shall be provided with closely fitting metal covers. The milk pipes and pumps shall be of sanitary construction and so arranged that they may be easily opened or taken apart for cleaning. The use of tightly closed elbow joints is prohibited. Water and steam pipes shall be kept clean and free from dirt and rust. Surface coolers, unless located in a room used only for cooling milk, shall be protected by a suitable metal or glass cover. Suitable facilities shall be provided for washing and sterilizing all apparatus, bottles, cans, and utensils, and they shall be cleaned and sterilized with live steam before each use. An adequate supply of pure water shall be provided at all times. Pasteurizing apparatus shall be sterilized immediately before the process is begun. All persons while handling milk shall wear clean, washable outer garments. The use of tobacco, snuff, and intoxicants where milk is handled is prohibited. Cans in which milk is delivered to pasteurizing plants shall be thoroughly washed, sterilized, dried, and closed for transit to be returned to the shipper or producer.

PART. 5. Pasteurization is hereby defined as a process by which milk is rapidly heated to a temperature of not less than 145° F., and held at this temperature for not less than 30 minutes and then cooled immediately to a temperature of below 45° F. Each pasteurizing apparatus shall be equipped with an approved type of an automatic time and temperature recording device which shall record the temperature at which the milk has been heated and the length of time for which it was held: Provided, however, That this does not apply to pasteurizers of the continuous or automatic type. In pasteurizers of the continuous or automatic type the automatic time and temperature recording device shall be attached to record the temperature of the milk as it leaves the holder. The recording charts shall be dated and mailed to the bureau of health on Monday of each week: Provided, however, That cream may be pasteurized by the flash process if it is heated to a temperature of not less than 175° F.

PART 6. The utensils and apparatus used in handling or bottling milk shall be thoroughly cleaned, including all bottles and cans, which shall be effectively sterilized and then properly drained, aired, and cooled before being used. PART 7. The bottling.-All milk intended to be sold direct to the consumer or dealer shall be bottled at the dairy except in cases of consumers or dealers receiving 2 gallons or more at one delivery, in which case it may be put in cans, which must be sealed at the dairy. The apparatus used in bottling milk and capping bottles shall be so constructed that the milk and caps used will not come in contact with human hands. Caps for bottles shall be obtained in sterilized tubes and shall remain protected from contamination until used.

PART 8. Caps and labels.—Each bottle of milk shall be labeled on the cap so as to show kind of milk; i. e., milk, cream, whipping cream, skim milk, or buttermilk, giving the name of the producer or distributor, together with the classification of milk; i. e., certified, raw, or pasteurized. All other containers used in delivering milk to consumers or dealers shall be labeled on a tag as prescribed above.

PART 9. The delivery. Each vehicle used for the delivery of milk to the consumer shall have the name of the dairy or owner thereof painted on each outer side in letters large enough to be seen at a distance of 100 feet, together with the permit tags provided by the bureau of health. In cases of change of ownership, the names on the vehicles must be changed within 60 days. All milk-delivery vehicles shall be neatly painted and kept clean and must have a top or be provided with a suitable clean canvas cover. No waste matter shall be hauled in any vehicle used for the delivery of milk. Milk which is to be 35495°-21-24

delivered to consumers shall be kept at a temperature below 55° F. from the time it is bottled or put in cans until it is delivered. Milk shall not be bottled or changed from its containers at any place other than the milk house at the dairy. No driver on the route shall have in his possession any caps for milk bottles. In delivering milk to a house where a contagious or infec tious disease exists, the milkman shall not enter, neither shall he permit any of his bottles or cans to be taken into such house, but shall pour such milk as each family may require into vessels furnished by them. If bottles have been previously left, they must remain until quarantine has been raised. then sterilized before being accepted. Milk tickets shall be used but once.

PART 10. Dirty bottles and cans.-Milk bottles or other receptacles for milk shall not be used by milk dealers or consumers for any other purpose that containing milk. Milk bottles and cans shall be thoroughly rinsed by consumers with clean water immediately after being emptied. It shall be unlawful to return dirty or unwashed bottles or cans to the delivery man or store, and delivery men and storekeepers are forbidden to receive any dirty milk bottles or cans.

SEC. 10. REQUIREMENTS OF CLASS 4. (MILK DEPOTS AND VENDORS.) PART 1. Application for permit.—Every person under this class shall submit his application for a permit to the health officer with a complete list of the source of his milk and shall furnish the bureau of health with such a list at any time requested. If any change is to be made in the source of supply, the bureau of health shall be notified at once.

PART 2. The milk supply shall be received only from dealers granted a permit to sell milk in the city of St. Paul, excepting dealers in class 2, of this ordinance, from whom no milk shall be received.

PART 3. The milk handlers.-No person with a communicable disease, including tuberculosis, venereal diseases, and acute tonsillitis, and no persons properly diagnosed as "disease carriers" shall handle or come in contact in any way with the milk or milk utensils. The existence of any communicable disease or suspected communicable disease among the persons at any dairy, or other places where milk is handled shall be reported to the bureau of health by the person in charge. All persons engaged in handling milk who have been in recent contact with a case of communicable disease shall not continue work until they have received the permission of the bureau of health or the State board of health.

PART 4. The bottling plant.-All storekeepers and vendors who buy and bottle milk to be sold to the consumer or dealer must provide suitable rooms which do not connect directly with any dwelling room, to be used exclusively for the handling and storing of milk. These rooms must be provided with sufficient light and ventilation and kept clean at all times. The walls and ceiling shall be of smooth surface and painted unless the construction renders it unnecessary. The floors shall be of cement or other material impervious to water and so graded to permit prompt drainage and shall be properly trapped and empty into the city sewer when practicable. Screens: These rooms shall be effectively screened from May 1 to November 1, and shall be kept free from flies, dogs, and cats; the screen doors shall be provided with self-closing devices. The rooms in which milk is handled shall contain a covered cooling tank, which shall be provided with an ample supply of clean water and drained and cleaned once a week or oftener. A separate room shall be provided, together with proper equipment and a sufficient supply of hot and cold water, for the washing

and storing of utensils only. No milk shall be bottled at any place except in the milk room. The selling of dipped milk is hereby prohibited.

PART 5. The utensils and apparatus used in handling or bottling milk shall be thoroughly cleaned, including all bottles and cans, which shall be effectively sterilized and then properly drained, aired, and cooled before being used.

PART 6. The bottling.-All milk intended to be sold direct to the consumer or dealer shall be bottled at the dairy except in cases of consumers or dealers receiving 2 gallons or more at one delivery, in which case it may be put in cans, which must be sealed at the dairy. The apparatus used in bottling milk and capping bottles shall be so constructed that the milk and caps used will not come in contact with human hands. Caps for bottles shall be obtained in sterilized tubes and shall remain protected from contamination until used.

PART 7. Caps and labels.-Each bottle of milk shall be labeled on the cap so as to show kind of milk, i. e., milk, cream, whipping cream, skim milk, or buttermilk, giving the name of the producer or distributor, together with the classification of milk, i. e., certified, raw, or pasteurized. All other containers used in delivering milk to consumers or dealers shall be labeled on a tag as prescribed above.

PART 8. The delivery.-Each vehicle used for the delivery of milk to the consumer shall have the name of the dairy or owner thereof painted on each outer side in letters large enough to be seen at a distance of 100 feet, together with the permit tags provided by the bureau of health. In cases of change of ownership, the names on the vehicles must be changed within 60 days. All milk delivery vehicles shall be neatly painted and kept clean and must have a top or be provided with a suitable clean canvas cover. No waste matter shall be hauled in any vehicle used for the delivery of milk. Milk which is to be delivered to consumers shall be kept at a temperature below 55° F. from the time it is bottled or put in cans until it is delivered. Milk shall not be bottled or changed from its containers at any place other than the milk house at the dairy. No driver on the route shall have in his possession any caps for milk bottles. In delivering milk to a house where a contagious or infectious disease exists, the milkman shall not enter, neither shall he permit any of his bottles or cans to be taken into such house, but shall pour such milk as each family may require into vessels furnished by them. If bottles have been previously left, they must remain until quarantine has been raised, then sterilized before being accepted. Milk tickets shall be used but once.

PART 9. Dirty bottles and cans.-Milk bottles or other receptacles for milk shall not be used by milk dealers or consumers for any other purpose than containing milk. Milk bottles and cans shall be thoroughly rinsed by consumers with clean water immediately after being emptied. It shall be unlawful to return dirty or unwashed bottles or cans to the delivery man or store, and delivery men and storekeepers are forbidden to receive any dirty milk bottles

or cans.

SEC. 11. REQUIREMENTS OF CLASS 5. (GROCERS, CONFECTIONERS, ETC.) PART 1. Application for permit.-Every person under this class shall submit his application for a permit to the health officer with the names of all dealers furnishing him with milk, which must be obtained already bottled. If any change is to be made in the source of supply, he must notify the bureau of health at once.

PART 2. The milk supply shall be received only from dealers granted a permit to sell milk in the city of St. Paul, excepting dealers in class 2 of this ordinance, from whom no milk shall be received.

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PART 3. The keeping of milk.—All storekeepers who buy and sell bottled milk must be equipped with a refrigerator properly iced and kept clean where the milk can be kept below 50° F., separate from other goods. Milk tickets shall be used but once. The selling of dipped milk is hereby prohibited.

PART 4. Dirty bottles and cans.-Milk bottles or other receptacles for milk shall not be used by milk dealers or consumers for any purpose other than containing milk. Milk bottles and cans shall be thoroughly rinsed by consumers with clean water immediately after being emptied. It shall be unlawful to return dirty or unwashed bottles or cans to the deliveryman or store, and deliverymen and storekeepers are forbidden to receive dirty bottles or cans.

SEC. 12. PENALTY FOR VIOLATION.

Any person who shall violate any of the provisions or requirements of this ordinance shall upon conviction thereof be punished by a fine of not less than $10 nor more than $100, or by imprisonment for not less than 10 days nor more than 90 days, except that any person who shall bottle milk anywhere except in a dairy or pasteurizing plant shall be punished by a fine of not more than $100 or by imprisonment of not less than 30 nor more than 90 days.

SEC. 13. REVOCATION OF PERMIT.

All permits granted under this ordinance shall be subject to revocation by the council.

SEC. 14. REPEAL OF FORMER ORDINANCES.

Ordinance No. 2653, approved January 23, 1917, entitled "An ordinance to provide for the inspection of milk, dairies, and dairy herds and to license and regulate the sale and disposition of milk in the city of St. Paul," as amended by ordinance No. 2810, approved January 25, 1909, and ordinance No. 3156, approved August 27, 1913, entitled "An ordinance regulating the sale of milk and cream," as amended by ordinance No. 3178, approved December 8, 1913, and all other ordinances or parts of ordinances relating to the production or disposition of milk, or inconsistent herewith, are hereby repealed.

MISCELLANEOUS.

ALBANY, N. Y.

Programs, Circulars, and Other Printed Matter-Distribution in Halls and Theaters. (Order 32, Apr. 21, 1917.)

No person or persons shall distribute or offer for distribution, within any hall or theater, any program, circular, or other printed matter which has been previously distributed to or used by any other person or persons.

CHICAGO, ILL.

Division of Air Conditions Control-Establishment, Duties, Officers, and Employees-Prevention of Smoke Nuisance. (Ord. Dec. 22, 1919.)

SECTION 1. That chapter 67 of the Chicago Code of 1911, comprising therein sections 2337 to 2362, both inclusive, as amended, be, and the same is hereby, repealed and article 25-A (chapter 38), in words and figures, as follows, substituted therefor:

1423-A. Division of air conditions control established in the department of health; duties.-There is hereby established a division of the department of health of the city of Chicago to be known and designated as the division of air conditions control. All employees in said division shall be appointed according to law and shall be under the supervision and control of the commissioner of health.

The division of air conditions control shall be charged with the inspection and control of the installation and maintenance of heating and ventilating equipment, the inspection of rooms for natural and mechanical ventilation, the prevention and abatement of smoke, gas, and fume nuisances, the examination and approval of plans of all heating and ventilation installations, and of all smoke, gas, and fume creating prevention and abatement installations installed or reconstructed in any building, location, or on any premises within the jurisdiction of the city of Chicago.

1423-B. Head of division; qualifications; duties.-The head of the division of air conditions control shall be an engineer qualified by technical training in the theory and practice of heating, ventilation, and air conditioning. He shall also be experienced in and thoroughly familiar with the design, construction, and operation of steam boilers and furnaces and in the theory and practice of smoke prevention and abatement.

Under the direction of the commissioner of health, he shall have charge of the division of air conditions control, shall supervise and direct its operations, and be charged with the enforcement of all laws of the State and ordinances of the city relative to the preservation of the purity of the air. He shall conduct, or cause to be conducted, investigations and studies of the condition of the air of the city and the measures necessary to preserve the same in the highest possible degree of purity.