Rule 14. The Cheese Inspector's certificate shall be made to read as follows:
This is to certify that I have this day inspected for M___________ the following cheese, now located at_____________________ Factory and identification marks_________________________ Quantity in lot__________________________________________boxes Quantity inspected_______________________________________boxes and find as follows: Flavor_______________________________________________________________ Body and Texture_____________________________________________________ Color________________________________________________________________ Condition____________________________________________________________ Boxes________________________________________________________________ Grade________________________________________________________________ Inspection charges________________
_____________________________________Inspector_
The certificate to have a blank margin of three inches at the bottom, for the purpose of inserting specifications of Institutions, also for cheese sold under the Call, so that the Inspector may certify that cheese inspected fill the requirements as specified and the Inspector shall brand one impression on both boxes and cheese.
Number_______________ Date___________________________
Rule 16. The Weigher's Certificate shall be made to read as follows:
This is to certify that the following is the actual test of ______ boxes, out of shipment of ______ boxes
Factory Mark___________________________________________
Marked Weights_________________________________________
Actual Weights_________________________________________
Loss___________________________________________________
Average loss_______________lbs. on________________boxes
New York_____________________________19______
and the Cheese Rules numbered 6 to 11 inclusive be printed on the back thereof.
Rule 17. Members offering cheese for sale under the Call shall describe each lot, as to number of boxes, color, texture (open or close made), body, flavor, size, and how boxed, section where made, whether whole milks or skims and the average weight of each lot. Cheese sold under the Call to be accepted, or rejected, as a good delivery, or otherwise, based on the description given at the sale.