any kind.
Ques. 57:-How would you detect adulterations in coarse ground coffee?
ANS.:-Ground coffee has a uniform appearance, whereas, if beans, peas, cereals,
chicory, etc., have been added, the adulterated character of the mixture is more or
less evident.  Chicory particles are especially easy to detect, as they are darklooking, gummy, and not granular in character. Chicory particles have a bitter taste.
The real coffee particles have a distinct appearance. They usually have a dull surface, whereas some of the coffee substitutes, such as peas and beans, often present a polished surface.
Ques. 58:-How would you test for adulterants in fine ground coffee?
ANS.:-Place the coffee in water. Shake
the mixture well. The vessel is then set
aside for a moment and its appeanance observed. Pure coffee contains a large quantity of oil and for this reason the greater
number of the particles will float. Nearly
all of the coffee substitutes, however, are
heavier than water and will sink to the bottom, carrying with them, of course, some
of the particles of coffee. If there is a
large deposit at the bottom the coffee is
adulterated.
Ques. 59:-How would you test for chicory in ground coffee?
ANS.:-Chicory mixed with ground coffee can be detected by the water test. Drop
some particles of the sample, a few at a
time, into a glass of water, and,- being
slightly heavier than water, they sink, leaving behind them a brownish streak. This
test, however, should be made with care, as
the person making the test should know
the characteristic colorings of chicory. It
is advisable to get some pure chicory and
pure coffee and experiment with each separately, and then with the mixtures of coffee and chicory.
Ques. 60:-How would you test ground
coffee for the presence of cereals, peas,
beans, etc.?
ANS.:-Coffee is distinguished from the
cereals, beans and peas which are usually
substituted for it by the fact that it contains no starch, while the cereals, peas, etc.,
contain very large quantities. Even when
the adulterated coffee is roasted there may
be enough starch left to respond to the
test.


A half teaspoonful of the coffee is stirred
into half a cupful of boiling water and the
boiling continued for two or three minutes;
this dissolves any starch which may be present in the coffee. After cooling, if the color
of the mixture is dark, some water should
be added to dilute it; drop a small portion
of iodine into the mixture. If a blue color
appears it shows that starch has been
added.
Ques. 61:-Describe fully a practical test
to detect spoiled eggs.
ANSI:-The best method of examining
eggs for freshness is "candling," consisting
in placing the egg between a bright light
and the eye. If the egg is fresh, it will
show a uniform rose-colored tint, without
dark spots, the space in the egg for air
being small and occupying about one-twentieth the capacity of the egg. If the egg
is not fresh, it will appear more or less
cloudy, being darker as the egg grows
older, becoming in extreme cases opaque.
At the same time the air space grows
larger as the age increases.   So-called
"spots" are eggs which show on candling
black patches due to fungi.
Ques. 62:-When is a permit necessary
for a person to break out eggs?
ANS.:-No person shall break out eggs
for sale or conduct the business of breaking out eggs to be canned, frozen, dried
or used in any other manner in the City
of New York, and no eggs broken from the
shell, whether canned, frozen, dried or
treated in any other manner, shall be received, held, kept, sold, offered for sale or
delivered in the city without a permit from
the Board of Health and subject to the conditions and rules thereof.
Ques. 63:-What are the provisions of
the Sanitary Code as to adulterated eggs?
ANS.:-No person shall receive, hold,
keep, sell or offer for sale or deliver, as
or for food, any canned, frozen or dried
eggs or eggs broken from the shell, which
are adulterated or to which has been added
any poisonous ingredient or any ingredient
which may render such eggs injurious to
health, or to which has been added any
antiseptic, preservative or foreign substance
not evident and not known to the purchaser
or consumer, or which shall contain filthy,
decomposed or putrid animal matter.
Ques. 64:-Under what conditions may
"spot" eggs be brought into the city or
kept here?
ANS.:-No person shall receive, hold,
keep, sell or offer for sale or deliver in the
city any eggs known as "spots" except in
cases which shall be plainly and indelibly
labeled at both ends with the printed words,
"spot eggs," with black letters at least two
inches high and one and one-half inches
wide, with no intervening marks or lettering between the words or the letters composing the words, and a record of such
eggs and the disposition thereof shall be
kept as required by the rules and regulations of the Board of Health.




Ques. 66:-What is included in the terms
"spots" and "spot eggs"?
ANS.:-All unsound eggs, including those
affected by molds, partly decomposed,
broken yolked, blood ringed or veined, partially hatched, sour, or eggs the shells of
which are so broken or cracked that the
contents are leaking therefrom.
Ques. 66:-When shall a case of eggs be
deemed "spot eggs"?
ANS.:-When 50 per cent or more of the
eggs in the case are "spots" as defined
above.
Ques. 67:-What are the characteristics
of good flour?
ANS.:-It must have a fine, white appearance, must not show any lumps which cannot be crushed. If any of it is subjected
to pressure, it must remain lumpy; it should
not be too moist. The taste and odor
should not be musty or moldy.
Ques. 68:-How would you determine
that flour has been adulterated with rice,
corn meal or Indian corn?
ANS.: I would throw some of it on a
wall and, if unadulterated, some of it should
stick to the wall. I would then place a
sample in water; flour will float; the adulterations, being heavier, will sink.
Ques. 69:-How would you detect the addition of starch to jelly as a thickener?
ANS.:-A teaspoonful of the jelly is dissolved in a teacup, adding enough water to
half fill it, and the contents are heated to
boiling. While boiling, a solution of potassium permanganate is added, drop by drop,
stirring constantly with a teaspoon, until
the solution is almost colorless. The mixture is allowed to cool, and to hasten the
cooling the vessel may be placed in cold
water. It is then tested with a drop of
tincture of iodine. If the jam or jelly contains any starch a blue color will be produced. Starch may be a natural constituent
of some fruits, as apples.
Ques. 70:-What are the constituents of
lemon extract?
ANS.:-Lemon extract is made by dissolving oil of lemon in strong alcohol. The
alcoholic strength of the solution must not
fall below 80 per cent. or the constituents
will be separated. Strong alcohol is therefore one of the principal constituents.
Ques. 71:-How would you test for adulteration in lemon extract?
ANS.:-Dilute a tablespoonful of the
sample with two or three teaspoonfuls of
water. If the sample is real lemon extract
the lemon oil will be thrown out of the
solution by reason of its insolubility in
the weakened alcohol. The first result is
marked turbidity and later the separation
of the oil of lemon on the top of the
watery fluid. If the sample remains perfectly clear after the addition of water, no
marked turbidity being produced, it is undoubtedly a very low grade product, and


contains little, if any, of the real oil of
lemon.
Ques. 72:-What condensed milk is it
unlawful to bring into the city or offer for
sale?
ANS.:-No condensed milk which is adulterated shall be brought into the city or
held, kept, sold or offered for sale at any
place.
Ques. 73:-What is meant by "adulterated" condensed milk?
ANS.:-Condensed milk in which the
amount of fat is less than 25 per cent. of
the milk solids contained therein or to
which any foreign substance whatever has
been added, excepting sugars, as in preserved milks.
Ques. 74:-What duty is imposed on the
manufacturer or importer of mineral, spring
or other water for drinking purposes?
ANS.:-It shall be the duty of every
manufacturer, importer or other person
who manufactures or imports, in the city,
any artificial or natural mineral, spring or
other water for drinking purposes, to file,
under oath, with the Department of Health,
the name of such water and the exact location from which it is obtained, together
with the chemical and bacteriological analysis thereof, and, when manufactured, the
exact formula used in its production, giving
qualitatively and quantitatively each and
every item entering into its composition.
No person shall manufacture or bottle mineral, carbonated or table waters in the city
without a permit from the Department of
Health.
Ques. 75:-How is tea adulterated? How
may it be ascertained?
ANS.:-The most common method of
adulteration is by "facing," that is, by
treating with certain coloring materials, to
give intensity to the color of the leaves.
The facings in most general use are indigo,
Prussian blue, plumbago and tumeric, often
accompanied by such minerals as gypsum
and soapstone.
The addition of mineral matter may be
detected by burning a certain weighed
quantity-say, one grain-in a platinum dish
and weighing the ash. If the tea is good
it will give 5 to 7 per cent. of ash. If not,
it will give less.
Tea which gives a high color when
steeped has probably been doctored.
If there is not much extract the leaves
have been exhausted.
Spent or exhausted leaves-leaves that
have been once steeped and afterwards
again rolled and dried-have been used as
an adulterant. The leaves of willow, elder,
rose, elm, etc., are sometimes used as adulterants.
Ques. 76:-How would you test the kind
of vinegar of a given sample?
ANS.:-Place the sample of vinegar in a
shallow dish, such as a saucer, on a warm
stove or flame and heat until the liquid is


8




evaporated. The odor of the residue, which
should not be burned, is carefully observed.
The residue from cider vinegar has the
odor of baked apples and is present in considerable quantity. Ordinary distilled vinegars leave very little residue, with almost
no odor. The so-called molasses vinegars,
which are now being quite largely sold,
have a characteristic molasses-like flavor.
Ques. 77:-How can you detect the use
of caramel as a coloring matter in vanilla
extract?
ANS.:-Shake the bottle and observe the
color of the resulting foam after a moment's standing. The foam of pure extracts is colorless. If caramel is present
a color persists at the points of contact till
the last bubble has disappeared.
Ques. 78:-What are the constituents of
pure vanilla extract?
ANS.:-The true product is made by extracting vanilla bean with alcohol, and the
flavoring may consist of an alcohol solution of vanillin, which is the chief flavoring
ingredient of the vanilla bean, together with
other constituents of the bean soluble in
alcohol, which are classed principally under
the head of resins.
Ques. 79:-What are common adulterants
of vanilla extract?
ANS.:-One of the most common adulterants is an extract made from the tonka
bean, which in some respects resembles that
of vanilla bean, but is inferior.
Another adulterant is artificial vanillin,
a chemical product. Extracts made from
this substance contain no resin, which is
the deciding test as to whether the vanillin
is artificial.
Caramel is also an adulterant.
Ques. 80:-How would you test for adulterations of vanilla extract?
ANS.:-If pure vanilla extract, slightly
acidified with acetic acid, be evaporated to
about one-third its volume, the resins,
which were before in solution, are separated and settle to the bottom of the vessel. On the other hand, artificial extracts
remain clear under the same treatment.
Ques. 81:-How would you test for the
presence of the resin of the vanilla bean?
ANS.:-A dish containing about an ounce
of the extract is placed over a teakettle or
other vessel of boiling water until the
liquid evaporates to about one-third or less
of its volume. The alcohol having been by
this time all driven off, the resins become
insoluble and separate. Water is added to
bring the liquid back to approximately its
original volume. This separates the resins,
which will be thrown out as a brown flocculent precipitate. A few drops of hydrochloric acid are added, the liquid is stirred,
and the insoluble matter allowed to settle.
It is then filtered, and the resin on the
filter-paper is washed with water and afterward dissolved in a little alcohol. To one
portion of this solution is added a small
9


particle of ferric alum, and to another portion a few drops of hydrochloric acid. If
the resin is that of the vanilla bean, neither
ferric alum nor hydrochloric acid will produce more than a slight change in color.
With resins from most other sources, however, one or both of these substances cause
a distinct color change.
Ques. 82:-What is saccharin? What is
it used for?
ANS.:-Saccharin is a very sweet substance prepared from coal-tar and has been
used largely for sweetening purposes instead of sugar. One part of saccharin is
said to have as much sweetening power as
400 to 500 parts of sugar. Saccharin has
some preservative power also, but is never
used solely for this purpose, the preserving
influence being only incidental.
Ques. 83:-How would you detect saccharin?
ANS.:-The    substance  containing  it,
which is usually a liquid, is shaken with
chloroform, which settles to the bottom
and is removed by means of a medicine
dropper. The saccharin enters into solution in the chloroform, while sugar, if present, does not. The chloroform solution is
then evaporated by heating gently, and if
saccharin has been present the residue has
a distinctly sweet taste. This method is
not applicable to substances whose chloroform layer contains a flavor that would
mask the sweet taste of the saccharin, as,
for instance, ginger ale.
Ques. 84:-What are the provisions of the
Sanitary Code which provide for the protection of food from contamination?
ANS.:-Section 46 of the Sanitary Code
reads as follows:
No food, except fruits and vegetables
that are peeled, pared or cooked before
consumption, shall be kept, sold or offered
for sale or be displayed or transported
unless protected from dust, dirt, flies
or other contamination. The term "food"
as herein used shall include every article
of food and every beverage used by man,
and all confectionery.
The following interpretations of this section have been formulated by the Board of
Health and dealers have been so notified:
Stands and Pushcarts and Open Containers-The strictest interpretation of the
provisions of Section 46 of the Sanitary
Code will be applied to stands and pushcarts and open containers at all times, and
no covering other than of a fixed and permanent character will be recognized as conforming to the requirements of said section.
Candy-Within the meaning of this section, all candy stored, sold or offered for
sale or displayed or transported must be
covered with a covering such as glass, wood,
metal, pasteboard, paper or other suitable
material so as to adequately protect it from
flies, dust, dirt or other contamination.
Bakery Products-All breadstuffs, cakes,
pies or confectionery kept, held, offered' or
displayed for sale, must at all times be pro



tected from the contamination of flies, dust
and unwarranted human handling by being
enclosed or covered with some suitable covering. When displayed for sale, glass cases
should be used, the back of which may be
enclosed in close-mesh wire screening.
Groceries-All foodstuffs not protected
by a fly and dust-proof wrapper must be
protected by covering or cases of glass,
metal, wood or close-mesh wire screening,
so as to protect the same from flies or
other contamination.
Butcher Shops and Markets-All meats,
poultry, game, fish and similar products
when displayed for sale, must be protected
so as to preserve them from unwarranted
human handling, contamination of flies and
dust, by being kept within closed refrigerating display cases, or properly covered by
close-mesh wire screening. Smoked meats,
sausages, hams and other products of a similar character which are covered by a permanent protected cover, need not be kept
as above indicated.
Restaurants and Public Eating PlacesAt restaurants and public eating places, all
food must be protected from contamination
by flies, dust and unwarranted handling by
being enclosed in glass or metal cases, or
cases covered with close-mesh wire screening. Where pies, sections of pies, sandwiches, cakes or similar products are securely wrapped in individual paper coverings they will be deemed as satisfactorily
protected within the provision of Section
46 of the Sanitary Code.
An interesting addition to the permanent
public health exhibit on the fifth floor of the
Department of Health Building, 149 Centre
Street, shows just how food can be protected against dirt and flies  All dealers
in foods and all others who are interested
in clean foods should visit this interesting
exhibit and learn how to comply with the
above regulations.
Ques. 85:-Describe how an inspection
should be made, and what forms of adulteration should be looked for in a plant
manufacturing so-called "soft drinks."
ANS.:-The inspection should first be
made of the plant itself to determine
whether all conditions were sanitary.
Special attention should be paid to the
construction of the plant to find out whether
same was properly lighted and ventilated,
whether all benches, work-desks and woodwork was clean; floors should be of cement
or wood sloped so as to afford washing
with water; to the personal cleanliness of
the employees; to the facilities for handling
the raw materials, whether they were contaminated or rusty. All vats, receptacles,
containers and pipes should not be of copper, lead or brass, or any metal which
would or might be affected by the various
juices and the acids contained therein or
the soda water, so as to make same injurious or deleterious to health.
Sinks and wash basins should be provided sufficient in number and maintained
in a clean condition.


Proper receptacles should be provided
for all refuse and should be kept tightly
covered.  Separate receptacles for liquid
refuse, which should not be filled to within
more than 4 inches of the top, kept closed
and removed daily. Closets should be separated from the work rooms and properly
ventilated.
I would also make inquiry from the person in charge as to the wholesomeness of
the products he is putting out and would
use general judgment as well as theoretical
knowledge in arriving at an opinion as to
the wholesomeness of his products.
I would look for artificial coloring matter in the syrups, also preservatives, and
for soap bark on the premises. This is used
to make soda waters foam and is forbidden
by the Sanitary Code.
I would look especially for adulteration
in the syrups and fruit essences in the premises and would investigate the water supply
to see that pure water was being used and
that same was not contaminated by passing
through unclean or corroded metal hydrants or faucets. If sugar was kept stored
in the plant, I would examine it.
Ques. 86:-Detail, with your reasons, the
proper method of sampling (a) shell; (b)
frozen, and (c) desiccated eggs.
ANS.:-(a) Shell eggs: (1) Would put
in 10 per cent. brine solution. If egg sinks
it is fresh. If swims, it is over 3 (Leach
says 5) days old.
(2) Candling.
(3) Test for limed eggs (in which eggs
are packed in lime water and layer of lime
covered over them) as follows: Can usually detect some of the lime in the shells,
but if not, put in hot water, and if limed
will give off a crackling sound. Cold storage eggs will also crack, but in cold storage
eggs the shells are not full of "meat," i. e.,
albumen, and in limed eggs they are. Look
for paraffine from paraffined eggs in pores
of shells.
(b) Frozen eggs are liable to have been
placed in storage along with fruits. If so,
they will absorb a fruity odor. Look for
this by smelling; also look for shells, as bits
of shells are likely to be left in eggs which
have been broken out for freezing. Also
look for any sourness and blood-ringed or
veined eggs, as the eggs used for freezing
are often spot eggs.
(c) Look for preservatives in desiccated
eggs. The ones mostly used are boric acid
and formaldehyde. Formaldehyde is the
more effective of the two, as it completely
deodorizes a foul-smelling dried egg, and
it appears wholesome.
Ques. 87:-How can the quality in each
of the three above mentioned forms be
determined?
ANS.:-Answered under (a) except desiccated eggs. Boric acid can be determined
only positively chemically by shading the
product with dilute ethyl alcohol (C2 H5
OH) and applying a flame in a shallow
evaporating dish. If boric acid is present,


10




a characteristic greenish flame will show on
the surface of alcohol. Formaldehyde, if
the smell of the dried eggs covers the smell
of it, should be quantitatively as well as
qualitatively determined in the chemical
laboratory. In each of the above kinds of
eggs, it is very important that representative sample be used.
Ques. 88:-Describe the process of candling eggs and state the distinctive features
relied upon to determine the grade.
ANS.:-The eggs are placed in dark room
and held in front of a candle, electric light,
or other suitable light. They are held crosswise and endwise to the light. The egg is
held between the eye of the observer and
the light. If contents are clear the egg is
O.K., Grade I. If contents are slightly
cloudy, they are Grade II.
The distinctive features relied upon to
determine the grade are the air-cell (which
should be 1-20 of the whole area) and the
presence of a brown spot or fungus growth
attached to the inside of the shell.  If
the air-cell is larger than normal, it indicates an excess of gas, which indicates the
decomposition or other abnormal condition.
The fungus growth referred to above is
what is meant in the trade, or technically,
by "a spot egg," but a "spot" as meant in
the Sanitary Code of the City of New York
is any egg which has a fungus growth, or
which is sour, watery, broken-yolked, bloodringed or veined, or any egg the shell of
which is broken so that the contents are
leaking therefrom.
Ques. 89:-What are the common adulterants of extract of vanilla?
ANS.:-Extraction of the essential oil
and the substitution of vanillin, or artificial
vanilla. Extract of tonka bean, and inferior
grades of alcohol. Only alcohol made from
grain, or "ethyl alcohol," is permitted to be
used in any extracts intended for human
consumption. Methy, or wood alcohol, is
very poisonous, and denatured alcohol is
also sometimes used by unscrupulous manufacturers.  It is a mixture of ethyl and
methyl alcohols, and is forbidden.
Ques. 90:-What are the adulterants of
ground black pepper?
ANS.: —Ground cocoanut shells. ground
olive pits, barks, allspice hulls, dirt and various shells.
Ques. 91:-What are the common adulterants of strawberry fruit syrup?
ANS.: Glucose and saccharine instead of
sugar, caramel as a coloring agent, exhausted strawberry stock, pulp, excessive
water (i. e., thin watery syrup, not of proper
consistency) and strawberry stems.
Ques. 92:-What are the common adulterants of grape jelly?
ANS.:-Coal-tar dyes, seeds of grape,
skins of grape, starch, glucose, foreign
syrup, more water than normally present inthe juice, salicylic acid as preservative.
Citric acid has also been found aided to


grape jelly, not as a preservative but to
make it more tart.
Ques. 93:-What are the common adulterants of olive oil?
ANS.:-Cottonseed oil and inferior grades
of olive oil, i. e., those which are not obtained by simple pressure of the olive mass.
Ques 94:-What are the common adulterants of honey?
ANS.:-Cane    sugar and  glucose  and
boric acid.
Ques. 95:-What are the common adulterants of molasses?
ANS.:-Glucose and beet sugar molasses.
Molasses must be made of cane sugar. Beet
sugar molasses is not fit for food.
Ques. 96:-What are the common adulterants of maple syrup?
ANS.:-Cane sugar, syrup and beet sugar
syrup. Thinned with addition of water.
Ques. 97:-What are the common adulterants of cider vinegar?
ANS.:-Wood vinegar, glucose vinegar,
and beer vinegar. Lelute alcohol and acetic
acid. Salicylic acid as a preservative.
Ques. 98:-What are the common adulterants of ground roast coffee?
ANS.:-Chicory; ground roasted cereal,
particularly peas and beans; ground cocoanut shells; ground olive pits; foreign barks;
browned bread crumbs; coffee hulls; allspice
hulls; black pepper hulls. Ground coffee is
one of the most fraudulently adulterated of
any of our foods. It is, however, easily detected as follows: Place the ground coffee
in water. The pure coffee will float on the
surface, and the adulterated, being heavier,
will sink. If chicory is present, it will leave
a brownish red streak in the water as it
descends to the bottom of the container.
It is also easily detected by taste, as it is
soft and of a characteristic bitter-sweet
taste.
Ques. 99:-What are the conditions usually found in wheat flour which make it
unfit for food?
ANS.:-Ergot, a fungus growth; rusts;
moulds; corn flour may be added or a
cheaper grade of wheat flour and be misbranded; insects; hulls from wheat caused
by flour not being properly bolted; alum
and Cu So 4 was formerly added to flour
as a bleach, but now the usual bleach is
S 0 2, produced by electrolysis.
Ques. 100:-What are the conditions usually found in corn meal which render it
unfit for food?
ANS.:-Potato starch; wheat and corn
hulls; rusts; moulds; dampness.
Ques. 101:-What are the conditions usually found in mincemeat which render it
unfit for food?
ANS.:-Unwholesome     meat;   decayed
raisins; adulterated spices; stems of raisins.


11




Ques. 102:-What are the conditions usually found in confectionery food which render it unfit for food?
ANS.:-Terra-alba and gypsum are added
to confectionery to make candy stiff and
hard. Sulphurous acid added as a bleach
and dryer. By its use it is possible to use
saccharine and glucose instead of sugar and
get a clean hard product which retains
shape. CuSo4 in highly colored green candies. Candies are coated with rosin and
shellac dissolved in alcohol, especially chocolate, to keep from turning gray.
Ques. 103:-In which of the products, if
any, enumerated above, and by what method
can the unwholesome condition be determined without laboratory examination?
ANS.:-Wheat and corn flour by sight;
mince meat and dried apples by sight and
smell; tomato paste by sight, but should be
examined chemically; canned vegetables,
cover above, also tested chemically for Cu
So4, etc.; dried prunes, oranges and bananas by sight, smell and feeling; confectionery by sight, taste and chemical analysis for Cu So4-H2 S03-Co S04-Co C03.
Ques. 104:-What conditions in a retail
grocery store should be condemned as contaminating?
ANS.:-If the floor is not at least two
feet above the level of the ground; if the
store is not properly ventilated; if it is not
properly lighted; if the floor is not clean,
and if it is not such as can be effectively
cleaned by scrubbing with water; if the
ceilings, walls, shelves, and ledge where
groceries and meats are kept are not free
from dust, dirt, paper and refuse.
If proper sink facilities are not provided
for necessary washing and cleaning; if all
counters where food is displayed are not
clean and free from contamination; if the
articles of food are not properly protected
against dust, etc.; if there are any loose,
used or refuse papers or rags blowing about
the store (which may be unclean).
If there are one or more living rooms
in connection; if there is a lavatory in connection which is not properly partitioned;
if employees' hands and clothing were not
neat and clean; if all doors were not properly screened; if there were flies or gnats
around any dried fruits, sugar, syrups or
molasses; if there was an ice box for keeping butter, cheese, etc., which was not clean
and sanitary, and which was not metal-lined
and water-tight, and which was not properly connected with a sewer, through a
properly trapped sink.
If any articles were adulterated or misbranded.
Ques. 105:-What are the principal features to be noted in the inspection of a
bakery?
ANS.:-The location of the building as
to whether it was in a sanitary neighborhood and as to whether it was within 300
feet of any garbage dump, or railroad cars,
or boat on which garbage and offal was
piled, awaiting to be removed. The con

struction of the building as regards light
and ventilation. The neatness and cleanliness of employees.
Whether the ovens were dirty. Whether
any coal dust could get up into the baking
rooms, kneeding benches and ovens. The
cleanliness of the large baskets and trucks
on which the baked breads, pies, cakes, etc.,
are put after baking. Whether all flour barrels are properly covered to protect them
from dust. Whether the benches on which
the rolling and kneeding were done were
clean. What arrangements were in effect
for keeping them  clean.  Whether there
were plenty of sinks and running water and
proper facilities for washing. Whether there
were living rooms where people slept, in
connection with the bakery.
Whether the toilet rooms were partitioned
and ventilated. Whether the personal appearance of the employees was sanitary and
whether their hands and clothing were neat
and clean. Where the flour comes from
and the quality of same. Where the eggs
come from, their condition and whether
spot eggs or fresh, or whether frozen or
desiccated. Whether the lard, butter, spices,
sugars and all raw articles used in the bakery were pure and wholesome.
If there were ice boxes for keeping lard,
butter and eggs, whether they were clean
and sanitary and whether ice boxes were
metal-lined and water-tight and whether
they were properly drained by being connected with a sewer through a properly
trapped sink.
Also always find out where most of the
goods go to, so in case the Department
desired to trace them, it could do so. Also,
as to whether the bread, cakes and all articles on which the weight was given on a
pasted label were properly labeled as to
weight.
The condition of the sidewalk in front of
the bakery. Whether all doors and windows were properly screened to protect
contents of the bakery from flies and insects.  Sanitary conditions of adjoining
buildings and nature of business carried on
in some. Whether the location of the bakery was on low ground, and if so, whether
there were any pools of water near or any
privies or out-houses from which offensive
odors could emanate to the bakery, or the
ground damp or malarial.
I would   also  endeavor to  ascertain
whether the-bakery had ever been inspected
before, either by the Federal or State Inspectors.
Ques. 106:-As an Inspector of Foods,
you are required to investigate the quality
and condition of general groceries, fruits,
vegetables and beverages in the hotels and
restaurants of your district and to secure
the evidence for prosecution of violations
where found. Detail your procedure.
ANS.:-Upon entering the hotels and restaurants I would display my badge and state
that I had come to make an inspection.
I would then proceed to inspect all groceries, fruits and vegetables and beverages


12




in the windows of the restaurant or hotel,
and then would go to the kitchen and storing rooms and make a thorough inspection
there.
I would ask reasonable questions of the
proprietor or person in charge concerning
the wholesomeness of the foods he is offering, which he must answer; or, if the questions are not fair or reasonable, the burden
of proof of that fact is on him. He is expected to answer questions and assist the
Inspector in any way possible.
If I found any goods being used which
were unwholesome, I would condemn the
same and get from him a statement as to
where such goods were purchased, when,
from whom, by whom, and whether they
were said to be wholesome, first class
goods.
I would then make an inspection myself
of the places where said goods were said
to have been bought, to see if the merchant
was still selling such goods. If I found
that he was, I would request the restaurant
or hotel keeper to assist me in collecting
evidence to prosecute such person.
Ques. 107:-Is the use of saccharin permitted in food products in New York City?
ANS.:-Foods or food products containing saccharin should be deemed adulterated
under the Sanitary Code.
Ques. 108:-In what foods would you look
for saccharin?
ANS.:-Syrups, flavoring, candies.
Ques. 109:-How is yeast adulterated?
ANS.:-By the addition of starch. It is


unlawful to sell yeast containing starch as
"compressed yeast." Similarly with decomposed yeast under any label.
Ques. 110:-What responsibility is placed
on the manager or keeper of a saloon as to
the sale of unfit food or drink?
ANS.:-No person, being the manager or
keeper of any saloon, boarding house or
lodging house, or being employed as a clerk,
servant, or agent thereat, shall therein or
thereat offer or have, for food or drink, or
to be eaten or drunk, any poisonous, deleterious or unwholesome substance, nor allow anything therein to be done or to
occur, dangerous to life or prejudicial to
health.
Ques. Ill:-How should an ice box be
connected with the sewer?
ANS.:-No drain pipe from a refrigerator
shall be connected with the soil or waste
pipe, but it shall discharge into a properly
trapped, sewer-connected, water-supplied,
open sink. All ice boxes must be lined with
a proper metallic substance, so as to make
them air-tight.
Ques. 112:-What is the penalty for violating a section of the Sanitary Code?
ANS.:-A violation of any section of the
Sanitary Code is a misdemeanor punishable by imprisonment not exceeding one
year or a fine not exceeding $500, or both,
and in addition the offender is liable to a
penalty of $50 to be recovered by the
Health Department in a civil action.


INSPECTION OF MEATS.


Ques. 113:-What is the peritoneum of an
animal?
ANS.:-The serous membrane that lines
the abdominal cavity; it usually lines or
covers all the viscera (internal organs).
Oues. 114:-What is the pleura of an animal?
ANS.:-The serous membrane that enfolds the lungs and is reflected upon the
walls of the thorax and upon the diavhragm. This often becomes inflamed as
in the case of pleuro-pneumonia.
Oues. 115:-What is meant by an exudate?
ANS:-Any substance which is discharged gradually through pores or small
openings: the presence of a yellow exudate
in the joint of a carcass would be an indication of disease.
Ques. 116:-What is the trachea of an
animal?
ANS.:-This is the pipe (duct) by which
air passes from the throat (larynx) to the
bronchi (large tubes leading into each


lung) and the lungs; it is usually called the
windpipe.
Ques. 117:-What are the general characteristics of good meat?
ANS.:-The flesh should be firm, elastic,
of a bright, uniform color; in fresh meat
the outside is lighter than the inside; lean
meat is paler than blood, so that a dark
purple color shows that the blood has not
been properly drained away, and fresh meat
placed on a plate should always part with
a slight amount of reddish juice.  The
muscles should be fine grained, have a
slight pleasant odor, becoming savory when
heated; the flesh should present a marbled
appearance, owing to the mixture of fat
with the muscular fibres. On cutting, the
interior should show no softening of the
connective tissue, as this indicates the commencement of decay. The fat should be
healthy-looking, free from bleeding and
firm, not jelly-like in texture; its color
varies from straw-white to pale-yellow. The
fat should not be too yellow, The state of


13




the marrow is often a good test of the
condition of meat. It should be light rosyred in color, and in the hind legs solid and
firm, while in the fore legs it is rather
softer, like honey.
Ques. 118:-What are the traces of putrefaction in flesh?
ANS.:-The flesh becomes softer than
normal and is moist looking. A disagreeable odor is given off and the color is
usually dark-green or black. Putrefaction
often begins deep down in the flesh, near
the bone; this is especially true of refrigerated meat which has been put in the cold
room before the animal heat has entirely
left the carcass. It also occurs with ham,
bacon, tongues, corned, salted and pickled
meats. By use of the "trier" this putrefaction can best be discovered.
Ques. 119:-What is a trier?
ANS.:-A trier is a sharp-pointed instrument varying from 6 to 12 inches in length
and is employed to detect the presence of
putrefaction. The trier is inserted into a
fleshy part of the meat and is then withdrawn and smelled.
Ques. 120:-How would you estimate the
age of an ox from its teeth?
ANS.:-The adult ox has eight incisors
(cutting teeth-like the front teeth in a
grown person's mouth), situated irK front
of the lower jaw. The front part of the
upper jaw is devoid of teeth, but is provided with a dense fibrous pad. In the back
part of both jaws molar teeth (grinding
teeth-like those in the back of the 4uman
mouth) are found; twelve on the upper and
twelve on the lower jaw.
Animals under one year still possess their
milk teeth, which are comparatively small,
of a porcelain white color and narrower
near to the gum than they are beyond.
They are eight in number, four on each
side, on the lower jaw. At two years the
two central milk teeth are dropped and are
replaced by two larger ones-the rest of
the milk teeth remaining comparatively
small.  At three years the four central
teeth are large and the others small; it four
years of age the six central teeth are large,
and at the fifth year all the permanent
teeth come into wear. The teeth so fat
are all close together; almost as wide at
the top as at the base. From six years of
age onward the teeth change into a neck at
the base and wide, as before, at the top.
This neck becomes more noticeable as the
age advances.
In animals of ten years or more the teeth
appear much worn, project far out from the
gums, and are separated from one another.
Ques. 121:-How may the age of cows be
approximately determined from their horns?
ANS.:-By counting the rings around
their horns. These show the number of
calves that the animal has had. Add two
to their number to get the age.
Ques. 122:-Where the head of an animal
is not available, making it impossible to


examine the teeth, how in such a case
would you determine the age of the animal?
ANS.:-In young animals the bones are
soft and smaller than in older animals. The
inner surface of the ribs is pink. There is
much cartilage at the joints. The flesh of
young animals should be bright red, firm
and juicy, but not too moist, and well
marbled with layers of fat, especially in
the loins.
In old animals the bones are dense, hard
and large. The inner surface of the ribs
is white and shiny. The flesh is stringy,
tough and less marbled with fat.
Ques. 123:-How would you determine
the age of a sheep?
ANS.:-A sheep has four pairs of incisor
teeth on the lower jaws; they appear and
are replaced by larger ones as follows: 1
year, the central pair; 1X2 years, the four
central ones are replaced by large teeth;
2 years 3 months, the six central teeth are
large; 3 years, all are large.
The permanent teeth are larger and
broader than the milk teeth, and can thus
be distinguished from them. After six the
incisors become notched.
Ques. 124:-How would you judge the
age of a pig?
ANS.:-A pig has three pairs of incisor
and a pair of canine teeth (like the sharp
teeth of dogs, used for tearing meat), called
"tusks," on its lower jaw. They appear
and are replaced as follows: The central
pair of incisors by a large pair, at 12
months: the next pair of incisors, one tooth
on each side of the central pair and the
tusks, at 9 months; the corner or end incisors at 18 months.
Ques. 125:-What are the provisions of
the Sanitary Code as to the age and weight
of veal?
ANS.:-No calf or the meat thereof shall
be brought into the city, or held, sold or
offered for sale for human food, which when
killed was less than four weeks old, or when
killed and dressed weighs less than fortyfive pounds.
Ques. 126:-Below what age is the meat
of a pig unwholesome?
ANS.:-If the pig when killed was less
than five weeks old, then it shall not be
brought into, held, sold or offered for sale
for human food in the City of New York.
Ques. 127:-What are the provisions of
the Sanitary Code as to the age at which a
lamb may be killed.
ANS.:-No lamb, or the meat thereof,
shall be brought into the city or held, sold
or offered for sale for human food, which
when killed was less than eight weeks old.
Ques. 128:-Tell what you know about
"stearin."
ANS.:-Stearin is the solid residue of
meat or fat after the oil has been taken out,


14




Ques. 129:-What appearances or conditions in meat would lead you to suspect
that a forbidden preservative or coloring
matter had been used?
ANS.:-The meats gradually lose the
natural red tint of the fresh meat, and to
that extent the color is an index of the
preservatives.  A  "too red" color would
also indicate the addition of sulphite of
soda to heighten the color.
Ques. 130:-What preservatives and coloring matters are used in meats?
ANS.:-Sulphurous acid, boric acid, salicylic acid, salt, cochineal, vegetable and
coal-tar colors.
Ques. 131:-What is the general appearance of flesh of an animal that has not
been bled?
ANS.:-The    flesh  contains  a  great
amount of blood; the veins are filled with
blood, as well as the left ventricle.
Ques. 132:-What conditions are necessary in order that putrefaction should not
take place?
ANS.:-Putrefaction will not take place
without moisture; for meat or vegetable
matters, if thoroughly dried, will keep unchanged for an indefinite period. Neither
will it go on at a low temperature; and
dead substances kept at the freezing point
will not putrefy. The most complete preservation takes place when the two conditions of cold and dryness are combined.
Oues. 133:-What are the evidences of
anthrax before and after killing?
ANS.:-This is sometimes called splenic
fever, or "staggers."  It occurs most frequently in young oxen. The animal stands,
if possible, by itself, with drooping head,
and refuses to move or feed. Its temperature is raised, pulse rapid and feeble and
breathing accelerated.  If made to move
the gait is staggering, as though the animal
were giddy, and the muscles twitch and
quiver. There may be a discharge of saliva
from the mouth. The dung as a rule contains blood and the urine, too, is often red
from a similar cause. Bleeding from the
nose and anus has also been observed. If
an Inspector suspects that an animal is
suffering from this disease the animal
should be taken to a place by itself and a
blood test taken. A little blood taken from
the ear and examined under the microscope
will show large rod-shaped organisms.
In the dead carcass anthrax is usually
evidenced by an enlarged spleen. Further
skinning and dressing should be prohibited
until a blood test has been taken. If the
animal has anthrax, all knives and instruments used on it should be boiled and the
part of the slaughter-house affected should
be closed until thoroughly disinfected.
Oues. 134:-What diseases would you
look for in the inspection of slaughtered
cattle and hogs?
ANS.:-Tuberculosis, anthrax or "staggers," foot-and-mouth disease, pleuro-pneumonia, affections of the tongue, "wooden

tongue," jaundice or yellows, red water,
black water or muir ill, dysentery or bloody
flux, swine plague, hog cholera or pig typhoid.
Ques. 135:-Tell what you know about
septicemia.
ANS.:-This is a disease chiefly found in
calves and adult cattle. Small patches of
hemorrhage can usually be found in the
mucous and serous membranes. A cloudy
swelling of the liver, kidneys and heart is
typical of the disease. These organs are
enlarged and have a bulky appearance.
Ques. 136:-How would you recognize
the presence of anaemia in meat which is
to be sold for food?
ANS.:-When the disease is pronounced
the animals are emaciated, their flesh is
pale, soft and watery, and petechiae may be
found in certain organs and in the serous
membranes. When such conditions are
present the carcass should be condemned.
Anaemia is generally the result of chronic
disease, but may be due to the presence
of parasites.
Ques. 137:-What is the effect of giving
turpentine or aloes to an animal?
ANS.:-It usually gives rise to a characteristic smell and flavor in the meat
which may necessitate condemnation.
Ques. 138:-What is the "kosher" method of slaughtering?
ANS.:-In this method of slaughtering
the animal's throat is cut. The animal is
thrown on its side and fixed there. This is
done by a rope which is attached to the
hind legs of the animal; the upper end of
this rope is attached to a windlass fastened
to the ceiling or wall. The head is then
placed so that it rests on the horns and
nose, the throat is cut by a very keen-edged
knife, all the organs being cut right down
to the vertebrae. The meat from such carcasses keeps better than that of animals
which have been stunned to death.
Ques. 139:-Tell all you    can  about
"measly" meat.
ANS.:-Measly meat is meat which contains parasites that may be transmitted to
man by eating the meat. Cysticercus bovis,
or the beef bladder-worm, is recognized as
small whitish spots in the substance of
meats. This parasite is chiefly found in
the masticatory muscles and heart. Cysticercus cellulosae is found in the muscles
of the pig. Similar to cysticercus bovus.
Trichina spiralis is found in the muscles
of the pig.
These three parasites are the cause of
measly meat.
Ques. 140:-How would you determine
whether or not a forequarter of beef was
fit for human food?
ANS.:-I would inspect the muscular tissue; it should be bright red in color; it
should be elastic to the touch and more or
less dry after being exposed to the atmosphere. It ought to possess a pleasant odor,


15




be marbled with fat, the graining of the
muscles on transverse section should be
fine. The connective tissue should glisten
and be moist, but fluid should not come
from it.
The fat should be examined-it should
not be emaciated.
Look on the external surface for hemorrhage, tumors, parasites or fluid in the
tissues.
Cut into hemorrhagic patches and determine if they are merely superficial or extend
deeply into the meat.
Look on the inside of the quarter for evidences of tuberculosis or inflammation.
Ques. 141:-In a freshly slaughtered steer
where would you look for evidence of tuberculosis?
ANS.:-Look for evidences of tuberculosis in the lymphatic glands, the peritoneum, in the bones, the vertebral column,
the ribs, the udder in cows, the kidneys,
spleen, liver, lungs and other organs, with
their lymphatic glands.
Ques. 142:-What diseases are usually
found in pork? Give a full description of
each.
ANS.:-Swine Fever. Sometimes called
hog cholera, pig typhoid, enteric "red soldier" or "purples." It is usually evidenced
by an eruption of the skin and is frequently
accompanied by consolidation of the lungs.
There is a bluish-red discoloration of the
skin on the ham, ears and under surface of
the abdomen.
Swine Erysipelas.  A dark-red colored
rash appears first on the ears, snout and
hocks, after which it spreads all over the
body.  After slaughter the muscles are
found paler than normal, with hemorrhages
in their substance.
Urticaria, Nettlerash of Pigs, Diamonds.
Diamond-shaped patches of a red or dusky
color appear on the skin and are caused by
hemorrhages under the skin. There is an
inflammation of the lungs and patches of
inflammation on the mucous membrane of
the intestines.
Ques. 143:-Tell all you   can  about
wooden tongues.
ANS.:-This condition is produced by a
parasite (actinomyces).  The tongue becomes enlarged and very firm and unyielding in consistence. Tumors may also be
found on the tissues of the tongue. Such
tongues should be condemned.
Ques. 144:-Explain how ordinary pork
sausages are made, naming the various ingredients, showing the proportion of each.
ANS.:-The pork is first chopped in a
chopping machine. The chopped meat is
then mixed with meal, rice, flour, chopped
biscuit, bread or sausage-meal, and the
whole seasoned with salt, pepper and other
condiments. It is then put into the barrel
of a sausage filler or stuffer and forced by
the plunger through the nozzle into the
skin placed ready to receive it,


Ques. 145:-What are the common diseases of mutton? Define each.
ANS.: —Braxy. This is a disease which
attacks the peritoneal cavity and blood.
The carcass becomes rapidly blown up
with gas, mostly in the peritoneal cavity.
The flesh is greatly blood-stained.
Sheep Pox. It is an epidemic among
sheep. It is indicated by a very putrid odor.
Sheep Scab. This is a disease which attacks the skin of the sheep. Flesh is emaciated and watery.
Husk or Hoose. This is a form of bronchitis due to worms in the air passages.
Foot-Rot. An inflamed condition of the
parts contained within the hoof.
Louping-Ill or Trembles. A disease of
sheep caused by a rod-shaped germ in the
intestine and peritoneal liquid. The carcass has gas in the stomach; there are hemorrhages along the intestine.
Ques. 146:-How can the existence of
fever in an animal, at the time of slaughtering, be detected in the dressed meat?
ANS.:-The flesh is darker in color than
normal, with small hemorrhages scattered
throughout its substance. The flesh may be
"soapy" to the touch.
Ques. 147:-How is the temperature of a
living animal ascertained?
ANS.:-If the hand be run over a healthy
animal it will be found that the trunk feels
warmer than the hoofs, the points of the
horns and the ears, which are comparatively cold. In fevered animals these feel
warm. To get the accurate temperature,
put a thermometer into the bowel and tie
it to the tail. In cattle the normal temperature is 101.5~ F.
Ques. 148:-What is meant by cattle
plague or rinderpest?
ANS.:-This is an infectious disease
found in oxen. The mucous membrane of
the stomach is swollen and congested.
"Zebra markings" may appear in the rectum. The kidneys may be congested; the
liver is swollen and its surface dull. The
flesh of the diseased meat may be very dark
in color. The carcass should be destroyed.
Ques. 149:-How would you detect black
leg in cattle?
ANS.:-The disease also goes by the
name of murrain, quarter ill and black quarter. This disease is mainly found in young
cattle, but is sometimes present in goats
and sheep. Crackling tumors appear in the
fore and hind quarters under the skin, due
to gas formed by the bacteria. On cutting
into such swelling the gas escapes. The
tissues are full of a bloody serum and the
muscles of the diseased parts are dark-red
in color. A rancid odor is given off, which
is increased on warming the diseased portions. The whole carcass should be condemned.
Ques. 150:-State the common terms applied to diseased or unfit veal and define
each term.
ANS.:-"Slink Veal." The flesh of newly
born or unborn calves. It has a gelatinous


16




appearance, of pale bluish-red color, and is
watery. This meat is very dangerous to
health and should not be sold.
Navel Ill (umbilical pyaemia). This is
a condition where the navel or the surrounding flesh of the calf is infected with
pus. It is accompanied by a swelling of
the joints; when these joints are opened a
yellowish fluid is found.
Ques. 151:-How would you detect internal decay in meat?
ANS.:-Push a clean knife blade, or any
metallic instrument, into the bone, and any
internal softening will be detected by lessened resistance, and the smell of the blade
will reveal decay.
Ques. 152:-What is pleuro-pneumonia
and what animals are subject to that disease?
ANS.:-This is a disease of the pleurae;
they are affected by fibrinous pleuritis;
they are thickened, have lost their lustre
and their surface is covered by a yellowish
exudate. The disease is generally restricted
to one lung and it is the left which is most
frequently affected.
The disease occurs principally in cattle.
Ques. 153:-What are the indications of
pleuro-pneumonia in animals before and
after slaughtering?
ANS.:-Before   slaughtering:  Difficult
breathing, coughing, discharge froin the
nose, fever. In chronic cases there are very
often no indications and it can only be d!scovered after slaughtering.
After slaughtering: The lungs (usually
only the left one) are enlarged and solid
and do not make a crackling noise when an
incision is made through them, and will not
float on water. In the acute stages the
flesh is fevered and soapy. It does not set
well.
Ques. 154:-How would you determine
that a freshly slaughtered steer was infected
with tuberculosis and.not pneumonia?
ANS.:-Tuberculosis: Tubercules, small
"grapelike" growths, appear on the pleura
and peritoneum. The bones, too, have these
tubercular growths. The ribs should be
carefully inspected for the presence of
thickening. The udder in cows contains
these growths.
Pneumonia. Pleurae are covered with a
yellowish exudate.
Ques. 155:-In the inspection of swine
immediately after slaughter what are the
most important points to be noticed?
ANS.:-The lobes of the lungs are always
to be cut into (lung worms); likewise, the
lymphatic glands of the lower jaw (tuberculosis).
The muscles of the heart, larynx, pharynx, tongue and abdomen (after the removal of the entrails), neck and loins are
always to be examined for taenia, or calcareous deposits.
The skin must be examined for dark red
spots (swine plague, swine pneumonia, hog


cholera), round, circumscribed, dark red
or pale spots (erysipelas), small, circumscribed spots, very often covered with
crusts, which upon incision frequently contain a purulent discharge (injuries and bite
wounds).
Grayish red thickened masses in the
lungs, adhesions of the lungs and diaphraghm, inflammation, swelling and ulcers
on the mucous membrane of the stomach
and intestines (swine plague, pneumonia,
l'og cholera).
Oily. fishy or buck-like odor of the meat
(boar meat, or caused by bad feed).
Ques. 156:-In the inspection of a sheep
immediately after slaughter, what important
points are to be noted?
ANS.:-Emaciation, watery infiltration or
yellowish coloration of the meat and fat
(worm disease, jaundice).
Purulent, usually capsuled, masses in the
lungs.
Ques. 157:-In the examination of animals
during life, what are the points to be noticed?
ANS.:-General    nourished   condition
(emaciation). The Inspector is to inform
himself as to whether the animal is free
from fever. If indications of fever are present (drowsiness, chills, insensibility, staring look, weakness), then the temperature
of the body must be taken with a thermometer, which shall indicate the condition of
the body temperature.
The skin is to be examined for the presence of wounds, and it is noted whether
they lead into body cavities, articulations
or bones, and whether they contain any
purulent discharges, or bone splinters.
The visible mucous membrane of the eye
should be noted as to whether it is very
red and yellowish in color (feverish condition), hemorrhagic (anthrax blood poisoning), or of a light color (pneumonia).
The anus and tail are to be examined as
to whether there has been any diarrhoea,
or whether the feces indicate any hemorrhage, or strong offensive odors.
The very offensive and purulent discharge
of the vagina (soiling of the tail and hindquarters) are indications of parturition.
Labored or accelerated breathing indicates affection of the lungs. Impaired digestion and a very bloated, or a very emaciated abdomen indicate stomachic and intestinal trouble.
In abnormal locomotor symptoms (lameness, paralysis), careful examination  is
made of the hoofs (foot-and-mouth disease),
then the bones (fractures), and the articulations (indicated by swellings and injuries
of the affected parts).
Ques. 158:-In inspecting calves immediately after slaughter, what important
points are to be noticed in connection therewith?
ANS.:-The navel and front and hind
metacarpal joints are to be examined for
the presence of gelatinous discharges, pus
formations and discolored secretions (joint
disease).




Inflammation, hemorrhage or accumulations on the peritoneum and the serous
membrane of the intestines (peritonitis)
generally caused by ulcers eating through
the stomach.
Inflammation of the intestines, very offensive discharge, and soiled tail (gastro
enteritis).
Air spaces between the muscles, especially on the elbow and flank (blown-up meat).
Ques. 159:-What points should an Inspector examine very carefully in a live
sheep?
ANS.:-Pale mucous membrane, cold and
doughy swelling of the skin at the neck as
far as the lower jaw (worm disease).
Uneven fleece, a strong itching sensation with eruption on the part of the head
which is covered with wool, pustules and
scab with inflammation of the non-fleeced
parts of the body (pox).
Lameness is always an indication that a
closer examination of the hoof and mucous
membrane of the mouth should be made
(foot-and-mouth disease).
Ques. 160:-What are the special symptoms to be noted in the inspection of swine
before slaughter?
ANS.:-Animals    unconscious  of  surroundings, hiding in the straw, dropping of
the tail (general symptoms of disease).
A dark red color of the skin, neck, ears,
abdomen and inner surface of the thigh
(swine plague, pleura pneumonia, hog cholera); dark or light red, sharply outlined
spots on the skin (erysipelas).
Very loud squeals when aroused and
hemorrhage of the hoofs indicate that an
accurate inspection should be made of the
hoofs. Froth at the mouth indicates the
necessity of careful examination of the mucous membrane of the mouth and tongue
(foot-and-mouth disease).
Very offensive grayish red or yellow
feces (gastro enteritis); coughing and accelerated breathing (inflammation of the
lungs, hog cholera).
Swellings of the joints (tuberculosis or
effects of swine plague or hog cholera);
swellings of the head, neck and ears
(quinzy or bite wounds).
Ques. 161:-What special symptoms are
to be noted in the inspection of calves before slaughter?
ANS.:-Soft, offensive smelling  navel,
containing pus, and swollen joints of both
front and hind limbs with lameness (joint
disease).
Flanks drawn up, a very offensive feces,
which soils the tail and hindquarters (peritonitis or gastro enteritis).
Ques. 162:-In the inspection of live cattle
what symptoms are to be given special examination?
ANS.:-Very warm swellings in different
parts of the body (anthrax and blackleg):
cold swellings on the abdomen in connection with accelerated breathing (protruding
of foreign bodies from the stomach into the


breast cavity); prominent protrusion of the
flanks (bloat); punctures of the left flanks
(puncture for bloat).
An excess of salival fluid, or soiling of
the tongue, ulcers on the mucous membrane
of the mouth and tongue (foot-and-mouth
disease); swellings on the tongue and jaw
(actinomycosis); discharge from the nose
with ulcers, watering of the eye (malignant
catarrhal fever).
Swelling and inflammation of the vagina
or vulva ("oestrum"); a purulent or mixedcolored, very offensive discharge of the vagina, soiling of the tail and hindquarters,
sinking of the muscles of the pelvis (parturition trouble).
On the udder: Vesicles (foot-and-mouth
disease); non-sensitive nodules with enlargements of the glands (tuberculosis);
general swelling, often combined with
lameness (acute inflammation of the udder);
non-sensitive, thickening and enlargement
(chronic ulcers); a full udder with distinctly marked blood vessels (a fresh
milker).
Lameness is always an indication that a
thorough examination should be made of
the hoofs (foot-and-mouth disease).
Ques. 163:-In examining cattle immediately after slaughter, what inspection is
necessary in order to thoroughly examine
the fitness of the carcass for food?
ANS.:-The pleura is examined for tubercular adhesions and growths. The lung
is palpated to ascertain whether there are
nodules (tubercular, pus cavities, inflammation of the lungs, bladder worms). The
bronchial and mediastinal glands are to be
cut into (tuberculosis). There is to be noticed further the dark coloration, and the
uniform red coloration of the blood (the
gravitation of the blood after death to the
deep-seated parts); the red coloration of
certain lobes (entrance of the blood due to
the puncture); a gelatin-like or grayish red
color (presence of water); abnormally large
lungs, especially the posterior lobes, and air
vesicles under the pleura and between the
lobes (blown-up lung). Finally the lung is
to be cut into lengthwise (lung worms, food
stuffs in the bronchial tubes).
The pericardium is to be cut into and
examined to ascertain whether it is adhered to the lungs or heart, and whether it
contains a gelatinous or pus-like substance
(foreign growths). The heart chambers are
to be cut into. The left chamber filled (poor
bleeding); hemorrhage on the outer and inner surface of the heart (blood poisoning);
enlargement or a streaked gray coloring
(foreign growths). Finally the muscles of
the heart are to be examined for taenia.
The diaphragm and the parts that are cut
out with the viscera are to be examined for
growths or pus-cavities (foreign bodies
from the stomach); also for tubercular nodules.
The liver must be examined for swellings
(rounding of the borders); grayish yellow,
or dark red coloration, adherence to other
organs, pus cavities (foreign bodies from


18




the stomach); tubercular nodules on the
serous membranes. The liver is to be palpated  (pus, tubercular nodules, bladder
worms and thickness of the gall ducts). Incisions are to be made at the posterior surface of the liver into the left half and the
spigelian lobe. By pressure upon the gall
ducts examination is made for the presence
of the liver fluke. The lymphatic glands of
the liver are to be cut into (to distinguish
between decalcified bladder worms and tuberculosis).
The spleen must be examined for swellings (rounding of the borders); dark red
coloring, softening (anthrax and blood
poisoning); the spleen must be thoroughly
palpated (tubercular nodules, pus cavities.
or bladder worms). If the presence of tubercular nodules is detected it must be determined whether they are present within
the spleen or upon the serous coat of the
same.
In the head the tongue is to be cut at the
base and an examination made for vesicular
eruptions, ulcers and marked redness of the
mucous membrane of the mouth, gums and
tongue (foot and mouth disease, rinderpest).
The bones of the jaw and also the tongue
are to be felt (actinomycosis). The muscles
of the jaw are to be cut into (taenia); likewise the lymphatic glands of the pharynx
and lower jaw (tuberculosis, antinomycosis).
The external and internal surfaces of the
gastro-enteric canal are especially examined.
(a) On the outer surface, grapelike or
membranous nodules are to be looked for,
clusters of which may be very numerous
(tuberculosis and peritonitis); general and
small circumscribed hemorrhages (anthrax,
blood poisoning and gastro enteritis); and
perforations leading to the exterior (foreign bodies, ulcers).
(b) On the inner surface: Inflammation,
hemorrhage, marked folds, ulcers, membranous adhesions, gelatinous discharge
(gastro enteritis, anthrax and blood poisoning); thickening of the abomasum and the
rectum (foreign growths); growths, perforations, formation of pus, putrefaction
on and between the stomach and the stomach divisions, especially of the riticulum
(perforations by foreign bodies).
The mesentery and omentum are to be
examined for hemorrhages and purulent
discharges on the outer surface of the intestines. The mesenteric glands are to be
cut into (tuberculosis and flukes).
The uterus is to be examined and its fuIness and distension noted (pregnancy, or
the accumulation of purulent matter). The
uterus and the vagina are to be cut Into for
the examination of purulent discharges,
ulcers, or the accumulations of pus, and perforations (purulent inflammation of the
uterus, tuberculosis, undeveloped or decayed embryos).
The meat (both sides) is now examined
as to its condition (leanness or emaciation);
and then for the yellow color (jaundice,
or yellow fat caused by grass); watery infiltration,  gelatin-like  discharges,  hemorrhages, colorations, and  besides  the


smallest hemorrhages are to be cut into
(fractures, bruises, wounds, purulent discharges). The gloss, the color and the consistency of the fat and of the meat are to
be closely examined, also the visible bones
(vertebrae, breast bone); and the tendons
and joints (tuberculosis and purulent discharges); the muscles of the neck are to
be examined for taenia. Upon the detection of tuberculosis on either of the foregoing organs, the lymphatic glands of the
body (elbow and flank glands) are to be
cut into.
The kidneys are to be palpated (nodules,
parasites), and the lymphatic glands of the
kidney are to be cut into (tuberculosis,
hemorrhage, enlargements). If the lymphatic glands of the kidneys are not altered,
then it is not necessary, as a rule, to cut
into the kidneys. The suprarenal capsules
are to be cut into.
The inner surface of both sides must be
examined for inflammation, hemorrhage,
especially on the inner side of the pelvis,
swelling and hemorrhage on the inner side
of the sacral bones (fractures of the pelvis,
parturition  trouble); membranous adhesions, foul smelling or suppurating condition of the pleura and peritoneum.  Perforations through the digestive canal (foreign bodies, puncture wounds of the breast
and abdomen caused by operation for tympanitis). In the examination of the pleura
it is necessary to lift up the diaphragm.
Ques. 164:-Give in detail the process of
curing a ham from the time it is trimmed
until. it is ready for shipment?
ANS.:-All meat intended for pickling
must be absolutely cold; the animal heat
must have entirely left it. Salt, sugar and
saltpeter are now placed into the pickle
solution which is to be used for curing.
For determining the exact solid content of
the brine a "salometer," constructed on the
principle of a hydrometer, is employed.
All pickles lose strength when fresh meat
is immersed in them; thus a pickle of say,
85 degrees may, in ten days after being put
into the cask along with fresh meat, register
as low as 73 degrees when tested with the
salometer. Pickle thus reduced in strength
must never be left in contact with meat for
any length of time after it is fully cured,
otherwise  the  meat   becomes  "picklesoaked" and the pickle turns sour. When
meat is pickled in barrels it is customary
to roll them frequently, in order to facilitate the cure.
Ques. 165:-How shall offal or butcher's
refuse be conveyed through the streets or
over the ferries?
ANS.:-A permit must be obtained from
the Board of Health and when so conveyed
must be in tight boxes, barrels or receptacles, and tightly covered so that no odor
shall escape therefrom. No offal or butcher's refuse shall be brought into the city.
Ques. 166:-May horse flesh be kept or
offered for sale?
ANS.:-It shall neither be kept nor sold
for food, and the slaughtering of horses


19




for food is prohibited. Horses may, however, be slaughtered for other purposes, if
a permit is first obtained from the Board
of Health.
Ques. 167:-What disposition shall be
made of the blood of slaughtered animals?
ANS.:-It must not be allowed to flow
into the sewer or river, but while still
fresh must be treated so as not to become
offensive.
Ques. 168:-What disposition shall be
made of all offensive odors arising from
the handling of meat?
ANS.:-It shall be cared for by destruction or condensation and not allowed to
escape into the outside air.
Ques. 169:-How shall the floors of a
slaughter-house be kept?
ANS.:-All floors where any meat, refuse,
offal, fertilizer or any other materials, derived directly or indirectly from slaughtering of animals, are treated or handled, must
be made water-tight, properly drained and
sewer-connected, and the walls of the killing, meat dressing and cooling rooms must
be covered to the height of six feet above
the floor with some non-absorbent material.
Ques. 170:-How shall the yards be constructed?
ANS.:-The yards, other than where cattle are kept, must be cemented or paved
so as not to absorb liquid filth, and be so
graded as to permit the same to flow into
the sewer opening.
Ques. 171:-How must the woodwork be
kept?
ANS.:-All woodwork except floors and
counters must be painted or whitewashed.
Ques. 172:-How shall slaughter-houses
be kept?
ANS.:-No building occupied as a
slaughter house or any part thereof, or any
building on the same lot, shall be occupied
at any time as a dwelling or lodging place;
and every such building shall at all times
be kept adequately and thoroughly ventilated.
Ques. 173:-Before a building shall be
erected or converted into or used as a
slaughter house, what is it necessary to do?
ANS.:-Submit the plans to the Board
of Health and have same approved in writing.
Ques. 174:-Where shall the business of
slaughtering cattle, sheep, swine, pigs or
calves be conducted in the Borough of Manhattan?
ANS.:-On the west side, between the
north of the middle line of the block
between West Twenty-eighth and West
Thirty-ninth streets and the south side of
West Forty-first Street, Eleventh Avenue
and North River, inclusive, and the slaughtering of cattle, sheep or calves on the east
side shall be between the north of the


middle line of the block between East
Forty-second and East Forty-third streets
and the south side of East Forty-seventh
Street, First Avenue and East River, inclusive.
Ques. 175:-Under what conditions may
animals be killed or dressed in the City
of New York?
ANS.:-The business of slaughtering
cattle, sheep, swine, pigs or calves shall
not be conducted in the city without a permit from the Board of Health. Nor shall
such business be conducted unless the same
shall be in buildings located on or near the
waterfront, and all buildings shall be constructed so as to receive all stock deliverable thereat from boats, cars or transports,
and to secure the proper care and disposition of all parts of the slaughtered animals
upon the premises, or the immediate removal thereof by means of boats.
Ques. 176:-In what manner shall animal
food be prepared and kept?
ANS.:-No person shall kill or dress any
animal or meat in any market, and the keeping and slaughtering of all cattle, and the
preparation and keeping of all meat and fish,
birds and fowl, shall be in that manner
which is, or is generally reputed or known
to be, best adapted to secure and continue
their safety and wholesomeness as food.
Ques. 177:-May cattle, swine, or sheep,
geese or goats be kept or yarded within or
adjacent to the built-up portions of the city?
ANS:-Yes, but only with a permit from
the Board of Health.
Ques. 178:-When may cows be kept in
the City of New York?
ANS.:-When a permit is obtained from
the Board of Health.
Ques. 179:-How must stables be kept
where cows or other animals may be?
ANS.:-In a cleanly and wholesome condition, and properly ventilated, and no person shall allow any animal to be therein
which is infected with any contagious or
pestilential disease.
Ques. 180:-What care must be taken of
cattle?
ANS.:-No cattle shall be kept in any
place where the ventilation is not adequate
and the water and food are not of such
quality and in such condition as to preserve
their health, safe condition, and wholesomeness for food.
Ques. 181:-What does the law require
of one who wishes to drive cattle, swine
or sheep through a public street in the
Borough of Brooklyn?
ANS.:-He must have a permit from the
Board of Health in writing and he must
drive subject to the conditions thereof.
Ques. 182:-How should a butcher or
dealer keep his icebox or refrigerator?
ANS.:-It shall be lined with some proper
metallic substance, so as to be watertight,


20




Ques. 188:-How should meat be prepared before it is offered for sale?
ANS.:-No meat or dead animal above
the size of a rabbit shall be taken to any
public or private market to be sold for
human food until the same shall have been
fully cooled after killing, nor until the entrais and feet (except of poultry and game,
and except the feet of swine), shall have
been removed.
Ques. 184:-How is meat to be carried or
carted through the streets?
ANS.:-All meat which is to be used as
human food, shall not be carted or carried through the streets unless it be so
covered as to protect it from dust and dirt.
Ques. 185:-Where is it unlawful to
expose food for sale and what food may
not be exposed?
ANS.:-No meat, poultry, game or fish
shall be hung or exposed for sale in any
street or outside of any shop or store or in
the open windows or doorways thereof.
Ques. 186:-What cattle may not be
killed?
ANS.:-No cattle shall be killed for human food while in an overheated, feverish
or diseased condition; and all such diseased
cattle in the city, and the place where found,
and their disease, shall be at once reported
to the Department of Health by the owner
or custodian thereof, that the proper order
may be made relative thereto, or for the
removal thereof from the city.
Ques. 187:-What is the best time for
meat inspection?
ANS.:-Meat inspection should be done
in daylight. In cases of emergency the
examination of the living animal may be
done in the evening with plenty of light,
but the final inspection should never be
made by artificial light.
Ques. 188:-How would you recognize
meat inflation? Why is it done and what
are the objections thereto?
ANS.:-Inflation of meat is practiced
mostly on calves, sheep, seldom cattle, and
also on the lungs for the purpose of imparting a better appearance to the meat or
organs than they naturally possessed. It
is done either with the mouth or bellows
in the following way: The air is blown
down the trachea into the lungs. In calves
the skinning process is sometimes performed by blowing air under the skin
through a small puncture. The hole is
closed and the inflated part is struck with
the hand in order to drive the gas along
under the skin.
The shreds of the muscles are filled with
air; so also with the space between the
tissues and the muscles.
Where the meat is blown by use of the
mouth there is danger of germs entering
the meat from the mouth of the person inflating the meat.
Ques. 189:-Describe a modern method of
making lard on a large scale.
ANS.:-Lard is made by applying steam
21


to the fat of swine. The steam may be
applied in a closed kettle in the form of a
jacketed arrangement or introduced directly
into the kettle. The residues which remain after the steaming is completed and
after the lard has been drawn off are withdrawn from the conical lower portion of
the kettle which can be opened for the removal of these residues.
The fragments of meat to be rendered
are dropped into the top of the kettle,
which is long and cylindrical in form; the
top of the kettle is closed when it is full.
Steam is admitted to the kettle at the bottom by means of a pipe which runs into the
tank. This pipe has a valve on it so that
the steam can be adjusted. The condensation which is produced at first by the cold
contents of the tank is drawn off through
a water pipe, also situated at the bottom
of the tank, opposite the steam pipe. After
the tank is thoroughly heated and the fat
begins to separate, the lard will rise above
the water and the solid fragments and at
the end of the process will fill the upper
part of the tank. By means of cocks, situated about one-third the distance up from
the bottom of the tank, it can be determined
to what depth the tank is filled with lard
and the lard can be drawn off through
these cocks until water begins to flow. The
bottom of the tank can then be opened and
the residues withdrawn, dried and ground
for tankage.
Ques. 190:-How would you differentiate
between meat that is aging and meat that
is decomposing?
ANS.:-Meat that is aging would be
more or less dry and elastic to the touch;
meat which is decomposing will be soft
and emit a disagreeable odor. Decomposing meat will be discolored; aging meat
will still retain the light-red color.
Ques. 191:-How shall fat, tallow or lard
be smeltered or rendered?
ANS.:-Only    when  fresh  from  the
slaughtered animal; and taken directly
from the place of slaughter and in a condition free from sourness or taint and free
from all other causes of offense at the
time of rendering; and all melting and
rendering are to be in steam-tight vessels; the gases and odors therefrom to be
destroyed by combustion or other means
equally effective.
Ques. 192:-How would you detect boric
acid in sausages?
ANS.:-A small sample should be rubbed
thoroughly with a little water, which dissolves a large part of the preservative and
the liquid should then be filtered to remove
the solid matter.
Take a tablespoon of this liquid and add
five drops of hydrochloric acid. A strip of
tumeric paper is dipped into the liquid and
afterward removed and held in a warm
place until dry. If boric acid or borax be
present the tumeric paper assumes a bright
cherry-red color on drying. If a drop of
ammonia be now added, the red color




changes  to   dark  green-or   greenishblack.
Ques. 193:-How would you detect the
presence of starch in sausages?
ANS.:-Place a drop of iodine solution
on the top of the suspected sausage. If
starch is present, the sausage will turn decidedly blue.
Ques. 194:-In establishments for manufacturing sausages or for smoking or preserving meat or fish, how should the floors
be constructed?
ANS.:-They should be constructed of
cement, properly graded to sewer-connected
drain.
Ques. 195:-How should the side walls of
such places be constructed?
ANS.:-The side walls must be constructed of smooth cement upon which
must be applied three coats of white paint
and one coat of white enamel to a height
of eight feet from the floor.
Ques. 196:-How should such side walls
and floors be kept at all times?
ANS.:-They must be kept in a clean
and sanitary condition at all times and under
all conditions.
Ques. 197:-How should tables in such
establishments be constructed and kept?
ANS.:-The tables, with the exception of
the cutting tables, must have iron frames
and marble or stone tops, and shall be so
placed as to be accessible at all times for
the purposes of cleaning.
Ques. 198:-How should such places be
illuminated?
ANS.:-No room in which artificial illumination is required should be used for the
preparation of meat and fish.  All such
rooms must be directly lighted from the
outside and directly ventilated by means of
windows to the external air.
Ques. 199:-Where is it unlawful to locate such establishments?
ANS.:-Below the level of the street.
Ques. 200:-What care should be taken
of all machinery, tables, containers and
utensils in such establishments?
ANS.:-They must be cleaned at least
once each day with hot water and soap.
Ques. 201:-How would you detect bad
meat in sausages?
ANS.:-I would look for a discoloration
of the sausages; if the sausage has a disagreeable odor it should be condemned. I
would examine carefully a highly colored
sausage.
Ques. 202:-Write a letter to the Chief
Inspector showing how meats are handled
and kept under modern methods of cold
storage. Sign this report "John Doe."


New York, Nov. 18, 1912.
Mr. William Jones,
Chief Inspector, Bureau of Food Inspection, Department of Health.
Walker and Centre Streets, City.
Dear Sir:
On November 14th, I inspected the coldstorage plant of Roberts Bros., at 416 East
44th Street, and I herewith submit my report:
This plant connects with a slaughterhouse. Along the ceilings of the hallways
there is a sliding pulley, by means of which
the beef animal hanging from a gambrel
furnished with a long hook may be drawn
up and transported wherever desired.
As soon as the cattle have been slaughtered at the different killing places they are
immediately transported to the opposite side
of the slaughtering hall by means of the
sliding pulley in order to remove them from
malodorous material. They are then let
down on tracks which run longitudinally
along the hall, and are transported to the
cooling room.
The meat is then transported on cars to
the cold storage room, where it is hung
up on a hook. These cold storage rooms
are cooled by a system of pipes.
Fluid ammonia is forced under high pressure into these wrought-iron coiled tubes,
the so-called vaporizer. It is here vaporized under low pressure and thereby absorbs
the latent heat necessary for vaporization
from the surrounding material, air or a
fluid (salt water or chloride of lime water).
The latter is thereby greatly cooled. From
the system of tubes in the vaporizer the
gaseous ammonia is then drawn into a peculiarly shaped suction and force pump, the
so-called compressor. Here it is changed
under pressure into a fluid condition and
is then forced into a second system of
coiled tubes, the condenser, in which the
heat which has been developed, is carried
away by flowing water. The fluid ammonia
is again conducted through a connecting
tube to the vaporizer and the cycle of
changes begins over.
The cold -storage room is divided in compartments-the cattle slaughtered each week
being kept in a separate compartment. The
walls of the compartments are made of
smooth zinc and the floor of concrete. The
carcasses are kept here about a month.
Respectfully submitted,
JOHN DOE.
Ques. 203:-Name and give symptoms of
the principal diseases which would render
the flesh of cattle unfit for food. Give your
reasons.
ANS.:-Answer in the answers to questions Nos. 133, 135, 136, 137, 139, 140, 141,
148, 149, 152, 153, 155.


22




Ques. 204:-Name and give symptoms of
the principal diseases which would render
the flesh of hogs unfit for food. Give your
reasons.
ANS.:-Answer in the answers to questions Nos. 134, 142, 160.
Ques. 205:-Describe in detail the conditions which would indicate immature veal.
ANS.:-Lack of firmness in flesh. No
covering of fat on kidneys. Condition of
embilical cord. Bluish color of flesh.
Ques. 206:-Give in detail the process of
corning beef.
ANS.:-Beef cut into suitable size, punctured with knife to allow brine to penetrate,
and brine is usually made by using four
parts water to one part salt, and saltpeter
to suit. Time of corning depends on size
of pieces; usually four days to a pound.
Ques. 207:-Describe in detail the process
of manufacturing sausages.
ANS.:-Sausages are prepared according
to the fancy of the manufacturer, with a
percentage of beef and pork as desired;
spices to suit; water to retain moisture;
chopped fine and put into sheen casings.
Ques. 208:-Describe in detail the proper
selection and preparation of casing.
ANS.:-Various casings are intestines of
beef and sheep. They are cleared of all fat,
and examined for the presence of any false


growth or disease. They are thoroughly
washed and turned and then washed and
packed in salt. When they are to be used
they are washed in warm water and again
examined.
Ques. 209:-What are the first signs of
decomposition in fresh beef?
ANS.:-Discoloration and a sticky and
slimy appearance.
Ques. 210:-What substance, if any, are
used to conceal evidence of decomposition
in fresh beef?
ANS.:-Formaldehyde, benzoic acid, sulphurous acid.
Ques. 211:-What conditions in a retail
market would you condemn as contaminating?
ANS.:-I would condemn as contaminating beef or fish that showed signs of discoloration or sticky and slimy appearance.
Also regards to fish, loss of color, shrunken
eye, lack of firmness in flesh and discoloration of gills. Also the use of formaldehyde,
benzoic and sulphurus acid.
Ques. 212:-Describe in detail how a
slaughter house should be constructed, including provision for the care of animals
before, and the protection of carcasses after
slaughter.
ANS.:-See Sec. 82, 83, 84* 85, 103, Sanitary Code, and Sec. 43, 44, 45.


INSPECTION OF POULTRY.


Ques. 213:-What is the comb of a fowl?
ANS.:-The fleshy crest or projection on
top of a hen's head; it is usually upright
and notched or serrated.
Ques. 214:-What is the wattle of a fowl?
ANS.:-The red fold of skin on the throat
or neck. It is very pronounced on the turkey.
Ques. 215:-What fish, birds or fowl is it
unlawful to sell, or offer for sale?
ANS.:-No meager, sickly or unwholesome fish, birds or fowl shall be brought
into the city, or held, sold or offered for
sale for human food.
Ques. 216:-Under what conditions may
fowls and small animals be kept in the City
of New York?
ANS.:-No live chickens, geese, ducks
or other fowls, shall be brought into or
kept or held, or offered for sale, or killed,
in any yard, area, cellar, coop, building
premises or part thereof or in any public
market or on any sidewalk, except upon
premises used for farming in unimproved
sections of the city, without a permit from
the Board of Health and subject to the
conditions thereof and obtained in accord

ance with the rules and regulations adopted
by the Board of Health.
Ques. 217:-What are the characteristics
of a healthy fowl?
ANS.:-Eyes bright, movements active,
feathers glossy, nostrils free from discharge,
combs and wattles firm and bright in color.
Ques. 218:-What facts would you note
in the inspection of poultry?
ANS.:-The flesh should be of a yellow or
pink color; no odor should be emitted from
it; it should be firm and elastic and plump
and the breastbone should be unbroken.
If there is any discoloration it generally
appears on the back before it does on
the breast. The feet should be limp and
pliable. Stiff, dry feet belong to a stale
bird. Where the bird has been plucked, the
skin should not be discolored.
Ques. 219:-What are the common diseases of poultry, and how are they detected?
ANS.:-Tuberculosis, chicken  cholera,
fowl enteritis, gape, "roup" or diphtheria of
fowls.
Tuberculosis-the liver 'and spleen are
generally attacked. The bird is generally
found in an emaciated condition.


i
i


23




Chicken Cholera-the birds suffer from
diarrhoea, the excretions being fluid and
of a greenish color. They, as a rule, pass
into a sort of stupor and set with their
feathers ruffled. Convulsions follow, which
finally bring death. After death the flesh
is found redder than normal; the intestines
contain a greyish-yellow fluid, sometimes
slightly blood-stained.
Fowl Enteritis-There is diarrhoea, but
no stupor. After death the liver and spleen
are found enlarged and congested; the intestines are also congested.
Gapes-The lungs are affected; it is generally found in young birds, and gives rise
to much distress. The cause is the presence
of a round-worm in the trachea.
"Roup"-The lungs are inflamed, also the
eyes and alimentary tract. The affected
parts become much reddened and covered
with a whitish deposit. Small growths may
appear on the featherless parts of the body.
Ques. 220:-What diseases of poultry
make them unfit for food?
ANS.:-Tuberculosis-As long as the disease is confined to the spleen the birds remain plump and in good condition. When
the liver becomes affected it is unfit for
food.
Chicken cholera makes the birds unfit
for food.   *
Fowl enteritis makes the fowl unfit for
food.
Roup makes the chickens or pigeons unfit.
Ques. 221:-What are the indications that
poultry has begun to spoil?
ANS.:-Stiff, dry feet; discoloration of
the skin; odor. Flesh turning blue and
soft and limp. Skin breaks readily.
Ques. 222:-What are the indications of
gapes in poultry?
ANS.:-Small worms are attached to the
lining of the trachea or windpipe. Gapes is
usually found in young chickens.
Ques. 223:-How would you detect roup
in a fowl?
ANS.:-Inflammation of the breathing
organs, the eyes and the swallowing organs.
Very red and covered with a whitish deposit. Fowl is emaciated and internal organs swell out. Small growths on the featherless parts of the body.
Ques. 224:-What is the appearance of a
fowl affected with pip?
ANS.:-Emaciated, has a bluish color.
The tongue is dry, hard and scaly, especially
about the tip.
Ques. 225:-You are sent to a poultry
store where you find for sale fowls which
are unfit for food. Make out a report to
the chief inspector, assuming the conditions
above.
ANS.:-Address 423 3rd Ave., Borough
of Manh.


Department of Health,
The City of New York.
Division of Food Inspection.
November 15, 1912.
Owner, William Cole. Owner's address,
423 Third Avenue.   Character of store,
butcher shop. Store is two feet above street
level. Store is free from overcrowding of
goods. Adequate means of ventilation is
provided. Atmosphere of store is not free
from offensive odors. Merchandise is kept
in clean, orderly condition.  Floors are
clean. Walls, ceilings, shelves, ledges are
free from dust, dirt and rubbish. Store is
adequately lighted. Proper washing facilities are provided for all necessary purposes. Store does not connect with a stable
or living room. Store does connect with
water-closet apartment, which is vestibuled
and which vestibule is properly ventilated.
I found as follows: On the rack in the
front window, among other fowls which
were for sale, twelve fowls which emitted
a disagreeable odor, putrid, decaying and
unfit for human food. I seized and condemned these unwholesome fowls, sprinkled
them with carbolic disinfectant and caused
them to be removed to the public offal
dock for destruction. I would respectfully
recommend that William Cole be warned in
writing not to sell or keep such ill-smelling
poultry.
Respectfully submitted,
Inspector of Foods.
Ques. 225/2:-You are sent to inspect a
poultry store where you found poor arrangements. Assume such facts as you
please and make out a report to the chief
inspector?
ANS.:-Address, 469 Amsterdam Avenue, Borough of Manhattan.
Department of Health,
The City of New York.
Division of Food Inspection.
Date, November 15, 1912.
Owner, J. Benjamin. Owner's address,
469 Amsterdam Avenue. Character of store,
poultry.
Store is three feet above street level.
Store is free from over-crowding of goods.
Adequate means of ventilation is not provided. Atmosphere of store is not free from
offensive odors. Merchandise is not kept
in clean, orderly condition.  Floors are
not clean. Walls, ceilings, shelves, ledges
are not free from dust, dirt and rubbish.
Store is not adequately lighted.  Proper
washing facilities are provided for all necessary purposes. Store does not connect with
a stable or living room. Store does connect


24




with water-closet apartment, which is vestibuled and which vestibule is properly ventilated. I found as follows:
Chickens thrown on the floor among
feathers and sawdust; walls unclean and in
need of painting; odor of poultry; poor ventilation. I ordered the poultry hung up;
the floor cleaned; windows opened and the
walls painted.
I would respectfully recommend that Benjamin be sent a written order to have a


transom put above door for ventilating purposes, and that his walls be painted.
Respectfully submitted,.............................
Inspector of Foods.
Ques. 226: —What are the essential features in the inspection of dressed poultry?
ANS.:-Color, condition of skin, general
appearance around the vent and on side between leg and ribs.


INSPECTION OF FISH.


Ques. 227:-What objections are there to
exposing fish for sale in the open air?
ANS.: Dust and dirt are liable to accumulate on the fish and these may contain
the germs of disease, thus making the fish
unfit for food. By exposure the process of
decomposition is hastened.
Ques. 228:-May oysters be kept or sold
without a permit?
ANS.:-No. Oysters shall not be held,
kept, or offered for sale without a written
permit from the Board of Health and subject to its rules.
Ques. 229:-Name five varieties of oysters
usually on sale in New York, specify the
manner in which the different types may be
distinguished and name the waters in
which each variety is raised?
ANS.:-Blue Points, a small variety distinguished by a blue color on the inside of
the shell, very white flesh, small eye. Real
blue points come exclusively from the Great
South Bay.
Rockaways:-This is a larger type of
oyster than the Blue Points. They grow
along Rockaway Inlet near Canarsie.
Peconic Bays:-Very salt, medium in size.
Slight greenish tint in the flesh of the
oyster.  Come from   Peconic Bay, near
Greenport.
Cape Cods:-A "count" (large size); fine
flavor; resembles a blue point in the matter
of meat. Come from the bays of Massachusetts.
Lynnhavens:-A large oyster. Come from
Lynnhaven Bay.
Ques. 230:-What are the characteristics
of a healthy oyster?
ANS.:-It should be either tightly closed,
or, if apart, the shells should, when the
oyster is held flat between the finger and
thumb, be felt to be gripped together by
means of the powerful adductor muscle
with which the oyster is provided. If the
shells gape, and do not at once and vigorously close on handling, the oyster should
be rejected.
Ques. 231:-Explain the danger that may
result from the process of fattening oysters?


ANS.:-The danger is that the shellfish
may become polluted by growing or being
fattened in impure water, handling under
unsanitary conditions, or packing in unclean
receptacles.
This process of fattening is considered
an adulteration unless labelled, "fattened"
or "floated."
Ques. 232:-Describe the method of fattening oysters?
ANS.:-The oysters either in their shells
or after shucking are placed in fresh or
brackish water or else shipped in direct
contact with lumps of ice. This causes
the shellfish to greatly increase in size,
owing to the absorption of an undue amount
of water.
Ques. 233:-What course would you follow if you discovered many dead clams in
a boatload?
ANS.:-If the majority of the clams were
dead, I would order the whole boatload
dumped into the river. If only a portion
were dead, I would order the dead clams
culled out and thrown into the river.
Ques. 234:-In inspecting a boatload, tell
how you would distinguish dead clams from
live ones?
ANS.:-The dead clams are open and usually emit an odor. If open and touched
on the muscles which hold the shell, they
will close if alive and remain open, if dead.
Ques. 235:-Describe the methods of
using chemicals, employed for the purpose
of giving fish a natural appearance?
ANS.:-Carmine and cochineal are placed
on the fish gills to give them a very red
color, which would indicate freshness.
Ques. 236:-Why is it important to know
the seasons of the different fish?
ANS.:-Because they are best when they
are in season. Just before spawning they
are in the very best condition; after that
they become poor, watery, thin and are
usually unfit for food.
Some fish, for instance shad, are at their
best during the spawning season, while
others should not be eaten during this
period.


25




Ques. 237:-In inspecting fish, state precisely to what points you would direct your
attention and what indications would, in
your opinion, show that the fish were unfit
for sale.
ANS.:-I would see if the flesh adheres
to the bones; if it doesn't the fish is stale;
I would observe the flesh to which the
bone has been attached, if a brown discoloration is left, like rust, after separating the bone, the fish is not fresh. I would
feel the flesh; if fresh it should be hard, if
not fresh the flesh is soft and flabby. I
would then observe the eyes; if they are
sunken, it is an indication of staleness.
Examine the gills; if they are discolored,
the fish is decaying. Smell the fish; if not
fresh it will emit a bad odor. Any one
of these tests is not su..cient, but they
should all be taken together in judging the
quality of fish. Bruised and knocked-about
fish should be examined very carefully as
they are most likely to go bad very quickly.
Ques. 238:-How   would you determine
that a frozen fish was good for food?
ANS.:-By the odor; smell the gills, and
if they emit an unpleasant odor the fish
is not good; the gills should not be discolored. See that there are no bruises on
the fish.  The flesh must be hard and
plump. If it is hard (from freezing) and
emaciated, it would indicate decay.
Ques. 239:-What are the characteristics
of a fresh fish?
ANS.:-The eyes are full, not sunken in
their sockets; there is no unpleasant smell;
if the fish be held in the horizontal position by the head, there is no drooping of
the tail. The fish should be firm to the
touch, solid, and opaque, not soft or jellylike or watery. The flesh should hold firmly
to the bones; the scales should be intact.
The gills should be bright and not discolored. If the fish be pressed firmly between
the thumb and forefinger the flesh should
not separate from  the skin. In flat fish
like flounders, fluke, etc., the skin should
be smooth, moist, and hold firmly to the
flesh; the skin should not be blistered. A
good fish ought to be broad across the
back; it should be broad rather than long.
Ques. 240:-How would you test canned
fish and oysters without opening the cans?
ANS.:-As a rule, when a can is spoiled,
it is usually in the condition termed
"blown," i. e., with its end convex, instead
of normal or concave.
Sound the cans by striking them. If the
contents are sweet, a peculiar note is produced when the can is struck, readily distinguishable from the dull tone of the unsound can by any one familiar with the
work.
Ques. 241:-How may you test the fitness
of a salmon as an article of food by placing
it in the water?
ANS.:-Stale salmon will float, while
fresh salmon will sink in the water.


Ques. 242:-Describe a method of preserving salmon in addition to the canning
process?
ANS.:-Smoking:     The  fish  is first
thoroughly cleaned and scaled; then it is
salted; then it is smoked; this smoke possesses certain antiseptic qualities due to
the presence of certain acids, creosote, etc.
Ques. 243:-How may you test the fitness
of a salmon as an article of food by simple
inspection?
ANS.:-I would smell it and if there is a
disagreeable odor it is stale. I would hold
the fish up (if not too large) by the head,
the tail should not droop. The eyes should
not be sunken. The flesh should be solid
and not watery.  If still unconvinced, I
would tear away the flesh from the bone;
if this can be done easily and if the bone
leaves a rusty color on the flesh-the salmon is unfit for food.
Ques. 244:-In putting up salmon in
cans, what precautions must be taken so
that the fish may continue sound and wholesome for as long a period as possible?
ANS.:-The can should be absolutely airtight. All the air should be exhausted before the can is sealed.
No solder should be allowed to drop into
the can, as the juices of the salmon would
act on it and cause decomposition to set
in. In order to obviate the difficulty of
solder dropping into the salmon in the
process of closing the "vent" hole, there
should be a small cup-shaped piece of tin
attached to the under surface of the lid in
such a manner as to allow the can to exhaust all air but to catch any solder that
might drop through.
The salmon should be first partially
cooked in an open boiler before being
placed in the can.
The cans should be sterilized before they
are soldered.
Ques. 245:-How may you test the fitness
of a salmon as an article of food by handling it?
ANS.:-Hold it up by the head in a horizontal position. If the tail droops, it is
unfit for food.
Ques. 246:-In what way would you find
out whether or not a boiled lobster was fit
for food?
ANS.:-There should be no signs of decomposition. This is usually determined by
the odor. The lobster should have been
placed in boiling water while alive. This
is determined by the tail test described elsewhere.
Oues. 247:-In inspecting cooked shell
fish, state what points you would notice and
what indications would show that the fish
are unfit for sale.
ANS.:-Lobsters: There should be a
stiffness in the tail which, if gently raised,
will return with a spring. There should
be no disagreeable odor. Soft-shell crabs
should be a good weight for their size,


26




should emit no disagreeable odor. Oysters
and clams: Should not be watery and
should not emit a decaying odor. The best
test is to taste them.
Ques. 248:-How would you determine
whether, in a lobster it was placed in the
hot water alive or dead?
ANS.:-A lobster which has been cooked
alive, will have a stiffness in its tail, which
if gently raised will return with a spring.
Ques. 249:-How would you inspect uncooked shell-fish? How would you detect
the sign of unfitness in them?
ANS.:-Clams and oysters should be
closed, or if open should close on being
handled. They should not have an unpleasant odor. If the closed shell is struck with
a knife, it should not give a hollow sound.
Lobsters and Crabs: They should be heavy
for their size; very small lobsters should
not be sold; they should be alive. There
should be no odor of decomposition from
them.  Crabs should not have spawn attached to the tails.  Crabs and lobsters
should be dark brown or brown-black in
color. A red color indicates death and unfitness.
Ques. 250:-You are sent as an inspector
to visit a fish store where fish is offered for
sale which is not fit for food. Write a report to the chief inspector giving the results of your inspection.
ANS.:-Address....... Borough.......
Department of Health,
The City of New York.
Division of Food Inspection.
Date............191..
Owner................... Owner's address.............. Character of Store,
fish. Store is 3 feet above street level.
Store is........free from overcrowding of
goods. Adequate means of ventilation is........provided. Atmosphere of store is
not free from offensive odors.
Merchandise is......kept in clean, orderly
condition. Floors are........clean. Walls,
ceilings, shelves, ledges are......free from
dust, dirt and rubbish. Store is......adequately lighted. Proper washing facilities
are........provided for all necessary purposes. Store does not connect with a stable
or living room. Store does connect with
'water-closet apartment, which is vestibuled
and which vestibule is......properly ventilated.
Found-18 mackerel exposed on a fish
counter with a vile odor-not on ice-gills
discolored-and flesh soft and watery.
Ordered-Condemned,    sprinkled  same
with lime and had putrid fish removed to
public offal for destruction.
I would respectfully recommend that
owner be warned to keep all fish thoroughly
packed with ice and to immediately dis

pose of all offensive smelling fish in order
to render the store free from odor.
Respectfully submitted,
Inspector of Foods.
Ques. 2l1:-Describe in detail the process
of smoking sturgeon.
ANS.:-Sturgeon is cut into sizes to suit
and salted a little, if to be smoked at once
when it is smoked on a hot smoke house
which cooks as well as smokes. If it is to be
held for later use, it is salted in a stronger
brine and soaked out when wanted for
smoking.
Ques. 252:-As an Inspector of Foods,
you are required to investigate the conditions of the oysters sold in your district:
(a) Detail your procedure, mentioning the
essential points to be noted in their production and distribution. (b) State how a sample of shucked oysters should be taken, and
what precautions should be observed in its
delivery to the laboratory for examination.
ANS.:-(a) Ascertain if the oysters are
kept under sanitary conditions and that no
dead oysters are allowed to be mixed with
live ones. Find out if the oysters are gathered from waters which are contaminated
by sewerage, etc.
No permit for the sale of oysters from
contaminated water will be issued by the
Department of Health and their sale is prohibited.
(b) The oysters should be thoroughly
cleaned on the outside. The person who
opens them should be sure that his hands
and knife are sterile.
Oysters should then be put into a sterile
container, and sealed at once and delivered
at laboratory immediately.
Ques. 253:-What are the first signs of
decomposition in fresh fish?
ANS.:-Loss of color, shrunken eye, lack.
of firmness in flesh, and discoloration of
gills.
Ques 253I/:-What substances, if any,
are used to conceal evidence of decomposition in fish?
ANS.:-Formaldehyde, benzoic acid, sulphurous acid.
Ques 254:-On a Thursday the Supervising Inspector receives a complaint that John
Doe, proprietor of a retail fish market, has
just purchased a quantity of unsound weak
fish. You are detailed to make an investigation. Friday morning when you inspect
Doe's icebox you find a quantity of decomposed weak fish which he insists are not for
sale but are being held pending transfer to
the incinerating plant.
Write a concise report of your investigation, outlining the evidence which you secured for maintaining a prosecution.
N. B. 1.-This question will be rated on
the character of evidence presented, and on
composition, writing and spelling.




N. B. 2.-Do not sign any name, number,
initials or title, or you will be disqualified.
ANS.:New York, April 13, 1914.
Dr. Russell Raynor,
Sanitary Inspector.
Sir:In accordance with your instructions I
have investigated the complaint against the
fish store of John Doe, and respectfully report as follows:
I inspected his store yesterday, Friday,
and found in the ice box about 200 pounds
of weakfish which was decomposed, unwholesome and unfit for human consumption. A man who appeared to be the proprietor and who acknowledged that he was
John Doe, stated that he had purchased the
fish that morning from John Brown, 4000
Washington street, and that he had ordered
them by telephone. He said that he did not
know the condition of the fish until received,
that he had not sold any and did not intend
to sell any, but intended to take them to the
incinerating plant. Hle had not been able to
get into communication with Mr. Brown,
from whom he purchased them. I then requested Mr. Doe to call up Mr. Brown on
the telephone and arrange to purchase more
of them at a price very much below the


market price for good fish. This he succeeded in doing in my presence. I then
informed him that the fish were condemned
and seized and that I would shortly return
and remove them, and cautioned him not to
disturb them.
I immediately went to Mr. Brown's place,
where I found that all the weakfish he had
were similarly unwholesome. Mr. Brown
admitted that he was the proprietor of the
place and that he had sold the fish to Mr.
Doe on the date mentioned.
I then condemned and seized the entire
lot and had them removed to the offal dock,
and the same with the lot in Mr. Doe's
place.
I have sent the fact of the arrest of Mr.
Brown on the regular form. Mr. Doe has
agreed to act as a witness against Mr.
Brown.
Respectfully submitted.
NOTE:-For the purposes of the examination this report could be addressed to
the Municipal Civil Service Commission,
no doubt, or to the Department of Health
in the abstract, as candidates would not be
expected to know the particular official
to whom a Food Inspector would report.
Usually it would be a Chief Inspector, but
the head of the Division of Food Inspection is Dr. Raynor, whose title is a Sanitary Inspector.


INSPECTION OF FRUITS AND VEGETABLES.


Ques. 255:-How   may diseased or decayed fruit be recognized?
ANS.:-By softening, change of color
and external mould.
Ques. 256:-How   would you recognize
unripe fruits?
ANS.:-The pulpy substance of unripe
fruits is often hard and tough and the juice
strong and sour. When fruits in this condition are eaten, they cannot be digested,
and both pulp and juice cause irritation
and often inflammation of the digestive
organs.  Fruits are made wholesome by
ripening and by cooking.
Ques. 257:-May vegetables greened with
copper salts be sold? What vegetable is
usually so colored?
ANS.:-Vegetables greened with copper
salts, but which do not contain an excessive amount of copper and which are otherwise suitable for food, may be sold, if the
label bears the statement that sulphate of
copper or other copper salts have been
used to color the vegetables.
Imported French green peas are usually
colored green with copper salts.
Ques. 258:-Is there any special care to
be taken in inspecting fruit offered for sale
on the street? If so, what?


ANS.:-If the fruit is exposed in such
a way that flies and other insects can attack
it, the fruit should be ordered cleaned off
and covered.
The inspector should not merely take
fruit from the top, he should go right into
the center of the pile, even to the bottom,
and examine the fruit there.
The place where the fruit is kept should
be clean and not in a place where it is
likely to suffer from unsanitary surroundings. Sliced fruit should be kept covered.
Ques. 259:-State fully the proper arrangements and appliances of shops where
fruit and vegetables are on sale.
ANS.:,-The store should be on the street
level or above. It should not be in a cellar
where it is likely to be damp.
The fruits and vegetables should not be
overcrowded.  This would   prevent the
spoiling of good fruit and vegetables by
contact with the decomposed and it also
insures sufficiency of air space.
The place should be airy; there should be
adequate means of ventilation so that no
germs can be harbored in dark corners.
For a like reason, the place should be absolutely clean. This is very important.
The atmosphere of the store should be
free from offensive odors, as these often


28




become imbedded in the fruits and vegetables.
The fruits and vegetables should be kept
in a clean, orderly condition.
The floors should be kept clean.
The walls, ceilings, shelves, ledges are to
be kept free from dust, dirt and rubbish.
The store should be adequately lighted.
There should be proper facilities for
washing fruits and vegetables  in  clean
water and ample receptacles (covered) for
disposing of unfit fruit and vegetables.
The place should not connect with a
stable or living room or water-closet apartment which is not vestibuled, and which
vestibule is not properly ventilated.
There should be covered cases for cut
pineapples, watermellons, berries, etc.
Ques. 260:-You are sent to a fruit store
where you find food not fit for use. Write
a report to the Chief Inspector giving the
results of your inspection.
ANS.:-Address....... Borough.......
Department of Health.
The City of New York.
Division of Food Inspection.
D ate.................191..
Owner..............  Owner's address................  Character  of  store,  fruit.
Store is two feet above street level. Store
is not free from overcrowding of goods.
Adequate means of ventilation is......provided.  Atmosphere of store is not free
from offensive odors. Merchandise is not
kept in clean, orderly condition. Floors are
not clean. Walls, ceilings, shelves, ledges
are not free from dust, dirt and rubbish.
Store is...... adequately lighted. Proper
washing facilities are..... provided for all
necessary purposes. Store connects with
living room. Store does connect with watercloset apartment, which is vestibuled and
which vestibule is...... properly ventilated.
Found-Baked    bananas-opened   some
and found them decomposing.
Ordered-Thrown in garbage can and
covered with chlorate of lime-saw that
order was complied with.
Found-"Specked" pine-soft and decomposing-unfit.
Ordered-Condemned and thrown in garbage can as above.
I would respectfully recommend that
owner be warned in writing to keep fruit
in an orderly fashion with different kinds
separated-that door leading to living room
be kept closed to exclude offensive cooking
odors-that floor be kept dry and free from
refuse. Walls, ceilings, shelves, etc., be
whitewashed.
Respectfully submitted,


Ques. 260/:-You are sent to a fruit and
vegetable store where you find bad arrangements-make out a report to the
Chief Inspector, giving the results of your
inspection.
ANS.:-Address....... Borough.......
Department of Health,
The City of New York.
Division of Food Inspection.
D ate................191..
Owner.............   Owner's address..................  Character  of store, fruit
and vegetable. Store is two feet above
street level. Store is not free from overcrowding of goods. Adequate means of
ventilation is.......provided. Atmosphere
of store is......free from offensive odors.
Merchandise is not kept in clean, orderly
condition.  Floors are not clean. Walls,
ceilings, shelves, ledges are not free from
dust, dirt and rubbish. Store is...... adequately lighted. Proper washing facilities
are........provided for all necessary purposes. Store does not connect with a stable
or living room. Store does connect with
water-closet apartment, which is vestibuled
and which vestibule is......properly ventilated.  I would respectfully recommend
that different kinds of vegetables be kept
separated-that fruit be dusted daily-that
all refuse be removed from floors and kept
in a covered receptacle.
Respectfully submitted,
Inspector of Foods.
Ques. 261:-You are ordered to take a
sample of dried apples for laboratory analysis. Tell fully what you would do.
ANS.:-I would show the owner of the
store my badge and tell him that I am an
Inspector of Foods. I would inquire if the
dried apples are for sale and I would find
out who is the owner of the place. I would
then take some of the dried apples from
different parts of the box and place them
in the glass receptacles furnished by the
department; fill two or three, labeling each
bottle, stating the number of the inspection,
date, owner and part of box the apples
came from. Make a complete written report.
Ques. 262:-What conditions would tend
to cause deterioration in dried apples?
ANS.:-Heat, moisture and exposure to
the dust or flies.
Ques. 263:-What appearances and conditions in dried or evaporated apples and
apricots would cause you to reject them
for food purposes?
ANS.:-Swelled appearance due to moisture; this brings on fermentation and decomposition. Presence of filth, dust, fly or
other insect excretions, worms or mites.


Inspector of Foods.


29




Ques. 264:-What is apple scab?
ANS.:-This is a disease which attacks
the skin of apples. There are characteristic
spots or scab on the surface of the apple.
Ques. 265:-Tell exactly what you as Inspector would do upon seeing offered for
sale black bananas.
ANS.:-I would order the black bananas
taken off the stand and cast into the garbage can. These bananas would probably
be found full of germs and unfit for food.
I would make complete report to my superiors.
Ques. 266:-Describe "baked" bananas.
State the cause and means of determination.
ANS.:-These are overripe bananas and
are usually black or dark brown in colorthey are soft. This is usually caused by
carrying the bananas in the holds of ships,
where they become ripe before they reach
the market. Their condition can be determined by color and condition. If opened
they will be found to be decomposed. This
usually causes the germs to be very active.
Ques. 267:-How would you detect the
coloring of green beans, peas, etc., by the
addition of copper?
ANS.:-It is employed for the purpose of
giving an intense green color. Add a drop
or two of hydrochloric acid, mix thoroughly, and place a bright steel knife blade in
the solution. If copper salts are present,
copper, easily recognized by its reddish
color, will be deposited upon the knife
blade.
Ques. 268:-Tell exactly what you as Inspector would do upon seeing offered for
sale "nested" string beans.
ANS.:-I would order the beans cast into
a garbage pail and covered with a disinfectant. I would warn the dealer not to
sell such beans and make a complete report
to my superiors.
Ques. 269:-In a physical examination of
preserved cherries in glass jars, what would
lead you to suspect adulteration?
ANS.:-The chief adulterant of preserved
cherries is the addition of artificial color to
the cherry, so that the red color may be
preserved. Coal-tar dies and cochineal are
used for this purpose. The only physical
means of detecting this artificial coloring is
by the deep red hue of the cherries.
Ques. 270:-Tell exactly what you as Inspector would do upon seeing offered for
sale cocoanuts with one eye plugged?
ANS.:-I would condemn the cocoanuts
and take one with me. I would get a summons from a Magistrate and have the dealer
arrested, as this is a violation of the Sanitary Code.
Ques. 271:-Tell exactly what you as Inspector would do upon seeing offered for
sale yellow "cukes."
ANS.: I would order them cast into a
garbage can and covered with chlorate of
lime.


Ques. 272:-Tell exactly what you as Inspector would do upon seeing offered for
sale figs exposed to the air and covered
with flies?
ANS.:-I would order the dealer to cover
the figs and if I found that the upper layer
was contaminated by the excretions of the
flies, I would order the figs in that layer
thrown away.
Ques. 273:-What are the differences in
color and other appearances between discolored and "speck" pineapples?
ANS.:-Discolored pineapple is lighter in
color at the discolored parts than on the
rest of the apple. It is hard and has no
decaying odor.
"Speck" is usually darker in color and is
soft and gives off a decaying odor.
Ques. 274:-Described "baked" orange.
What is its cause and how would you detect it?
ANS.:-"Baked" orange is an overripe
orange.  Oranges are picked in a green
state and shipped unripe. They are ripened
after they reach market. If shipped in a
warm or moist place this causes them to
ripen too soon. They are very soft and
offer little resistance to the touch.
Ques. 275:-How are pickles, olives and
capers adulterated? How would you detect
these adulterants?
ANS.:-They are colored artificially with
copper salts. This gives the pickles, olives
and capers a very green color and this
should lead the Inspector to suspect the
addition of adulterants. A sample should
be taken to the laboratory and there a chemical test should be made.
Ques. 276:-Tell exactly what you as Inspector would do upon seeing offered for
sale slices of pineapples on a tray.
ANS.:-If the pineapples were just cut I
would order the tray covered. If the slices
are covered with dust or fly or insect dirt,
I would condemn them and have them
thrown away. I would warn the owner
that all cut fruit must be covered and not
left exposed. I would then report to my
superiors what I had done.
Ques. 277:-What is "speck" pine? What
is its cause and how would you detect it?
ANS.:-"Speck" pine is pineapple which
has started to decompose. It is usually due
to an injury to the pineapple or the presence of a worm therein. It is detected by
its softness in the "specked" part and by
a characteristic decomposing odor.
Ques. 278:-What are "pricked" potatoes?
ANS.:-These are potatoes which have
been injured or pierced by the potato hook
in the process of gathering.
Ques. 279:-What are the symptoms of
"blight" in potatoes?
ANS.:-The most frequent symptoms of
potato blight are a scabby appearance,
showing patches, apparently of dirt, adher

30




ing closely to the potato. If the potato be
peeled or cut, brown spots can be seen.
Ques. 280:-If you have a cargo of barrels of potatoes to inspect of a morning,
how would you proceed to do so with
quickness and accuracy?
ANS.:-I would open a few bags or barrels from different parts of the cargo and
examine carefully specimens from different
parts of the bags or barrels. I would take
a chip of wood out of the sides of some of
the unopened barrels and note the condition of the potatoes exposed.
Ques. 281:-How should raisins and currants be kept?
ANS.:-They should always be kept dry;
if they become damp they are liable to
ferment.
Ques. 282:-In a physical examination of
preserved tomatoes in glass jars, what
would lead you to suspect adulteration?
ANS.:-If the tomatoes have a highly red
color it would lead me to suspect that cochineal or a coal tar dye had been added to
give unripe and unwholesome tomatoes the
appearance of good ones.
Ques. 283:-In a physical examination of
preserved strawberries or raspberries in
glass jars, what would lead you to suspect
adulteration?
ANS.:-If the color is very red it would
lead me to suspect that some coloring matter had been used. This could only be
positively determined by a chemical analysis. If there is any fermentation at the
top, it would also lead me to suspect adulteration.
Ques. 284:-In a physical examination of
preserved rhubarb in glass jars, what would
lead you to suspect adulteration?
ANS.:-A heightened yellow color would
indicate the addition of coloring matter. A
chemical test would be necessary to settle
the matter positively.
Ques. 285:-What examination would you
make of the following vegetables and what
conditions would cause you to condemn the
same for food: Onions, lettuce, turnips,
peas-in-the-pod, cucumbers, spinach, rhubarb, cabbage and green corn?
ANS.:-Onions:-I would see if they are
soft or rotten. If they are I would condemn them.
Lettuce:-Look for worms or dust.
Turnips:-Look for soft spots and a decaying odor; also shriveled up, which indicates that they have been kept a long time.
Peas-in-the-pod:-Smell them for a decaying odor; open the pod and see if the
pea is developing a stem (an indication that
they have been kept in a damp place);
look for molds.
Cucumbers:-Look for yellow cucumbers
and soft ones.
Spinach:-Worms, dust and foreign matter, manure.
Rhubarb:-Soft stems; dried and withered leaves. Rotting blotches on the stems.


Cabbage:-Worms and decay from being
kept too long.
Green Corn:-Decaying odor; worms and
soft, decaying spots.
Ques. 286:-How   do you test melons
without cutting? What do you consider
the practical value of the test?
ANS.:-Watermelons are usually tested
by their weight. A heavy melon for its size
would indicate an abundance of juice. This
does not, however, show that the interior
is ripe. Take the melon up with one end
in each hand and squeeze it. If it gives a
crackling sound it is ripe.
The color is often an aid. If the melon
is white, it would indicate that it hasn't
ripened. This test used in conjunction with
the above is usually a good indication of
the condition of the melon.
Muskmelons or Cantaloupes:-Usually the
color is a guide. A very green color shows
that the melon is not ripe. Feel the long
ends; if they are soft this would indicate
overripeness and decay. These tests are
not absolutely final, as they often fail. The
odor is often a guide.
Ques. 287:-What are the differences in
color and other appearances between blistered and speck tomatoes?
ANS.:-Blistered tomatoes are light pink
in color. The blisters are due to their
ripening in a damp place. Aside from the
blistered skin, they are fit for food. Speck
tomatoes are usually very red and have
soft spots which penetrate below the skin.
They usually have a decaying odor and are
soft. They are unfit for food.
Ques. 288:-Describe fully your method
of judging cocoanuts.
ANS.:-Shake the cocoanut near the ear
and listen for an abundance of cocoanut
milk on the interior. This usually indicates
a good nut. See if the eye has been opened
(so that fluid can be poured in) and
plugged.
Ques. 289:-How would you detect celery which has been freshened?
ANS.:-Where the upper decomposed
leaves have been torn off, the distance of
the stem-head from the leaves will be
found greater than in the fresh celery.
Ques. 290: —Describe brown rot in potatoes.
ANS.:- The potato has a brown or black
discoloration and ultimately there is a complete rotting of the interior.
Ques. 291:-Describe potato scab.
ANS.:-This is a disease which is caused
by a fungus. The potato is covered with
a great number of scabs which appear like
so many clouds on the surface of the affected potato.
Ques. 292:-What conditions, in your
opinion, would make potatoes, cabbages
and tomatoes unfit for sale and how would
you determine these conditions?
ANS.:-Potatoes:-Brown rot, blight or
scab or freezing. See that the potato is not


31




soft or shriveled. The potato if cut open
must show no brown or black discolorations. The skin should not be covered with
scabs. (Conditions of each discussed in
another question.)
Cabbages:-Look for worms and rotting
of the core and interior leaves.
Tomatoes:-Soft tomatoes, which     are
overripe and decaying, should not be sold.
In either case they will be very red and
soft and emit a decaying odor. Worms can
sometimes be seen. Damaged tomatoes
should be carefully inspected, as they decay rapidly.
Ques. 293:-In what condition should a
place be where fruit is offered for sale?
ANS.:-It should be a dry place, as moisture causes mold and decay. The premises
should be properly aired, as odors often
attach themselves to different fruits. The
place should be kept clean. This is important, as it often prevents germs from
multiplying in the place. No dust should
be allowed to accumulate on the fruit, as
this dust is often germ-laden. Natural light
is to be preferred to artificial light. The
sanitary arrangements, plumbing, toilets,
etc., should be in proper condition.
Ques. 294:-What substances added to
canned tomatoes are considered adulterations?
ANS.:-The addition of water, sugar,
syrup, pulp, tomato juice in excess of the
amount present in the tomatoes used.
Ques. 295:-What conditions in dry apples render them unfit for food?
ANS.:-Decayed    apples; apple  mites.
Sulphurous acid is often used to bleach
dried apples and give them a uniform color.
The apples are placed in large kilns and
sulphur is burned, forming S O 2 gas, which
rises up and envelopes the apples.
Ques. 296:-What conditions in tomato
paste render it unfit for food?
ANS.:-Cores of unsound or unripe or
discarded tomatoes; trimmings of the same;
glucose; benzoic acid in larger amount than
1-10 per cent.; if there are seeds and the
seeds are red instead of yellow, it indicates
that coal tar dyes have been used to color
the paste; unwholesome spices; dirt, stems;
excess of water.
Ques. 297:-What conditions in canned
vegetables render them unfit for food?
ANS.:-If can is bulged out, convex, and
will not stay pushed in, it indicates that
contents are unwholesome for food, as gas
has been generated, which presses against
the can. If canned in glass jars, look for
mould, fermentation around top of jar, artificial colors; in peas and beans, look especially for copper sulphate. Boric, salicylic
and benzoic acid can best be detected by
the chemist.


Ques. 298:-What conditions in dried
prunes render them unfit for food?
ANS.:-Hulls, S O 2, worms and bugs.
Benzoic acid has also been found.
Ques. 299:-What are the conditions usually found in oranges rendering them unfit
for food?
ANS.:-Greenish mould covering surface,
odor of which is absorbed. Rot, particularly about butt of orange. Shriveled and
dried, and oil gone.
Ques. 300:-What are the conditions usually found in bananas rendering them unfit
for food?
ANS.:-If steam   baked, meat is dark
brown or black. Soft and unfit for food,
caused by lack of ventilation and overheat.
There is a black banana which is even
preferred for food. It is the one which has
been ripened by artificial heat and placed
in refrigerator.  This turns it black and
drives the oils of the skin into the meat,
making it very rich. Green banana is unripe and unfit for food.
Ques. 301:-What class of food products,
if any, may be exposed upon the street for
sale, and what precautions should be observed in the display?
ANS.:-Those fruits and vegetables which
are in the raw state but which are to be
peeled, pared or skinned before eaten, such
as apples, potatoes, bananas, melons, etc.
Precaution should be taken that they are
not overcrowded, so as to become heated
by lack of air ventilation, and that they are
not in contact with any decayed or partially decayed fruits or vegetables, or underneath them, or in any place where the
juice from such overripe or decayed article
could drop on them and contaminate them,
as fruits and vegetables, particularly berries, grapes, citrons and cauliflower are
very easily and readily contaminated and
decay is started by their being brought into
contact with overripe or decayed fruits or
vegetables.
Furthermore, all shelving or temporary
ledges upon which, or baskets in which,
such articles shall be displayed shall be
clean and sanitary and free from dust or
juices or contamination.
No article of food which is to be eaten
entirely (i. e., without peeling, paring or
removing the skins) shall be displayed or
exposed on any fruitstand or pushcart or
in front of any store or market, unless such
article is properly protected from flies, dust,
etc.
The most common violation of this section of the Sanitary Code is the exposing
of sliced watermelon and sliced pineapples
on pushcarts by the peddlers, especially in
the lower East Side.


32




PREVIOUS EXAMINATION QUESTIONS.


Municipal Civil Service Commission.
MEAT INSPECTOR.
TECHNICAL.
Date: June 25, 1908.
(To be finished by 1.30 p. m.)
1. (a) Give in detail the process of curing a ham from the time it is trimmed until
it is ready for shipment. (b) Describe a
modern method of making lard on a large
scale.
2. (a) Explain how ordinary pork sausages are made, naming the various ingredients, showing the proportion of each. (b)
Do the same for frankfurters.  (c) How
would you detect bad meat in sausages?
3. (a) How    would   you   determine
whether or not a forequarter of beef was
fit for human food? (b) How would you
differentiate between meat that was aging
and meat that was decomposing? (c) In
a freshly slaughtered steer, where would
you look for evidence of tuberculosis and
how would you determine that it was infected with tuberculosis and not pneumonia?
4. Tell what you know about each of the
following: (a) Stearin; (b) Measly meat:
(c) Wooden tongues: (d) Septicemia.
5. What preservatives and coloring matters are used in meats? Which of these
preservatives and coloring matters are forhidden for use in New York City by the
Board of Health? What appearances or
conditions would lead you to suspect that
a forbidden preservative or coloring matter had been used?
6. What are the indications that poultry
has begun to spoil? What is the appearance of a fowl affected with pip, with roup,
with gapes? What artificial methods are
used for keeping poultry?
7. How would you recognize meat inflation? Why is it done and what are the objections thereto?  How would you be able
to distinguish between a lamb and a sheep,
if both were caul dressed and of the same
size?
8. Write a letter to the Chief Inspector
showing how meats are handled and kept
under modern methods of cold storage.
Sign this report "John Doe."
9-10. Give the name and describe the
condition of each specimen shown you.
(The candidate should make notes at times
of inspection and afterward write description in full. arranging his answers to correspond with the number of each specimen.)
ARITHMETIC.
(To be finished by 4 P. M.)
Give all the figuring on the ruled sheets.
1. A butcher having 275 lbs. of beef,
held it until 3/16 had become mouldy. He


then sold the rest at an average of 15 cents
a pound. How much did he receive?
2. Add: 7654327654
9876543234
1234567890
6549872345
3243235432
8762187654
4545454545
3876987435
8765432345
5678987657
3. At 16 and 4 cents per pound, how
many pounds of pork can be bought for
$4.19.
4. Multiply 68745 by 907.
Municipal Civil Service Commission.
New York.
FISH INSPECTOR.
Technical.
Dated June 24, 1908.
(To be finished by 1:30 P. M.)
1. (a) In putting up salmon in cans,
what precautions must be taken so that the
fish may continue sound and wholesome
for as long a period as possible? (b) Describe a method of preserving salmon in
addition to the canning method.
2. (a) In a general way, name the local
waters from which oysters may not be taken
for sale in New York, giving reasons for
the prohibition. (b) Describe the method
of fattenifg oysters, and explain the danger that may result from the fattening process. (c) Name five varieties of oysters
usually on sale in New York, specify the
manner in which the different types may
be distinguished and name the waters in
which each variety is raised.
3. How may you test the fitness of a
salmon as an article of food (a) by simple
inspection; (b) by handling; (c) by placing
it in the water?
4. (a) How    would   you   determine
whether, in a lobster, it was placed in the
hot water alive or dead? (b) In what way
would you find out whether or not a boiled
lobster was fit for food?
5. Mention any chemicals you know to
be employed for the purpose of giving fish
a natural appearance, describe the method
of using such chemicals, and explain the
injurious effects produced by their use.
6. (a) In inspecting a boat load, tell
how you would distinguish dead clams from
live ones. (b) What course would you follow if you discovered many dead clams in
a boat load?
7. (a) How would you determine that


33




a frozen fish was good for food? (b) How
long can fish be left in cold storage without losing their nutritive qualities?
8. Write a report describing the results
of an inspection of a quantity of fish which
you found on sale in Fulton Market and
were obliged to condemn as unfit for food.
Sign this report "John Doe."
9-10. Give the name and describe the
condition of each specimen shown you.
(The candidate should make notes at the
time of inspection and afterward write description in full, arranging his answers to
correspond with the number of each specimen.)
ARITHMETIC.
(To be finished by 4 P. M.) 
Give all the figuring on the ruled sheets.
1. Add: 8765432323
2498789876
9496954323
1876543456
7865434565
3845676789
6574345676
4534876987
5843456765
6543454345
2. If 3/5 of a piece of land cost $12,000,
how much would two such pieces cost?
3. How much would 27'2 rolls of cloth
come to at $12.75 a roll?
4. Divide 11173080 by 27385.
Municipal Civil Service Commission.
INSPECTOR FRUITS AND VEGETABLES.
TECHNICAL.
Date: June 26, 1908.
(To be finished by 2 p. m.)
1. What fruits picked before ripening
will decompose and not ripen? Name the
fruits which after being frozen become unfit for food. Tell what you know about the
transportation and marketing of pineapples
and mangoes.
2. What are "pricked" potatoes? Define
potato scab, blight and brown rot. If you
have a cargo of barrels of potatoes to inspect of a morning, how would you proceed
to do so with quickness and accuracy?
3. Tell exactly what you as Inspector
would do upon seeing offered for sale: (a)
Figs exposed to the air and covered with
flies; (b) yellow  "cukes"; (c) "nested"
string beans; (d) cocoanuts with one eye
plugged; (e) black bananas; (f) rice cauliflower; (g) slices of pineapples on a tray.
4. What are the differences in color and
other appearances between (a) unripe and
rotten red bananas; (b) discolored and
"speck" pineapples; (c) blistered and speck
tomatoes.


5. What examination would you make of
the following vegetables and what conditions would cause you to condemn the
same for food: Onions, letteuce, turnips,
peas-in-the-pod, cucumbers, spinach, rhubarb, cabbage and green corn?
6. What appearances and conditions in
dried or evaporated apples and apricots
would cause you to reject then for food
purposes? What conditions would tend to
cause deterioration in dried apples? You
are ordered to take a sample of dried apples for laboratory analysis; tell fully what
you would do.
7. In a physical examination of the following preserved substances in glass jars,
what would lead you to suspect adulteration? (a) Tomatoes; (b) pickles; (c) cherries; (d) strawberries; (e) raspberries; (f)
chow-chow; (g) rhubarb. What does a
concave head on a can indicate.?
8. A carload of potatoes, crated tomatoes and yellow turnips arrives at the terminal in New York in a frozen condition.
Tell what disposition you would order for
these vegetables and give your reasons
therefor in the form of a report to the
Chief Inspector. (Sign this report "John
Doe.")
9-10. Give the name and describe the
condition of each specimen shown you.
(The candidate should make notes at time
of inspection and afterward write description in full, arranging his answers to correspond with the number of each specimen.)
ARITHMETIC.
(To be finished by 4 p. m.)
Give all the figuring on the ruled sheets.
1. If a dealer buys 76 boxes of cherries
at auction, paying at rate of $1.1734, and
sells them in two lots, 36 boxes at $1.22/2
and the remainder at $1.18/s, what does he
gain?
2. Add: 5432345432
8765434567
8765678987
7654567654
9876789876
8765456765
6765456543
4323432343
2131567650
3935373676
3. If 60 lemons in a box were rotten and
the box still had 5/7 of the whole in good
condition, how many lemons did the box
contain at first?
4. Divide 5445636 by 6748.
INSPECTOR OF FOODS.
September 2, 1903.
Note:-All candidates had to answer
questions 1 to 4. After answering all those
questions, candidates were allowed to select
one of the four divisions offered. No credit
was given to a candidate in any division


34




who undertakes to answer questions in
more than one division.
SPECIAL.
1. What are the duties of a Food Inspector?
2. To what extent should a Food Inspector acquaint himself with (a) the
sources of supply; (b) the seasons at which
different kinds of food are offered in the
markets; (c) the points at which these supplies are delivered in the city; (d) the distribution of such supplies to the different
places of sale?
3. How should an ice box be connected
with the sewer? Draw a plan showing pipes
and connections.
4. You are sent as an Inspector to visit
five different places where food is offered
for sale. In some of these places you find
the food not fit for use. In some you find
bad arrangements.  Assuming such facts
as you please, write a report to the Chief
Inspector, giving the results of your inspection.
I. MEAT AND POULTRY.
5. State the common terms applied to
diseased or unfit veal, mutton, pork and
poultry and define precisely each term.
6. (a) What is pleuro-pneumonia and
what animals are subject to that disease?
(b) What are the indications of this disease
in animals before and after slaughtering?
7. What is the "Kosher" method of
slaughtering?
8. What are the common diseases (a) of
hogs; (b) of poultry? How are they to be
detected? Which of them makes the animal unfit for food?
9. How can the existence of fever in an
animal at the time of slaughtering be detected in the dressed meat? How is the
temperature of a living animal ascertained?
10, 11, 12. Give the name and describe
the condition of each specimen shown you.
(The candidate was advised to make notes
at the time of the inspection and afterward
write descriptions in full, arranging his answers to correspond with the number of
each specimen.)
II. FISH.
5. What kinds of fish are found in our
markets and at what time of year is each
kind offered fore sale?
6. Name the principal sources of supply
of each kind you have mentioned in your
answer to question 5.
7. In inspecting fish, state precisely to
what points you would direct your attention and what indications would, in your
opinion, show that the fish were unfit for
sale. Answer this question fully.
8. Answer the question put in No. 7 with
reference both to cooked and uncooked
shellfish.
9. How would you test canned fish and
oysters without opening the cans?


10, 11, 12. Give the name and describe
the condition of each specimen shown you.
(See No. 10, Division 1.)
III. MILK.
5. Give the terms in common use applied to milk in its different forms and
stages and describe precisely the meaning
of each term. State which of these, in your
opinion, makes the milk unfit for sale, and
state what test you would make of a specimen submitted to you to determine its
character.
6. What is a lactometer?   Describe it
and state how it is used.
7. How would you test canned condensed milk without opening the can?
8. State what, in your opinion, are the
necessary arrangements, conditions and
appliances of places where milk is kept on
sale. What is the proper temperature at
which to keep milk in places of sale?
9. Name the most common adulterants
of milk; state for what purpose each is
used; how you would try to detect it, and
in what way, if at all, each is harmful.
10, 11, 12. Examine each specimen shown
you and give your opinion of it. (See No.
10, Division 1.)
IV. FRUIT AND VEGETABLES.
5. Describe "baked" bananas, "speck"
pine, "baked" orange; what causes these
imperfections and how are they detected?
6. What conditions, in your opinion,
would make potatoes, cabbages and tomatoes unfit for sale, and how would you determine these conditions?
7. State fully the proper arrangements
and appliances of shops where fruit and
vegetables are on sale.
Describe fully your method of judging
cocoanuts.
9. How do you test canned goods without opening? State fully.
10, 11. State the principal sources of
supply and all the seasons of sale of the
staple fruits and vegetables in New York
City.
12. Is there any special care to be taken
in inspecting fruit offered for sale on the
street? If so, what?
13. How do you test melons without
cutting? What do you consider the practical value of the test?
14. What are "soaked" canned goods?
ARITHMETIC.
1. Add           789658
937878
659763
976842
768247
2. Subtract     542075
238976
3. Multiply       43087 by 6098
4. Divide?911767 by 4789




Civil Service Commission.
City of Chicago.
FOOD INSPECTOR.
Division H, Grade II, $1,080.
SPECIAL SUBJECT.
1. (a) What diseases would you look for
in the inspection of slaughtered cattle and
hogs? (b) Describe the lesions that would
lead you to condemn the whole or part of
a carcass. 2. (a) How would you determine that carcass of beef sent in to the
city by express was tubercular? (b) How
would it appear if the animal had died of
tuberculosis? 3. (a) How would you determine that a calf slaughtered for veal was
less than two weeks old? (b) Why and
when should veal be condemned? 4. What
would be your rule as to the condemnation
or otherwise of a carcass of an animal that
had been accidentally injured so as to render slaughter necssary?  5. What conditions in and around a milk depot may render the milk dangerous and detrimental to
health? 6. (a) What diseases of the cow
render the milk unfit for food? (b) How
is tuberculosis recognized in dairy cattle
and what precautions should he taken to
prevent the spread of tuberculosis by the
milk supply? 7. (a) The milk from what
sources is required to be pasteurized by the
Chicago ordinance? (b) State in detail
what observations should be made in the
pasteurization plant to determine its efficiency? 8. (a) Why should ice be inspected?  (b) What things or conditions
should not be permitted in connection with
the making of ice on lakes or artificially?
9. (a) What canned goods are apt to spoil
and become dangerous to health? (b) How
would you recognize spoiled canned goods
and how should they be disposed of? 10.
Describe the effect of cold storage on poultry and game.
ARITHMETIC.
1. Compute and give total of the following bill: 15 bbls. flour at $5.50 per bbl., 868
lbs. of sugar at.05/2 per lb., 48 gals. syrup
at.06% per gal., 11 lbs. butter at.28 per lb.,
1122 lbs. lard at.08 per lb. 2. A helper
receives $15 per week; he works 49 weeks
a year; his expenses are $396 a year. How
many years will it take him to save $2,712?
3. A wholesale dealer bought 8,270 barrels
of sweet potatoes at $1.75 a barrel; he sold
3/5 of them at $2.25 a barrel and the remainder at $1.90 a barrel. How much did
he gain? 4. A can inspect a district in 12
days and B can inspect the same district in
10 days. How long will it take both working together to inspect it? 5. If milk contains 4% per cent. butter, how many pounds
of butter are there in 265 gallons of milk?
(1 gal.=8 lbs.)
EXPERIENCE      AND    PENMANISHIP.
1. How old are you? 2. What has been
the extent of your education? State what


schools you have attended, how long and
certificates you hold, if any. 3. What experience have you had in handling or dealing with the following food products: (a)
meat, (b) milk, and other dairy products,
(c) fruits and vegetables, (d) groceries and
canned goods? Explain fully in each instance, stating when, where, how long, and
the nature of your work. 4. Have you ever
had any experience as a food or meat inspector? If so, state when, where, how
long. 5. State any other experience or
training that you may have had that would
tend to fit you for the position of food inspector.
REPORT.
Write a report describing the result of
an inspection of a quantity of fish which
you found on sale in a market and were
obliged to condemn as unfit for food.
Civil Service Commission.
City of Chicago.
MEAT INSPECTOR.
DUTIES.
1. State in detail all the duties that you
assume a meat inspector may be called
upon to perform.
2. Name the affections on account of
which you would condemn as unfit for food,
flesh from animals that were slaughtered
while suffering from them.
3. On inspecting a freshly slaughtered
carcass, why should special attention be
paid to the condition of the lymphatic
glands?
4. Would you advise butchers to let the
interior lining of the chest on the carcass
remain? If so, why?
5. Generally speaking, how can the inspector best determine the age of the carcass?
6. What is the general appearance of
flesh of an animal that has not been bled?
7. What would be your rule as to the
condemnation or otherwise of the carcass
of an animal that had been accidentally injured so as to render slaughter necessary?
8. What disposition would you advise of
the carcass of an animal that had become
cast in a stall and slowly died of suffocation?
9. Would you pass the flesh of animals
that were killed by lightning or electricity?
10. How would you test the truth of a
statement that an animal had been "struck
by lightning"?
11. What is the effect of death by asphyxia upon the flesh of animals?
12. Would you condemn the carcass of a
young pig that you knew had suffered from
epilepsy?
13. Discuss the causes and post-mortem
conditions of peritonitis.


36




14. How far may the inspector be guided
by the condition of the liver in determining
the fitness of a carcass?
15. What are some morbid post-mortem
conditions that should lead to the condemnation of the kidneys?
16. In general, give three rules to follow
in each of which case the entire carcass
ought to be condemned.
Civil Service Commission.
City of Chicago.
BUR. CHIEF FOOD INSPECTOR.
SPECIAL SUBJECT.
1. (a) What is the standard analysis of
(1) milk, (2) cream, (3) butter, (4) cheese?
(b) What practical test should be used to
determine whether a firkin exposed in a
grocery store contained butter, oleomargarine or renovated butter?
2. (a) Name the domestic food preservatives the use of which is permissible
under the Illinois State food law. (b)
Name the chemical preservatives the use of
which is not permissible under the same.
3. Describe in detail the appearance and
condition of poultry, game and fish which
would warrant the Chief Food Inspector in
condemning same.
4. Describe the appearance and condition
of fruits and vegetables which would warrant him in condemning same.
5. Describe the appearance and condition
of cut meats which would warrant him in
condemning same.
6. (a) Name ten    foods (aside from
spices) which are frequently adulterated,
and name the adulterants used in the particular cases. (b) Name five spices and
their most common adulterants.
7. State fully how to inspect and detect
spoiled fruit or vegetables in cans.
8. (a) What is a common standard egg?
(b) Describe fully a practical test to detect
spoiled eggs.
9. What is the proper duty and method
of procedure of a milk or dairy inspector
under each of the following cases: (a)
When a diseased cow is found in a dairy?
(b) When a case of smallpox is discovered
in a house in which there is a milk depot?
(c) When a milk dealer refuses admission
to his wagon to a city milk inspector? (d)
When brewery refuse is found in the possession of a dairyman?
10. Describe fully and in detail the sanitary surroundings of an ice house and lake
from which domestic ice may properly be
obtained.
11. Assuming that the Chief Food Inspector has charge of restaurant inspectors
and is about to instruct his men concerning
their duties, state fully what instructions
he should give them concerning their work
and the matters they, as such inspectors,
should especially inquire into.
12. Write a paper of not less than 200
words, discussing the question of cold stor

age of food, with special reference to the
preservation of wholesomeness and nutritive value of same. touching especially on
the preparation and proper condition of
food which is to be placed in cold storage,
the proper care of same while in, and also
after removal therefrom, and the length of
time foods may properly be kept in same.
13. Assuming that the Chief Food Inspector has under his supervision 16 meat
inspectors, 8 dairy inspectors, 5 ice inspectors, 15 milk inspectors, 10 restaurant inspectors, state fully what field organization
of such forces he should make so as to get
most effective inspections; what reports he
would require and what check or supervision he would exercise over his men to get
efficient service and a full day's work from
each.
14. State fully how the Chief of Bureau
of Food Inspection would classify and record the reports and information gathered
by his inspectors, giving fully the system
of records which should be kept of the
work and the information thus obtained.
Municipal Civil Service Commission.
FOODS, INSPECTOR OF-GROUP IMEATS & FISH.
Date: April 13, 1914.
1. Name and give symptoms of the principal diseases which would render the flesh
of cattle unfit for food. Give your reasons.
2. Name and give symptoms of the principal diseases which would render the flesh
of hogs unfit for food. Give your reasons.
3. Describe in   detail the  conditions
which would indicate immature veal.
4. Give in detail the process of (a) corning beef; (b) smoking sturgeon; (c) manufacturing sausages; (d) the proper selection and preparation of casings.
5. What are the essential features in
the inspection of dressed poultry?
6. (A) What are the first signs of decomposition in (a) fresh beef; (b) fresh
fish? (B) What substances, if any, are
used to conceal evidence of decomposition
in either of above products?
7. What conditions in a retail market
would you condemn as contaminating?
8. As an Inspector of Foods, you are required to investigate the condition of the
oysters sold in your district: (a) Detail
your procedure, mentioning the essential
points to be noted in their production and
distribution.  (b) State how a sample of
shucked oysters should be taken, and what
precautions should be observed in its delivery to the laboratory for examination.
9. Describe in detail how a slaughter
house should be constructed, including provision for the care of animals before, and
the protection of carcasses after slaughter.
10. On a Thursday the Supervising Inspector receives a complaint that John Doe,
proprietor of a retail fish market, has just
purchased a quantity of unsound weakfish.


37




You are detailed to make an investigation.
Friday morning when you inspect Doe's ice
box you find a quantity of decomposed
weakfish which he insists are not for sale,
but are being held pending transfer to the
incinerating plant.
Write a concise report of your investigation, outlining the evidence which you
secured for maintaining a prosecution.
N. B. 1.-This question will be rated on
the character of evidence presented, and
on composition, writing and spelling.
N. B. 2.-Do not sign any name, number,
initials or title or you will be disqualified.
Municipal Civil Service Commission.
FOODS, INSPECTOR OF-GROUP II
-GENERAL GROCERIES.
Date: April 14, 1914.
1. Describe how an inspection should
be made, and what forms of adulteration
should be looked for in a plant manufacturing so-called "soft drinks."
2. (A) Detail, with your reasons, the
proper method of sampling (a) shell; (b)
frozen and (c) desiccated eggs. (B) How
can the quality in each of the three above
mentioned forms be determined? (C) Describe the process of candling eggs and
state the distinctive features relied upon.
to determine the grade.
3. What are the common adulterants of
the following products?
Extract of Vanilla.
Ground black pepper.
Strawberry fruit syrup.
Grape Jelly
Olive Oil.
Honey.
Molasses.
Maple Syrup.
Cider Vinegar.
Ground roast coffee.
4. What are the conditions usually found


in the following products, rendering them
unfit for food?
Wheat Flour.
Corn Meal.
Mince Meat.
Dried Apples.
Tomato Paste.
Canned Vegetable.
Dried Prunes.
Oranges.
Bananas.
Confectionery.
5. In which of the products, if any,
enumerated in question 4, and by what
method, can the unwholesome condition
be determined without laboratory examination?
(To be finished by 4 p. m.)
6. What conditions in a retail grocery
store should be condemned as contaminating?
7. What are the principal features to be
noted in the inspection of a bakery?
8. What class of food products, if any,
may be exposed upon the street for sale
and what precautions should be observed
in the display?
9. As an Inspector of Foods, you are
required to investigate the quality and condition of general groceries, fruits, vegetables and beverages in the hotels and restaurants of your district and to secure the
evidence for prosecution of violations where
found.
Detail your procedure.
10. Write a report of not more than
200 words to the Supervising Inspector,
outlining the evidence you have secured for
the purpose of maintaining a prosecution
against John Doe for selling storage eggs
in cartons labeled "Fresh Country Eggs."
Note 1.-This question will be rated on
the character of evidence presented, and
on composition, writing and spelling.
Note 2.-Do not sign any name, number, initials or title or you will be disqualified.


38




RULES RELATING TO EGG BUSINESS, POULTRY,
SLAUGHTER HOUSES AND CANNED GOODS.


Dept. of Health, City of New York.
RULES AND REGULATIONS
To Be Observed in Conducting the
WHOLESALE EGG BUSINESS.
Section 42, Sanitary Code.
No meat, fish, eggs, birds, fowl, fruit,
vegetables or milk not being then healthy,
fresh, sound, wholesome, and safe for human food, nor any meat or fish that died
by disease or accident, shall be brought
into the City of New York, or offered or
held for sale as such food anywhere in said
city, nor shall any such articles be kept nor
stored therein.
For the purposes of this section, any
meat, fish, eggs, birds, fowl, fruit, vegetables or milk offered for sale anywhere
in the city by dealers in food, shall be
deemed to be offered or held for sale as
food.
Section 48, Sanitary Code.
No meat, fish, fruit, vegetables, eggs, milk
or other food or unwholesome liquid shall
be sold, held, offered for sale, labeled or
any representation made in respect thereof
under a false name or quality, or as being
what the same is not, as respects wholesomeness, soundness or safety for food or
drink.
Section 48A.
No perons shall break out eggs for sale,
or conduct the business of breaking out
eggs, to be canned, frozen, dried or used in
any other manner in the City of New York,
and no eggs broken from the shell, whether
canned, frozen, dried or treated in any
other manner, shall be received, held, kept,
sold, offered for sale, or delivered in the
City of New York, without a permit from
the Board of Health, and subject to the
conditions thereof, and subject also to the
rules and regulations adopted by the said
Board of Health.
A. No person shall receive, hold, keep,
sell or offer for sale, or deliver, as or for
food, or to be used in food, in the City of
New York, any canned, frozen or dried
eggs, or eggs broken from the shell which
are adulterated or to which has been added
any poisonous ingredients, or any ingredient which may render such eggs injurious to health, or to which has been added
any antiseptic, preservative or foreign substance not evident and not known to the
purchaser or consumer, or which shall contain filthy, decomposed or putrid animal
matter.
B. No person shall receive, hold, keep,


sell or offer for sale, or deliver in the City
of New York, any eggs known as "spots,"
except in cases which shall be plainly and
indelibly labeled, at both ends, with the
printed words "Spot Eggs," with block letters at least two inches high and one and
one-half inches wide, with no intervening
mark or lettering between the words or the
letters composing the words, and a record
of such eggs and the disposition thereof
shall be kept as required by the Rules and
Regulations of the said Board of Health.
The terms "spots" and "spot eggs," when
used herein, mean all unsound eggs, including those affected by moulds, partly decomposed, broken yolked, blood ringed or
veined, partially hatched, sour, or eggs the
shells of which are so broken or cracked
that the contents are leaking therefrom.
For the purposes of this Section, a case
of eggs shall be deemed to be a case of
"spot eggs" if 60 per cent. or more of the
eggs in the case are "spots," as defined
herein.
Abstract from Rules and Regulations.
No person shall wilfully or intentionally
crack or check eggs intended for sale in
the shell, the shells of which are whole and
sound, with intent to make any false representation in respect to the quality thereof
or as being what the same are not, as respects wholesomeness, soundness or safety
for food. Wilful cracking or checking of
egg to be sold from the shell shall be
prima facie evidence of intent to deceive.
Eggs broken from the shell, intended for
food purposes, shall be promptly cooled to
a temperature not to exceed 50 degrees
Fahrenheit, and shall be deemed adulterated for the purposes of this section if
the temperature at the time of delivery to
the consumer be above said temperature.
No person shall receive, have, hold, sell
or offer for sale or deliver in the City of
New York any eggs broken from the shell,
designed for use in manufacturing processes
or for tanning, unless the same shall have
been denaturized by some denaturant approved by the Board of Health. The cans
or receptacles containing eggs broken from
the shell, designed for use in manufacturing processes, or for tanning, shall be plainly and indelibly labeled "For manufacturing purposes-denatured with," to which
shall be added the name of the denaturant.
The term denaturize where used herein
as applied to eggs, means eggs that are
broken into receptacles into which has previously been placed a denaturant, or denaturants approved by the Board of Health,
in proportions as may be prescribed, and
the mixture thus made thoroughly stirred,
or transferred to receptacles promptly after
breaking and on the premises where broken


39




to receptacles into which has previously
been placed a denaturant or denaturants,
approved by said Board in proportions as
may be prescribed, and the mixture thus
made thoroughly stirred.
By order of the Board of Health.
EUGENE W. SCHEFFER,
Secretary.
RULES AND REGULATIONS
to be observed in conducting
POULTRY SLAUGHTER-HOUSES
in the City of New York.
1. The floors of these premises must be
swept, flushed and deodorized at the close
of each day's business.
2. All parts of the walls and ceilings,
which are not sheathed with metal, must
be cleaned, painted or whitewashed as often
as required by the Department of Health.
3. All parts of cages (other than the
floor) and gutters must be cleaned or
painted as frequently as may be required.
The floors of all cages must be scraped
and cleaned immediately after emptying.
4. No cage shall be used for the storage of fowl for a longer period than three
days, without emptying and cleaning.
5. The sheathed sides of the killingroom, the absorption-box and the gutter
beneath the same must be thoroughly
cleaned with a strong solution of soda and
flushed at the close of each day's work.
6. Poultry is to be killed in that part of
the premises set apart for that purpose, except that, when desired, a galvanized iron
water-tight can may be used, provided the
blood is properly absorbed by sawdust.
7. Sawdust which has been used, and all
other refuse, of any kind whatsoever, must
be deodorized and removed from the premises daily.
8. No empty crates may be stored on the
premises except in such places as may be
approved by the Department of Health.
9. The accumulation of disused barrels,
boxes, or other offensive material will not
be allowed upon the premises.
10. No poultry are allowed at liberty on
the premises.
11. A permit to conduct a poultry
slaughter house does not include the privilege of selling live poultry, and no live
poultry may be sold from a poultry
slaughter house.
Any violation of these regulations will be
deemed sufficient cause for the revocation
of the permit to slaughter poultry.
By Order of the Board of Health.
DEPARTMENT OF HEALTH,
City of New York.
Regulations for the Collection of
CANNED GOODS.
All wholesalers of foodstuffs in the City
of New York will be allowed to indicate


one point of collection within the said City
of New York for the purpose of the collection of "swelled" and otherwise defective
canned goods which have been condemned
or held for disposition by the Department
of Health of the City of New York.
It is hereby indicated that permission will
be given to every wholesaler to retain the
goods condemned by this Department for
a period of twenty days after said goods
have arrived at the distinct establishments
indicated above, there to be held this time
pending communication of the wholesaler
with the manufacturer in order to inform
himself regarding said condemnations.
Upon condemnation of goods by an Inspector of the Health Department, the said
Inspector will make out a form in duplicate which will contain the following data:
The name of the individual or firm owning, at the timi of condemnation, the goods
condemned.
The number of cans condemned.
The weight of cans condemned and articles condemned, as well as for what said
cans have been condemned.
This is to be signed by the Inspector
condemning each lot of goods.
Section 58, Sanitary Code: "Upon any
cattle, milk, meat, birds, fowl, fish or vegetables being found by an Inspector or other
officer of this Department in a condition
which renders them, in his opinion, unwholesome and unfit for use as human
food, or in a condition or of a weight or
quality in this code condemned or forbidden, he is empowered, authorized and directed to immediately condemn the same
and cause it to be removed to the offal or
garbage dock for destruction, and report
his action to the Department without delay.
"And the owner or person in charge
thereof, when so directed by the said Inspector or by an order of the Sanitary Superintendent, or an Assistant Sanitary Superintendent, shall remove, or cause the
same to be removed, to the place designated by the said Inspectors or the order
of said Sanitary Superintendent or Assistant Sanitary Superintendent, or to the offal
dock, and shall not sell, or offer to sell, or
dispose of the same for human food. And
when, in the opinion of the Sanitary Superintendent, or an Assistant Sanitary Superintendent, any such meat, fish, fruits or
vegetables shall be unfit for human food, or
any such animal, cattle, sheep, swine or
fowls, by reason of disease or exposure to
contagious disease, shall be unfit for human
food, and improper or unfit to remain near
other animals or to be kept alive, the Board
of Health may direct the same to be destroyed as dangerous to life and health,
and may order any such animals, cattle,
sheep, swine or fowls to be removed by
any Inspector, police  officer, officer or
agent of this Department to be killed and
taken to the offal dock."
Those goods or lots of goods over which
a question may arise as to the actual decomposition having taken place in the same,


40




will be analyzed by this Department in order to determine whether the said goods
are unfit for human consumption. Those
lots of goods containing cans commonly


known as "springers" or "flippers" will,
upon request, have samples taken and analyses made.
Respectfully,


REPORT FORMS OF THE HEALTH DEPARTMENT.


RECORD OF SPOT EGGS.
Gentlemen:
In accordance with the requirements of
Section 48a of the Sanitary Code of the
Department of Health, City of New York,
I herewith beg to submit the following
weekly report of Spot Eggs candled out
by me during the week ending..............................  1911........... Cases of 30 dozen each.............Tubs of.......dozen (Spots)......... Tubs of.......dozen       (Rots).
These eggs were disposed of:
Spots to..................................
Rots to...................................
Rots to.
Signature..............................
A ddress................................
NOE:-This report of egg dealers to
be submitted to the Department of Health
every Saturday.
RECORD OF SAMPLES TAKEN FOR
ANALYSIS.
DIVISION     OF LABORATORIESCHEMICAL LABORATORY.
Analysis No.............
Date Received...........................
Date  Reported...........................
Received   from............................
M arked..................................
Reason  for  Analysis......................
Result of Analysis........................
Analysis approved,
Chemist.
Prosecute-Do not Prosecute.
Assistant Sanitary Superintendent
in charge of
Division of Food Inspection.
Name....................................
Address.................................
Date....................... Time.........
Sample of....         Sample No........
Amount Purchased.......................
Am  ount  Paid.............................
Citizens' Complaint......................
Business................................
Years  in  Business........................
Who in charge...........................


Evidence of Sale.........................
Held  on  Bail....................Result  of
trial......................................
Sample taken and information obtained by
Inspector of Foods.
REPORT OF VIOLATION OF SANITARY CODE.
DEPARTMENT OF HEALTH, CITY OF
NEW YORK.
Name..................................
A ddress................................
To the Assistant Sanitary Superintendent
in Charge of Division of Food Inspection.
Sir:
I have the honor to report that:
On........................       191.., I
made an inspection of above premises; said
premises consisting of a..................
of which..................................
of.................... Ave.,  Str.  is  owner.
~~. ~~~~~~            ~in          charge.
That..................................................... in charge..........
That..........................................
Reference............... Action..
C. C................ File under..........
If on a citizen's complaint fill in the number after "C. C."
State specifically who was in charge of
store at time of inspection.
DATA.
Summons obtained..................191
Summons returnable................191
Issued by Magistrate.....................
District Court No........................
Boro of...................................
Hearing before Magistrate...............
District  Court  No........................
Boro of..................................
on.................................191


41




Disposition:
Held for Special Sessions in $........bail
Discharged...............................
Fined..................................
(Cross out unused lines)
Hearing before Special Sessions:
Court...............  Division...........
Magistrate.................191
DISPOSITION:...........   Food Inspector...
Food Inspector.


RECORD OF SHIPMENTS STOPPED.
DEPARTMENT OF HEALTH,
THE CITY OF NEW YORK.
Shipments Stopped.
Name....................................
File  No...    Address....................
Patron of.................. at...........
Date of Inspection.......................
Inspector................................
Reason for stopping shipment............
Dealer   notified...........................
Result....................................


RECORD OF DISPOSITION OF SPOT EGGS.
DEPARTMENT OF HEALTH, CITY OF NEW YORK.
Report of Dealers to be submitted to the Department of Health every Saturday.
New York.....................191
DEPARTMENT OF HEALTH, City of New York.
Gentlemen:
In accordance with the provisions of Section 48A of the Sanitary Code, I
herewith beg to submit the following statement of Spot Eggs purchased by me
during week ending................... 191


Cases. Bbls. Cans. Tubs. Lbs.
On hand week ending..........................
Bought from following dealers or candled on premises:
Name                    Address.......................................................
Total
Manufactured into Tanners' Yolk
Tanners' Yolk sold to
Name                    Address            Cases. Bbls. Cans. Tubs. Lbs..eeeeeeeeeee.....eeee e....l....-..........
* —eeeeeeeeeeeeee eeeeeeeeeeee e-eee.eee.e**.............-..........-....-.....-..ee-ele.................l@.ee.ee~eelle e eee.e. *.e eeeeeeeeeeee e ee.e.ee e e e - e -.-e*e.eeee
Balance on hand..........................


*..... *.-.@ *.......
*.... *..  * - -   *.......................................
e*....... *.....


Total


Respectfully,


Signed..................................
Address............................


42




OFFICIAL REPORT OF CONDEMNATION OF UNFIT FOOD.
DEPARTMENT OF HEALTH, CITY OF
NEW YORK.
Division of Food Inspection.
Consignee...............................
Place of condemnation..................
To the Asst. Sanitary Supt. in Charge of
Division of Food Inspection.
Sir:
I have the honor to report that on this
day I condemned the following mentioned
foodstuffs. Same were denatured on.............................. with.
and disposed of as follows:.............
Articles condemned. Quantity. Remarks...........................~...1.................~~..............................................................................
~...............................................................' '     ' '........~~~~~~~~~~~~~~~~~~~~~~~191.......................................
Inspector of Foods.


RECORD OF ANALYSIS.
DIVISION OF FOOD INSPECTION.
Folder No...........
Premises................................
Name....................................
Date Forwarded..........................
Date Returned............................
Article  Analyzed.........................
To   Determine............................
RESULT:
Positive..............Negative...........
Inspector................................


STUB........................... 191
Location.................................
Character..............................
Quantity...............................
Marks and numbers.....................
i~td'O~"~~u;~................................
Date of seizure..........................
Date of destruction.......................
Consignee................................
Steamship......................
Condemning Inspector....................
Duplicate issued..........................
Triplicate issued..........................
REPORT OF ARREST FOR VIOLATION OF SANITARY CODE.
DEPARTMENT OF HEALTH,
of the City of New York.
DIVISION OF FOOD INSPECTION.
New York.................191
To the Chief of the Division.
Sir:
I respectfully report the following arrest
and facts in connection therewith:
Name of Defendant.......................
Address................................
Place of Arrest..........................
Arresting Officer.........................
Violation.................................
Magistrate...............................
Magistrate's Court........................
Magistrate's Disposition...................
Date of Pleading.........................
Date of Trial...........................
Final Disposition........................
Remarks.....................................................................
Inspector of Foods.
REPORT OF PROCUREMENT OF
SAMPLE FOR ANALYSIS.
DEPARTMENT OF HEALTH,
The City of New York.
DIVISION OF FOOD INSPECTION.
New York..................191
To the Chief of the Division of Food Inspection.
Sir:
I have the honor to submit herewith a
sample   of...................for Chemical
Analysis to determine............... from............ (Address)...............  (Borough)........Premises occupied and owned by.......................
a dealer in...................when sample
was procured.
L3


CERTIFICATE OF CONDEMNATION.
DEPARTMENT OF HEALTH,
The City of New York...........................191
This is to certify that..................
Location............... ha.. been
condemned................191, by order
of the DEPARTMENT OF HEALTH, as
unfit for human consumption and destroyed
~......................191
Consignee................................
Steam ship...............................
Marks and numbers...................................... lbs.  each...........lbs.
Weights approximated.
Condemning Inspector....................
Chief of the Division of Food Inspection.




Date sample was obtained................
Time of Purchase........................
Amount purchased........................
Amount paid for purchase................
From   whom   purchased...................
Time delivered at Chemical Laboratory....................     To whom delivered at
Chemical Laboratory.....................
C. C.....            Sample No.....
Respectfully submitted,
Food Inspector.


ORDER DIRECTING DEALER TO APPEAR IN COURT.
DEPARTMENT OF HEALTH,
of the City of New York.
New York..................91
Sir:
You are hereby directed to meet Inspector................................. at  the
District  Court.........................on...............      at..
By Order of the Board of Health.


QUESTIONS AND ANSWERS ON INSPECTION OF MILK
City and Country.


The official advertisement containing the
subjects, weights, duties and requirements
is as follows:  Duties, 5 (70%/o required);
Experience, 5 (70% required). Age limits,
21 to 45 years. Salary, $1,200.
Duties: To inspect milk and all conditions and methods surrounding its production, distribution, and sale, including dairies,
creameries, and Pasteurization plants. To
instruct farmers and dealers in the improvement and correction of conditions
found to be contrary to the regulations
of the Department of Health.
Requirements:   Candidates must have
practical experience in dairying or other
equivalent experience.  Additional credit
will be given for courses taken at a recognized school of dairying or agricultural
college.
OTHER BOOKS TO STUDY.
For duties, study Handbook on Sanitation, $1.50; by mail, $1.65. "Testing Milk
and Its Products," $1.25, by mail $1.35.
"Modern Methods of Testing Milk and
Milk Products" (278 pages), $1; by mail,
$1.05.  For laws, study   "Building  and
Health Laws," (containing the Sanitary
Code), 25 cents; by mail, 30 cents.
Ques. 302:-What is the approximate
chemical composition of pure milk?
ANS.:-Total   solids, 11X2%.   Water,
88/2o%. Solids: Fat, 3%; Casein, 4%; Milk
Sugar, 4%; Ash, '2%.
Ques. 303:-What are the physical appearances and characteristics of pure milk?
ANS.:-The approximate chemical composition of pure milk is as follows, on the
average:
Water, 87.4 per cent.
Butterfat, 3.7 per cent.
Casein and albumen, 3.2 per cent.
Milk sugar, 5.0 per cent.
Ash,.7 per cent.


(b) The white color of milk which is evidently the striking feature in its appearance,
is due to the fact that the butterfat of the
milk it not dissolved in it but present in
the form of minute globules. The fat globules act on light in such a way as to produce the white color. Besides the white
color, the specific gravity of milk is one
of its important physical properties. While
100.0 cubic centimeters of pure water
weigh exactly 100.0 grams, 100.0 cubic centimeters of pure cow's milk weigh never
less than 102.8 grams and never more than
103.5 grams. The specific gravity is determined by means of the lactometer. Added
water reduces the specific gravity. Added
cream also reduces the specific gravity.
Therefore, if the specific gravity, as shown
by the lactometer, is low, it does not necessarily follow that water has been added.
It may be that cream has been added, for
all the lactometer shows. Therefore, don't
condemn milk, or a mixture of milk and
cream, on the lactometer test alone.
Of the utmost importance to the Milk
Inspector is that property of milk whereby
the cream rises to the top. If milk is allowed to stand without agitation, the cream
rises in less than one hour's time to such
an extent that a sample taken from the
surface contains much more fat than a sample taken from  the bottom.   Manifestly,
if an Inspector takes a sample from the
bottom, without stirring the milk, it will be
much poorer in fat than an average sample
taken after thorough stirring. Thus, if the
Inspector fails to stir the milk, he will
cause an innocent milk dealer, whose milk
is all right, to be fined for selling milk
below grade in fat. Naturally, the Milk
Inspector who makes such a mistake, is
apt to be discharged, for the injustice he
does to the milk dealer in that case is revolting. Therefore, in order to keep out of
trouble, it is absolutely necessary for a
Milk Inspector to get into the habit of


44




strring the milk or cream of which he is
about to take a sample. Candidates should
bear in mind that not only milk has to be
stirred before sampling, but cream as well,
for the fat globules rise to the surface in
cream also, not merely in milk alone.
There are some stirrers in the market
which are inefficient. A perforated metal
bell with a handle attached, the whole thoroughly tinned, makes a good stirrer. A
combination stirrer and dipper is also useful.
One of the striking characteristics of
milk is its peculiarity of curdling in the
presence of acid. Another one is that of
turning sour on standing for several hours
in a warm place at a temperature equal to
summer heat.
Ques. 304:-What is "Adulterated" milk
of the Sanitary Code?
ANS.:-Adulterated   milk, according to
the New York City laws, is any of the
following kinds of milk:
1. Milk containing more than 88 per
cent. of water.
2. Milk containing less than 12 per cent.
of milk solids.
3. Milk containing less than 3 per cent.
of butter fat.
4. Milk drawn from animals within fifteen days before and five days after parturition.
5. Milk drawn from animals fed on distillery waste or any substance in a state
of fermentation or putrefaction or on any
unhealthy food.
6. Milk drawn from    cows kept in a
crowded or unhealthy condition.
7. Milk from which any part of the
cream has been removed.
8. Milk which has been diluted with
water or any other fluid, or to which has
been added or into which has been introduced any foreign substance whatever.
9. Milk, the temperature of which is
higher than 50 degrees Fahrenheit, or which
contains an excessive number of bacteria.
Ques. 305:-What are the Standards of
richness insisted upon for Saleable Milk?
ANS.:-The standards of richness insisted
upon by the various state and city boards
are: 3.0, 3.25 and 3.5 per cent. for butterfat; 12.0, 12.5 and 13.0 per cent. for total
solids, and 8.5, 9.0 and 9.5 per cent. for
solids not fat.
While New York City requires only 3.0
per cent. of fat, as a minimum, certain other
cities located in those parts of the country
where cows' milk is rich in fat, owing
partly to the climate and the nature of the
cow's food and partly to the breeds of the
cows kept there, require more fat. Likewise, while New York City requires only
12.0 per cent. of total solids, certain other
cities require a little more for similar reasons.
Ques. 306:-State what you understand
by casein.
ANS.:-Casein is one of the substances
contained in milk. It is contained in the


curd which forms when milk sours. Together with the butter-fat it forms the
curd.
Ques. 307:-What is condensed milk?
ANS.:-Condensed milk is milk from
which considerable portions of the water,
naturally present, have been removed by
evaporation.  Generally three gallons of
milk are boiled down sufficiently until they
make one gallon of condensed milk. The
boiling is generally accomplished in a vacuum pan, because it can be done more
easily under reduced pressure. Condensed
milk may be sweetened with sugar or unsweetened. The unsweetened kind is generally called "evaporated milk."
Ques. 308:-State what you understand
by sterilized milk.
ANS.: Sterilized milk is milk which has
been heated to so high a temperature that
all bacteria and similar micro-organisms,
such as molds and yeasts, are killed in it.
The temperature required to sterilize milk
completely varies with the quality and origin of the milk, but is generally in the
neighborhood of 233 degrees Fahr. As all
the enzymes in the milk are destroyed by
that temperature, the milk sugar caramelized, and the albumen coagulated, sterilized milk should not be fed to infants unless sterilized by some other method than
heat alone.
Many housewives make a big mistake by
feeding canned condensed milk with or
without water to very small infants. Adults
can eat it, but not infants, or at least not
every day. Canned condensed milk is sterilized milk.  If it were not sterilized, it
would not keep indefinitely.
Ques. 309:-What is skimmed milk?
ANS.: Skimmed milk is milk from which
the cream, which contains most of the
butter-fat, has been removed. The removal
of the cream may be accomplished by
simply allowing it to rise to the surface and
then skimming it off. As this process takes
too long, however, the removal of the
cream is generally accomplished by centrifugal machines known as "separators."
Skimmed milk, being deprived partly or
wholly of the butter-fat, one of the most
valuable constituents of milk, is not fit to
be fed to babies who depend on it exclusively. 'For this and other reasons the City
of New York prohibits the sale of skimmed
milk. In other cities skimmed milk is frequently substituted for whole milk because
it is much cheaper.
Ques. 310:-What conditions would lead
you to suspect that milk had been skimmed?
ANS.:-A lactometer reading above 110,
a cream gauge reading less than 16, and a
thin, poor appearance of the milk.
Ques. 311:-What conditions would lead
you to suspect that milk had been watered?
ANS.:-A lactometer reading less than
100, (2) a cream gauge reading less than
16, and a poor look of the milk.


45




Ques. 812:-What conditions would lead
you to suspect that milk had been skimmed
and watered?
ANS.:-(1) A normal reading 'of lactometer between 100 and 110, (2) a poor, thin
appearance of the milk, (3) a cream gauge
reading less than 16.
Ques. 813:-What is colostrum?
ANS.:-Colostrum is the milk yielded by
a cow the first few days after calving. It
is slimy and of a reddish color, and contains much more albumen than ordinary
milk. Colostrum milk is not regarded as a
safe food for human consumption and therefore prohibited by most boards of health
having milk inspection.
Ques. 314:-What do you understand by
the term "strippings"?
ANS.:-Strippings are that milk which is
drawn from a cow after she has become
pregnant and before she has gone entirely
"dry." Such milk is generally rich in butter-fat.
Ques. 315:-What is fore-milk?
ANS.:-Fore-milk is the first milk drawn
on beginning to milk a cow or goat, etc.
It generally turns sour more rapidly than
other milk drawn later, for the reason that
it contains those bacteria which settle
down in the inside of the teat in the intervals between the milkings.
Ques. 316:-Why is proper refrigeration
necessary in the handling of milk?
ANS.:-Because: (1) Milk not refrigerated spoils speedily; (2) milk not refrigerated sours quickly; (3) unrefrigerated
milk does not keep; (4) bacteria, etc., develop rapidly; (5) and because refrigeration
improves its keeping quality and preserves
the milk for the period until it reaches the
consumer.
Ques. 317:-Give the chief factors which
determine the keeping quality of milk.
ANS.:-The chief factors which determine the keeping qualities of milk are the
following: (1) A small number of bacterial contents; (2) milk taken from healthy,
properly fed and kept cows; (3) milk taken
from cows kept in sanitary stables; (4)
a clean and sanitary handling of the milk
during milking; (5) proper and clean straining of milk in the milk house; (6) immediate cooling of the milk to 50 degrees
Fahrenheit within two hours after the milking; (7) bottling of the milk under proper
precautions at the dairy, and (8) keeping
the bottles during transit iced, so as not
to exceed a temperature of 50 degrees Fahrenheit.
Ques. 318:-Describe the chief sources
from which milk becomes contaminated and
give the most practical methods for preventing contamination.
ANS.:-The chief sources from which
milk becomes contaminated are the following: (1) The cow, (2) the hands of the
milkers, (3) the air of the stable, (4) the
water in which the pails or the hands of


the milkers have been washed, (5) the pails
or other utensils into which the milk is
drawn, (6) the strainers, cans, bottles, etc.,
in which the milk is kept. (b) The most
practical methods of preventing contamination consist in the production of milk under
perfect sanitary precautions, the essential
points of which consist in the following:
(1) Healthy cows, (2) clean milkers and
milking, (3) clean stables, (4) pure water,
(5) absolutely clean and sterilized pails,
bottles, cans, etc., and (6) low temperature
of keeping the milk.
Ques. 319:-Explain the dangers of bacterial infection and the means of avoiding
them as you would to a milk dealer.
ANS.:-Explanation of the dangers of
bacterial infection and the means of avoiding them, to a milk dealer: (1) Dangers
to the milk, that milk which is allowed to
be contaminated with germs spoils sooner
and does not keep; (2) danger to the consumers, in that milk contaminated with disease germs may transmit the diseases to
those who consume the milk, as it is well
known that there were several epidemics
of scarlet fever spread through contaminated milk by milk dealers. The means of
avoiding these dangers consist in the following: (1) Keep milk at a low temperature, not above 50 degrees Fahrenheit; (2)
keep the milk at a distance from foodstuffs, especially ill-smelling; (3) keep the
milk cans covered, and exposed to dust,
etc., very little; (4) have the milk dipper
clean and sterilized daily.
Ques. 320:-Explain the dangers of bacterial infection and the means of avoiding
them, as you would to a housewife.
ANS.:-Explanation of same to a housewife: (1) Milk is easily contaminated by
germs; (2) the germs come from the dust
in the air, from the flies in the house, from
the handling of the milk, and from crumbs,
etc., being thrown into the milk; (3) milk
which contains many germs does not keep
and gets sour; (4) sour milk is apt to
spoil the stomach; (5) flies may contaminate the milk with disease germs; (6) milk
with disease germs may cause disease in
human beings.   The means of avoiding
these dangers consist in the following: (1)
Keep the milk in the original bottle; (2)
keep the milk bottle always closed and
sealed; (3) keep the milk bottle on the ice,
and always cold; (4) do not pour any milk
which you did not use up from the glass
back into the original bottle; (5) keep the
milk separately from ill-smelling vegetables, etc.
Ques. 321:-Describe a process for washing and for thoroughly sterilizing milk bottles, cans and utensils on a small scale.
ANS.:-The washing and sterilizing of
bottles, cans anil utensils on small scale:
(1) The bottles should be rinsed in warm
water and washed with washing soda and
hot water, with bottle brush specially made
for the purpose; then they are rinsed in
clean hot water and inverted over trays or


46






shelves, which are placed in special sterilizer, or they are subjected to hot steam.
Ques. 322:-Describe a process for washing and for thoroughly sterilizing milk bottles, cans and utensils on a large scale.
ANS.:-The washing and sterilizing of
bottles, etc., on a large scale is done upon
the same principles as on a small scale,
except that the rinsing and washing is done
by machinery and the sterilizing is done in
a large, specially fitted sterilizer which is
fitted with trays to fit the bottles, several
tanks for the successive washing and rinsing, and then sterilizing them by hot saturated steam.
Ques. 323:-What is pasteurization?
ANS.:-Pasteurization is the heating of
milk for the purpose of killing bacteria, but
insufficient to kill all the various species
of bacteria which ordinarily live in milk.
If the degree of temperature applied is
merely sufficient to kill those bacteria
which sour the milk, so as to improve
merely the heating qualities of the milk,
the heating is called "commercial pasteurization." If, on the other hand, the degree
and duration of the heating is sufficient not
only to kill those bacteria which sour the
milk, but also the disease germs which may
happen to be present in the millk, more especially the tubercle bacilli, which produce
consumption, the heating is called "perfect
pasteurization."
Pasteurization, in order to be perfect and
at the same time without evil effect on the
quality of the milk, should be carried on at
a temperature of 140 degrees Fahr. and continued for 20 minutes, according to U. S.
Hygienic Laboratory Bulletin No. 56.
If the temperature is materially higher,
the milk not only takes the "cooked" taste
but it becomes less digestible for infants.
This is due to the fact that a class of substances contained in the milk and known as
"enzymes" are destroyed. The enzymes aid
in the digestion of the milk constituents.
The enzyme which digests the butter-fat
and which is called "lipase" is destroyed
at a temperature of 145 degrees Fahr. or
over. Milk so heated produces fat starvation when fed to infants, since the fat can
no longer be easily digested. Adults, however, can digest "cooked" milk without
trouble. Infant milk should therefore be
pasteurized at a temperature below 145 degrees Fahr. At the same time, the heating
should be continued sufficiently to effect
the destruction of the germs of consumption.
Thus, while pasteurization affords big
benefits, it is also apt to lead to a partial
deterioration of the milk, unless the proper
temperature and the proper duration of the
heating are strictly observed. Accordingly,
some Boards of Health require pasteurization to be carried on at a certain temperature and for a certain length of time.
Ques. 324:-State the reasons for and
against pasteurization.
ANS.:-The reasons for pasteurization


are the following: (1) It kills all most active germs; (2) it does not destroy the valuable enzymes; (3) it furnishes a "safe"
milk; (4) it increases the keeping qualities
of the milk; (5) it is safer for children
than raw and better than cooked milk.
The reasons against pasteurization are the
following: (1) That spores of certain bacteria are not destroyed; (2) that the digestibility of the milk is lessened; (3) that pasteurized milk, if not kept cold, spoils worse
than raw; (4) that universal pasteurization
will discourage sanitation; (5) that old and
unfit milk may be pasteurized.
Ques. 325:-Describe the pasteurization
of milk on a large scale.
ANS.:-Pasteurization of milk on a large
scale is done by means of large, specially
constructed pasteurizing machine with selfrecording thermometers, etc. The milk is
heated in one chamber of the machine to
a degree of 140 degrees Fahrenheit, and
then passed into an automatic holding machine, where it stays for 20 or more minutes, then comes back into the original
holder, and then passes into a cooler, where
it is cooled to 40 degrees Fahrenheit and
below.
Ques. 326:-Describe the pasteurization
of milk on a small scale for family use.
ANS.:-Pasteurization of milk on a small
scale is done by means of the small portable "Arnold" or "Freeman" pasteurizers,
also the new "Strauss" machine, which is
very simple and readily used. A very simple method of domestic pasteurization is
keeping the milk bottle in a can of boiling
water for about 30 minutes.
Ques. 327:-What preservatives, coloring
matters and adulterants are used for milk?
State briefly how they may be detected.
ANS.:-The preservatives used in milk
are borax, boracic acid, formalin, formaldehyde. They are detected by special chemical tests.  (b) The coloring matter used
in milk is annato. It is detected by chemical test. (c) The adulterants used in milk
are the following: (1) Chemicals; (2) coloring matters; (3) water. Chemicals and
coloring matter are detected by chemical
tests. Water is detected by a thin appearance of the milk and a lactometer reading
of less than 100.
Ques. 328:-Describe in detail the proper
inspection of a city grocery which sells
milk.
ANS.:-The proper inspection of a city
grocery store which sells milk consists in
the examination of the store for the following points: (1) Location at or below
street level; (2) proximity from stables,
etc.; (3) if fish, meat and ill-smelling goods
are sold therein; (4) if walls and ceiling of
store are clean; (5) if ventilation is good;
(6) if lighting is good; (7) if floor is clean
and well scrubbed; (8) if attendants are
clean and wear clean white clothes; (9) if
store does not connect with water-closet
apartment; (10) if store does not connect


47




with rooms used for sleeping, cooking or
laundry purposes; (11) if the persons in
store are free from contagious diseases;
(12) if milk is sold in cans, bottles, etc.;
(13) if milk is kept in a tight special booth;
(14) if milk is kept in an ice box, or iced
tub; (15) if milk can is properly covered;
(16) if milk is kept below the temperature
of 50 degrees Fahrenheit; (17) if the (ipper
is clean and has been sterilized.
Ques. 329:-How can the score card be
made useful to the store owner?
ANS.:-The score card can be made useful to the store owner by showing him
wherein his place is below the perfect mark,
what the defects are, and what he must do
to attain a 100 per cent. score mark.
Ques. 330:-What is an infectious disease? Mention some which may be certainly or probably transmitted by milk.
State any other dangers which may arise
from the sale of improper milk.
ANS.:-An infectious disease is a disease
which is communicable from one person
or animal to the other by contact or otherwise. In many cases transmission of the
disease occurs by reason of the fact that
it is produced by micro-organisms such as
bacteria, the bacteria are transferred and
the disease is transferred with them, as
they produce it wherever they go, under
favorable conditions.
Diphtheria, scarlet fever and typhoid
fever are readily transmitted by milk. Milk
polluted with the germs of any of these
diseases may cause an epidemic easily.
Tuberculosis can be transmitted from the
cow to a human being and vice versa only
with difficulty.  However, such cases are
possible, and tuberculosis cows are a menace to the people using their milk. Milk
polluted with cow's manure is apt to produce infantile diarrhea.
Milk which contains an excessive number
of pus cells and at the same time those
micro-organisms  which  are   technically
called "Streptococci," indicates an inflammation in the udder. The "streptococci"
transmit the disease from the cow to the
people who drink her milk. These are the
pus-forming  streptococci, to  be  distinguished from other streptococci which do
not form pus and which are harmless.
Milk which contains a preservative, such
as formaline, is apt to take up and spread
disease germs quicker than unpreserved
milk, by reason of the fact that the disease
germs get a chance to grow better in the
milk after the lactic acid germs, which sour
the milk and which are hostile to the disease germ and check their growth, have
been killed off by the preservative.
Skimmed milk is objectionable as a constant food for infants because they need
the fat of the whole milk for their nutrition.
Watered milk is objectionable as a food
for human beings not so much because it
contains less food value, but more especially because it frequently contains the
germs of typhoid fever, which may be in

troduced along with the water whenever
the water added is polluted with sewage or
similar animal refuse, as it often is on the
farm where the watering would generally
take place.
Ques. 331:-What are bacteria?    State
any facts you can about their rapidity and
possibilities of growth, and the conditions
which favor or retard their growth.
ANS.:-Bacteria are organisms of extreme smallness, consisting of only 'ne
cell each, and propagating themselves by
simply splitting in two. An idea of the
smallness of bacteria may be gained by
reflecting on the fact that it takes 30,000
of them, placed side by side, to make an
inch. Under favorable conditions, the multiplication of bacteria is very rapid. Their
number may be doubled every half hour.
each organism producing a new one when
it is only half an hour old. As soon, however, as either the temperature at which they
are kept is either too high or too low, or
the food insufficient in quantity or in quality, or too dry, they multiply much more
slowly and they die off altogether if these
unfavorable conditions are carried to the
extreme.
Ordinary pure milk is sure to turn sour
if kept at a temperature of 90 deg. Fahr.
for 12 hours. The souring, which finally
leads to the curdling or clabbering of the
milk, is the consequence of the formation
of lactic acid by certain kinds of bacteria
known as lactic acid bacteria. If, on the
other hand, the milk is kept in cold storage
at a temprature of 40 deg. Fahr., it may
take a whole week before it sours. The big
difference in the time it takes the milk to
sour is due simply to the accelerated or retarded multiplication of the lactic acid bacteria. A single drop of buttermilk or of
sour whole milk, added to a large quantity
of sterilized milk, say one thousand gallons,
contained in a sterilized vat, hermetically
sealed, will turn the entire quantity of milk
sour. If that drop of sour milk were not
added, the milk in the vat would keep indefinitely for years.
This shows the magnitude of the chemical changes produced by the multiplication
of bacteria. If the vat with the milk is
kept at summer heat, the souring of the
entire one thousand gallons of milk in consequence of the multiplication of the lactic
acid bacteria which were contained in the
drop of sour milk added, will take place in
less than two days.
Ques. 332:-Describe a cream-gauge and
show its uses.
ANS.:-A cream-gauge is a cylinder so
graduated that, if a measured amount of
milk is placed into it and the cream is allowed to rise, the amount of cream so collected at the surface can be measured by
the graduations on the cylinder. Generally
the cylinder is made of glass and large
enough to hold a pint of milk. The percentage of cream can be read off directly.
The Health Department gives the follow

48




ing directions for testing milk or cream by
the cream-gauge:
"Fill the cream-gauge one-half full with
water, at a temperature of 120 degrees
Fahrenheit, to which has been added a few
drops of a strong solution of washing soda.
Then, after stirring up the contents of the
can thoroughly, fill the gauge to the top
mark with the milk. Shake well and place
in very cold water (say 40 degrees Fahrenheit). In about thirty minutes the cream
will have risen and the percentage can be
read off, remembering that the result observed must be multiplied by two, as onehalf water and one-half milk was used.
Example: 8 per cent. of cream was observed by this test; multiplying this by two
would be 16 per cent., which would be the
true amount of cream contained in the milk
by this test. Good milk should show by
this test 14 to 18 per cent. of cream."
If a milk inspector finds that the lactometer reading of a lot of milk under inspection is materially below the lowest reading
of normal milk, and therefore suspects the
milk of being watered, he has no right to
conclude that the milk is necessarily watered, as I have pointed out before in discussing the specific gravity of milk, until
he makes sure that the low    lactometer
reading is not due to any addition of cream
to the milk. In this case he will find the
cream-gauge of value.
The cream-gauge gives only approximate
results. The determination of the amount
of butter fat for the purpose of deciding
whether a sample of milk or cream is below
the standard in butter fat is never made by
the cream-gauge method, but by more accurate methods, such as the Babcock centrifuge method or the Gottlief gravimetric
method.
The cream-gauge method is merely a substitute for the other methods and is, as a
rule, used only where the other methods
are not available, for instance, at the dairy
farms in the country where there are no
~laboratory facilities. It is nevertheless useful in certain cases.
The cream-gauge test will tell him
whether the milk under suspicion is just
plain milk or a mixture of milk and cream.
If it is just plain milk, and the lactometer
reading is excessively low, the Inspector is
safe in concluding that the milk is watered.
If the Inspector condemns or dumps a
lot of milk merely because its lactometer
reading is low, and without taking into coitsideration the fat content, he is apt to mistake a mixture of milk and cream for watered milk. But an Inspector who dumps
a mixture of milk and cream, or even
straight cream, because he mistakes it for
watered milk, is certainly apt to be discharged, just as much as the one who fails
to stir a can of milk before sampling it.
Therefore, don't condemn milk on the
lactometer test alone until you make sure
of the amount of fat, or, what amounts to
the same thing, the amount of cream in it.
As a general rule, the question whether
a lot of milk is to be condemned is not


passed upon by the Milk Inspector, but by
the City Chemist, after accurate laboratory
tests. The Inspector merely takes the sample and turns it over to the chemist. lle
must understand, however, what danger
there is in forming conclusions from the
lactometer test alone, and without considering the fat content of a sample.
The cream-gauge, as I have shown, is
one of the instruments which may be used
for an approximate determination of the
cream, and therefore indirectly of the butter fat, whereby the danger of mistaking a
mixture of milk and cream for watered milk
is avoided.
Ques. 333:-Describe a lactometer and
show its uses.
ANS.:-A lactometer is a float resembling
more or less a cylinder closed on both ends
and provided with a scale which shows the
specific gravity of milk when the instrument is placed  into it. Some metallic
mercury or some shot is placed inside the
instrument at its bottom so as to give it
the proper weight.
Two kinds of lactometers are in common
use. They are the New York Board of
HTealth lactometer and the Onevenne lactometer. The former is used chiefly in the
eastern, and the latter chiefly in the western states of the country.
The Board of Health lactometer sinks to
the zero mark if placed in pure water.
If placed into milk of the specific gravity
1.029, which is about the lightest milk produced by a healthy cow, it sinks to the 100
mark. The space on the scale from the
zero mark to the 100 mark is graduated and
the graduation continued beyond the 100
mark to the 120 mark.
Ques. 334:-How would you detect the
presence of formaldehyde in milk?
ANS.:-Three or four tablespoonfuls of
the sample are placed in a teacup, with at
least an equal amount of strong hydrochloric acid and a piece of ferric alum about
as large as a pinhead, the liquids being
mixed by a gentle rotary motion. The cup
is then placed in a vessel of boiling water,
no further heat being applied, and left for
five minutes. At the end of this time, if
formaldehyde be present, the mixture will
be distinctly purple. If too much heat is
applied, a muddy appearance is imparted
to the contents of the cup.
Ques. 335:-What care should be exercised in working with hydrochloric acid?
ANS.:-Great care must be exercised in
working with hydrochloric acid, as it is
strongly corrosive. It must not come in
contact with flesh or clothes of the operator nor with any metallic vessels, and must
be greatly diluted with water before it is
poured into the sink.
Ques. 336:-What should be the equipment of a Milk Inspector?
ANS.:-A    ruler, thermometer,  small
specimen bottle, a lactometer, a creamgauge, a dirt tester. (A country Inspector
also needs a hypodermic and tuberculosis
serum for the tubercular test.)


'49




Ques. 337:-State briefly the duties of
a Milk Inspector assigned to duties within
city limits.
ANS.':-To inspect milk, cream and products made from them and all conditions
pertaining to its distribution and sale, including dairies, creameries and pasteurization plants.  To instruct dealers in the
provisions of the Sanitary Code and the
regulations of the Department of Health
with regard to the custody and sale of milk
and similar products. To suggest improvements and corrections of conditions found
to be contrary to the Sanitary Code. To
obey all reasonable instructions of the Sanitary Superintendent. To collect specimens
according to the provisions of the department.  To condemn or retain suspicious
milk, cream, etc. To collect evidence to
aid in prosecuting those who violate the
regulations of the Department of Health
with respect to the sale of milk.
Ques. 338:-State briefly the duties of a
Milk Inspector assigned to duty outside
the city limits.
ANS.:-To inspect milk, cream, and byproducts and all conditions attending their
origin: the cows, stable, milk house, milk,
water supply and other conditions in connection with the dairying of milk intended
for consumption within the City of New
York.  The other duties are similar to
those of the Milk Inspector assigned to.city
service.
Ques. 339:-What powers has the city as
represented by the Department of Health
to regulate the management of dairies outside city limits?
ANS.:-It has jurisdiction over such
dairies in that the department can bar admission to the city of any milk which
comes from dairies which do not comply
with the regulations.
Ques. 340:-If assigned to inspect milk
exposed for sale, indicate how you would
go about it and the points on which you
would lay special stress in declaring it
salable or otherwise. If in doubt of the
purity of the milk, what would you do?
ANS.:-I would go where instructed and
purchase some of the milk. The points on
which I would lay special stress are indicated on the score card. Contamination of
any kind is of the utmost importance. If
in doubt as to the purity of the milk, I
would "retain" the milk and forbid its
sale until I had a thorough test made in
the laboratory.
Ques. 341:-Write a report to the Chief
Inspector, stating fully what in your opinion is the best method for the Health Department to secure sanitary milk for this
city.
ANS.:-A report to the Chief Inspector:
New York, March 9, 1911. To the Cheif Inspector: Sir-The following methods seem
to me the best for securing a sanitary milk
for this city: (1) A strict classification of
all milk brought to the city and division


into three groups: (1) milk intended for infant food; (2) milk intended for cooking
purposes; (3) milk intended for general
use. (2) All milk intended for infant use
should be of the quality known as "guaranteed," or "certified," that is, it should come
in sealed bottles, bottled at the farm and
sealed with proper labels thereat; should be
taken from cows tuberculin tested before
admission to herd and thereafter tested
annually, and should be under the strict
supervision of the country Milk Inspectors,
so that all possible sanitary precaution be
observed. (3) All milk intended for cooking purposes to be perfectly pasteurized
under the supervision of Health Department Inspectors, and brought in sealed
cans to the city and sold within thirty-six
hours after pasteurization.  (4) All milk
intended for general use to be brought in
sealed individual bottles and all such milk
properly pasteurized and sold within thirtysix hours from time of pasteurization. (5)
The appointment of at least 100 additional
Inspectors to supervise all the work of
milk production, sale and delivery.
Ques. 342:-Name four principal dairy
breeds and give the characteristics of each.
ANS.:-The four principal dairy breeds
are the following: The Jerseys, Guernseys,
Holstein and Ayrshires. The milk of the
Jerseys and Guernseys is rich in fat and
moderate in amount, the fat in the milk of
some Jerseys reaching at times 6 per cent.
The Holstein and Ayrshires give a milk
with a smaller percentage of fat, but give
a larger amount of milk. Ayrshire cows
weigh from 900 to 1,100 pounds, are shortlegged, fine-boned and very active. The
prevailing color is red and white; sometimes color is dull brown. Holstein cows
are larger sized, some cows weighing as
much as 1,500 pounds, and the color is
mostly black and white. Horns are small
and fine.  Guernsey cows are somewhat
larger than the Jerseys, stronger and a
little coarser in appearance. They are light
in color, yellow and orange predominating,
with considerable white, usually in large
patches, on the body and the legs. Horns
small, fine, curved. Jersey cows are the
smallest of the four dairy breeds, the cows
ranging in weight between 700 and 1,000
pounds. The color is variable, from dark
brown to deep black, also white, brindle,
etc. The muzzle is black or dark lead color.
Horns small, thin, waxy.
Ques. 343:-Describe a good water supply for a dairy farm.
ANS.:-A good water supply for a dairy
farm may be had from deep wells, artesian
wells and springs. A good deep well or
spring situated at a distance from the farm
and free from contamination are the best
sources. The water from the well or spring
may be led into the farm buildings by
means of iron pipes, laid deep under ground,
to protect them from feezing, the water
coming to farm by gravity or by mechanical
means.


50




Ques. 844:-In what ways may the water
supply of a dairy farm become contaminated?
ANS.: —The water supply may be contaminated by the following: (1) Drainage
from privies; (2) drainage from manure and
stables; (3) drinking and bathing of domestic animals, such as hogs, etc.; (4)
washing of clothes or bathing of persons
sick with typhoid fever, cholera, dysentery,
etc.
Ques. 345:-Why is it essential that the
water supply of a dairy or creamery should
be free from all possible contamination?
ANS.:-Because the water is used to
wash  the  containers, dippers,. etc.  The
germs adhere to these and thus get into
the milk and multiply, thus contaminating
the milk. The water in a stable which the
cows drink must be especially free from
contamination, because any impurity manifests itself in the milk.
Ques. 346:-If the water supply be from
a' well or running stream, what points
would you investigate as bearing on the
possibility of pollution?
ANS.:-Well:-Depth    of the well; it
should be deep; free from surface contaminations. It should not be near a privy or
in proximity to drainage or manure from
the stables; should be remote from the bottling place either of the domestics or of
animals; must not be near place where
clothes are washed.
Running Stream:-All of the above and
in addition the water should be led to the
stable in iron pipes and should not be exposed.
Ques. 347:-Describe what you consider
the best kinds of pails for milking and give
your reasons.
ANS.:-The best kind of pails for milking are those with narrow mouths, not more
than 8 inches in diameter. The reason for
preferring these pails is the lesser chance
of contamination by dust, etc.
Ques. 348:-What are considered desirable features in the construction and arrangement of a dairy?
ANS.:-No stagnant water, hog-pen,
privy, etc., within 100 feet of the dairy.
Adequate means of ventilation and natural light.
Stable flows should be water-tight, properly graded and be of a non-absorbent material. Cement or brick are the best.
Feeding troughs and platforms well
lighted.
Ceiling and walls smooth so that dust
cannot accumulate there. Whitewashed.
Should be an ample supply of pure water.
Suitable means to expose the milk pails,
cans and utensils to the sun or to live
steam.
Facilities for wash basins, soap, towels,
etc., for attendants. Screens to keep out
insects.


Ques. 349:-What should herd records
consist of? Explain the value of such records to the farmer.
ANS.:-Herd records should consist of
(1) the name and characteristics of the cow,
(2) age and period of lactation, (3) amount
of daily food, (4) kind of food, (6) cost of
food, (6) amount of milk of each milking,
(7) daily average of milk, (8) average percentage of fat in the milk, (9) the price
for which the milk is sold, or the price of
the products of the milk. Such a record
would be of much value to the farmer, as
he could easily determine the economic
value of the cow, his average profits and
whether the cow is worth her keep and
trouble or not.
Ques. 350:-Discuss the temperature at
which the milk should be kept leaving the
dairy until it reaches the consumer.
ANS.:-All milk must be cooled to a
temperature below 50 degrees F. within two
hours after being drawn and kept thereafter
below that until delivered.
Ques. 351:-Explain the tuberculin test
and its value as you would to a dairyman
who does not understand it and is prejudiced against it.
ANS.:-The tuberculin test is a test to
determine whether the cow is free from
tuberculosis or not. The test is necessary
because a great many cows have been found
suffering from consumption without the
farmer, or even veterinarian, being able to
discover the disease. A consumptive cow
not only gives milk which may be full of
the germs of consumption, and thus transmit the disease to human beings, and especially to children, but the diseased cow may
infect the whole herd, as well as other animals at the farm, especially hogs, thus
bringing direct financial loss to the farmer.
The tuberculin test is entirely harmless to
the healthy as well as to the diseased cow,
and therefore may be done without any
damage to the farmer. Milk from cows
which have been tuberculin tested is more
valuable and can be sold at a higher price
than milk from untested cows. It is to the
interest of the public, the farmer, the milk
dealers and to the consumer to eradicate
the dread disease of tuberculosis from the
cow herds, and this may be done only when
all farmers make it a practice to test the
cows in their herd and to eliminate all. diseased animals therefrom. The tuberculin
test consists in the injection hypodermically into the suspected cow of a dose of
"tuberculin," which is a serum made from
dead tubercle germs, and then watching for
a "reaction," which means a rise in the temperature of the cow. The rise of temperature is from two to four degrees Fahrenheit within ten to fifteen hours after the
injection.
Ques. 352:-State what dependence you
would place on the physical examination of
cows for tuberculosis and give your reasons.
ANS.:-Not much dependence can be
placed on the physical examination of the


51




cow for tuberculosis, for cows may be affected with the disease without showing
physical signs, such as enlargement of
glands, emaciation, etc., and it is only, as
a rule, in the last stages of the disease that
animals are apt to show it by physical
signs.
Ques. 383:-Explain how the score card
can be made useful to the farmer.
ANS.:-The "score card" can be made
useful to the farmer by showing him
wherein his dairy farm is defective, the
points of defect and the best to which he
should strive to attain, and thus put his
farm up to the perfect or "100 per cent."
mark.
Ques. 354:-State fully what type of stable construction you would recommend to
a farmer who could afford the best.
ANS.:-The type of stable construction
which I would recommend to a farmer
who could afford the best would be as follows: (1) One-story concrete or brick
structure; (2) inside walls and ceilings
smooth and oil painted; (3) floors of concrete with cement tops; (4) light from
above by skylights well placed; (5) ventilation by muslin covering of windows, or by
"King's system"; (6) at least 1,000 cubic
feet of space for each cow; (7) a proper
pitch and draining of stable floor into properly trapped sewer-connected drain, leading far from stable and barnyard; (8) a
plentiful supply of pure water under pressure; (9) white painted iron partitions of
stalls and stancions; (10) properly constructed cement gutters.
Ques. 355:-Discuss the methods to be
observed in milking and the care of the
milk immediately afterwards.
ANS.:-Any persons having any communicable or infectious disease, or one caring for persons having such disease, must
not be allowed to milk or handle the milk
or utensils.
Hands of the milkers must be thoroughly
washed with soap and water and carefully
dried on a clean towel before milking.
Clean overalls.
Hands and teats should be kept dry during milking.
Clean milking stools.
The first streams from each teat should
be rejected.


All milk drawn from the cows 15 days
before or 5 days after parturition should
be rejected.
Pails should have small opening at top,
not to exceed 8 inches in diameter.
All milk utensils must be kept clean.
Milk as soon as drawn should be removed to the milk house and immediately
strained and cooled- to the proper temperature.
Ques. 356:-In order to get sanitary milk
from a poor farm, what stable conveniences
for light, ventilation and cleanliness are
absolutely necessary?
ANS.:-The stable conveniences for light,
ventilation and cleanliness which are absolutely necessary in order to get sanitary
milk from a poor farm are as follows: (1)
At least two square feet of window surface
for each 600 cubic feet of space; (2) an
air space of at least 600 cubic feet of stable
for each cow, and a proper admission of
air through windows, or muslin covered
openings; (3) a hard, non-absorbent floor
with a proper non-absorbent valley drain.
Ques. 357:-In order to improve a herd
which was not giving proper results, state
what investigations you would make and
how you would advse the farmer.
ANS.:-The investigations which I would
make of a cow herd which was not giving
proper results would be essentially the following: (1) I would first inquire into the
breed of the cows; (2) examine clinically
the health of the cows, and make tuberculin
tests on the herd to discover and eliminate
the tubercular cows; (3) inquire into the
feeding and kinds of foods furnished the
cows; (4) examine the water supply of the
farm and its drainage; (5) inspect the barnyard and stables to see if they are properly built; (6) inquire into the methods of
milking; (7) see if the milk is properly
handled after milking. The advice I would
give to the farmer would be to improve
the breed of his cows, eliminate all diseased
ones from the herd, furnish his cows with
plenty of good and proper food rations,
install a proper farm drainage and secure
an uncontaminated nure water supply, improve the construction of his stable, install
better methods of milking and handling
milk, and keep proper record of his output.


52




RULES AND REGULATIONS GOVERNING MILK.


REGULATIONS GOVERNING THE
PRODUCTION, TRANSPORTATION,
PASTEURIZATION, AND SALE OF
MILK, CREAM, CONDENSED            OR
CONCENTRATED         MILK,      CONDENSED SKIMMED MILK, AND
MODIFIED MILK.
Regulations of the Department of Health
of the City of New York, adopted March
30, 1915, effective April 1, 1915, relating to
Sections 155 and 156 of the Sanitary Code,
which provide as follows:
Sec. 155.  Milk, cream, condensed, or
concentrated milk, condensed skimmed
milk, and modified milk; sale regulated;
term "modified milk" defined; exception.No milk or cream, condensed or concentrated milk, condensed skimmed milk, or
modified milk, shall be held, kept, offered
for sale, sold, or delivered in the City of
New York without a permit therefor issued
by the Board of Health, or otherwise than
in accordance with the terms of said permit
and with the Regulations of said Board.
By the term "modified milk" is meant
milk of any subdivision of the classification
known as "Grade A; for Infants and Children," which has been changed by the addition of water, sugar of milk, or other substance intended to render the milk suitable
for infant feeding.
The provisions of this section shall not
apply to milk or cream, sold in hotels and
restaurants, nor to condensed milk or condensed skimmed milk, when contained in
hermetically sealed cans.
Sec. 156. Milk and cream; grades and
designations.-All milk or cream held, kept,
offered for sale, sold, or delivered in the
City of New York shall be so held, kept,
offered for sale, sold, or delivered in accordance with the Regulations of the Board
of Health and under any of the following
grades or designations and not otherwise:


of producing or used in preparation of sour
milk, buttermilk, homogenized milk, milk
curds, sour cream, Smeteny, Kumyss, Matzoon, Zoolak, and other similar products or
preparations, provided that any such product or preparation be held, kept, offered for
sale, sold, or delivered in the City of New
York.
Regulation 1. Milk, cream, and condensed
milk not to be stored in stables or other
insanitary places.-Milk, cream, or condensed milk shall not be handled, stored,
offered for sale, or sold in any stable;
room used for sleeping purposes; or in any
room or place which is dark, damp, poorly
ventilated, or insanitary.
Regulation  2.  Water-closet compartments.-Every water-closet compartment,
except when provided with mechanical
means of ventilation, shall have a window
at least one foot by three feet between
stop-beads opening to the external air and
the entire window shall be made so as to
readily open, or an opening connected with
the external air measuring at least 144
square inches for each water-closet or urinal, with an increase of 72 square inches
for each additional water-closet or urinal.
The door or doors of the water-closet compartment shall be self-closing. Where the
water-closet is in direct communication
with the room in which food is prepared
or stored, if required by the Department
of Health, a suitable and properly lighted
vestibule shall be provided. The door of
the vestibule shall be self closing. All watercloset fixtures, water-closet compartments,
and vestibules shall be maintained in a
clean and sanitary condition and in good
repair.
Regulation 3. Rooms, insanitary condition.-Milk, condensed milk, or cream shall
not be sold or stored in any room which
is dark, poorly ventilated, or dirty, or in
which rubbish or useless material is allowed to accumulate, or in which there are
offensive odors.
Regulation 4. Milk vessels to be protected.-All vessels which contain milk,
condensed milk, or cream, must be protected by suitable covers. Vessels must be
so placed that milk, condensed milk, or
cream will not become contaminated by
dust, dirt, or flies.
Regulation 5. Milk not to be kept on
sidewalk.-Milk, condensed milk, or cream
shall not be allowed to stand on the sidewalk or outside of the store, longer than
is absolutey necessary for transportation.
Regulation 6. Milk not to be transferred
on street.-Milk, condensed milk, or cream
must not be transferred from one container
to another on the streets, at ferries, or at
railroad depots.


"Grade A:
1.
2.


For infants and children."
Milk or cream (raw).
Milk or cream (pasteurized).


"Grade B: For Adults."
1. Milk or cream (pasteurized).
"Grade C: For Cooking and Manufacturing Purposes Only."
1. Milk or cream not conforming to the requirements of
any of the subdivisions of
Grade A or Grade B, and
which has been pasteurized
according to the Regulations of the  Board   of
Health or boiled for at
least two (2) minutes.
2. Condensed skimmed milk.
The provisions of this section shall apply to milk or cream used for the purpose


53




Regulation 7. Ice tub or ice box to be
provided. Vessels in which   milk, condensed milk, or cream is kept for sale shall
be kept either in a milk tub, properly iced,
or in a clean ice box or refrigerator in
which these or similar articles of food are
stored.
Regulation 8. Containers to be cleaned
and sterilized.-All containers in which
milk, condensed milk, or cream is stored,
handled, transported, or sold, must be thoroughly cleaned and sterilized before filling.
Such cleaning and sterilizing shall not be
done, nor shall any containers be filled in
any stable, in any room used for sleeping
purposes, or in any room having a direct
connection with such stables or rooms, or
with water-closet compartments, unless
such water-closet compartments conform to
Regulation 2 of these regulations.
Regulation 9. Ice-box or ice-tub to be
kept clean.-The ice-box or ice-tub in which
milk, condensed milk, or cream is kept
must be maintained in a thoroughly clean
condition.
Regulation 10. Drainage of ice-box.The overflow pipe from the ice-box in
which milk, condensed milk, or cream is
kept must not be directly connected with
the drain pipe or sewer, but must discharge
into a properly trapped, sewer-connected,
water-supplied open sink.
Regulation 11. Health of employees.No person having an infectious disease, or
caring for or coming in contact with any
person having an infectious disease, shall
handle milk.
Regulation 12. Worn or badly rusted receptacles.-All cans or receptacles used in
the sale or delivery of milk, cream, or condensed milk when found to be in an unfit
condition to be so used by reason of being
worn out, badly rusted, or with rusted inside surface, or in such condition that they
cannot be rendered clean and sanitary by
washing shall be condemned by inspectors
of this Department.  Every such can or
receptacle when so condemned shall be
marked by a stamp, impression, or device
showing that it had been so condemned
and when so condemned shall not thereafter be used by any person, for the purpose of selling, delivering or shipping milk,
cream, or condensed milk.
ADDITIONAL REGULATIONS GOVERNING THE PRODUCTION AND
SALE OF MILK WITHIN THE CITY
OF NEW YORK.
Regulation 16. Milk produced in violation
of the regulations.-Milk produced in violation of these regulations shall be deemed
adulterated as defined in Section 156 of the
Sanitary Code.
Regulation 17. Water used for washing
and cleaning containers.-All water used


for washing and cleaning containers, utensils, or apparatus used in preparing milk
for sale in the City of New York shall be
clean and wholesome. The water shall be,
whenever possible, from a public supply
of known purity. No water other than
from a public supply shall be used within
the City of New York without a permit
therefor issued by the Board of Health.
Regulation 18. Milk house.-A properly
constructed, conveniently  located  milk
house shall be provided. The milk house
shall have no direct communication with
stable.
Regulation 19. Floors of milk house.The floors of milk house shall be constructed of cement and so graded as to discharge all surface drainage from one or
more points into properly trapped sewerconnected drains. Where no sewer is provided the drains must discharge into properly constructed cesspools. The floor opening of each drain shall be covered by a
suitable iron strainer.
Regulation 20.  Walls and ceilings.Walls and ceilings of the milk house must
be sheathed and finished smooth to prevent
the accumulation of dust and dirt.
Regulation 21.  Maintenance of milk
house.-The interior of the milk house, unless constructed of cement or similar material, must be painted with some light colored waterproof paint. The milk house
must be maintained at all times in a cleanly condition, free from dust, dirt, rubbish,
and cobwebs. No material foreign to the
proper care and handling of milk shall be
kept or allowed to remain in the milk house.
Regulation 22. Separate rooms shall be
provided for the handling and storage of
milk.-Separate rooms must be provided
for the handling and storage of-milk and
the washing of utensils. Bottle caps and
tags must not be stored in the milk handling room. A sufficient number for immeddiate use should be taken to the bottling
room immediately preceding the process of
bottling.
Regulation 23. Supply of hot and cold
water to be provided.-A convenient and
adequate supply of hot and cold water
must be provided for washing utensils and
cooling milk.
Regulation 24. Cleaning of pails, strainers, bottles, cans, etc.-All pails, strainers,
bottles, cans, and apparatus used in handling or bottling milk must be washed, immediately after using, in hot water and
some proper alkaline washing solution,
rinsed with clean boiling water, and stored
in such a manner as to remain clean-until
used.
Regulation 25. Tubs for washing purposes to be provided.-The wash room
must have tubs for washing purposes which
shall be constructed of some non-absorbent


54




material. All draining shelves and racks
shall also be of non-absorbent material.
Regulation 26. Lighting of milk house
and screen doors to be provided.-Each
room of the milk house shall be provided
with sufficient window light, and all doors
and windows shall be screened to prevent
the access of flies, between the 1st day of
May and the 1st day of November of each
year. The premises shall be kept free from
vermin at all times. All doors shall be
self-closing.
Regulation 27. Cooling and storage facilities to be provided.-The milk room
shall contain cooling and storage facilities
of sufficient capacity to cool and store all
milk produced on the premises during
twenty-four hours to a temperature of 50
F. or below. If a pool is used for such
purpose it shall be properly drained and
trapped. All pools used in the cooling or
storage of milk shall be emptied and
cleaned at least once in twenty-four hours.
Regulation 28. Connection between milk
room and other rooms.-Wherever there is
direct connection between the milk room
and any other room, a self-closing door
must be provided.
Regulation  29.  Milk pails. —No  pail
should be used during the process of milking which has a top opening of a diameter
greater than 8 inches. The inner surface
of all milk pails and utensils shall be smooth
and heavily tinned; all seams must be soldered flush.
Regulation 30. Size of milk house.-The
milk house and each room thereof must be
of sufficient size to allow plenty of room,
and no part of the milk house shall be
maintained in an overcrowded condition.
Regulation 31. Milk to be protected.The milk shall at no time be exposed to dust
and dirt.
Regulation 32. Milk to be conducted in
a cleanly manner.-All milk and milk handling must be conducted in a cleanly manner.
Regulation 33. Health of employees.No person having or coming in contact directly or indirectly with any infectious or
venereal disease shall be allowed to milk,
or handle milk or milk utensils.
Regulation 34. Clothing of milkers.-The
outer clothing of milkers and milk handlers
must consist of clean overalls and jackets
of some light colored material.
Regulation 35. Cows to be groomed
daily.-Cows must be groomed daily and
be kept at all times clean and free from
accumulation of manure, mud, or other
filth.
Regulation 36. Cows to be clipped.-The
long hairs upon the flanks, udders, and tails
must be clipped and kept short.


Regulation 87. Cleaning of cows prior
to milking.-The udders and teats must be
washed clean immediately prior to milking
and dried with a clean cloth.
Regulation 88. Throat latch to be used.To prevent the cows from lying down between cleaning and milking, a throat latch
shall be provided and used.
Regulation 39. Cleanliness of milkers —
The hands of milkers and milk handlers
must be washed clean with soap and water
immediately prior to, and kept clean during
the milking and handling of milk. Convenient facilities, consisting of water, soap,
basin, and clean towels, shall be provided
for such purpose.
Regulation 40. Dry milking.-The hands
and teats must be kept dry during milking.
The first stream from each teat shall be
rejected.
Regulation 41. Health of Cows.-The
cows must be healthy and free from disease
as determined by a physical examination.
Such examination must be made at least
once each year by a qualified veterinarian
and a certificate certifying thereto filed with
the Department of Health, and no cows
shall be admitted to the herd until after
such physical examination.
Regulation 42. Feeding of Cows.-Only
feed which is of good quality, and only
grain and coarse fodder which are free from
dirt and mould shall be used. Distillery
waste or any substance in an advanced or
injurious state of putrefaction must not be
fed to cows.
Regulation 43. Hay not to be fed durin
milking.-No hay or other dry fodder shall
be fed to cows during milking or immediately prior thereto.
Regulation 44. Bedding of cows.-The
cows shall be bedded with some clean material, preferably straw, sawdust, or shavings, and the bedding shall be renewed each
day.
Regulation 45. Milk from diseased cows.
-Milk from diseased cows, and milk which
has been polluted with fecal matter must
be immediately destroyed.
Regulation 46. Milking stools to be used.
-Milking stools shall be constructed of
metal having a smooth surface and must
be kept clean at all times.
Regulation 47. Milk to be immediately
cooled.-All milk as soon as drawn must
be immediately removed to the milk house
and strained. All milk must be cooled to
at least 50 degrees F. within two hours of
its production and maintained at or below
such temperature until delivered to the consumer.


55




ADDITIONAL     REGULATIONS GOVERNING THE PRODUCTION OF
MILK OUTSIDE THE CITY OF NEW
YORK, AND SHIPPED FOR SALE
TO THE CITY OF NEW YORK.
Regulation 50. Cows to be kept clean.The cows shall be kept clean, and manure
must not be permitted to collect upon the
tail, sides, udder and belly.
Regulation 51. Cows to be groomed
daily.-The cows shall be groomed daily,
and all collections of manure, mud or other
filth must not be allowed to remain upon
their flanks, udders or bellies during milking.
Regulation 52. Clipping of long hairs
from udder and flanks required.-The clipping of long hairs from the udder and flanks
of the cows is of assistance in preventing
the collection of filth which may drop into
the milk. The hair on the tails shall be
cut, so that the brush will be well above
the ground.
Regulation 53. Udder and teats to be
cleaned before milking.-The udders and
teats of the cow shall be thoroughly
cleaned before milking; this to be done by
thorough brushing and the use of a cloth
and warm water.
Regulation 54. Throat latch to be provided.-To prevent the cows from lying
down and getting dirty between cleaning
and milking, a throat latch of rope or chain
shall be fastened across the stanchions under the cow's neck.
Regulation 55. Only feed of good quality
to be used.-Only feed which is of good
quality, and only grain and coarse fodders
which are free from dirt and mould shall
be used. Distillery waste or any substance
in the state of fermentation or putrefaction must not be fed to cows.
Regulation 56. Cows not in good flesh
and condition to be removed from herd.Cows which are not in good flesh and condition shall be immediately removed aid
their milk kept separate until their health
has been passed upon by a veterinarian.
Regulation 57. Examination by veterinarian to be made annually.-An examination by a licensed veterinary surgeon shall
be made at least once a year.
Regulation 58. No stagnant water, hogpen, privy, etc., to be located within 100
feet of cow stable.-No stagnant water,
hogpen, privy, or uncovered cesspool or
manure pit shall be maintained within 100
feet of the cow stable.
Regulation 59. Adequate ventilation to
be provided.-The cow stable shall be provided with some adequate means of ventilation, either by the construction of sufficient
air chutes extending from the room in
which the cows are kept to the outside air,


or by the installation of muslin stretched
over the window openings.
Regulation 60. Window light.-Windows
shall be installed in the cow barn to provide sufficient light (2 sq. ft. of window
light to each 600 cu. ft. of air space the
minimum) and the panes be washed and
kept clean.
Regulation 61. Air space for each cow.There shall be at least 600 cubic feet of air
space for each cow.
Regulation 62. Milch cows to be kept in
place used for no other purpose.-Milch
cows shall be kept in a place which is used
for no other purpose.
Regulation 63. Construction of floors.Stable floors shall be made water-tight, be
properly graded and well-drained, and be
of some non-absorbent material.
Regulation 64. Feeding troughs and platforms to be lighted and kept clean.-The
feeding troughs and platforms shall be well
lighted and kept clean at all times.
Regulation 65. Ceiling to be kept free
from dirt, cobwebs and straw.-The ceiling
shall be thoroughly swept down and kept
free from hanging straw, dirt and cobwebs
Regulation 66. Construction of ceilings.
-The ceiling must be so constructed that
dust and dirt therefrom shall not readily
fall to the floor or into the milk. If the
space over the cows is used for storage of
hay, the ceiling shall be made tight to
prevent chaff and dust from falling through.
Regulation 67. Walls and ledge to be
kept free from dirt, manure and cobwebs.
-The walls and ledges shall be thoroughly
swept down and kept free from dust, dirt,
manure, or cobwebs, and the floors and
premises be kept free from dirt, rubbish
and decayed animal or vegetable matter at
all times.
Regulation 68. Cow beds to be kept
clean.-The cow beds shall be so graded
and kept that they will be clean and sanitary at all times.
Regulation 69. Stable to be whitewashed
twice a year.-Stables shall be whitewashed
at least twice a year unless the walls are
painted or are of smooth cement.
Regulation 70. Manure to be removed
twice daily.-Manure  must be removed
from the stalls and gutters at least twice
daily. This must not be done during milking, nor within one hour prior thereto.
Regulation 71. Manure not to be stored
within 200 feet of stable.-Manure shall be
taken from the barn, preferably drawn to
the field. When the weather is such that
this cannot be done, it should be stored
no nearer than 200 feet from the stable and
the manure pile should be so located that,the cows cannot get at it.


56




Regulation 72. Disposal of liquid matter.
-The liquid matter shall be absorbed and
removed daily and at no time be allowed
to overflow or saturate the ground under
or around the cow barn.
Regulation 73. Construction of manure
gutters.-Manure gutters shall be from six
to eight inches deep, and constructed of
concrete, stone or some non-absorbent material.
Regulation 74. Use of land plaster or
lime recommended.-The use of land plaster or lime is recommended upon the floors
and gutters.
Regulation 75. Character of bedding to
be used.-Only bedding which is clean, dry
and absorbent shall be used, preferably
sawdust, shavings, dried leaves or straw.
No horse manure should be used as bedding.
Regulation 76. Construction of flooring.
-The flooring where the cows stand shall
be so constructed that all manure may drop
into the gutter and not upon the floor itself.
Regulation 77. Floor not to be swept
prior to milking cows.-The floor shall be
swept daily. This must be done one hour
prior to milking time.
Regulation 78. Drinking basin for cows
to be kept clean.-If individual drinking
basins are used for the cows they should
be frequently drained and cleaned.
Regulation 79. Live stock other than
cows to be excluded from stable where
milch cows are kept.-All live stock other
than cows shall be excluded from the room
in which milch cows are kept. (Calf or
bull pens may be allowed in the same room
if kept in the same clean and sanitary
manner as the cow beds.)
Regulation 80. Barnyard to be cleaned.
-The barnyard shall be well drained and
dry, and should be as much sheltered as
possible from the wind and cold. Manure
should not be allowed to collect therein.
Regulation 81. Separate quarters to be
provided for sick cows.-A suitable place in
some separate building shall be provided
for the use of the cows when sick, and
separate quarters must be provided for
cows when calving.
Regulation 82. Silo or grain pit not to
open directly into stable.-There shall be
no direct opening from any silo or grain pit
into the room in which the milch cows are
kept.
Regulation 83. Milk house to be provided.-A milk house must be provided
which is separated from the stable and
dwelling. It shall be located on elevated
ground, with no hog-pen, privy, or manure
pile within 100 feet.


Regulation 84. Milk house to be kept
clean.-Milk house must be kept clean and
not used for any purpose except the handling of milk.
Regulation 85. Floor of milk house to
be properly graded and water-tight.-Milk
house shall be provided with sufficient light
and ventilation, with floors properly graded and made water-tight.
Regulation 86. Milk house to be lighted
and ventilated.-Milk house shall be provided with adjustable sashes to furnish sufficient light and some proper method of
ventilation shall be installed.
Regulation 87. Size of milk house.-The
milk house shall be provided with an ample supply of clean water for cooling the
milk, and if it is not a running supply, the
water should be changed twice daily. Also
a supply of clean ice should be provided
to be used for cooling the milk to 60 degrees within two hours after milking.
Regulation 88. Storing of empty cans.Suitable means shall be provided within the
milk house, to expose the milk pails, cans
and utensils to the sun or to live steam.
Regulation 89.  Washing facilities for
milkers to be provided.-Facilities consisting of wash basins, soap and towel shall be
provided for the use of milkers before and
during  milking.  During  the  summer
months the milk house should be properly
screened to exclude flies.
Regulation 90. Health of employees.Any person having any communicable or
infectious disease, or one caring for persons
having such diseases, must not be allowed
to handle the milk or milk utensils.
Regulation 91. Milkers to clean hands
before milking.-The hands of the milkers
must be thoroughly washed with soap and
water, and carefully dried on a clean towel
before milking.
Regulation 92. Clothing to be worn during milking.-Clean overalls and jumpers
shall be worn during the milking of cjws.
They should be used for no other purposes,
and when not in use should be kept in a
clean place, protected from dust.
Regulation 93. Milking with wet hands
condemned.-The hands and teats shall be
kept dry during milking. The practice of
moistening the hands with milk is to be
condemned.
Regulation 94. Milking stools to be kept
clean.-The milking stools shall be at all
times kept clean, and iron stools are recommended.
Regulation 95. Fore milk to be rejected.
-The first streams from each teat shall
be rejected, as this fore milk contains more
bacteria than the rest of the milk.
Regulation 96. Milk drawn from cows 16
days before or 5 days after parturition to


57




be rejected.-All milk drawn from the cows
15 days before, or 5 days after parturition
shall be rejected.
Regulation 97. Small-mouth milking pail
to be used.-The pails in which the milk is
drawn should have as small an opening at
the top as can be used in milking; top opening preferably not to exceed 8 inches in
diameter. This lessens the contamination
by dust and dirt during milking.
Regulation 98. Milking to be done ripidly.-The milking should be done rapidly
and quietly, and the cows should be treated
kindly.
Regulation 99. Feeding just prior to
milking prohibited.-Dry fodder should not
be fed to the cows during or just before
milking, as dust therefrom may fall into the
milk.
Regulation 100. Milk utensils to be kept
clean and in good repair.-All milk utensils,
including pails, cans, strainers, and dippers,
must be kept thoroughly clean and must be
washed and scalded after each using, and
all seams in these utensils should be
cleaned, scraped and soldered flush.
Regulation 101. Shipment of milk from
diseased cows prohibited.-Milk from diseased cows must not be shipped.
Regulation 102. Adulteration prohibited.
-The milk must not be in any way adulterated.
Regulation 103. Milk to be immediately
strained and cooled.-The milk as soon as
drawn, shall be removed to the milk house
and immediately strained and cooled to
the proper temperature.
Regulation 104. Milk to be cooled below
50 degrees F. within two hours after milking.-All milk must be cooled to a temperature below 50 degrees F. within two hours
after being drawn, and kept thereafter below that until delivered to the creamery.
Regulation 105. Straining of milk.-The
milk shall be strained into cans which are
standing in ice water which reaches the
neck of the can. The more rapidly the milk
is cooled, the safer it is, and longer it will
keep sweet. Ice should be used in cooling
milk, as very few springs are cold enough
for the purpose.
Regulation 106. Use of aerators.-If aerators are used, they shall stand where the
air is free from dust or odors, and on no
account should they be used in the stable,
or out of doors.
Regulation 107. Cleaning of milk strainers.-Milk strainers shall be kept clean,
scalded a second time just before using, and
if cloth strainers are used several of them
should be provided in order that they may
be frequently changed during the straining
of the milk.
Regulation 108. Use of preservatives or
coloring matter prohibited.-The use of any


preservative or coloring matter is adulteration, and its use by a producer or shipper
will be sufficient cause for the exclusion of
his product from the City of New York.
Regulation 109. Water.-The water supply used in the dairy and for washing utensils should be absolutely free from any contamination, sufficiently abundant for all
purposes, and easy of access.
Regulation 110. Protection of water supply.-The water supply shall be protected
against flood or surface drainage.
Regulation 111. Location of privy.-The
privy shall be located not nearer than 100
feet of the source of the water supply, or
else be provided with a watertight box that
can be readily removed and cleaned, and
so constructed that at no time will the
contents overflow or saturate the surrounding ground.
Regulation 112. Source of water supply.
-The source of the water supply shall be
rendered safe against contamination by having no stable, barnyard, pile of manure or
other source of contamination located within 200 feet of it.
REGULATIONS GOVERNING THE
SALE OF GRADE "A" MILK OR
CREAM (raw).
Definition.-Grade "A" milk or cream
(raw) is milk or cream produced and handled in accordance with the Regulations
as herin set forth.
Regulation  113.  Tuberculin test and
physical condition.-Only such animals shall
be admitted to the herd as are in good
physical condition, as shown by a thorough
physical examination accompanied by a
test with the diagnostic injection of tuberculin, within a period of one month previous to such admission. The test is to
be carried out as prescribed in the Regulations of the Department of Health governing the tuberculin testing of cattle.  A
chart recording the result of the official
test must be in the possession of the Department of Health before the admission of
any animal to the herd.
Regulation  114.  Bacterial contents.Grade "A" milk (raw) shall not contain
more than 60,000 bacteria per c. c. and
cream  more than 300,000 bacteria c. c.
when delivered to the consumer or at any
time prior to such delivery.
Regulation 115. Scoring of dairies.-All
dairies producing milk of this designation
shall score at least 25 points on equipment
and 50 points on methods, or a total score
of 75 points on an official dairy score card
approved by the Department of Health.
Regulation 116. Time of delivery.-Milk
of this designation shall be delivered to the
consumer within 36 hours after production.


58




Regulation 117. Bottling.-Milk or cream
of this designation shall be delivered to
the consumer only in bottles, unless otherwise specified in the permit.
Regulation 118. Labelling.-The caps of
all bottles containing Grade "A" milk or
cream (raw) shall be white, with the grade
and designation "Grade A (raw)" the name
and address of the dealer, and the word
"Certified," when authorized by the state
law, clearly, legibly, and conspicuously displayed on the outer side thereof. No other
word, statement, design, mark, or device
shall appear on that part of the outer cap
containing the grade and the designation
unless authorized and permitted by the Department of Health. A proof print or sketch
of such cap, showing the size and arrangement of the lettering thereon, shall be submitted to and approved by the said Department before being attached to any
bottle containing milk or cream of the said
grade and designation.
ADDITIONAL      REGULATIONS      GOVERNING THE SALE OF GRADE
"A" MILK OR CREAM
(Pasteurized).
Definition.-Grade "A" milk or cream
(Pasteurized) is milk or cream handled and
sold by dealers holding permits therefor
from the Board of Health, and produced
and handled in accordance with the Regulations as herein set forth.
Regulation 119. Physical examination of
cows.-All cows producing milk or cream
of this designation must be healthy, as determined by a physical examination made
annually by a duly licensed veterinarian.
Regulation 120. Bacterial content.-Milk
of this designation shall not contain more
than 30,000 bacteria per c. c. and cream
more than 150,000 bacteria per c. c. when
delivered to the consumer or at any time
after pasteurization and prior to such delivery. No milk supply averaging more
than 200,000 bacteria per c. c. shall be pasteurized to be sold under this designation.
Regulation 121. Scoring of dairies.-All
dairies producing milk or cream of this
designation shall score at least 25 points on
equipment and 43 points on methods, or a
total score of 68 points on an official score
card approved by the Department of
Health.
Regulation 122.  Times of delivery.Milk or cream of this designation shall be
delivered within 36 hours after pasteurization.
Regulation 123. Bottling.-Milk or cream
of this designation shall be delivered to
the consumer only in bottles unless otherwise specified.
Regulation 124.. Bottles only.-The caps
of all bottles containing Grade "A" milk
or cream (pasteurized) shall be white with


the grade and designation "Grade A (pasteurized)" the name and address of the
dealer, the date and hours between which
pasteurization was completed, and the
place where pasteurization was performed
clearly, legibly, and conspicuously displayed
on the outer side thereof. No other word,
statement, design, mark or device shall appear on that part of the outer cap containing the grade and designation, unless authorized and permitted by the Department
of Health.  A proof print or sketch of
such cap, showing the size and arrangement
of the lettering thereon, shall be submitted
to and approved by the said Department before being attached to the bottles containing
milk of the said grade and designation. No
other words, statement, design, or device
shall appear upon the outer cap unless approved by the Department of Health. The
size and arrangement of lettering on such
cap must be approved by the Department
of Health.
Regulation  125.  Pasteurization.-Only
such milk or cream shall be regarded as
pasteurized as has been subjected to a temperature of from 142 to 145 degrees F. for
not less than thirty minutes.
ADDITIONAL      REGULATIONS      GOVERNING THE SALE OF GRADE
"B" MILK OR CREAM
(Pasteurized).
Definition.-Grade "B" milk or cream
(pasteurized) is milk or cream produced
and handled in accordance with the minimum requirements of the Regulations herein set forth and which has been pasteurized
in accordance with the Regulations of the
Department of Health for pasteurization.
Regulation 128. Physical examination of
cows.-All cows producing milk or cream
of this designation must be healthy as determined by a physical examination made
and approved by a duly licensed veterinarian.
Regulation 129. Bacterial contents.-No
milk under this designation shall contain
more than 100,000 bacteria per c. c. and no
cream shall contain more than 500,000 bacteria per c. c. when delivered to the consumer, or at any time after pasteurization
and prior to such delivery. No milk supply averaging more than 1,500,000 bacteria
per c. c. shall be pasteurized in this city
under this designation.  No milk supply
averaging more than 300,000 bacteria per
c. c. shall be pasteurized outside the City of
New York to be sold in said city under
this designation.
Regulation 130.  Scoring of dairies.Dairies producing milk or cream of this
designation shall score at least 20 points
on equipment and 35 points on methods,
or a total score of 55 points on an official
score card approved by the Department of
Health.


59




Regulation 181. Time of delivery.-Milk
of this designation shall be delivered within 36 hours. Cream shall be delivered within seventy-two (72) hours after pasteurization. Cream intended for manufacturing
purposes may be stored in cold storage and
held thereat in bulk at a temperature not
higher than 32 degrees F. for a period conforming with the laws of the state of New
York. Such cream shall be delivered in
containers, other  than  bottles, within
twenty-four hours after removal from cold
storage and shall be used only in the manufacture of products in which cooking is required.
Regulation 132. Bottling.-Milk of this
designation may be delivered in cans or
bottles.
Regulation 133. Labelling.-The caps of
all bottles containing Grade "B" milk (pasteurized) and the tags attached to all cans
containing Grade "B" milk or cream (pasteurized) shall be white with the grade
and designation "Grade B (pasteurized),"
the name and address of the dealer, and
the date when and place where pasteurization was performed, clearly, legibly, and
conspicuously displayed on the outer side
thereof. The caps of all bottles containing Grade "B" cream (pasteurized) shall
be white with the grade and designation
"Grade B Cream (pasteurized)," the name
and address of the dealer, and the date
when and the place where bottled, clearly,
legibly, and conspicuously displayed on
the outer side thereof.  No other word,
statement, design, mark, or device shall appear on that part of the outer cap or tag
containing the grade and designation unless authorized and permitted by the Department of Health. A proof print or sketch
of such cap or tag, showing the size and arrangement of the lettering thereon shall
be submitted to and approved by the said
Department before being attached to any
receptacle containing milk or cream of the
said grade and designation.
Regulation  134.  Pasteurization.-Only
such milk or cream shall be regarded as
pasteurized as has been subjected to a temperature of from 142 to 145 degrees F. for
not less than thirty minutes.
ADDITIONAL REGULATIONS GOVERNING THE SALE OF GRADE "C"
MILK OR CREAM (PASTEURIZED)
(FOR COOKING and MANUFACTURING PURPOSES ONLY).
Definition.-Grade "C" milk or cream is
milk or cream not conforming to the requirements of any of the subdivisions of
Grade "A" or Grade "B" and which has
been pasteurized according to the Regulations of the Board of Health or boiled
for at least two minutes.
Regulation 136. Physical examination of
cows.-All cows producing milk or cream
of this designation must be healthy, as de

termined by a physical examination made
by a duly licensed veterinarian.
Regulation 137. Bacterial content.-No
milk of this designation shall contain more
than 300,000 bacteria per c. c. and no cream
of this grade shall contain more than 1,500,000 bacteria per c. c. after pasteurization.
Regulation  138.  Scoring of dairies.Dairies producing milk or cream of this
designation must score at least 40 points
on an official score card approved by the
Department of Health.
Regulation 139. Time of delivery.-Milk
or cream of this designation shall be delivered within 48 hours after pasteurization.
Regulation 140. Bottling.-Milk or cream
of this designation shall be delivered in
cans only.
Regulation 141. Labelling.-The tags attached to all cans containing Grade "C"
milk (for cooking) shall be white with the
grade and designation "Grade C Milk (for
cooking)," the name and address of the
dealer, and the date when and place where
pasteurization was performed, clearly, legibly, and conspicuously displayed thereon.
No other word, statement, design, mark, or
device shall appear on that part of the tag
containing the grade and designation, unless
authorized and permitted by the Department of Health. A proof print or sketch of
such tag, showing the size and arrangement
of the lettering thereon shall be submitted
to and approved by the said Department
before being attached to the cans containing milk of the said grade and designation.
The cans shall have properly sealed metal
covers painted red.
Regulation  142.  Pasteurization.-Only
such milk or cream shall be regarded as
pasteurized as has been subjected to a temperature of 145 degrees, for not less than
thirty minutes.
ADDITIONAL      REGULATIONS GOVERNING THE SALE OF CONDENSED SKIMMED MILK.
Definition.-Condensed skimmed milk is
condensed milk in which the butter fat is
less than twenty-five (25) per cent. of the
total milk solids.
Regulation 145. Cans to be painted blue.
-The cans containing condensed skimmed
milk shall be colored a bright blue and shall
bear the words "Condensed Skimmed Milk"
in block letters at least two inches high and
two inches wide, with a space of at least
one-half inch between any two letters. The
milk shall be delivered to the person to
whom sold, in can or cans, as required in
this regulation, excepting when sold in
hermetically sealed cans.


60




ADDITIONAL REGULATIONS GOVERNING THE LABELLING OF
MILK OR CREAM BROUGHT INTO,
DELIVERED, OFFERED FOR SALE
AND SOLD IN NEW YORK CITY.
Regulation 146. Labelling of milk or
cream.-Each container or receptacle used
for bringing milk or cream into or delivering it in the City of New York shall bear
a tag or label stating, if shipped from a
creamery or dairy, the location of the said
creamery or dairy, the date of shipment,
the name of the dealer, and the grade of
the product contained therein, except as
elsewhere provided for delivery of cream
in bottles.
Regulation 147. Labelling of milk or
cream to be pasteurized.-All milk or
cream brought into the City of New York
to be pasteurized shall have a tag affixed
to each and every can or other receptacle
indicating the place of shipment, date of
shipment, and the words "to be pasteurized
at (stating location of pasteurizing plants)."
Regulation 148. Mislabeling of milk or
cream.-MNilk or cream  of one grade or
designation shall not be held, kept, offered
for sale, sold, or labeled as milk or cream
of a higher grade or designation.
Regulation 149. Word, statement, design,
mark or device on label.-No word, statement, design, mark or device regarding the
milk or cream shall appear on any cap or
tag attached to any bottle, can, or other
receptacles containing milk or cream which
words, statement, design, mark, or device
is false or misleading in any particular.
Regulation 150. Tags to be saved.-As
soon as the contents of such container or
receptacle are sold, or before the said container is returned or otherwise disposed of,
or leaves the possession of the dealer, the
tag thereon shall be removed and kept on
file in the store, where such milk or cream
has been sold, for a period of two months
thereafter, for inspection by the Department of Health.
Regulation 151. Record of milk or cream
delivered.-Every wholesale dealer in the
city of New York shall keep a record in
his main office in the said city, which shall
show from which place or places milk or
cream, delivered by him daily to retail
stores in the city of New York, has been received and to whom delivered, and the
said record shall be kept for a period of
two months, for inspection by the Department of Health, and shall be readily accessible to the inspectors of the said Department at all times.
REGULATIONS GOVERNING             THE
MAINTENANCE AND OPERATION
OF CREAMERIES, RECEIVING STATIONS AND PASTEURIZING
PLANTS.
CONSTRUCTION.
1. Sufficient light and ventilation to be
provided.-All rooms in which milk or


cream is pasteurized or otherwise handled,
and in which utensils, apparatus and containers are washed, must be properly
lighted and provided with suitable ventilation.  Vent pipes extending above the
roof should be installed for carrying away
excess steam.
2. Construction of floor.-Floors of all
rooms must be constructed of concrete or
some equally non-absorbent material. They
must be watertight and so graded that all
drainage will flow toward one or more
points of discharge.
3. Drainage.-All drains must be suitably trapped, and drainage when not discharged into city sewers, must be disposed
of into cesspools, septic tanks, running
brooks or creeks, or conveyed by drains to
a point at least 500 feet from the buildin g.
4. Construction of walls and ceilings.Walls and ceilings, unless constructed of
concrete, smooth brick or tile, must be
sheathed, dust tight, and painted with a
light-colored paint.
5. Doors and windows to be screened.All outside doors and windows must be
screened against flies from May 1 to October 31.
6. Doors to be provided with self-closing device.-All doors must be provided
with self-closing devices.
7. Toilet facilities to be provided. Location of privies.-Suitable toilet facilities
must be provided for the use of employees,
but no watercloset shall communicate directly with any room used for handling
milk or cream, or with any room in which
utensils are washed.   Privies or earth
closets must be situated at least 100 feet
from the building and must have fly-proof
vaults. Seat covers must be self-closing.
8. Rooms to be used in receiving and
dumping milk.-Milk must be received and
dumped in rooms used for no other milk
handling.
9. Rooms to be used for washing containers.-The washing of containers should
not be conducted in rooms in which milk
or cream is handled. If such washing is
done in the same rooms, it must not be carried on during the period of milk handling.
10. Milk or cream not to be handled in
room used for living purposes.-No stable
and no room used for living or domestic
purposes shall communicate directly with
any room in which milk or cream is handled or in which utensils are washed.
11. Water supply.-An adequate supply
of pure running water must be provided.
EQUIPMENT.
12.   Construction  of  apparatus.-All
weigh cans, storage vats, mixing vats, and


61




other apparatus must be constructed of
suitable metal, preferably of tinned copper,
all angles and joints being smoothly soldered. They must be provided with closely
fitting metal covers of similar material.
13. Construction of pipes and pumps.All milk pipes and pumps must be of sanitary construction and so arranged that
they may be easily taken apart for cleaning.
The use of tightly soldered elbow joints is
prohibited.
14. Arrangement of piping when continuous holder is used.-If a continuous type
of milk or cream pasteurizing holder is provided, which consists of a series of tanks,
the piping must be so arranged that the
lower tank is filled first.
15. Automatic temperature recording devices to be provided.-At every milk or
cream pasteurizing plant, automatic temperature recording devices must be installed
which will indicate the temperature to
which the milk or cream has been heated,
the time at which such heating has been
performed, and, if possible, the length of
time for which the milk or cream is held
at the required temperature.
16. Location of temperature recorder.The temperature recorder must be attached
at the highest point of the outlet from a
continuous holder. If an absolute holder is
used, the recorder must be so attached as
to show the temperature and the time of
holding.
17. Washing facilities for cans and bottles to be provided.-Suitable facilities must
be provided for washing, rinsing in cold
water, and sterilizing cans and bottles used
for pasteurized milk or cream.
18. Racks or can dryers must be provided.-Racks, constructed  preferably  of
metal, must be provided for the storage
of washed cans in an inverted position until
filled, unless dryers are employed during
the sterilizing of cans and can covers.
19. Washed bottles to be inverted.All washed bottles must be stored in an
inverted position until filled, or must be so
protected as to prevent contamination.
20. Surface coolers to be protected.Surface coolers must be provided with suitable metal covers unless located in a room
used for no other purpose.
21. Bottling of milk.-No milk shall be
bottled unless the process be so conducted
as to preclude its contamination.
METHODS.
22. Rooms to be kept clean. Smoking
and spitting prohibited.-All rooms and
surrounding premises must be maintained
in a cleanly and sanitary condition. Smoking and spitting within the building must
be prohibited.


23. Water and steam pipes to be painted.
-All water and steam pipes must be kept
free from rust and dirt and must be
painted.
24. Oil cup or pan to be provided under
bearings for shafting.-All bearings for
shafting must be provided with suitable oil
cups or pans.
25. Bottle caps before use to be protected.-Bottle caps must be protected from
contamination until used.
26. Garments worn by employees.-Clean
washable outer garments must be worn by
employees while handling milk or cream.
27. Milk or cream to be cooled within
30 minutes after pasteurization.-All milk
or cream must be cooled after pasteurization to a temperature of 50 degrees or less
within 30 minutes.
28. Apparatus to be cleaned and sterilized immediately after use.-All apparatus
used for handling milk or cream must be
thoroughly cleaned and sterilized immediately after use. All apparatus used in
the pasteurizing of milk and cream must
be sterilized immediately before the process is commenced.
29. Temperature records to be made daily
and kept on file.-Temperature   records
must be made daily and be kept on file as
long as required by the Department of
Health.
30. Milk or cream to be regarded as pasteurized to be subjected to temperature of
142-145 degrees for not less than 30 minutes.-Only such milk or cream shall be regarded as pasteurized as has been subjected
to a temperature of 142-145 degrees for not
less than 30 minutes.
GENERAL.
31. Containers to be tagged or labeled.All containers in which pasteurized milk or
cream is delivered shall be plainly tagged
or labeled "Pasteurized" and the said tags
or labels shall be marked in accordance
with rules set forth for each grade.
32. Only pasteurized milk or cream conforming to regulations to be sold.-Milk or
cream which has been heated in any degree
will not be permitted to be sold in the
city of New York unless the heating conforms with the regulations of the Department of Health for the pasteurization of
milk or cream.
33. Apparatus to be approved.-Permits
will not be granted to pasteurize milk or
cream unless all apparatus connected with
said pasteurizing has been approved by the
Department of Health.
34. Permits to pasteurize required.-No
milk or cream shall be sold, held, kept
and offered for sale in the city of New York


62




as "Pasteurized" unless said milk or cream
has been pasteurized under permit from the
Board of Health in conformity with the
rules and regulations thereof.
35. Milk or cream not to be pasteurized
a second time.-No milk or cream shall be
pasteurized a second time.
36. Pasteurized milk to be bottled at
place of pasteurization.-Pasteurized milk
shall not be held, kept, offered for sale, or
sold in bottles unless such milk has been
bottled at the place of pasteurization.
37. Room and apparatus used for the
pasteurization of Grade A milk.-M ilk or
cream shall not be received in any room
or apparatus where Grade A pasteurized
milk or cream is handled and treated, unless the said milk or cream complies with
the Regulations for Grade A pasteurized
milk.
REGULATIONS GOVERNING THE
TUBERCULIN TESTING OF
CATTLE.
Regulation 1. Manner of testing.-In the
case of any herd which is found, when
tested in accordance with these regulations,
to be free from tuberculosis, the next general test of the herd shall be made within
twelve (12) months. Any herd in which
one or more reactors shall have been found,
shall be retested with tuberculin within six
(6) months, and every reacting animal shall
be excluded from  the herd.  Tuberculin
tests shall be made as follows:
During the ten (10) hours before injection, four (4) pre-injection temperatures
shall be taken at intervals of three (3)
hours. The first post-injection temperature
shall be taken not later than six (6) hours
after injection; thereafter temperature shall
be taken at intervals of two (2) hours, continuing for not less than twenty-four (24)
hours after injection.
Regulation 2. Herds to be retested.-If
more than ten per cent. (10%) of the herd
react to the tuberculin test, the entire herd
shall be retested with tuberculin upon the
expiration of ninety (90) days and each
animal so retested shall receive a double
dose of tuberculin at this test.
Regulation 3. Reactions and suspicious
reactions.-A rise of 2 degrees over the
highest pre-injection temperature shall be
considered a reaction, provided such rise of
temperature cannot be shown co be due to
some other cause. A rise of 1Y2 degrees


F. in which there are consecutive temperatures above the normal extending over
three (3) or more intervals, shall be considered a suspicious reaction, and an animal having so reacted shall be removed
from the herd. The interpretation of the
"temperature curve" shall be left to the discretion of the veterinarian making the test
subject to the approval of the Department
of Health, provided, however, that such
veterinarian shall be a legally licensed veterinarian whose tests are acceptable to
the Department of Agriculture of the state
of New York. A full report of the test shall
he made on a chart approved by the Department of Health, which chart shall state
the kind and quality of tuberculin used in
each test, the dates and hours at which
temperatures were taken, a description of
the animals tested, and the numbers of the
tags attached to the same, and said report
shall be duly signed by the veterinarian
making the test and submitted to the Department of Health, and by the Department of Health placed on file for inspection
and record.
REGULATIONS       GOVERNING       THE
USE OF A DIRT TESTER.
Regulation 1. Dirt tester.-A dirt tester
approved by the Department of Health of
the city of New York, must be used in all
creameries shipping milk to the city of New
York.
Regulation 2. Milk to be tested.-All
milk received at any creamery shipping
milk as aforesaid must be tested thereat
by the person having the management and
control of such creamery, at least once a
week, the results of such test to be posted
in a conspicuous place in the creamery and
duplicates of such test forwarded to the
Department of Health at the end of each
month.
Regulation 3. Standard for test.-A photograph or gauge established by the Board
of Health of the city of New York must
be used as a standard in the creameries
herein referred to in determining whether
milk contains excessive dirt.
Regulation 4. Milk below standard.Where the maximum of dirt, according to
the standard is shown to habitually exist
in milk officially tested by the Department
of Health, at any creamery, it will constitute sufficient cause to either rate the milk
as Grade C, or to exclude such milk from
sale within the city of New York.


63




GENERAL RULES AND REGULATIO


Permits.
1. A permit for the sale of milk or cream,
of any grade or designation, may be
granted only after an application has been
made in writing on the special blank provided for that purpose.
2. A permit for the sale of milk or
cream, of any grade or designation, may
be granted only after the premises where
it is proposed to care for and handle such
milk shall have been rendered clean and
sanitary.
3. Every permit for the sale of milk or
cream shall expire on the last day of December of the year in which it is granted.
4. No vehicle shall be used for the transportation of milk, condensed milk, or cream,
without a permit from the Board of Health.
A vehicle permit for 'the sale or transportation of milk, condensed milk, or cream,
shall be conspicuously displayed on the outside of the vehicle so that it may be readily
seen from  the street.  The said vehicle
shall bear the name and address of the
corporation, firm or person using said vehicle for the transportation of milk, condensed milk or cream in letters at least
3 inches in height and conspicuously placed.
5. Every permit for the sale of milk or
cream, of any grade or designation, in a
store or other premises shall be so conspicuously placed that it may be readily
seen at all times.
6. All stores selling or keeping for sale
milk, condensed milk, or cream will be frequenty inspected and scored by a system
adopted by the Department of Heath, and
the revocation of the permit of any store
may ensue if the score is found repeatedly
below the required standard.
7. The revocation of a permit may ensue
for violation of any of the rules and regulations of the Department of Health governing the production, handling and sale of
milk or cream, or condensed milk.
8. The permanent revocation of a permit may follow upon repeated conviction
of the holder thereof for violations of
those sections of the Sanitary Code relating
to milk or cream or condensed milk.
9. No milk or cream shall be held, sold
or offered for sale in the City of New York,
which is produced on dairies which do not
score 40%  or over on the official dairy
score cards, approved by the Board of
Health.
Sanitary Requirements.
1. Milk, condensed milk, or cream shall
not be kept for sale or stored in any stable,
in any room used for sleeping purposes,
in any room which is insanitary or in any
room  in direct communication with such
stable or room, or with watercloset apartments, except when such watercloset apartments are enclosed by a vestibule. The


doors of watercloset apartments and of
vestibules thereof, must be provided with
a self-closing device, the door of watercloset opening toward toilet and the door
of vestibule opening outward.   Milk or
cream shall not be stored, handled, or sold
in any room used for domestic purposes
(other than sleeping), or in any room which
communicates therewith, unless all communicating doors are provided with some selfclosing device.
2. Milk, condensed milk, or cream shall
not be sold or stored in any room which is
dark, poorly ventilated, or dirty, or in which
rubbish or useless material is allowed to
accumulate, or in which there are offensive odors.
3. All vessels which contain milk, condensed milk or cream, while on sale, must
be protected by suitable covers. Vessels
must be so placed that the milk, condensed
milk or cream will not become contaminated by dust, dirt or flies.
4. Milk, condensed milk, or cream shall
not be allowed to stand on the sidewalk or
outside of the store door longer than absolutely necessary for transportation.
5. Milk, condensed milk, or cream must
not be transferred from one container to
another on the streets, at ferries, or at
railroad depots.
6. Vessels in which milk, condensed
milk or cream is kept for sale shall be
kept either in a milk tub, properly iced,
or in a clean ice-box or refrigerator in
which these or similar articles of food are
stored.
7. All containers in which milk, condensed milk, or cream is stored, handled,
transported, or sold, must be thoroughly
cleaned and sterilized before filling. Such
cleaning and sterilizing shall not be done,
nor shall any containers be filled in any
stable, in any room used for sleeping purposes, or in any room having connection
with such stable or rooms, or with watercloset apartments, except when such watercloset apartments are encl aed by a vestibule; the doors of the same being provided
with a self-closing device; the door of
watercloset opening toward toilet, and the
door of vestibule opening outward.
8. The ice-box or ice-tub in which milk,
condensed milk, or cream is kept must be
maintained in a thoroughly clean condition,
and must be scrubbed at such times as may
be directed.
9. The overflow pipe from the ice-box in
which milk, condensed milk, or cream is
kept must not be directly connected with
the drain pipe or sewer, but must discharge
into a properly trapped, sewer-connected,
water-supplied open sink.
10. No person having an infectious disease or caring for or coming in contact
with any person having an infectious disease, shall handle milk.


64




11. All cans or receptacles used in the
sale or delivery of milk, cream or condensed
milk when found to be in an unfit condition to be so used by reason of being worn
out, badly rusted or with rusted inside
surface or in such condition that they
can not be rendered clean and sanitary by
washing shall be condemned by inspectors
of this department; Every such can or receptacle when so condemned shall be
marked by a stamp, impression or device
showing that it had been so condemned
and when so condemned shall not thereafter
be used by any person for the purpose of
selling, delivering  or shipping  milk or
cream or condensed milk.
Pasteurization.
1. All containers' in which 'pasteurized
milk or cream is delivered shall be plainly
tagged or labeled "Pasteurized" and the
said tags or labels shall be marked in accordance with rules set forth for each
grade.
2. 'Only such milk or cream shall be
regarded as pasteurized as has been subjected to a temperature averaging 145 degrees F. for not less than 30 minutes.
3. The milk or cream after pasteurization must be cooled at once and placed in
clean sterilized containers, and the containers immediately sealed.
4. Milk or cream which has been heated
in any degree will not be permitted to be
sold in the City of New York unless the
heating conforms with the requirements of
the Department of Health for the pasteurization of milk or cream.
5. Permits will not be granted to pasteurize milk or cream unless all apparatus
connected with said pasteurizing has been
approved by the Department of Health.
6. No milk or cream shall be sold. held,
kept and offered for sale in the City of New
York as "Pasteurized" unless said milk or


cream has been pasteurized under permit
from the Board of Health in conformity
with the rules and regulations thereof.
7. No milk or cream shall be pasteurized a second time.
8. Pasteurized milk shall not be held,
kept, offered for sale or sold in bottles
unless such milk has been bottled at the
place of pasteurization.
9. All heaters or pasteurizers used in
the pasteurization of milk or cream shall
be equipped with suitable automatic time
and temperature recording devices, indicating to what temperature the milk or
cream has been heated, and the length of
time it was subjected to such heat, as well
as the time when such record was made.
10. Milk or cream shall not be received
in any room or apparatus where Grade A
pasteurized milk or cream is handled and
treated, unless the said milk or cream complies with the minimum requirements for
Grade A pasteurized milk.
RULES AND REGULATIONS FOR THE
SALE OF DIPPED MILK AND
CREAM IN STORES IN THE CITY
OF NEW YORK.
1. Milk or cream shall not be handled
or sold in any room which is unduly crowded with goods, wares or merchandise.
2. Milk or cream shall not be dipped
from cans stored in a room in which butter
or cheese is manufactured.
3. Milk or cream must be stored in a
cooling or refrigerating room, or ice chest,
the construction of which has been approved by the Department of Health.
4. Milk or cream shall not be dipped
from cans stored in a milk booth.
5. Milk shall be kept at a temperature
of 50 degrees Fahrenheit, or below, at all
times.




SCORE CARD USED BY A CITY INSPECTOR OF MILK.
Department of Health, the City of New York.                   Z >
MILK STORE SCORE CARD             Score............ 
3. Store does..........connect with water closet apartment which is...........ventilated and is..........vestibuled. Vestibule is.......
ventilated to outer air.
4. Store does..........connect with rooms used for domestic pur-        Z
poses.  (Sleeping-Laundry-Cooking for:-Family-Store). Number of rooms.......... Rooms occupied by..........persons.          0 
6. The last case of infectious disease within three mronths in the,,, 
household of those handling milk was..........................       *    Z
on......................... 
6. Milk purchased from..............................................
7. Quarts loose milk sold daily..............Bottled mnilk............
8. Milk is..........kept in a tight booth which is..................
large enough to allow   dipping of milk with door closed.    Is......... clean. Is..........used only for milk. Ventilation consists  of.............................  which  is..........sufficient.
9. Milk is..........kept inside store.
Perfect Allow
10. Store is at or above street level, 2. Below, 0.                     2
11. There is no stable or other offensive business within 50 feet of
store, 2.                                                          2
12. Goods are not crowded in store, 2. Fair condition, 1.               2
13. No fresh meat or fish is sold in store, 2.                          2
14. Offensive odors are absent from  store, 2.                          2
15. No rubbish or waste material in store, 2.                           2
16. Ventilation is good, 3. Fair, 1. Bad, 0.                            3
17. Lighting is good, 2. Fair, 1. Bad, 0.                               2
18. Walls and ceilings are clean, 2. Fair, 1. Dirty, 0.                 2
19. Floor is clean, 3. Fairly clean, 2. Dirty, 0.                       3
20. Attendants wear clean clothing, 4.  Fairly clean, 2.                4
21. Attendants wear clean white suits, 2.                               2
22. Store sells milk exclusively, 15. Sells milk and goods in sealed
packages only, 10. Sells milk and bakery products, 8.  Sells milk
and cooked foods or general groceries, 6. Restaurant, 6.          15
23. Milk is left by wholesale dealer inside the store, 2.               2
24. Milk is left in a covered tub or ice box, 2.                        2
25. Milk is kept at temperature of 50~ or below before sale, 4.         4
26. Milk is kept during sale in ice tub or properly drained ice box, 3.  3
27. Tub or box is clean, 4. Fairly clean, 1. Dirty, 0.                  4
28. Tub or box used only for milk, 3. Other foods, 1.                   3
29. Cans so covered that milk cannot readily become contaminated by
dirt, 4.                                                           4
30. No other foods or contaminating material in close proximity to
milk, 3.                                                           3
31. Milk is kep't at temperature of 45~ or below, 15. 45~ to 50~, 10.
50~ to 55~, if well iced, 3. Above 55~, 0.                        15
32. Dipper has bowl of one piece with seamless smooth handle well
tinned, 4. Other construction, 1.                                  4
33. Dipper clean, 6. Otherwise, 0.                                      6
34. Dipper thoroughly washed daily with hot water, 3.                   3
35. Dipper sterilized daily, 1.                                         1
36. A thermometer is used to test the milk, 2.                          2
37. A lactometer is used to test the milk, 1.                           1
100




__


DAILY REPORT OF CITY INSPECTOR OF MILK.                                  t
t
Recapitulation. 
Stores Wagons 
Total  Number   of  Inspections................................... 
Number of Specimens Examined....................................
Number of Samples of Milk Taken for Chemical Analysis.......... 
Number of Samples of Milk Taken for Bacterial Examination........ 
Total Number of Samples of Milk Taken........................... 
Number of Samples of Water Taken for Bacterial Examination........ 
Lots of Milk Destroyed for Being Over 50~........................... 
Quarts  so   Destroyed................................................           r
Lots of Milk Destroyed for Being Sour......................
Quarts so Destroyed................................................ 
Lots of Milk Destroyed for Being Otherwise Adulterated............
Q uarts  so   Destroyed........................................... 
Total Number of Quarts Destroyed....................: >
Conditions Found. 
Rooms Connecting Contrary to Sanitary Code..... A..........W
Ice  Box  Badly  Drained............................  B............ 
Ice  Box   U nclean.................................   C........     
Store   U nclean....................................  D........ 
Utensils Unclean.................................. 
Milk Not properly Cooled............................. 
Infectious   D isease................................  G.............
Persons Selling Milk Without Permit............ H........ 
0
o O
Disposition of Cases at Magistrates' Court: 
S o
Sec. 53  Sec. 55  Sec. 56  Sec. 57  Sec. 183 
S W      S W      S W      S W      S W
Arrests...................................................... 
H eld   on   Bail.................................
Warrants 
Issued............................................................         Z
D ischarged.......................................................
~
~ W
O
Disposition of Cases at Court of Special Sessions                   Z
Sec. 53  Sec. 55  Sec. 56  Sec. 57  Sec. 183
S W      S W      S W      S W      S W 
N o.  of  Trials....................................................... 
No. Fined...................0.......................................                   0
Amount of                                                                               C 
Fines..............................................................                    0
Suspended 
Sentence............................................................. 
No. Dis-:
charged.............................................................: 
~.
Respectfully submitted,                                                              -
Inspector of Foods (Milk). 
67




SCORE CARD USED BY A COUNTRY INSPECTOR OF MILK.
File..............
DAIRYMAN'S DUPLICATE SCORE.
Equipment       40% Score........%
Methods         60% Score........
Perfect Dairy 100% Score........
DEPARTMENT OF HEALTH.
The City of New York.
Division of Milk Inspection                                             Dairy Report
Inspection  No.......... Time..........A. P. M.  Date...................191..
1  Dairyman........                       Owner..................................
2  P. 0. Address...................... P.0.  Address............ State..........
3  County............ State              Party Interviewed........................
4  Milk delivered to Creamery at...................Formerly at...................
6  Operated by.............................. Address.
6  Distance of farm from Creamery................Occupied farm     since............
7  No. Cows.........   No. Milking...............No. Qts. Produced...........
8 All persons in the households of those engaged in producing or handling milk are......... free from  all infectious disease. Weekly reports are.........being
filed.................
9  Date and nature of last case on farm............................................
10 WATER SUPPLY for utensils is from a............ located............feet deep
and apparently is........ pure and wholesome....
State any possible contamination located within 200 feet of source of water
supply or if water supply is not protected against surface drainage............
11 Water supply on this farm analyzed...     191...   Result.................
12  Style of Cow Barn........Length.... ft. Width.....ft. Height of ceiling.....ft.
13  Dairy Rules of the Department of Health are............ posted..................
14  Dairy  Herd  examined  by..............on............191...  Report..............
EQUIPMENT
Perfect Allow
15  COW    STABLE is...... located on elevated ground with no stagnant
water, hog-pen, privy, uncovered cesspool or manure pit within
100   feet..........................................................  1......
16 FLOORS, other than cow beds, are......of concrete or some nonabsorbent material......................................              2......
17  Floors are...... properly graded and water-tight....................  2......
18  cow beds are........... of concrete of planks laid on concrete.........  2......
19  DROPS are...........constructed of concrete, stone or some nonabsorbent material................................................    2 
20  Drops are.......water-tight and space beneath is cle  an and dry......  2......
21 CEILING is constructed of......and is.......tight and dust proof        2......
22 WINDOWS No...... total square feet..... there is......2 square feet
of window light for each 600 cu. ft. air space (1 sq. ft. per each
600  cu.  ft- 1).......................                              2......
23 VENTILATION consists of..........sq. ft. muslin covered openings
or.........sq. ft. open chutes in ceiling or...................which is sufficient 3, fair 2, poor 1, insufficient 0. 3......
24  AIR SPACE is........cu. ft. per cow (600 and over-3) (500 to600-2) (400 to 500-1) (under 400-0)..........................       3......
25  LIVE STOCK, other than cows, are.........excluded from rooms in
which milch cows are kept................................             2......
26; There is.......direct opening from stable into silo or grain pit............
27  Separate quarters are........provided for cows when calving or sick.   1......
28  COW    YARD is.......properly graded and drained.................     2......
29 WATER SUPPLY for cows is.......unpolluted and plentiful......          1......
30  MILK HOUSE has.....direct opening into cow barn or other building       1......
31  Milk house has........ sufficient light and ventilation................  I......
68




32 Floor is..........properly graded and water-tight.........................
33  Milk house is....... properly screened to exclude flies................  1
34 Milk pails are......of smoothly tinned metal in good repair..........  1
35 MILK PAILS have......all seams soldered flush...................     2....
36  Milk pails are......of the small mouthed design, top opening not exceeding 8 inches in diameter. Diameter...........................   2      
37 Racks are.......provided to hold milk pails and cans when not in use.  2 
38 Special milking suits are......provided.......................       1 
40
METHODS


39  STABLE INTERIOR painted or whitewashed on.......which is satisfactory 3, fair 2, unsatisfactory 1, never 0.......................  3.....
40  FEEDING TROUGHS, platforms or cribs are......well lighted and
clean......................................................      1
41  Ceiling is........free from hanging straw, dirt or cobwebs...........    3
42 Windows panes are.......washed andkept clean...........................
43 WALLS AND        LEDGES are......free from      dirt, dust, manure or
cobwebs................................................................
44  FLOORS AND PREMISES are.......free from dirt, rubbish or decayed animal or vegetable matter.................................     2.....
45  COW    BEDS are.......clean, dry and no horse manure used thereon.       2.
46  Manure is......removed to field daily 4, to at least 100 feet from barn
2, stored less than 100 feet or where cows can get at it 0.........    4.
47  Liquid matter is........allowed to saturate ground under or around
cow  barn...................................
48  Milking stools are........clean........................ 
49  Cow Yard is.......clean and free from manure......................     2......
50  COWS have.......been tuberculin tested and all tuberculous cows
removed..........................................................
51  Cows are.......all in good flesh and condition at time of inspection..   2 
52  Cows are.......all free from  clinging manure and dirt.   (No. dirty
H        I....................................................... 4.....
53  LONG HAIRS are.......kept short on belly, flanks, udder and tail...      1 
54 UDDER AND TEATS of cows are.........thoroughly brushed and
wiped with a clean damp cloth before milking......................    3
55 ALL FEED       is.......of good quality and distillery waste or any substance in a state of putrefaction is........fed....................   2
56 MILKING is.......done with dry hands...........................         2..
57  FORE MILK or first few streams from each teat is.......discarded..       2 
58  Clothing of milkers is.......clean...!...................!........ 
59  Facilities for washing hands of milkers are......provided in cow barn
or milk house............................................              2 
60  Milk is strained at.......and......in clean atmosphere.............     1
61  Milk is.......cooled within two hours after milking to 50 degrees F.
3, to 55 degrees F. 2, to 60 degrees F. 1...........................   3
62  Ice is.......used for cooling milk.................................
63  MILK HOUSE is.......free from dirt, rubbish and all material not
used in the handling and storage of milk....................... 
64 Milk utensils are.........rinsed with cold water immediately after
using and washed clean with hot water and washing solution.....       2 
65 Utensils are.....sterilized by steam or boiling water after each using.   2......
66 Privy is........in sanitary condition, with vault and seats......covered and protected......................................................
60


Remarks...........................................................................
Duplicate Score Received


Dairyman...................Inspector ' of Foods.'
Inspector of Foods.


69




___ I


1-4


DAILY REPORT OF COUNTY INSPECTOR OF MILK.
Recapitulation             Dairy Creamery


Total Number of Inspections
Number of Samples of Milk taken for
"     "      " Water "      "
' "          Scoring between  1% and 25%
o       "                    26 o   %   " 50%
v X^    i      i        "           ~76o%  " 100%o


Chemical Analysis
Bacterial Examination
Chemical Analysis
Bacterial Examination


0     Cad    is
It
it
' State::~
~ 


Out of Business
Under Construction
Inspections Refused
Special Reinspections
Infectious Diseases Investigated
of Veterinarian Examinations
" Cows Tested with Tuberculin
"(  ("   Condemned
Character of Special Work
Respectfully submitted,


r a cH                      Inspector of Foods.


70




QUESTIONS ASKED AT PREVIOUS EXAMINATIONS.


Municipal Civil Service Commission.
INSPECTOR, MILK-CITY.
Date: March 9, 1911.
DUTIES-WEIGHT 6.
(To be finished by 1:30 P. M.)
1. Explain the dangers of bacterial infection and the means of avoiding them as
you would to (a) a milk dealer; (b) a
housewife.
2. Describe a process for washing and
for thoroughly sterilizing milk bottles, cans
and utensils (a) on a small scale; (b) on
a large scale.
3. Why is proper refrigeration necessary
in the handling of milk?
4. What conditions would lead you to
suspect that milk had been (a) skimmed;
(b) watered; (c) skimmed and watered?
5. Describe the pasteurization of milk
(a) on a large scale, and (b) on a small
scale for family use. State the reasons for
and against pasteurization.
6. What preservatives, coloring matters
and adulterants are used for milk?  State
briefly how they may be detected.
7. Describe in detail the proper inspection of a city grocery which sells milk.
8. How can the score card be made useful to the store owner?
9-10. Write a report to the Chief Inspector, stating fully what in your opinion
is the best method for the Health Departmen't to secure sanitary milk for this city.
(Do not attach any signature or Number
to this Report.)
EXPERIENCE-WEIGHT 4.
(To Be Sworn To.)
(To be finished by 4 P. M.)
Note.-All statements made by candidates on this paper will be carefully investigated. Any false or exaggerated statement
will result in the disqualification of the candidate in this and future examinations. The
examiners will assume that a failure to give
the full details called for by the subdivisions
of the following questions is due to a lack
of experience and they will rate the papers
accordingly.
1. (a) Give the place of your birth. (b)
Give the date of your birth.
2. Give the following information concerning each school and college you have
attended: (a) Name of school; (b) Date of
entrance; (c) Date of leaving; (d) Certificate, diploma, or degree received on leaving; (e) Courses of study pursued; (f) If
you did not graduate, state how much of
the course of study was completed by you.
3. Give the following information concerning each position held by you since


leaving school: (a) Name and present address of employer; (b) Title of position
held by you; (c) A full, exact and complete
statement of the duties performed by you
and hours of work: (d) Date of beginning
work; (e) Date of leaving; (f) Cause of
leaving.
4. Have you ever been employed as a
sanitary inspector, dairy inspector, creamery inspector or in similar work? If so,
state (a) the number of hours per week
devoted to the work; (b) the extent of
your supervision.
5. Give the names of some of the best
books and bulletins you have read on the
general subject of sanitation and of milk
production and handling. State why you
consider these books and bulletins valuable.
Municipal Civil Service Commission.
INSPECTOR, MILK-COUNTRY.
Date: March 7, 1911.
DUTIES-WEIGHT 5.
(To be finished by 1:30 P. M.)
1. Name four principal dairy breeds and
give the characteristics of each.
2. (a) Describe a good water supply for
a dairy farm. (b) In what ways may the
water supply become contaminated?
3. (a) Give the chief factors which determine the keeping quality of milk. (b)
Describe what you consider the best kinds
of pails for milking and give your reasons.
4. What should herd records consist of?
Explain the value of such records to the
farmer.
5. (a) Explain the tuberculin test and
its value as you would to a dairyman who
does not understand it and is prejudiced
against it. (b) State what dependence you
would place on the physical examination
of cows for tuberculosis and give your reasons.
6. Explain how the score card can be
made useful to the farmer.
7. Describe  the  chief sources from
which milk becomes contaminated and give
the most practical methods for preventing
contamination.
8. (a) State fully what type of stable
construction you would recommend to a
farmer who could afford the best. (b) In
order to get sanitary milk from a poor
farm what stable conveniences for light,
ventilation and cleanliness are absolutely
necessary?
9-10. In order to improve a herd which
was not giving proper results, state what
investigations you would make and how
you would advise the farmer.


71




EXPERIENCE-WEIGHT 5.
(To Be Sworn To.)
(To be finished by 4 P. M.)
Note.-All statements made by candidates on this paper will be carefully investigated. Any false or exaggerated statement will result in the disqualification of
the candidate in this and future examinations. The examiners will assume that a
failure to give the full details called for
by the subdivisions of the following questions is due to a lack of experience and
they will rate the papers accordingly.
1. (a) Give the place of your birth. (b)
Give the date of your birth.
2. Give the following information concerning each school and college you have
attended: (a) Name of school; (b) Date of
entrance; (c) Date of leaving; (d) Certificate, diploma, or degree received on leavirg; (e) Courses of study pursued; (f) If


you did not graduate, state how much of
the course of study was completed by you.
3. Give the following information concerning each position held by you since
leaving school; (a) Name and present address of employer; (b) Title of position
held by you; (c) A full, exact and complete
statement of the duties performed by you
and hours of work; (d) Date of beginning
work; (e) Date of leaving; (f) Cause of
leaving.
4. Have you ever been employed as a
sanitary inspector, dairy inspector, creamery inspector or in similar work? If so,
state (a) the number of hours per week
devoted to the work; (b) the extent of your
supervision.
5. Give the names of some of the best
books and bulletins you have read on the
general subject of sanitation and of milk
production and handling. State why you
consider these books and bulletins valuable.


MILK INSPECTOR QUESTIONS.


Special.
(Date Dec. 27, 1906.)
1. State what you understand by the
following terms:
(1) Colostrum; (2) Strippings; (3) Foremilk; (4) Pasteurization; (5) Skimmed milk;
(6) Sterilized milk; (7) Condensed milk;
(8) Casein.
2. (a) What is the approximate chemical composition of pure milk? (b) What
are its physical appearances and characteristics? (c) What is "Adulterated" milk of
the Sanitary Code?    (d) What are the
standards of richness insisted upon in Salable Milk?
3. What is an infectious disease?  Mention some which may be certainly or probably transmitted by Milk? State any other
dangers which may arise from the sale of
improper milk.
4. What are bacteria? State any facts
you can about their rapidity and possibilities of growth, and the conditions which
favor or retard their growth.
5. Describe a cream gauge and show its
uses. Describe a lactometer and show its
uses.
6. (a) State briefly the duties of a milk
inspector assigned to duty within city limits? (b) State briefly the duties of a milk
inspector assigned to duty outside the city
limits. (c) What should be the equipment
of each?
7. (a) What powers has the city as represented by the Department of Health to
regulate the management of dairies outside
city limits?  (b)- If you,-as an inspector,


were refused admission to such a dairy,
what would be your rights in the matter,
and how would you proceed?
8. If assigned to inspect milk exposed
for sale, indicate how you would go about
it and the points on which you would lay
special stress in declaring it salable or
otherwise. If in doubt of the purity of the
milk, what would you do?
9. Why is it essential that the water
supply of a dairy or creamery should be
free from  all possible contamination?  If
this supply be from a well or running
stream, what points woud you investigate
as bearing on the possibility of pollution?
10. (a) What are considered desirable
features in the construction and arrangement of a dairy? (b) Discuss the methods
to be observed in milking and the care of
the milk immediately afterwards. (c) Discuss the temperature at which the milk
should be kept leaving the dairy until it
reaches the consumer.  (In each answer
give your reasons therefor.)
li-14. You will be given four specimens
of milk. Indicate under the number of
each specimen your findings and deductions
from same as to the character ot the milk.
ARITHMETIC.
1. Add: 654323, 876567, 876789, 987654,
876543, 987898.
2. Bought wine at $1.50 a gallon, 20 per
cent. having leaked out, at what price per
gallon must I sell the remainder to gain
20 per cent. on the whole?


72




3. A vintner sold 99 barrels of wine, each
containing 31 gallons, 3 quarts, 1 pint, 3
gills. What was the entire quantity sold?
4. A manufacturing company has a capital stock of $175,000. Mr. B, who owns 76
shares, receives a dividend of $937.50. What
is the entire amount of dividend?
REPORT.
A stable containing 34 cows is found upon
inspection to be as follows: Building of
wood, size 60 feet by 20 feet by 9 feet;


two windows on a side; 2 by 2 door in one
end; wooden floors and cow-beds with saturated earth beneath; hay stored on loose
boarding overhead; cesspool 4 feet deep and
3 feet in diameter 10 feet from barn; 35
feet from this a dug well, 26 feet deep, from
which water is pumped into tank above
stable. Milk immediately strained into cans
standing in front door and taken to back
porch of house and bottled.
Write a report of at least two pages
with recommendations.  Sign this report
with your examination number and not with
your name.


CONTENTS.


Preface....................................................
Foods in General...........................................
Inspection of Meats.......................................
Inspection of Poultry.......................................
Inspection  of  Fish..........................................
Fruits and Vegetables.......................................
Previous Examination Questions...........................
Rules Relating to Egg Business, etc..........................
Report Forms of Health Dept................................
Questions and Answers on Milk..............................
Rules and Regulations on Milk.............................
General Rules and Regulations..............................
Milk  Inspectors' Score  Cards...............................
Previous Questions on Milk..................................


PAGE
1
2
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23
25
28
33
39
41
44
53
64
66
71


73




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