Monthly bulletin of the Georgia Department of Agriculture: Foods and drugs. Vol. 1, Nos. 4 and 5. April and May

f\tOO
MONTHLY BULLETIN
OF
The Georgia Department of Agriculture
FOODS AND DRUGS
Vol. I, Nos. 4 and 5 April and M
Edited and Compiled by
R. E. STALLINGS, State Chemist
Published by Direction J. D. PRICE,
Commissioner of Agriculture
Application pending to entry as Second Class matter at Atlanta, Georgia, Postoffice.

PROPOSED SANITARY LAW
SENATE BILL No. 112. Hygeine and Sanitation.
By Mr. Hixon of 37th District--in Senate. Read 1st Time, July 8, 1913. Read 2nd Time, July 11, 1913. Read 3rd Time, August 9, 1913. And Passed--Ayes 34--Nays 4.
In House Read 1st Time, August 11, 1913. Read 2nd Time, August 12, 1913. Read 3rd Time, August 14, 1913.
A BILL
TO BE ENTITLED AN ACT providing for the sanitation of bakeries, canneries, confectioneries, groceries, meat markets, and other food producing establishments, manufactories, or other places where food is prepared, manufactured, packed, sold, or distributed, and vehicles in which food is placed for transportation, regulating the health of operatives, employees, clerks, drivers and all other persons working on the premises who handle the material from which food is prepared or the finished product, defining food; regulating the wholesomeness of food manufactured, prepared, packed, sold, distributed, or transported; and defining the duties of the Commissioner of
sericulture and Pure Food and Drug Inspectors, and proing penalties for the violation thereof.

GEORGIA DEPARTMENT OF AGRICULTURE

3

SECTION i.
Be it enacted by the General Assembly of the State of Georgia, and it is hereby enacted by authority of the same, that every building, room, basement, or cellar occupied or used as a bakery, confectionery, cannery, grocery, meat market or other place or apartment used for the preparation, for sale, manufacture, packing, sale, or distribution of food, shall be properly lighted, drained, plumbed, and ventilated and conducted with strict regard to the influence of such conditions upon the health of the operatives, employees, clerks, or other persons therein employed, and the purity and wholesomeness of the food therein produced; and for the purpose of this Act the term "food," as used herein, shall include all particles used for food, drink, confectionery, condiment, whether simple, mixed, or compound, and all substances or ingredients used in the preparation thereof.

SECTION 2.
Be it further enacted that the floor, side walls, ceilings, furniture, receptacles, implements, and machinery of every establishment, or place where food is manufactured, packed, sold, or distributed and vehicles used in the transportation of food shall at no time be kept in an unclean, unhealthy, and unsanitary condition; and for the purpose of this Act "Unclean," unhealthy and unsanitary condition" shall be deemed to exist if food in process of manufacture, preparation, packing, storing, sale, distribution, or transportation, is not securely protected from flies, dust, dirt and as far as may be necessary by all reasonable means from all foreign or injurious contamination, and if the refuse, dirt, and the waste products subject to decomposition and fermentation incident

4

MONTHLY BULLETIN

to the manufacture, preparation, packing, selling, distributing and transportation of food are not removed daily; and if all trucks, trays, boxes, baskets, buckets and other receptacles, chutes, platforms, racks, tables, shelves, and all knives, saws, cleavers, and other utensils and machinery used in moving, handling, cutting, chopping, mixing, canning, and all other processes are not thoroughly cleaned daily; and if the clothing of the operatives, employees, clerks or other persons therein employed is not reasonably clean.

SECTION 3.
Be it further enacted that the side walls, ceilings of every bakery, confectionery, creamery, cheese factory shall be well plastered, wainscoted, bricked, or ceiled with metal or lumber, and shall be oil painted or kept well lime washed, and all interior wood-work in every bakery, confectionery, creamery, cheese factory, shall be kept washed clean with soap and water; and every building, room, basement, or cellar occupied or used for the preparation, manufacture, packing, sale, or distribution of food shall have an impermeable floor made of cement or tile laid in cement, brick, wood or other suitable non-absorbent material which can be flushed and washed with
water.
SECTION 4-
Be it further enacted that the doors, windows, and other openings of every food producing or distributing establishment during the fly season shall be fitted with self-closing screen doors and wire windows of not coarser than 14 mesh wire, gauze or other mechanical device for the exclusion of flies, except where food is not already protected.

GEORGIA DEPARTMENT OF AGRICULTURE

5

SECTION 5.

Be it further enacted that every building, room, basement, or cellar occupied or used for the preparation, manufacture, packing, canning, sale or distribution of food, shall have convenient toilets or toilet rooms separate and apart from the room or rooms where the process of production, manufacture, packing, canning, selling, or distributing is conducted. The floors of such toilet rooms shall be of cement, tile, wood, brick, or any other non-absorbent material, and .shall bd washed and scoured daily. Such toilet or toilet; shall be furnished with separate ventilating flues or pipes discharging into said pipes or on the outside of the building in which they are situated. Lavatories and washrooms shall be adjacent or convenient to the toilet rooms and shall be supplied with soap and water and towels and shall be maintained in a sanitary condition. Operatives, clerks, and all persons who handle the material from which food is prepared, or the finished product, before beginning work or after visiting toilet or toilets, shall wash their hands thoroughly in clean water.

SECTION 6. Be it further enacted that cuspidors for the use of operatives, employees, clerks, or other persons shall be provided whenever necessary, and each cuspidor shall be thoroughly emptied and washed out daily with a disinfectant solution and some of such solution shall be left in each cuspidor while it is in use. No operative, employee, or other persons shall expectorate on floors, or side walls of any building, room', basement or cellar where the production, manufacture, packing, preparation, or sale of food is conducted.

6

MONTHLY BULLETIN

SECTION 7.
Be it further enacted that no person or persons shall be allowed to live or sleep in any room of a bake shop, dining room, confectionery, creamery, cheese factory or place where food is prepard for sale, served or sold.

SECTION 8.
Be it further enacted that the Pure Food and Drug Inspectors or other legal agent of the Commissioner of Agriculture shall have full power at all times to enter every building, room, basement or cellar occupied or used, or suspected of being used, for the producing for sale, manufacture, distribution or transportation of food and to inspect the premises and all utensils, fixtures, furniture, and machinery used as aforesaid; and if upon inspection any food producing or distributing establishment conveyance, employer, operative, employee, clerk, driver, or other persons found to be violating any of the provisions of this Act, or if the production, preparation, manufacture, packing, sale, distribution, or transportation is being conducted in a manner detrimental to the health of the employees, and operatives, or to the character or quality of the food therein being produced, manufactured, packed, sold, distributed or conveyed the officer or inspector making the examination or inspection shall report such conditions and violations to the Commissioner of Agriculture, or in his absence to the official in the department whom lie may designate, who shall issue an order to the person or persons in authority at the aforesaid establishment to abate the conditions or violations or make such improvement as may be necessary to abate them, within the period of five days, or such reasonable time as may be required in which to abate

GEORGIA DEPARTMENT OF AGRICULTURE

7

them. Such orders shall be in writing, and the person receiving the order may within five days of the issuance of the order/ appear in person or by attorney before the Commissioner of Agriculture and State Chemist to give reason why such instructions should not be obeyed.

SECTION 9.
Be it further enacted that any person who violates any of the provisions of this Act or who fails to comply with any lawful orders or requirements of the Commissioner of Agriculture duly made in writing as provided in Section 8 of this Act shall be guilty of a misdemeanor, and on conviction shall be punished for the first offense by a fine of not less than Ten Dollars ($10.00) nor more than Fifty Dollars; for the second offense by a fine of not less than Fifty Dollars nor more than One Hundred Dollars; and for the third and subsequent offense by a fine of Two Hundred Dollars and imprisonment in the chaingang for not less than thirty nor more than ninety days and each day after the expiration of the time limit for abating unsanitary conditions and completing improvements to abate such conditions as ordered by the Commissioner of Agriculture shall constitute a distinct and separate offense, and in case of any violation of this Act, the Commissioner of Agriculture or his duly authorized agents shall act as prosecutors in the Court having criminal jurisdiction of said offense.

SECTION 10.
Be it further enacted that it shall be the duty of the Commissioner of Agriculture and State Chemist to make such rules and regulations not inconsistent with the provisions of



MONTHLY BULLETIN

this Act, and as in their judgment will best carry out the requirements thereof.

SECTION II.
Be it further enacted that all laws and parts of laws in conflict with this Act be and the same are hereby repealed, and that this Act take effect from and after its passage, the public welfare requiring it.

MISCELLANEOUS NOTES. Senate Bill No. 112 was passed in the Senate August 9, 1913 and is now pending in the House. By a careful reading of the bill as printed in this bulletin, you will see that there are no requirements that cannot be met by any manufacturer or dealer in food products who wants to supply a wholsome product.
Section 1 simply requires that the place of manufacture shall be properly lighted, drained and ventilated so as to protect the health of the employees.
Section 2 simply requires every place where food is manufactured or sold to be kept in a clean and sanitary condition.
Section 3 requires that food manufacturing es. iblishmenrs shall be kept clean.
Section 4 requires every food manufacturing or distributing establishment to be screened or mechanical devices for the exclusion of flies during the fly season, iriless otherwise protected.
Section 5 requires that toilets shall be separate and apart from the room or rooms where food is manufactured or offered for sale.

iflHMittlJtaWl



. WMUM * ****

mi

GEORGIA DEPARTMENT OF AGRICULTURE

Q

Section 6 requires that cuspidors shall be furnished when needed and shall be kept clean.
Section 7 requires that no person shall be allowed to sleep or live in any dining room, bake shop, or other place where food is manufactured or offered for sale.
Section 8 allows the Commissioner of Agriculture or his agents to inspect food producing establishments and to give notice to abate nuisances when they exist.
Section 9 simply defines the penalty for violations of this Act.
The passage of this law means that the food and drug law would be materially strengthened and would assure the people of wholesome food products.
I wish to call your attention to a letter from Dr. Barnard, State Food Commissioner of Indiana, written to Hon. J. D. Price, who has a law almost identical with this bill, but more stringent. He states in this letter that more than 25 states have enacted laws similar to this sanitary law. Dr. Alsberg, Chief Chemist U. S. Department of Agriculture, has said that we must go to the source of food production and pass sanitary measures requiring food producing establishments to keep their places in a clean and sanitary condition to prevent food from becoming contaminated.
This proposed sanitary measure would only interfere with those manufacturers who care nothing' for the health of the public.
All who are interested in the passage of such a measure should communicate with their Representative in the House and urge the passage of this very necessary Bill.

IO

MONTHLY BULLETIN

INDIANA STATE BOARD OF HEALTH Department of Food and Drugs Indianapolis, June 19, 1914.

J. D. Price, Commissioner of Agriculture, Atlanta, Ga.
My Dear Mr. Price:-- In the enclosed booklet you will find on page 11 etseq. the
Sanitary Food Law which has been in force in this state since 1909. This is the first law of its kind in this country and it is now in force in twenty-five or more of the states. There has never been any criticism of the law. We have never lost a case we have filed under it, and I know of no legislation enacted in recent years that has met with such universal approval. As a matter of fact it would be the height of folly for any manufacturer or dealer in food stuffs to object to any provision of the law, and if were known that any man was not in favor of the law it would mean immediate

loss of business. Clean food is popular. Unsanitary conditions are very

much in disfavor. The marked portion of Section 9 is very helpful. We issue these orders constantly and they are al-

most invariably obeyed promptly. L trust it may be possible to secure sanitary legislation in

Georgia.

Yours very truly, (Signed) H. E. BARNARD, State Food and Drug Commissioner.

GEORGIA DEPARTMENT OF AGRICULTURE

II

FOOD CONTROL AT ITS SOURCE.
At the meeting of the National Civic Federation held in New York recently, Dr. Carl Alsberg spoke by invitation of the sanitary and hygienic control of foods. Dr. Alsberg's ideas as expressed at this meeting represent what might be regarded as the new thought in the pure food world. That is to say, instead of spending so much money on police work, he would economize by spending money for prevention. If the food manufacturers can be made to observe good sanitary and hygienic laws there will be little food stuff on the markets for inspectors to seize.
Dr. Alsberg said:--There is but one need in food control which is so vastly more important than all others that I propose to urge it alone upon your consideration. It is adequate sanitary and hygienic control of food.
By the sanitary and hygienic control of foods I mean the prevention of traffic in foods dangerous to health. To prevent this traffic is far more difficult than to prevent mere fraud in food products. Fraud may usually be detected by a chemical analysis. The danger to health that can easily lurk in a food can easily be detected in this way unless, indeed the food contain some simple poison like arsenic or lead. If, however, the food be manufactured in unsanitary surroundinp-s or if it be. the bearer of tuberculosis, typhoid, measles or scarlet fever, this can hardly be detected. Hence, in my cpinion, foods such as butter and milk, fish, and shellfish which are capable of this kind of contamination, should receive the greatest attention.
The only safeguard against these sources of danger is inspection of the place of production and medical supervision of the workmen. It should be impossible, for example, for

12

MONTHLY BULLETIN

a dairyman with a case of typhoid fever in his family to ship milk.
Obviously the exercise of such control of the sanitary conditions of food production is a task for the individual states. I would, therefore, urge upon you to secure such sanitary control of food production in every state. I can conceive of nothing more important.
If such a sanitary control is to be established you must clearly understand that to be effective it must rest upon an adequate health service. Outside of our larger cities such a service is most unusual.
--Bulletin Pennsylvania Department of Agriculture.

LABORATORY REPORT
In this bulletin will be found the analysis of samnles of milk and ice cream made during the months of April and May. Owing to the lack of clerical assistance, we have been unable to print the analysis made of other food and drug products during these months. This information will appear in the June bulletin.
MILK, CREAM AND ICE CREAM Below will be found the analysis of a number of milks and creams taken on the market. For the information of those who are not acquainted with the law, the following standards for milks, creams and ice creams have been adopted by this Department.
MILK AND ITS PRODUCTS.
a. MILK. i. Milk is the fresh, clean, lacteal secretion obtained by

GEORGIA DEPARTMENT OF AGRICULTURE

13

the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and ten days after calving, and contains not less than eight and one-half (8.5) per cent, of solids not fat, and not less than three and one-quarter (3.25) per cent, of milk fat.

b. CREAM. i. Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean, and contains not less than eighteen (18) per cent, of milk fat.

INTERPRETATION OF BACTERIAL COUNT.
Since the bacterial count varies with conditions and with seasons, it is difficult to set any reliable bacteriological standard. The following will give a general idea of how such numbers should be interpreted.
BACTERIA PER CUBIC CENTIMETER.

Below 10,000 indicates very good milk.

Between

10,000 and 50,000 100,000

50,000 indicates good milk.

100,000

fair milk,

500,000

unsatisfactory

milk,

Over

500,000 1,000,000

1,000,000

bad milk, very bad milk.

The bacterial count will vary with the season, being higher

in summer than in winter. The cause of this is the greater

difficulty of keeping milk cool in summer. If care is taken to

keep it sufficiently cool the count should be no greater in sum-

mer than in winter. ICE CREAMS.
1. Ice cream is a frozen product made from cream and su-

14

MONTH I.V BULLETIN

gar, with or without a natural flavoring, and contains not less than twelve (12) per cent, of milk fat.
2. Fruit ice cream is a frozen product made from cream sugar, and sound, clean, mature fruits, and contains not less than ten (10) per cent, of milk fat.
3. Nut ice cream is a frozen product made from cream, sugar, and sound, non-rancid nuts, and contains not less than ten (10) per cent, of milk fat.

ALBANY

Lab Brand No.

Sample Taken Sample Examined

Producer

Dealer

Fat Visible per ct Dirt

REMARKS

IIl8 Sweet milk Apr. 15 nig Sweet milk Apr. is II20 Sweet milk Apr. 15 II2I Sweet milk Apr. is 1122 Sweet milk Apr. is
1123 Swett milk Apr. is

Apr. 16 9.30 a.m. Riverside Dairy Apr. 16 9.30 a-m Apr. 16 9.30 a-m Apr. 16 9.30 a-m Apr. 16 9.30 a-m
Apr. 16 9.30 a-m.

Albany Ice Crm. Co J. L. Odom C. C Roberts Savoy Cafe
New Albany Hotel

1162 Sweet milk Apr. 23 7.40 a.m. Apr. 24 9.15 a.m. Weatherbee Bros. C. C. Roberts

1163 Sweet milk Apr. 23 6.30 a.m. Apr. 24 9.15 a.m. X. P. Tift,

C. W. Holt ..

79

Riverside Dairy

n64lSweet milk Apr. 23 7.35 a.m. Apr. 24 9.15 a.m. Slappy's Dairy .. .

80

1165'Sweet milk Apr. 23 7.30 a.m. Apr. 24 9.15 a.m. Johnson's Dairy J. L. Odom

82

1166 Sweet milk Apr. 23 9.00 a.m. Apr. 24 9.15 a.m.

Metropolitan Cafe 79

Ii67|Sweet milk Apr. 23 8.10 a.m. Apr. 24 9.15 a m. E. C Milner Dairy F. E. Wilder .... 79 E- Dougherty Co., R. F. D. No. 1

1,900,000 5.20 None Bacterial count high.

9,000,000 3.30 Trace Bacterial count high.

500,000 5.00 Slight Bacterial count high.

600,000 275,000

4.00 Present

Bacterial count high. No dirt should be found.

much

2.30 Present

Bacterial count high. Fat below standard.

No dirt should be found.

2 000.000

3.25 Present

Bacterial count Milk watered.

high.

No dirt should be found.

Total Solids Low.

9.68 per ct.

4.00 None Temperature high.

5.20 None Temperature high.

4.20 None Temperature high.

5.00 None Temperature high.

4.40 Trace Temperature high.

5.60 Trace Temperature high.

IS

ATLANTA

16

Lab Brand No.
I

Sample Taken Sample Examined

1031 Sweet milk Apr. 2 8-oo a.m. Apr. 2 10.00 a.m

Producer

1084 Sweet milk Apr. 14 10.30 a-m. Apr. 14 10-30 a-m. Capital City Dairy, E. Mitchell St.
1095 Sweet milk Apr. 15 11.00 a.m. Apr. 15 11.00 a.m

Dealer
J. H. Smith, 75 Plum St.
G. J. McWilliams.

iog6 Sweet milk Apr. 15 11.00 a.m. Apr. 15 11.00 a.m.

1097 Sweet milk Apr. 15 8.15 a.m. Apr- 15 3.30 p.m.

1098 Sweet n*ilk Apr. 15 8.20 a.m. Apr. 15 3-30 p.m.

1099 Sweet milk Apr. 15 9.30 a.m. Apr- 15 1100 Sweet milk Apr. 15 9.40 a.m. Apr- 15 IIOI Sweet milk \pr. 15 10.00 a.m. Apr- is
1102 Sweet milk Apr. is 11.35 a.m. Apr. 15

3-30 p.m. M. E. Hamilton, R. F. D. 5
3-30 p.m A. A. Clement, R. F. D. 4
3-30 p.m. Johnson & Snow, Decatur, Ga.
3-30 p.m. J. R. Humphrey, Acworth, Ga.

G. J. McWilliams.
Mary Welch, 204 W. Alexander
J. H. Smith, 75 Plum St.
Rest Haven Dairy, 66 W. Pine St.
Rest Haven Dairy..

1103 Sweet milk Apr. 15 11.40 a.m. Apr- 15 3-30 p.m. J. R. Humphrey, Acworth, Ga.

1104 Sweet milk Apr. 15 11.40 a.m. Apr. 15 3-30 p.m. J. R. Humphrey, Acworth, Ga.

I I05 Sweet milk Apr. 15 11-45 a-m. Apr- 15 3.30 p.m, W. W. Goodwin, Gate City Dairy. Acworth, Ga.

Tem.| Bacteria | Fat I Visible oF. [ Per c.c. perct Dirt
I

REMARKS

49

113,000,000 ~4.6

Present

Bacterial count high. No dirt should be found.

55

300,000 4.3 Slight

4.5 Slight

5.0 Present No dirt should be found.

44

170,000 4.4 None Bacterial count high.

42

60,000 4.2 Present No dirt should be found.

51

13,000 3.25 Slight

55 4,000,000 3.7 Slight Bacterial count high.

55

33,000 4.2 Present No dirt should be found.

54

90,000

4.0

Present

Milk watered. Solids not fat low.

7.76 per ct.

No dirt should be found.

55

I 150,000| 3.25 Slight Milk watered. Total Solids Low. 9.99 per ct.

58

Bacterial count high. 375,000 3.6 |Present Milk watered.

Total Solids Low.

10.80 per ct.

Bacterial count high.

50

No dirt thould b found. 8,000| 4.2 Slight Temperature high.

ATLANTA--Continued.

Lab Brand No

Samp] e Taken Sample Examined

Producer

Dealer

Tern oF.

Bacteria Fat Per c.c. |per ct

Visible Dirt

REMARKS

s. 1222 Sweet milk May 18 8.30 a.m. May 18 9.00 a.m. p. Thomas,
Covington, Ga.

Capital City Dairy, 46 Atlanta, Ga.

100,000 3.6 Present Milk watered. Total Solids Low.

10.37 per ct.

s. 1223 Sweet milk May 18 8.30 a.m. May 18 9.00 a.m. P. Thomas .... Capital City Dairy 48

No dirt should ke found. 150,000 4.2 Slight Bacterial count high.

Milk watered.

Total Solids Low.

10.75 per ct.

s. 1224 Sweet milk May 18 8.30 a.m. May 18 9.00 a.m. P. Thomas .... Capital City Dairy 46

250,000 4.4 Trace

Bacterial count high. Milk watered.

Total Solids Low.

s. 1225 Sweet milk May 18 8.30 a.m. May 18 9.00 a.m.

P. Thomas .... Capital City Dairy 48

10.98 per ct. 400,000 5.0 None Bacterial count high.

Milk watered.

Solids Not Fat Low.

6.94 per ct.

s. 1226 Sweet milk May 18 8.30 a.m. May 18 9.00 a.m. P. Thomas .... Capital City Dairy. 48

700,000 3.4 Slight Bacterial count high.

Milk watered.

Total Solids Low.

9.04 per ct.

1227 Sweet milk May 19 9.15 a.m. May 19 IO-OO a.m.

J. H. Smith,

s. 1228 Sweet milk May 19 10.00 a-m. May 19 10.15 a.m.

75 P'um St. P. Thomas .... Capital City Dairy.

48 48

10,000,000

5.8

Present

Bacterial count high. No dirt should be found.

100,000 4.6 Slight

Milk watered. Total Solids Low.

11.3G per ct.

s. 1220 Sweet milk May 19 10.00 a.m. May 19 10.15 a.m. P. Thomas .... Capital City Dairy. 48

75,000 4.4 None

Milk watered Total Solids Low.

11.73 per ct.

s. 1230 Sweet milk May 19 1.0.00 a m. May 19 10.15 a.m. P. Thomas .... Capital City Dairy. 52

100.000 4.4 Slight

'Milk watered. |Total Solids Low.

I 10.31 per ct.

ATLANTA--Continued.

Lab Brand No

Sample Taken Sample Examined

Producer

Dealer

Tem. Bacteria I Fat Visible F. Perec, [per ct Dirt

REMARKS

1231 Sweet milk May ig
1232I Sweet milk May 19
1233'Sweet milk May 19
i032|Ice cream Apr. 2 [Chocolate.
I033|Ice cream Apr. 2 I Vanilla...
I034|lce cream Apr. 2 IStrawberry
1035! Ice cream. Apr. 2 IChocolate.
1036 Ice cream. Apr. 2 I Vanilla.. ..
i037JIce cream. Apr. 2 IStrawberry
U24|Ice cream. Apr. 17 IChocolate.
H25]lce cream. Apr. 17 Vanilla.. ..
1126IIce cream. Apr. 17 IStrawberry
n8o|Ice cream. Apr. 29 I Vanilla....
u8i|Ice cream. Apr. 29 (Chocolate.

io-oo a-m- May 19 10.15 a-m S. P. Thomas 10.00 am. May 19 10.15 a.m S. P. Thomas .. 10.00 a-m- May 19 10.15 a.m S. P. Thomas ..
8.40 a.m. Apr- 2 10.00 a.m 8.40 a.m. Apr- 2 10.00 a.m 8.40 a.m. Apr- 2 10.00 a.m 900 a-m- Apr- 2 10.00 a.m Jessup & Antrim,
Ellis St. 9.00 a-m Apr- 2 TO.OO a.m. Jessup & Antrim . 9.00 a.m. Apr- 2 10.00 a.m. Jessup & Antrim . . 3.00 p.m. Apr- 17 3.00 p.m. Jacobs' Pharmacy . 3.00 pm. Apr- 17 3.00 p.m. Jacobs' Pharmacy . 3.00 p-m Apr- 17 3.00 p.m. Jacobs' Pharmacy . 9.00 a.m Apr. 29 10-30 a-m. Atl. Ice Cream Co 9.00 a.m Apr. 29 1030 a-m. Atl. Ice Cream Co.

Capital City Dairy Capital City Dairy Capital City Dairy
Ivy Soda Co-, Ivy & Houston.
Ivy Soda Co Ivy Soda Co.

52 1 49 1 48 f
Froz.l Froz.l

80,000 65,000 110,000
200.000

4.5 'None 5.0 Tract 5.0 Present
4.0

Milk Watered. Total Solids Low.
10.63 per ct. Milk Watered. Total Solids Not Made.
Milk Watered. No dirt should be found. Bacterial count high. Total Solids Not Made. Fat Below Standard.

300,000 7.2

Fat Below Standard.

Froz.l 500,000 6.0

Froz.l 4,500,000 8.0

Froz. 4,000,000] 9.4

Froz.l 4,000,000 8.2

Froz.l

11.40

Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Fat Below Standard.

Froz.l

16.80

Froz.l

15.00

Froz.120,000,000 8.6 Froz. 18 000,000 6.8

Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard.

Lab Brand No.

Sample Taken Sample Examined

ATLANTA--Continued.

Producer

Dealer

Tem, Bacteria Fat Visible oF. Perec. |per ct Dirt

REMARKS

1182 Ice cream. Apr. 29 9.00 a.m. Apr. 29 10.30 a-m Atl. Lee Cream Co

Froz. 17,000,000 9.1

Strawberry

1183 Ice cream. Apr. 29 9.10 a-m Apr. 29 10-30 a-m Atl. Lee Cream Co

Froz 10,000,000 9.0

Vanilla..

1184 Ice cream. Apr. 29 9.10 a.m. Apr. 29 10.30 a.m Atl. Lee Cream Co. Forrest Soda Co., Froz. 9,000,000 8.3

Chocolate.

Forrest Ave.

1185 Ice cream Apr. 29 9.10 a-m Apr. 29 10.30 a-m Atl. Lee Cream Co Forrest Soda Co. Froz. 13,000,000 8.5

Strawberrv

1186 Ice cream. Apr. 29 10.00 a.m. Apr. 29 10.30 am

Jim Backus

Froz 10,000,000 7.3

Vanilla. . .. 1187 Ice cream. Apr. 29 10.00 a.m Apr. 29 10.30 a-m.

314 Auburn Ave.

Jim Backus

Froz. 10,000,000 5.8

Strawberry

Ice cream. Apr- 29 9.30 a.m. Apr. 29 10.30 a.m. Jim Backus

Froz. 5,000,000 7.0

Mixed

Ice cream. Apr. 29 9.30 a-m Apr. 29 10-30 a.m.

Jim Backus

Froz. 2,500,000] 7.6

Chocolate.

1190 Ice cream. Apr. 29 9-30 a.m. Apr. 29 10.30 a.m Jim Backus,

Froz. 6 000 0001 6.2

I Mixed

314 Auburn Ave.

ngi|Ice cream. Apr. 29 2.30 p.m. Apr- 29 3-oo p.m.

Blackwell &.Watson Froz.I

!
8.2

IChocolate.

1192]Ice cream. Apr. 29 2.30 p.m. Apr- 29 3-oo p.m.

Blackwell &.Watson Froz.|.

10.0

I Vanilla. . .

Pryor & Edgew'd

H93|Ice cream. Apr. 29 2.30 p.m. Apr- 29 3.00 p.m. Carlos Poulos,

Froz.].

9.6

IChocolate.

Hunter & Pryor.

1194!Ice cream. \pr. 29 2.30 p.m. Apr. 29 3.00 p.m. Carlos Poulos I Strawberry

Froz.

10.8

Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Fat Below Standard. Fat Below Standard. Fat Below Standard.
19

ATLANTA--Continued

No. I Lab Brand
I

Sample Taken Sample Examined

Producer

Dealer

Tern. I Bacteria | Fat | Visible F. I Per c.c. Iperctl Dirt

REMARKS

1195 Ice cream., Apr. 29 Vanilla
II96 Ice cream. Apr. 29
1197 Tee cream. Apr. 30 Vanilla.. ..
1108 Ice cream. Apr. 30 I Vanilla.. ..
U99|Ice cream. Apr. 30 I Strawberry
I20ollce cream. Apr- 30 IChocolate..

2.30 p.m Apr- 29 2.30 p.m. Apr. 29 8.30 a.m. Apr. 30 8.30 a.m. Apr. 30
Apr. 30 8.30 a.m. Apr. 30

3.00 p.m Carlos Poulos.

Hunter & Pryor

3.00 p.m

David Hazant,

227 Central Ave-

9-00 a.m Blue Seal Ice Cream

Company

|

9-00 a.m Blue Seal Ice Cream

Company

I

9-00 a.m, Blue Seal Ice Crtam

Company

I

9.00 a.m. Blue Seal Ice Cream

Company

I

Froz.l

9.8

Proz.J

3.3

Froz.l 7,000,000 9.2
1
Froz. 115,000,000 9.2

Froz.|16,000,000 10.0

Froz.| 4,000,000 10.4

BRUNSWICK

Fat Below Standard.
Fat Below Standard.
Bacterial count high. Fat Below Standard. Bacterial count high. Fat Below Standard. Bacterial count high. Bacterial count high. Fat Below Standard.

1146 Sweet milk Apr. 21 4.00 p.m. Apr. 22 11.00 a.m. G. D. Hill

78

135,000[ 4.6 [Trace

Bacterial count high. Temperature high.

"47 Sweet milk Vpr. 21 5.13 p.m. Apr. 22 11.00 a.m. V D. Boone

60

1148 Sweet milk Apr. 21 9.00 a.m. Apr. 22 n-oo a-m. Miss Hattie Dort.

64

1149 Sweet milk Apr. 21 6.00 a.m. Apr. 22 1100 a.m. F. L. Smith

75

1150 Sweet' milk Apr. 21 5.30 a.m. Apr. 22 11.00 a.m. W. A. Clark

50

1151 Sweet milk Apr. 21 6.00 a.m. Apr. 22 1100 am. C L. Parker

85

1215 Sweet milk May 12

May 13 12.00 n'n

Branch Drug Co.

60,000| 4.6 95,000| 4.8
8,000] 4.0 90,000 5.2 6,000| 4.4
4.4

Present much

No dirt should be found. Temperature high.

Present No dirt should be found. Temperature high.

Present

No dirt should be Temperature high.

found.

Present much

No

dirt

should

be

found.

Present No dirt should be found much Temperature high.

None

BRUNSWICK--Continued

Lab Brand No.

Sampla Taken Sample Examined

Producer

Dealer

Tern.) Bacteria Wat Visible oF. 1 Perc.c. | per ct Dirt

REMARKS

1216 Sweet milk

May 13 12.00 n'n

Brunswick Rest. .. 64

1217 Sweet milk May 12

May 13 12.00 n'n

Metropolitan Rest.. 64

T2T8 Sweet milk I2IQ Swtet milk 1220 Sweet milk

May 13 12.00 n'n May 13 12.00 n'n May 13 12.00 n'n

New York Confec. 56

Bennett Bros

58

Greek-Amer. Rest.. 58

GRIFFIN

1213'Sweet milk May S

May 5 4.00 p-m Not given.

T. J. Brooks,

80

Griffin, Ga.

1214 Sweet milk May S

May s 4.00 p.m, NTot given.

T. J. Brooks, Griffin, Ga.

1152 Sweet milk Apr. 21 5.00 p.m. Apr. 22 3.00 p.m. J. A. Wilson.

Dr. G. F. Venable.

1153 Sweet milk Apr. 21 5.30 p.m. Apr. 22 3.00 p.m. J. A. Wilson.

1154 Sweet milk Apr. 21 5.30 p.m. Apr. 22 3.00 p.m. Mary Villa Dairy Hotel Griffin Farm
1155 Sweet milk Apr. 22 6.30 a-m. Apr. 22 3.00 p.m. Mrs. L- C. Hensley

3.0 Trace
2.9 None
10 000 4.4 Trace 5.6 Trace 4.2 None

Fat Below Standard. Milk Watered. Total Solids Low.
10.76 per ct. Temperature high. Fat below standard. Milk Watered. Total Solids Low.
10.15 per ct. Temperature high. Temperature high.
Temperature high.
Temperature high.

3.2 None 4.2 None 5.8 Trace

Special sent in by T. J. Brooks, Druggist.
Fat Below Standard. Temperature high.
Special sent in by T. J. Brooks, Druggist.
Temperature high.

5.6 None Temperature high.

5.4 Trace Temperature high.

5.0 None Temperature high. 21

GRIFFIN--Continued

Bab Brand No.

Sample Taken Sample Examined

Producer

Dealer

Tem.
OF.

Bacteria Fat Visible Per c.c. per ct Dirt

REMARKS

1

1

i22i!Sweet milk May 14 8.00 a.m. May 14 1.30 p.m.

1234 Sweet milk j May 19

May 19 2.00 p.m. J. A. Wilson

T. J- Brooks

Bacterial count high.

62

' 1 200 0001 5.0

Present

No dirt should be found. Temperature high.

Sent to Laboratory by

T. J. Brooks.

30,000] 5.8 None

I23<; Sweet milk Mav io

May 19 2.00 p.m. Mary Villa Dairy..

25,00'0( 4.4 None

1236 Sweet milk May 19

May 19 2.00 p.m. Mrs. L. C. ITensley

60,000[ 5.4 None

I2T7 Sweet milk May 19

May 19

Broo ks Drug Store

ano.ooo 3 0 None

Hacterlal count high. E at Below Standard.

MACON

1040 Cream.... Apr. I 11.00 am. Apr. 2 10.00 a.m. Eatonton Creamery, Odom Ice Crm. Co. 58

Eat'onton, Ga.

l04i|Swett milk Apr. 1 11.00 a.m. Apr. 2 1000 a-m

Odom Ice Crm. Co. 08

I

i045|Cream.. .. Apr. 1 1.30 p.m. Apr. 2 TO.OO a-m

Dempsey Hotel ... 56

1047 Cream. . . . Apr. 1 10481 Sweet milk Apr. 1 1049 Sweet milk Apr. 1

2.00 p.m. Apr. 2 10.00 a-m. 2.00 p.m. Apr. 2 10.00 a-m 2.00 p.m. Apr. 2 1000 a-m

Taylor-Bayne Drug 54
Company Taylor-Bayne Drug 62
Company
Chapman's Pharm.. 58

i05i|Sweet milk Apr. 1 2.30 p.m. Apr. 2 10.00 a-m

Purity Dairy .... 48

i052|Sweet milk Apr. 1 3.00 p.m. Apr. 2 10.00 a-m

Kinnetts Coal and 68 Ice Co

19.2

Temperature high.

4.1

Present

Temperature high. No dirt should be found.

21.0

Temperature high.

19.0

3.0

Temperature high. Present Fat Below Standard.

No dirt should be found.

None Temperature high.

4.0 Slight

4.4 Slight' Temperature high.

MACON--Continued

Lab Brand No.

Sample Taken bamrtle Examined

Producer

1053 Swett m 1055 Sweet m 1056 Sweet m 1057 Sweet m 1058 Sweet m 1059 Sweet m 1060 Sweet m 1061 Sweet m 1062 Sweet m 1064 Sweet m 1065 Sweet m 1066 Sweet m 1067 Swett m 1068 Sweet m 1069 Sweet m

Apr- I 3.00 p.m. Apr. 2 10-00 a-m. Apr. 2 8.00 a.m. Apr. 3 9.30 a.m. Apr. 2 8.00 a.m. Apr. 3 9.30 a.m. Apr. 2 8.00 a.m. Apr- 3 9-30 a.m. L. M. Solomon. Apr. 2 8.00 a.m. Apr. 3 9-30 a.m. L. M. Solomon. Apr. 2 g.oo a-m Apr. 3 9-30 a.m. J. J. Hubbard... Apr. 2 9.20 a.m ^pr. 3 9-30 a.m. Apr. 2 9.30 a.m Apr. 3 9-30 a.m. T. H. Tucker. Apr. 2 10.00 a.m, Apr. 3 9-30 a.m. Apr. 2 10.00 a.m Apr. 3 9-30 a.m. Apr. 2 10.00 a.m Apr. 3 9-30 a.m. Apr. 2 11.00 a.m Apr. 3 9-30 a.m. Apr. 2 11.00 a.m Apr. 3 9-30 a.m. J. A. Flournoy. Apr. 2 11.00 a-m Apr. 3 9-30 a.m. Apr. 2 11.30 a.m Apr. 3 9-30 a.m.

Dealer

Tom. Bacteria Fat Visible oF. Per c.e. |per ct Dirt

REMARKS

Kinnetts Coal and 68

Ice Co

Sunshine Dairy

58

Sunshine Dairy

56

Sunshine Dairy

74

Sunshine Dairy

78

66

Baltimore Cafe .. . 48

Kennesaw Cafe,

60

Restaurant

Union Lunch Room 62

Brown House .... 54

Ellis Lunch Room 54

New York Cafe... 66

62

Manhattan Cafe

44

Ed. Loh's Cafe

66

4.0

Present

Temperature bigh. No dirt should be found.

4.2

Present

Temperature high. No dirt should be found.

4.1

Present

Temperature high. No dirt should be found.

4.0 Slight Temperature high.

4.8

Present

Temperature high. No dirt should be found.

4.1

Present

Temperature high. No dirt should be found.

f 2.0

Present much

Fat Below Standard. No dirt should be found.

4.8 I Slight Temperature high.

3.8

Present

Temperature high. No dirt should be found.

3.5 I Slight

4.1 [Slight Temperature high.
2.8 Present Fat Below Standard. No dirt should be found.
4.6 Slight Temperature high.
. I 3.5 (Present No dirt should be found. |much Temperature high.
,| 3.25|Present No dirt should be found. 23

MACON--Continued

24

Labi Brand No. I
I

Sample Taken Sample Examined

Prodncer

Dealer

Tern. F.

Bacteria j Fat Per c.c. [per et

Visible Dirt

REMARKS

1070 Sweet milk Apr. 2 ir.30 a.m. Apr. 3 9.30 a.m,

Ed. Loh's Cafe .. 66

1071 Sweet milk Apr. 2 12.00 n'n Apr. 3 9.30 a.m.

B. & B. Cafe

54

1072 Sweet milk Apr. 2 12.00 n'n Apr. 3 9.30 a.m.

Metropolitan Cafe 54

1073 Buttermilk Apr. 3 n-oo a-m Apr. 6 9.00 a.m Duresville Dairy ..

io7S Sweet milk Apr. 3 2.00 p.m. Apr. 6 9.00 a.m Barkley's Dairy ... Purity Dairy

50

1076 Sweet milk Apr. 3 2.00 p.m. Apr. 6 9.00 a.m

Purity Dairy

46

1077 Sweet milk Apr. 3 4-20 p.m. Apr. 6 9.00 a.m

Odom Ice Crm. Co. 46

1078 Cream

Apr. 3 4-20 p.m Apr. 6 9.00 a.m.

Odom Ice Crm. Co. 52

1079 Sweet milk Apr. 3 4-3 p.m Apr. 6 9.00 a.m.

Sunshine Dairy .. . 46

1080 Sweet milk Apr. 3 4-3 p.m. Apr. 6 9.00 a.m.

Sunshine Dairy . 58

1085 Sweet milk Apr. 14 9.00 a-m Apr. 15 II-OO a m. F. E. Hollingsworth

60

1086 Sweet milk Apr. 14 9.00 a.m. Apr. 15 ii-oo a.m. W. D. Barnes....

64

1087 Sweet milk Apr. 14 9.30 a.m. Apr. 15 II-OO a.m. J. A. Young

48

1088 Sweet milk Apr. 14 3-oo p.m. Apr. 15 II-OO a.m.

Parker's Lunch Rm. 58

1089 Sweet milk Apr. 14 3.00 p.m. Apr. 15 II-OO a.m.I J- C. Smallwood.

74

Fat Below Standard.

2.3

Present

No dirt should be found. Temperature high.

3.6 Slight

4.3 Slight

0.8 Trace

5.1 Very No dirt should be found.
dirty 3.9 Slight

4.2 None

20.0 Slight

4.8 Trace

4.7 Slight 23,000 ; Trace

Temperature high. Temperature high.

33,000 5.4 Slight

100,000 3.8 Slight

No dirt should be found.

60,000

5.2

Present

Temperature high. No dirt should be found.

400,000

5.1

Present

Bacterial count high. Temperature high.

I

MACON--Continued

Lab Brand No.

Sample Taken Sample Examined

Producer

1090 Sweet milk Apr. 14 3.00 p.m. Apr, 15 11.00 a.m. 1106 Sweet milk Apr. is 8.00 a.m Apr. is 8.30 p.m. 1107 Sweet milk Apr. 15 8.00 a.m. Apr. IS 8.30 p.m.

1108 Sweet milk Apr. 15 8.00 a.m Apr. is 8.30 p.m. T. A. Clay 1109 Sweet milk Apr. 15 8.00 a.m Apr. is 8.30 p.m J. E. Cloud,
R. F. D. 1110 Sweet'milk Apr. is 8.00 a.m. Apr. 15 8.30 p.m. L. M. Solomon,
R. F. D. mi Sweet milk Apr. is 8.00 a.m. Apr. 15 8.30 p.m.
1127 Sweet milk Apr. 16 9.00 a.m Sam. Destroyed C. I. Lindsey .. 1128 Sweet milk Apr. 17 9-oo a.m. Apr. 18 9.00 a-m. M. P. Wilson . 1129 Sweet milk Apr. 17 9.30 a.m. Apr. 18 9.00 a-m A. A. Grifford
1130 Sweet milk Apr. 17 9.30 a.m. Apr. 18 9.00 a-m. T. D. Barkley . 1131 Sweet milk Apr. 17 9.30 a.m. Apr. 18 9.00 a-m. W. E. Hill ....
1132 Sweet milk Apr. 17 9.30 a.m. Apr. 18 9.00 a-m. A. W. Melton .

Dealer

Tem.] F. I

Bacteria I Fat Per c.c. [per ct

Visible Dirt

REMARKS

Purity Dairy

1,000,000 3.6 Slight Bacterial count high.

Purity Dairy Purity Dairy
Sunshine Dairy

62

9,000,000 4.2 None

Bacterial count high. Temperature high.

60

15,000,000

2.1

Present

Bacterial count high. Fat Below Standard.

Temperature high.

No dirt should be found.

64

250,000

3.5

Present

Bacterial count high. Temperature high.

60

12,000,000

4.9

Present much

No dirt should be found. Bacterial count high. Temperature high.

No dirt should be found.

66 20,000,000 4.9 Slight

Bacterial count high. Temperature high.

Parker Lunch Room

46

20,000,000

2.2

Present

Bacterial count high. Fat below standard.

Sample Destroyed

No dirt should be found.

Purity Dairy

68

25,000 3.50 Slight Temperature high.

54

27,000 !0 Slight

Purity Dairy Purity Dairy

50 6,500,000 4.10|'Present Bacterial count high. No dirt should be found.

56

150,000 4.20 Present Bacterial count high.

No dirt should be found.

57 12.000.000 1.00 Slight

Temperature high. Bacterial count high.

Fat Below Standard.

Temperature high.

25

MACON--Continued

26

Sample Taken Sample Examined

Producer

Dealef

REMARKS

1133 Sweet milk Apr. 17 9.30 a.m Apr. 18 9.00 a-m J. A. Young

Purity Dairy

64

1135 Sweet milk Apr. 17 8.00 a.m Apr. 18 9.00 a.m. T. A. Clay...

58

1136 Sweet milk Apr. 17 8.00 a.m. Apr. 18 9.00 a.m. R. L. Knight ... Sunshine Dairy

58

1137 Sweet milk Apr. 17 8.00 a.m Apr. 18 9.00 a.m L. M. Solomon .. Sunshine Dairy

70

1138 Sweet milk Apr. 17 8.00 a.m. Apr. 18 9.00 a.m. J. A. Young

Sunshine Dairy

66

1139 Sweet milk Apr. 17 9.30 a.m- Apr. 18 9.00 a.m. E- M. Cox & Sons

76

1140 Sweet milk Apr. 17 10.00 a.m. Apr. 18 9.00 a.m W F. Virgin .... Odom Ice Crm. Co 66

1141 Sweet milk Apr. 17 10.00 a.m. Apr. 18 9.00 a.m

1142 Cream. .. Apr. 17 10.00 a.m -\pr. 18 9.00 a.m

1143 Cream.. .. Apr. 17 10.00 a.m Apr. 18 1156 Sweet milk Apr. 22 8.00 a m Apr. 23 1157 Sweet milk Apr. 22 8.30 a.m Apr. 23 1158 Sweet milk Apr. 22 9.00 a.m Apr. 23

9.00 a.m.
9.30 a.m. T. H. Tucker .
9.30 a m M. P. Wilson
9.30 a.m. B. J. Lee (Ross Dairy)

Odom Ice Crm. Co. 54 Odom Ice Crm. Co. 42 Odom Ice Crm. Co. 42
54 64 62

Bacterial count high.

550,000 1.40 Trace

Fat below standard. No dirt should be found.

2,500,000
900,000 30,000 60,000 500,000

4.20 Present much
3.90 Present 4.50 Present 4.70 Present 4.90 Present

Bacterial count high. No dirt should be found. Temperature high. Bacterial count high. No dirt should be found. Temperature high. No dirt should be found. Temperature high. No dirt should be found. Temperature high. Bacterial count high. No dirt should be found. Temperature high.

1,000,000 4.90 None

Bacterial count high. Temperature high. Milk Watered. Solids Not Fat Low.
7.82 per ct.

20,000 3.90 Trace 190,000 21.00

Milk Watered. Solids Not Fat Low.
8.00 per ct.

7,000,000 19.00

Bacterial count high.

850,000 3.8 Slight 225,000 3.00 Trace 65,000 4.4 None

Bacterial count high.
Bacterial Count High. Temperature high. Fat Below Standard. Temperature high.

MACON--Continued

Lab Brand No.

Sample Taken Sample Examined

Producer

Dealer

Tem. Bacteria | Fat J "Visible oF. I Per c.c. |per ct( Dirt

REMARKS

"59 Sweet milk Apr. 22 9.30 a.m. Apr. 23 9.30 a.m W. E. Hill

J. B. Lee

1160 Sweet milk Apr. 22 10.00 a.m. Apr. 23 9.30 a.m T. D. Barkley .. . J. B. Lee

1161 Sweet milk Apr. 22 10.30 a.m. Apr. 23 9.30 a.m A. W. Melton

J. B. Lee

66

46,000[ 5.4 None

60 7,650,000 6.0 [None

60 20,000,000 4.2 jTrace

Temperature high.
Bacterial Count High. Temperature high. Bacterial Count High. Temperature high.

1168 Sweet milk Apr. 27 10.30 a.m. Apr. 28 9.00 a.m

Arcadia Hotel

62

1169 Sweet milk Apr. 27 ii-oo a.m. Apr. 28 9.00 a.m J. A. Flournoy 1170 Sweet milk Apr. 27 ii.oo a.m. Apr. 28 9-00 a.m, II7I Sweet milk Apr. 27 11.30 a.m. Apr. 28 9-00 a.m

Lanier Hotel

64

New York Cafe ... 60

1172 Sweet milk Apr. 27 11.30 a.m. Apr. 28 9-oo a.m

Boston Conf. Co.... 64

"73 Sweet milk Apr. 27 11.30 a.m. Apr. 28 9-oo a m

Tea Room Cafe .. 66

1174 Sweet milk Apr. 28 12.00 n'n Apr. 29 8.30 a m. Edwards & Stokes

58

1175 Sweet milk Apr. 28 12.00 n'n Apr. 29 8.30 a.m. G. E. Knight

54

1176 Sweet milk Apr. 28 12.30 p.m. Apr. 29 8.30 a.m. R. L. Knight

56

40,000 4.4 Trace 7,000 4.6 Slight

Milk Watered. Total Solids Low.
11.27 per ct. Temperature high.

1,000,000 1 400.000
1,800,000 2.000.000
)

3.8 Slight 2.0 Present
much 4.0 [None
|Trace
4.4 'slight

Bacterial Count High. Temperature high.
Temperature high. Fat Below Standard. No dirt should be found. Bacterial Count High. Bacterial Count High. Temperature high. Bacterial Count High. Temperature high. Bacterial Count High. Temperature high.

'

ITrace Bacterial Count High.

800,000]

I None

Bacterial Count High. Temperature high.

1177 Sweet milk Apr. 28 1.30 p.m. Apr. 29 8.30 a.m. H. M. Smith

66

1,000,000| 4.6 [Slight

Bacterial Count High. Temperature high.

27

MACONT-Continued

38

Lab Brand No.

Sample Taken Sample Examined

Producer

Dealer

Toepm.

Bacteria I Fat Visible Per c.c. [per ct Dirt

REMARKS

1178 Swtet milk Apr. 28 2.00 p.m Apr. 29 8.30 a.m 1179 Sweet milk Apr. 28 2.10 p.m. Apr. 29 8.30 a.m 1201 Sweet milk Apr. 30 12.00 n'a May 1 9.30 a.m M R. Detrow .
I
!202lSweet milk Apr. 30 12.00 n'n May 1 9.30 a.m. L. M. Solomon i203jSweet milk Apr. 30 1.30 p.m. May 1 9.30 a.m. E. M. Cox 1204!Sweet milk Apr. 30 1.00 p.m May 1 9.30 a.m J- P. Silos .... i205lSweet milk Apr. 30 11.00 a.m. May 1 9.30 a.m G. F. Green ... 1206'Swtet milk Apr. 30 10.00 a.m. May 1 9.30 a.m. T. H. Watson .

Washington Lamar 64 Pharmacy.
Parker Lunch Room 59 68
66 60

1207 Sweet milk May 1 9.00 a.m May 2 8.30 a.m. F. E. Hollingsworth Purity Dairy

70

1208 Sweet milk May 1 9.00 a.m May 2 8.30 a.m. Mrs. W. H. Cherry Purity Dairy

58

1209 Sweet milk May 1 900 a-m. May 2 8.30 a.m.

Purity Dairy

60

1210 Sweet milk May 1 10.00 a.m. May 2 8.30 a.m

Sunshine Dairy .. . 56

1211 Sweet milk May 1 10.00 a.m. May 2 8.30 a.m

Sunshine Dairy

56

i2i2|Swtet milk May 1 10.00 a.m. May 2 8.30 a.m.

Sunshine Dairy

54

4,500,000

Trace

6,000,000 5.4 None

Bacterial Count High. Temperature high. Bacterial Count High. Temperature high.

20,000 5.6 None

95,000

Present

Temperature high. No dirt should be found.

200,000 5.2 Slight Bacterial Count High.

1,500,000

4.6

Present much

Bacterial Count High. No dirt should be found.

30,000 4.6 Slight Temperature high.

Bacterial Count High,

500,000

4.2

Present

vnik Watered. No dirt should be found.

Solids Not Fat Low.

7.58 per ct.

Temperature high.

860,0001

None Bacterial Count High.

Temperature high.

125,000

None Bacterial Count High. Temperature high.

4,000,000

Trace Bacterial Count High. Temperature high.

68,000 4.4 [None Temperature high.

34,000 5.4 Trace Temperature high.

62,000 4.0 Trace

MACON--Continued

Labi Brand No.

e Taken Sample Examined

Producer

Dealer

Tem.| Bacteria [ Fat t Visible oF. I Per c.e. Iper ct Dirt

REMARKS

1042!Ice cream. Apr- I I Vanilla.. ..
I043|lce cream. Apr. 1 Vanilla....
I044llce cream. Apr. I [Strawberry
1046 Ice cream. Apr. 1

11.00 a m. Apr. 2 H-4S a.m. Apr. 2 11.45 a.m. Apr. 2 1.30 p-m. Apr. 2

10.00 a.m. Odom Ice Crm. Co 10.00 3-m. Murray & Sparks.. 10.00 a-m. Murray & Sparks.. 10.00 a-m. Dempsey Hotel .. .

Froz.|.

9.0

Froz.|.

10.4

Froz. .

6.6

Froz.|.

12.2

1050 Ice cream. Apr. 1 Vanilla. . ..
1054 Ice cream. Apr. 1 Vanilla. . . .
1091 Ice cream. Apr. 14

2.00 p.m. Apr. 2 10.00 a.m.
3.00 p.m. Apr. 2 10.00 a.m. Kollenberg Ice Cream Co.
330 p.m Apr. 15 11.00 a.m.

Chapman's Pharm.. Froz. I.

] 8.0

Froz. I.

|10.0

Sander's Drug Co... Froz.| 1,750,000| 9.0

1092 Ice cream. Apr. 14 3-30 p.m. Apr. is 11.00 a.m.

Midland Pharmacy. Froz.] 2,500,000] 9.0

1093 Ice cream. Apr. 14 3-30 p.m. Apr. is 11.00 a.m.

L. C. Small

Froz.J 2,400,000| 8.6

1094 Ice cream. Apr. 14 330 p.m. Apr. is 11.00 a.m.

Paragon Pharmacy. Froz.| 750,000]10.4

1134 Ice cream. Apr. 17 10.00 am. Apr. 18 Frozen
[Dainties
U44|Ice cream. Apr. 17 10.00 a.m- Apr. 18 I Chocolate..
H4SlIce cream. Apr. 17 10.00 a-m. Apr. 18 [Pineapple.
1112 Ice cream. Apr. is 9.00 a.m. Apr. 15

9.00 a.m. Kinnett Coal and Ice Co.
9.00 a.m
9.00 a.m 8.30 p.m Murray & Sparks.

Froz.I 20,000 1.0
Odom Ice Crm. Co Froz, 10,000,000 6.0 Odom Ice Crm. Cv Froz. 5,500,000] 7.6
Froz, 4 800,000 13.40

Fat below standard. Fat below standard. Fat below standard.
Fat below standard. Fat Below Standard. Fat Below Standard. Bacterial Count High. Fat Below Standard. Bacterial Count High. Fat Below Standard. Bacterial Count High.
Bacterial Count High. Fat Below Standard. Bacterial Count High. Fat Below Standard. Bacterial Count High.

29

Lab Brand No.

Sample Taken Sample Examined

MACON--Continued

Producer

Dealer

1113 Ice cream. Apr. 15 9.00 a.m Apr. IS 1114 Ice cream. Apr- 15 9.00 a.m. Apr. is "15 Ice cream. Apr. 15 9.30 a-m. Apr. is 1116 Ice cream. Apr. 15 9.30 a.m. Apr. 15
! Iii7|lce cream. Apr. 15 10.00 a.m. Apr. 15

8.30 p.m L. A. Thomas Drug Company.
8.30 p.m Taylor-Bayne Drug Company
8.30 p.m Odom Ice Crm. Co.
8.30 p.m. Sam Scaruffi ......
8.30 pm. DeWitt McCrary ..

30

oF. I Tem.|

Per c.c. Bacteria

[per ct [ Fat

Dirt Visible

L

I

REMARKS

Froz. 340,000 6.40 Froz.|17,000,000 9.60 Froz.l 9,500,000 8.80 Froz. I 2,400,000 4.00 Froz. 5,500,000 6.00

Fat Below Standard. Bacterial Count High. Fat Below Standard. Bacterial Count High. Fat Below Standard. Bacterial Count High. Fat Below Standard.
Bacterial Count High. Fat Below Standard.

UNIVERSITY OF GEORGIA LIBRARIES
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