_Grade A. Inspected Milk--Raw._ Inspected milk (raw) is milk produced at farms holding permits therefor from the Board of Health, and produced and handled in accordance with the following minimum requirements, rules and regulations: 1. Only such cows shall be admitted to the herd as have not re-acted to a diagnostic injection of tuberculin. 2. All cows shall be tested annually with tuberculin, and all re-acting animals shall be excluded from the herd. 3. No milk from re-acting animals shall be shipped to the City of New York for any purpose whatsoever. 4. The farms at which the milk is produced must obtain at least 75 points in an official score of the Department of Health. These 75 points shall be made up as follows: A minimum of 25 points for equipment, and 50 points for method. 5. The milk shall not contain more than an average of 60,000 bacteria per c. c. when delivered to the consumer, or at any time prior thereto. 6. Unless otherwise specified in the permit, the milk shall be delivered to the consumer only in bottles. _Grade A. Selected Milk--Pasteurized._ Selected milk (pasteurized) is milk produced at farms holding permits therefor from the Board of Health, and produced and handled in accordance with the following requirements, rules and regulations: 1. The farms at which the milk is produced must obtain at least 60 points in an official score of the Department of Health. Of these 60 points, a minimum of 20 points shall be required for equipment and a minimum of 40 points for method. 2. All milk of this grade shall be pasteurized, and said pasteurization shall be carried on under a special permit issued therefor by the Board of Health, in addition to the permit for "Selected Milk (Pasteurized.)" 3. The milk shall not contain more than an average of 50,000 bacteria per c. c. when delivered to the consumer, or at any time after pasteurization and prior to such delivery. 4. Unless otherwise specified in the permit, the milk shall be delivered to the consumer only in bottles. 5. All containers in which pasteurized milk is delivered to the consumer shall be plainly labeled "Pasteurized." Labels must also bear the date and hour when pasteurization was completed, the place where pasteurization was performed, and the name of the person, firm or corporation performing the pasteurization. 6. The milk must be delivered to the consumers within 30 hours after the completion of the process of pasteurization. 7. No milk shall be pasteurized more than once. 8. No milk containing in excess of 200,000 bacteria per c. c. shall be pasteurized. _General Regulations for Grade A_-- 1. The caps of all bottles containing milk of Grade A shall be white, and shall contain the words "Grade A" in black letters, in large type.