Exports (Dairy Produce) Regulations (Cth)

STATUTORY RULES.

1942. No. 287.

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REGULATIONS UNDER THE CUSTOMS ACT 1901-1936 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905-1933.*

WHEREAS by section 112 of the Customs Act 1901-1936 it is provided that the Governor-General may, by regulation, prohibit the exportation of any goods—

(a)the exportation of which would, in his opinion, be harmful to the Commonwealth; or

(b)which have not been prepared or manufactured for export under the prescribed conditions as to purity, soundness, or freedom from disease, or which do not conform to the prescribed conditions as to purity, soundness, or freedom from disease:

And whereas it is provided by the said section that the said power of prohibition shall extend to authorize the prohibition of the exportation of the goods generally, or to any specified place, and either absolutely or so as to allow of the exportation of the goods subject to any condition or restriction:

And whereas I am of opinion that the exportation of dairy produce, except subject to the conditions and restrictions prescribed by the following Regulations, would be harmful to the Commonwealth:

Now therefore I, the Deputy of the Governor-General in and over the Commonwealth of Australia, acting with the advice of the Federal Executive Council, hereby make the following Regulations under the Customs Act 1901-1936 and the Commerce (Trade Descriptions) Act 1905-1933.

Dated this twenty fifth day of June, 1942.

Deputy of the Governor-General.

By His Excellency’s Command,

for and on behalf of the Minister of State for Commerce and the Minister of State for Trade and Customs.

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EXPORTS (DAIRY PRODUCE) REGULATIONS.

Part I. —Preliminary.

Citation.

1.There Regulations may be cited as the Exports (Dairy Produce) Regulations.

Commencement.

2.These Regulations shall come into operation on the 1st July, 1942.

Repeal.

3.The Exports (Dairy Produce) Regulations (being the Statutory Rules specified in the First Schedule) are repealed.

 

* Notified in the Commonwealth Gazette on , 1942.

5312/41.—Price 2s.  21/11.6.1942.

Parts.

4. These Regulations are divided into Parts, as follows:—

Part I. —Preliminary.

Part II. —General Provisions as to Exportation of Dairy Produce.

Part III. —Trade Descriptions.

Part IV.—Supervision, Inspection and Examination.

Part V. —Registration of Brands.

Part VI. —Miscellaneous.

Definitions.

5.—(1.) In these Regulations, unless the contrary intention appears—

“appointed analyst” means a person appointed as an analyst under sub-regulation (1.) of regulation 28 of these Regulations, or for the purposes of the Customs Act 1901-1936;

“appointed place” means a place appointed under regulation 16 of these Regulations to be a place where dairy produce intended for export may be inspected and examined;

“butter” means the fatty substance obtained by the mechanical agitation of milk or cream;

“butter fat” or “milk fat” means the fat of cow’s milk;

“cheese” means the substance obtained by coagulating milk with rennet or any suitable enzyme or acid and submitting it to subsequent treatment appropriate to the type of cheese desired;

“coverings” means all the principal coverings in which dairy produce is contained;

“cream” means that portion of milk in which, through mechanical separation, the greater part of the milk fat has become concentrated;

“creamery butter” means butter (other than whey butter) manufactured from centrifugally separated cream and not mixed or blended into milled butter;

“dairy produce” means goods of the kinds specified or described in the first column of the Second Schedule;

“dried egg” means the product obtained by evaporating the moisture from liquid egg;

“dried milk products” includes all dried preparations made from milk, or any of the constituents of milk, as a basis, and includes dried milk food products;

“dry butter fat” means the fat obtained by melting butter at a temperature below the boiling point of water and separating the fat from the milk serum by centrifugal force;

“Eastern destination” means any place between the 30th degree of East longitude and the 140th degree of West longitude and North of the 30th parallel of South latitude;

“export establishment” means an export establishment registered as such in accordance with these Regulations;

“ghee” means the fatty substance obtained by boiling cream or butter and separating the fatty portion from the milk serum;

“liquid egg” means the product obtained by separating the edible portion of eggs from the shells;

“long hundred” means ten dozen eggs;

“margarine” means any fatty substances, whether compound or otherwise, containing animal fats or vegetable oils or both, prepared as a substitute for, or in imitation of, butter, and whether mixed with butter or not;

“milk” means cows’ milk;

“milled butter” means butter which is a mixture or blend of two or more creamery butters, originally packed under separate names or brands;

“officer” means an officer as defined by the Commerce (Trade Descriptions) Act 1905-1933;

“package” includes bag, box, carton, crate, jar, tin and case;

“pasteurized”, in relation to milk or cream, means subjected to a process of heating to a temperature sufficiently high and for a time sufficiently long to ensure the destruction of active germ life contained therein;

“preservative” means boric acid, nitrous acid, fluoric acid, hydrogen peroxide, salicylic acid, sulphurous acid, formic aldehyde, and any preparation of any of those substances or chemical compounds thereof, used as a preservative agent;

“processed cheese” means the product obtained by milling, blending and pasteurizing one or more cheeses and by adding thereto an emulsifying agent;

“registered brand” means a brand registered in pursuance of Part V. of these Regulations or in pursuance of the Regulations repealed by these Regulations;

“registered number” means the number allotted to an export establishment in accordance with these Regulations or in accordance with the Regulations repealed by these Regulations;

“registered word” means the word or combination of words allotted to an export establishment in accordance with these Regulations, or in accordance with the Regulations repealed by these Regulations, for use on choicest quality butter;

“salt” means commercial sodium chloride;

“State” includes any Territory of the Commonwealth to which the Customs Act 1901-1936 and the Commerce (Trade Descriptions) Act 1905-1933 apply;

“the Approved for Export Stamp” means a stamp in accordance with the following design:—

“the Commonwealth Standardization Trade Mark” means a mark in accordance with the following design (being the design of Trade Mark No. 34,531) the diameter of the outer circle of which is 2¾ inches and the diameter of the inner circle is 2½ inches:—

“the Department” means the Department of Commerce;

“the Minister” means the Minister of State for Commerce;

“the Secretary” means the Secretary of the Department;

“whey” means the watery fluid of cows’ milk which is separated from the curd in the manufacture of cheese or casein; “whey butter” means butter manufactured wholly from milk fat centrifugally separated from whey.

(2.) In these Regulations, any reference to a Schedule shall be read as a reference to a Schedule to these Regulations, and any reference to a Form shall be read as a reference to a Form contained in the Fifth Schedule.

(3.) Strict compliance with the Forms contained in the Fifth Schedule shall not be necessary and substantial compliance shall be sufficient.

Exemption of ships’ stores from Regulations.

6.These Regulations shall not apply to ships’ stores shipped in Australia except in quantities exceeding the following:—

(a) Butter—1,400 lbs.;

(b) Cheese—1,600 lbs.;

(c) Condensed milk—4,200 lbs.;

(d) Dried milk and dried milk products—560 lbs.;

(e) Margarine—1,120 lbs.;

(f) Frozen Milk—100 lbs;

(g) Eggs in shell—3,900 dozen eggs; and

(h) Frozen liquid egg—4,000 lbs.

Part II. —General Provisions as to Exportation of Dairy Produce.

Registration of export establishments.

7.— (1.) Any person who is the owner or occupier of any premises used for the preparation, manufacture or packing of dairy produce for export may apply to the Secretary, in accordance with Form 1, for the registration of the premises as an export establishment in respect of the particular kind of dairy produce prepared, manufactured or packed therein.

(2.) If the Secretary is satisfied that the premises are constructed, equipped and operated in an efficient and hygienic manner he may, in his discretion, register the premises as an export establishment.

(3.) The Secretary shall allot to each premises so registered—

(a) a number; and

(b) where the premises are registered in respect of butter, a word or words for use on choicest quality butter.

(4.) The registration of an export establishment shall remain in force until such time as it is cancelled by the Secretary or the premises cease to be used for the preparation, manufacture or packing of the kind of dairy produce in respect of which it was registered.

(5.) A certificate in accordance with Form 2, signed by the Secretary, or any officer authorized in that behalf by the Secretary, shall be evidence of the facts therein stated.

Officers may enter establishments, take samples, &c.

8.Any officer may enter any export establishment in which any dairy produce is being prepared, manufactured or packed for export, and may open any packages, take samples and do all other things necessary to enable him to ascertain whether the provisions of these Regulations are being complied with.

Exportation of dairy produce prohibited except subject to conditions.

9.—(1.) The exportation of any dairy produce is prohibited unless—

(a) the dairy produce has been prepared or manufactured and packed in an export establishment;

(b)in the opinion of an officer authorized to inspect the dairy produce, the dairy produce is contained in packages which—

(i) will not cause it to deteriorate;

(ii) will not impart ataint, to it when stored; and

(iii) are sufficiently strong to enable them to be carried without breakage when subject to ordinary treatment,

and is packed in such a manner and with such material as to ensure that it will arrive at its destination in a sound condition;

(c) the design, dimensions and nature of any label, brand or mark (other than a label, brand or mark applied by the manufacturer at the time of manufacture or a trade description applied in accordance with these Regulations) applied to the dairy produce, or to the coverings thereof, have been approved by the Secretary;

(d)the dairy produce complies with the conditions and restrictions (if any) specified in the second column of the Second Schedule opposite to the name or description of the dairy produce;

(e) in the case of butter (other than tinned butter), cheese (other than tinned cheese), margarine (other than tinned margarine), frozen milk, frozen liquid egg, and eggs in shell, which have been inspected and examined in accordance with Part IV. of these Regulations, the goods comply with such of the conditions and restrictions specified in the Third Schedule as are applicable thereto; and

(f) the exporter has obtained an export permit in accordance with these Regulations in respect of the dairy produce.

(2.) Notwithstanding the provisions of sub-regulation (1.) of this regulation, the Secretary may certify that, on account of the use of any dairy produce for experimental purposes, or on account of special circumstances, it is not desirable that the conditions and restrictions

referred to in that paragraph should apply to that dairy produce, and accordingly it shall not be necessary for the dairy produce to comply with those conditions and restrictions.

Grades of butter and cheese.

10.—(1.) The grade of any butter, cheese or margarine shall, for the purposes of these Regulations, be determined by taking into consideration the flavour, aroma, texture (including body, grain and moisture) and condition (including colour, salting, packing and covering) of the butter, cheese or margarine, and points shall be allotted for those qualities which shall not exceed the following:—

Flavour and aroma...............................................................................	50 points.
Texture................................................................................................	30 points.
Condition............................................................................................	20 points.

(2.) Butter and margarine shall not be graded unless the temperature of the butter and margarine is not lower than 50 degrees Fahrenheit and not higher than 62 degrees Fahrenheit.

(3.) Butter, cheese and margarine which is graded at the number of points specified in the first column of the following table is in these Regulations referred to as being of the grade specified opposite to that number of points in the second column of that table:—

Number of Points.	Grade.
Butter graded at 93 to 100 points inclusive.......................	Choicest quality
Butter (including whey butter) graded at 90 to 92 points inclusive	First quality
Butter (including whey butter) graded at 86 to 89 points inclusive	Second quality
Butter (including whey butter) graded at 83 to 85 points inclusive	Pastry or Cooking quality
Cheese graded at 93 to 100 points inclusive......................	Choicest quality
Cheese graded at 90 to 92 points inclusive........................	First quality
Cheese graded at 86 to 89 points inclusive........................	Second quality
Cheese graded at 83 to 85 points inclusive........................	Third quality
Margarine graded at 90 to 100 points inclusive.................	Table quality
Margarine graded at 83 to 89 points inclusive...................	Cooking quality

Part III.—Trade Descriptions.

Exportation of dairy produce prohibited unless trade description applied.

11.—(1.) Subject to this regulation, the exportation of any dairy produce is prohibited unless there is applied to the dairy produce a trade description in accordance with these Regulations.

(2.) This regulation shall apply to dairy produce which is imported into Australia, and is not held in bond, unless the Secretary is satisfied that the dairy produce is not the produce or manufacture of Australia.

Trade description.

12.—(1.) The trade description to be applied to any dairy produce intended for export shall comply with the provisions (if any) specified in the third column of the Second Schedule opposite to the name and description of the dairy produce and, subject to sub-regulation (2.) of this regulation, shall specify the net weight or quantity of the dairy produce:

Provided that, in the case of tinned butter, if the net weight contained in the tins is specified on the cases containing the butter, marking on the tins shall not be necessary.

(2.) For the purposes of these Regulations—

(a) the weight specified in respect of butter or margarine (other than tinned butter or tinned margarine) shall be such that the actual net weight of the contents, exclusive of paper, shall exceed the marked weight by not less than 2 ounces for each 56 pounds of the marked weight and the words “net weight” shall be marked in prominent characters in the trade description; and

(b) the weight specified in respect of eggs in shell shall be the net weight per long hundred and shall be such that the actual weight of the eggs per long hundred shall exceed the marked weight per long hundred by not less than one-sixth of a lb. for each long hundred.

(3.) Except in the case of butter (other than tinned butter) intended for export to Great Britain, the trade description shall also comply with the following provisions:—

(a) It shall be in the form of a principal label or brand affixed to the dairy produce, or to the coverings containing the dairy produce, in a prominent position and in a conspicuous and reasonably permanent manner:

Provided that where the principal label contains several panels the trade description shall appear in the main panel;

(b)It shall contain, in prominent and legible characters, a true description of the dairy produce, together with the word “Australia”;

(c) It shall be in the English language:

Provided that the Minister may, if he thinks fit, permit the whole or portion of the trade description, other than the word “Australia”, to be in some language other than English;

(d) It shall include one or both of the following particulars, namely:—

(i) the name of the manufacturer, producer or exporter;

(ii) the registered brand of the manufacturer, producer or exporter:

Provided that the Secretary may, subject to such conditions as he thinks fit,permit in lieu of the name or the registered brand of the manufacturer, producer or exporter—

(iii) the registered number of the export establishment in which the goods were prepared or manufactured; or

(iv) the name or brand of the consignee, in which case the registered number referred to in the preceding paragraph shall be indelibly marked on the immediate container:

Provided further that, where the manufacturer or producer is not the exporter, the trade description shall include the name or registered brand of the manufacturer

or producer unless the exporter sets forth in the notice of intention to export the name and address of the manufacturer or producer;

(e) In the case of tinned goods, the trade description shall be applied to the tins by means of one of the following methods:—

(i) Lithographing;

(ii) Impressing into the tin; or

(iii) By rubber stamp and indelible opaque ink:

Provided that, in the case of cheese, condensed milk, concentrated milk, cream, dried milk, dried milk products, dried egg and milk preparations in tins not exceeding 10 lb. net weight, the trade description may be applied to the tins by means of a paper label; and

(f) Where the trade description is applied to the immediate containers of the dairy produce, it shall also be applied, by stencilling or otherwise, to the outer coverings.

Trade description applies as at time of shipment.

13.  The trade description to be applied to dairy produce in pursuance of these Regulations shall have relation to the condition of the dairy produce as at the time of shipment.

Trade descriptions and official marks not to be interfered with.

14.—(1.) A person (other than an officer or a person thereto authorized by an officer) shall not apply the Approved for Export Stamp or the Commonwealth Standardization Trade Mark to any dairy produce.

(2.) A person shall not, except by the authority of an officer, remove, alter or interfere with a trade description or official stamp or mark marked on or applied to any dairy produce which is intended for export and has been inspected and examined by an officer.

Penalty: Fifty pounds.

Part IV. —Supervision, Inspection and Examination.

Preparation of dairy produce under supervision.

15.—(1.) Upon the application of any person engaged in the manufacture, preparation or packing of any dairy produce intended for export, the Secretary may make available the services of an officer to supervise the manufacture, preparation or packing of the dairy produce, and that person may then mark on the dairy produce, or on the coverings containing the, dairy produce, a statement that the dairy produce has been manufactured, prepared or packed under such supervision, and the supervising officer may sign the statement or stamp his name at the end thereof.

(2.) Where the services of an officer are made available in pursuance of an application under this regulation, the applicant shall pay to the Department the sum of Three shillings for each hour during which the officer is engaged in supervising the manufacture, preparation or packing of the dairy produce, and, in addition, in any case where the amount so payable is exceeded by the expenses incurred by the Department in supplying the services of the officer, the Minister may require to be paid, and if the Minister so requires, the applicant shall pay, a sum equal to the amount of the excess.

Secretary may appoint places for inspection of dairy produce.

16.—(1.) The Secretary may, by writing under his hand, appoint any place to be a place where dairy produce intended for export may be inspected and examined.

(2.) In exercising his powers under this regulation, the Secretary may limit the appointment of any place to the inspection and examination of any particular dairy produce or class of dairy produce, or may attach to the appointment any other condition or restriction.

Dairy produce to be sent to appointed places.

17.—(1.) Subject to the next two succeeding sub-regulations, all dairy produce intended for export shall be delivered at an appointed place in sufficient time before shipment to enable an officer to inspect and examine it.

(2.) Butter (other than milled butter), cheese, frozen liquid egg, eggs in shell and dried egg intended for export shall be delivered at an appointed place and be submitted for inspection and examination at least three clear working days before shipment.

(3.) Edible oil, milled butter and margarine intended for export shall be delivered at an appointed place and be submitted for inspection and examination at least seven clear working days before shipment.

Examination at places other than appointed places.

18.The Secretary may, in exceptional cases, permit the inspection and examination of dairy produce to be made at a place other than an appointed place.

Notice of intention to export, and declaration.

19.—(1.) A person who intends to export any dairy produce shall furnish to the Department, after the goods have been delivered at an appointed place or at any other place permitted by the Secretary in pursuance of regulation 18 of these Regulations, a notice and declaration in writing which shall, subject to sub-regulation (3.) of this regulation, be in accordance, with Form 3, 4 or 5, as the case requires.

(2.) The notice and declaration shall be furnished—

(a)in the case of butter (other than milled butter), cheese, frozen liquid egg, eggs in shell and dried egg—at least three clear working days before the proposed date of shipment;

(b)in the case of edible oil, milled butter and margarine—at least seven clear working days before the proposed date of shipment; and

(c) in the case of all other dairy produce—at least one clear working day before the proposed date of shipment.

(3.) Where, at the time when any person furnishes a notice and declaration under the last preceding sub-regulation, he is unable to specify the ship by which the dairy produce will be exported, it shall not be necessary for him to specify in the notice and declaration the name of the ship by which the dairy produce is to be exported, the date of sailing of the ship or the destination of the ship, but he shall furnish to the Department, at least one clear working day before the proposed date of shipment, a shipping list in accordance with Form 6 or Form 7, as the case requires.

Export permits, certificates, &c.

20.—(1.) Where any dairy produce intended for export has been inspected and examined and—

(a)the dairy produce is marked in the prescribed manner with the prescribed trade description; and

(b) theconditions and restrictions applicable under these Regulations in respect of the dairy produce have been complied with,

an officer—

(c) shall issue to the exporter an export permit in accordance with Form 8;

(d)in the case of butter and cheese graded at 93 points or over —shall mark the coverings or labels of the dairy produce with the Commonwealth Standardization Trade Mark;

(e) in the case of butter and cheese graded at 92 points or under, dry butter fat, eggs in shell, frozen liquid egg, dried egg and margarine—shall mark the coverings or labels of the dairy produce with the Approved for Export Stamp;

(f) in the case of cheese graded at 92 points or under—shall mark the outer coverings of the cheese as follows:—

Cheese graded at 90 to 92 points inclusive—First Grade;

Cheese graded at 86 to 89 points inclusive—Second Grade;

Cheese graded at 83 to 85 points inclusive—Third Grade; and

(g)shall, if the exporter so requires, issue to the exporter a certificate in accordance with whichever of Forms 9 to 20 (inclusive) is applicable in the circumstances, and, in the case of butter, cheese, dry butter fat, eggs in shell, frozen liquid egg, dried egg and margarine, mark the coverings or labels of the dairy produce with the number of the certificate.

(2.) When any dairy produce is brought to a wharf for shipment, the exporter shall deliver the export permit issued in respect of that dairy produce to the officer of customs on duty at the ship by which the dairy produce is to be exported.

(3.) Where a certificate is issued to an exporter in pursuance of paragraph (g)of sub-regulation (1.) of this regulation, the officer shall, if so required, furnish a copy of the certificate to the manufacturer of the dairy produce in respect of which the certificate was issued.

(4.) Where the owner of any dairy produce which has been marked in accordance with the provisions of paragraph (d) or (e) of sub-regulation (1.) of this regulation does not intend to export the dairy produce, he shall not remove it from the cool store in which it was placed after inspection and examination unless there has been stamped across the markings a design approved by the Secretary and including the words “Withdrawn from export”.

Penalty: Fifty pounds.

Re-examination of dairy produce and cancellation of permit, certificate, &c.

21.—(1.) If an officer has reasonable cause to think that, since the inspection and examination of any dairy produce intended for export, the condition, quality, grade or class of the dairy produce has changed, he may re-examine the dairy produce, and if, having regard to the condition, quality, grade or class of the dairy produce as disclosed by the re-examination, he is satisfied that—

(a) the dairy produce is not marked in the prescribed manner with the prescribed trade description; or

(b)any condition or restriction applicable under these Regulations has not been complied with, the officer may cancel the export permit and any certificate as to the condition of the dairy produce issued in respect of that dairy produce.

(2.) Where an export permit or certificate as to the condition of any dairy produce has been cancelled under the last preceding sub-regulation, the exporter shall, if so required by an officer, forthwith surrender the permit or certificate, as the case may be, to the officer.

Penalty: Fifty pounds.

Part V.—Registration of Brands.

Register of brands.

22.—(1.) Subject to regulation 24 of these Regulations, the Secretary may register any brand as a brand which may be included in the trade description of dairy produce intended for export and shall keep a register of brands so registered.

(2.) The register of brands kept by the Secretary under the Regulations repealed by these Regulations shall be incorporated with and form part of the register under these Regulations.

Application to be accompanied by copies of brand.

23.An application for the registration of a brand shall be accompanied by seven copies of the brand.

Registration as trade mark necessary.

24.A brand shall not be registered under these Regulations unless it is registered as a trade mark under the Trade Marks Act 1905-1936, and the applicant is the registered proprietor of the trade mark.

Registration number.

25.The Secretary shall allot a number in respect of each registered brand.

Assignments and transmissions of trade marks to be notified.

26.Where a trade mark which is registered as a brand under these Regulations or under the Regulations repealed by these Regulations is assigned or transmitted, the assignee or transmittee shall give notice in writing to the Secretary of the assignment or transmission.

Cancellation of brand where no longer registered as a trade mark.

27.Where any trade mark which is registered as a brand under these Regulations or under the Regulations repealed by these Regulations ceases to be registered as a trade mark, the Secretary shall cancel the registration of the brand.

Part VI. —Miscellaneous.

Analysts.

28.—(1.) The Minister may appoint any qualified person to be an analyst for the purposes of the Commerce (Trade Descriptions) Act 1905-1933 and these Regulations.

(2.) All persons appointed as analysts for the purposes of the Customs Act 1901-1936 shall, without further appointment, be analysts for the purposes of the Commerce (Trade Descriptions) Act 1905-1933 and these Regulations.

Certificate of analysis to be evidence.

29.Every certificate given by an appointed analyst of the result of an analysis shall be prima facie evidence of the facts therein stated.

Fees for certificates of analysis.

30.—(1.) Where an analysis of any dairy produce intended for export has been made at the instance of an officer for departmental purposes, a copy of the certificate of analysis may be supplied by the Secretary to the manufacturer or exporter of the dairy produce upon payment of a fee of One shilling.

(2.) At the written request of a manufacturer or exporter, and upon payment of a fee in accordance with the Scale contained in this sub-regulation, an analysis may be made for any of the purposes specified in this sub-regulation of any dairy produce intended for export and a copy of the certificate of analysis shall be supplied to the manufacturer or exporter.

Scale of Fees.

Purposes of Analysis.	Fee.
s.	d.
Moisture Determination..........................................................................	3	0
Fat Determination...................................................................................	3	0
Salt Determination..................................................................................	3	0
Preservative Determination.....................................................................	3	0
Acidity Determination.............................................................................	3	0
Complete Analysis..................................................................................	10	6

Inspection fees.

31.—(1.) Where, in pursuance of a request by the exporter, any dairy produce is inspected and examined by an officer before or after official hours, or on any Sunday or holiday, a fee of Four shillings and sixpence per hour, or part thereof, shall be charged for the services of the officer:

Provided that where an officer is required to proceed on duty away from his ordinary station, the rate of charge to be made in respect of his services shall be fixed by the Minister.

(2.) The time in respect of which the fee shall be charged shall include the time reasonably occupied by the officer in proceeding to and returning from the place where his attendance is required.

False declarations.

32.—(1.) A person shall not make any false or misleading statement in any declaration furnished in pursuance of these Regulations.

Penalty: Fifty pounds.

(2.) In any proceedings for an offence against sub-regulation (1.) of this regulation, a certificate signed by the Secretary or an Assistant Secretary of the Department certifying that the declaration was furnished in pursuance of these Regulations, and was made by the person by whom it purports to have been made, shall be prima facie evidence of the matters certified to.

(3.) Judicial notice shall be taken of the signature to any certificate given under sub-regulation (2.) of this regulation and of the fact that the person whose signature it purports to bear holds, or has held, the office of Secretary or Assistant Secretary of the Department.

 

THE SCHEDULES.

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FIRST SCHEDULE.

Reg. 3.

Statutory Rules Repealed.

Statutory Rules 1938, No. 56.

Statutory Rules 1938, No. 108.

Statutory Rules 1939, No. 10.

Statutory Rules 1939, No. 140.

Statutory Rules 1940, No. 226.

SECOND SCHEDULE.  Regs. 9 and 12.

FIRST COLUMN.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
1. Butter.	1. Butter shall contain— (a) not less than 82 parts per centum of butter fat, or, where the butter is intended for export to a country in which the butter fat standard is less than 82 parts per centum, not less than 80 parts per centum of butter fat; and (b) not more than— (i) 16 parts per centum of water; (ii) 2 parts per centum of casein; and (iii) 2 parts per centum of salt, or, where the butter is intended for export to a country in which the salt standard is more than 2 parts per centum and the approval of the Secretary has first been obtained, not more than 4 parts per centum of salt.	1.The trade description to be applied to butter for export to destinations other than Great Britain— (a) shall be indelibly impressed on both ends of the box— (i) in the case of milled butter, whey butter and pastry quality creamery butter—in red colour; (ii) in the case of choicest quality creamery butter —in blue colour; (iii) in the case of first quality creamery butter — in black colour; and (iv) in the case of second quality creamery butter— in brown colour; and (b)shall specify whether the butter is pure creamery butter, milled butter or whey butter, and in the case of pastry quality
	2. It shall not contain any ingredient foreign to milk: Provided that butter may contain such vegetable colouring matter as, in the opinion of the Minister, is harmless: Provided further that butter intended for export to a country which permits the use of preservatives in butter may contain not more than 2 parts per centum of boric acid preservative.
	3. It shall not be of a lower Reichert-Wollny value than 24.
	4. Choicest quality and first quality butter shall have been manufactured from pasteurized cream.
	6. The butter shall not— (a) be graded at less than 83 points; (b) be rancid; (c) have been melted and re-worked or re-churned and re-worked, with or without the addition of milk, cream, water or any other substance; or (d)be, in the opinion of the officer by whom it is inspected and examined, unfit for export.
	6.It shall not, except with the approval of the Secretary, have been manufactured or stored in premises wherein margarine or fat (other than butter fat) is manufactured or stored.

 

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
1. Butter—continued.	7. It shall, unless the Secretary otherwise approves, be at least four days old when it is inspected and examined.	creamery butter shall contain the words “pastry quality” in prominent letters.
	8. Each box in which butter (other than tinned butter) is packed shall be lined with pure dry vegetable parchment paper in such a manner as to preclude the butter from coming into direct contact with the timber of the box. The top surface of the butter in each box shall be covered with a sheet of plain, dry parchment paper (in this paragraph referred to as “the coverslip”) measuring 12 inches by 12 inches. The coverslips used in boxes containing choicest quality butter shall have printed thereon the words “Pure Australian Butter”. The coverslip used in boxes containing first quality butter may have printed thereon the registered number of the export establishment at which the butter was manufactured and a word or words approved by the Secretary for use on coverslips in boxes containing first quality butter. The whole of the markings on any coverslip shall be in open face letters and figures printed in a manner approved by the Secretary.
		2. The trade description to be applied to butter (other than tinned butter) for export to Great Britain shall comply with the following provisions:— (a) It shall be indelibly impressed on both ends ofthe box and shall be in accordance with such one of the designs set out in the Fourth Schedule as is applicable thereto. (b) In the case of choicest quality creamery butter, it may include a registered word, which shall be placed immediately above the design and shall be in condensed type sans serif capital letters ½ inch high and 1/16 inch thick. No letter shall be more than ⅜ inch wide and the letters shall be spaced ⅛ inch apart.
	9. Subject to paragraph 10, the butter shall be packed in boxes which are of the type known as the wirebound butter box and in respect of which the following provisions are complied with:— (a) The timber used in the making of the boxes shall be— (i) New Zealand white pine; (ii) North Queensland kauri pine; or (iii) Queensland hoop pine: Provided that the Secretary may, subject to such conditions as he thinks fit, permit the use of other timbers. (b) Where Queensland hoop pine or North Queensland kauri pine is used in the making of the boxes— (i) the timber shall be treated in a manner approved by the Secretary; or (ii) the boxes shall be lined with parchfoil of a quality approved by the Secretary. (c) The boards used shall be of timber cut true to shape and shall be free from— (i) bark, cracks, knot holes, and loose or decayed knots; (ii) pockets of resin, sap stain, severe blue stain, mould and unclean marks; and

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
1. Butter—continued.	(iii) any other defects capable of materially lessening the strength of the boards or allowing the contents of the box to surfer damage or contamination. (d) The moisture content of the timber shall not exceed 18 per centum, nor be less than 10 per centum, based on the dry weight of the wood. (e) The cross cut surfaces of any timber used shall be smoothly and neatly finished. (f) The outside surfaces of the ends of each box shall be smoothly planed, or be of veneer finish, and the outside surfaces of the sides, top and bottom of each box shall be planed or smoothly sawn, or be of veneer finish. (g)Except in respect of cleats used in the manufacture of the box, only one species of timber shall be used in each box. (h)The boards comprising the ends, sides, top and bottom of each box shall— (i) be not less than ¼ inch in thickness; and (ii) consist of single pieces of timber, or of two-piece or three-piece boards matched and closely jointed by the lap joint or tongue and groove jointing methods. (i)All cleats used in the manufacture of boxes shall— (i) consist of clean timber dressed on the outer surface; (ii) be free from knots; (iii) match the timber used in the box; (iv) be of hardwood, Queensland hoop pine, or (except in the case of side cleats) hemlock, approved by the Secretary. (v) in the case of cleats of hardwood, be not less than ⅝ inch in thickness and ⅞ inch in width; (vi) in the case of cleats of Queensland hoop pine or hemlock, be not less than ¾ inch in thickness and ⅞ inch in width; and (vii) be of the half lap, mortise and tenon, or knuckle jointed type. (j)The inside measurements of each box shall be as follows:— Length—12¼ inches; Width—12 inches; Depth—11⅝ inches.	(c) No other brands or marks, except the port or shipping marks shall appear on the box.
		3. Notwithstanding, anything contained in paragraph 2, where butter (other than tinned butter) for export to Great Britain and bearing the trade description applicable to choicest quality creamery butter is found, on inspection and examination under these Regulations, to be graded at 92 points, the trade description to be applied to that butter shall be— (a)the trade description applicable to first quality creamery butter; or (b) the trade description applicable to choicest quality creamery butter, together with the words “First Quality” stamped above the word “Australia” and within the map of Australia by means of a rubber stamp in indelible violet coloured ink in letters measuring ½ inch high and 1/16 inch thick.

Second Schedule—continued.

First column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
1. Butter—continued.	(k)Each box shall be bound with three galvanized iron wire bindings of not less than sixteen gauge wire, which shall be affixed to the box by staples. (l)The staples fixing the end wires shall be ⅞ inch long, and shall be not less than sixteen gauge when hardwood cleats are used, and not less than 1 inch long when Queensland hoop pine cleats are used. The staples on the centre wire shall be 7/16 inch long and not less than eighteen gauge and shall be firmly clinched on the inside. (m) There shall be not less than six staples fixing each wire to each of the sides top and bottom of a box. (n)One side edge of each side, top and bottom board of each box shall completely cover the side edge of the adjoining board, and the wire bindings shall be in tension when the several sections are folded for the purpose of obtaining a square tight corner. (o) The end boards of each box shall be securely fastened to the cleats by not less than three galvanized nails of sixteen gauge approximately ¾ inch long, evenly spaced, and driven into each side cleat, and by one such nail driven into the bottom cleat of the box. (p) The top board of each box shall be tightly closed and the ends of each binding wire shall be twisted tightly together and driven flat along the sides of the box. (q) Each box shall be so assembled that every joint is light proof and dust proof. (r) Each box shall be clean, and free from sawdust or other material likely to damage the contents. (s)A box into which any butter has previously been packed shall not be used again for the same purpose.	4. In the case of butter which has been manufactured without the addition of salt but contains not more than 0.75 parts per centum of sodium chloride, the trade description shall include the word “UNSALTED” in condensed type sans serif capital letters ½ inch high and 1/16 inch thick on each end of the box immediately below the design comprising the trade description The word “UNSALTED” shall be 2½ inches long.
		5. In the case of milled butter, the trade description shall indicate, by a mark or marks approved by the Secretary, the date of milling. The mark or marks shall be applied to the left hand top corner of the end or side of each outer covering bearing the trade description.
	10. Paragraph 9 shall not apply to tinned butter or to pat butter exported to an Eastern destination which may be exported in cases of a type approved by the Secretary.
	11. Where butter in tins is packed in containers of fibre board, the board used shall be not less than— (a)in the case of containers holding up to 50 pounds gross weight—80 point board;

Second Schedule—continued.

First column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
1. Butter—continued.	(b) in the case of containers holding over 50 pounds and up to 75 pounds gross weight—100 point board; and (c)in the case of containers holding over 75 pounds and up to 100 pounds gross weight—120 point board.	6. In the case of butter (other than milled butter and butter in pat or tins) which has been repacked by any person other than the manufacturer thereof under a brand other than the brand of the manufacturer, the trade description shall include the word “Repacked” indelibly impressed in prominent characters.
	12.—(1.) The top surface of the butter contained in each box shall bear an impression of a design approved by the Secretary. (2.) The design shall be impressed by means of a roller 12 inches long by 12 inches in circumference. (3.) In the case of choicest quality butter, the design shall include the word “Australia” enclosed in a panel 10½ inches long by 3 inches wide (outside measurement) comprising a border ⅛ inch wide situated in the centre of the impression and surrounded by a honeycomb design, each section of which shall be ½ inch square by 3/16 inch deep. The word “Australia” shall be in letters 2 inches high and the outline of each letter shall be ¼ inch wide. The word shall occupy 10 inches of the length of the panel. (4.) Except in the case of choicest quality butter, the whole design shall consist of a honeycomb impression, each section of which shall be ½ inch square by 3/16 inch deep: Provided that where an officer has inspected and examined butter bearing the, design prescribed for choicest quality butter and is satisfied that the butter is first quality butter that design may be allowed to remain on the butter.
		7. In the case of butter (other than milled butter and butter in tins), the trade description shall include the following marks:— (a) figures representing the number of the vat; (b) figures representing the number of the churn; (c) figures indicating the number of boxes in the churning; (d)figures representing the day of the month on which, and the month in which, the butter was churned; and (e) a figure being the last figure of the year in which the butter was manufactured.

Second Schedule—continued.

first column.	Second column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to these contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
1. Butter—continued.	...............................................................................................................................................................................	The marks shall be applied in violet coloured ink to the left-hand top corner of the ends of the boxes bearing the trade description, by means of rubber stamps, in figures ½ inch high and 1/16 inch thick. The marks referred to, in sub-paragraphs (a),(b) and (c) shall be in one line and shall be applied in the following order:— (1) the number of the vat; (2) the number of the churn; (3) the number of boxes in the churning. The marks referred to in sub-paragraphs (d) and (e) shall be applied immediately below the line containing the other marks.
2 Casein.	1. The casein shall contain not more than 12 parts per centum of water. 2. It shall not contain any substance foreign to milk.
3. Cheese.	1. Cheese shall not contain any foreign matter other than rennet, salt, or such vegetable colouring matter as, in the opinion of the Secretary, is harmless, or small amounts of wholesome flavouring substances approved by the Secretary. 2. The cheese shall not, in the opinion of the officer by whom it is inspected and examined, be unfit for export. 3. The cheese shall not, except with the approval of the Secretary, have been manufactured or stored in premises wherein margarine or fat (other than butter fat) is manufactured or stored.	1. The trade description shall be indelibly impressed on both ends of the crate, and shall include in prominent and legible characters— (a) the word “Coloured” stamped in red ink, or the word “White” stamped in violet ink,

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
3. Cheese—continued.	4. The cheese shall, unless the Secretary otherwise approves, be at least three weeks old when it is inspected and examined. 5. If the cheese is waxed, it shall not have been waxed until it was at least six days old. The wax used for coating the cheese shall not contain any substance harmful to health and shall be of a type and quality approved by the Secretary. 6. Australian Cream Cheese shall contain not more than 50 parts per centum of water and not less than 65 parts per centum of milk fat in the water-free substance. 7. Australian Cream Cheese Spread shall consist of cream cheese with an admixture of flavouring substances approved by the Secretary and shall contain not more than 62.5 parts per centum of water and not less than 52.5 parts per centum of milk fat in the water-free substance. 8. Australian Cream Cheese Relish shall consist of cream cheese with an admixture of flavouring substances approved by the Secretary and the finished mixture shall consist of not less than 70 parts per centum of cream cheese. 9. Australian Whole Milk Cheddar Cheese shall contain not more than 40 parts per centum of water and not less than 50 parts per centum of milk fat in the water—free substance. It shall not have been manufactured from milk from which any milk fat has been removed or to which any milk solids have been added. It shall have been kept on shelves in the curing room at the export establishment or in a room approved by an officer at an appointed place for a period of not less than 14 days before packing into crates for export, and shall have been turned over each day during that period. 10. Australian Whole Milk Cheddar Cheese exported to Great Britain shall comply with the following conditions:— (a) Each cheese shall be rimless. (b) Each cheese shall weigh approximately 80 pounds or 40 pounds: Provided that the Secretary may, in special circumstances, permit the exportation of cheese of other weights. (c) The height of an 80 pound cheese shall be approximately 12¼ inches and the height of a 40 pound cheese shall be approximately 6½ inches. (d) All cheeses shall have a diameter of approximately 14¼ inches.	as the case may be, applied by means of a rubber stamp in letters ¾ inch high by 3/32 inch thick on the ends of the crates immediately below the trade description; (b) if the cheese is waxed— the word “waxed” in the same position, after the word “Coloured” or “White”, as the case may be, in the same coloured ink and same sized letters as prescribed in the preceding paragraph; (c) a true description of the variety of the cheese; (d)figures ⅞ inch high and ⅛ inch thick, stamped in violet ink above the trade description by means of a rubber stamp indicating, in one line, the number of the vat and the date and year of manufacture, and, immediately below that line, the number of crates from the vat; and

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
3. Cheese—continued.	11. Australian Tinned Cheddar Cheese shall consist of Australian whole milk cheddar cheese finely ground and packed in tins. It shall contain not more than 40 parts per centum of water and not less than 50 parts per centum of milk fat in the water-free substance. It may contain not more than 2 grains of sulphur dioxide for each pound of cheese.   12. Australian Grated Cheddar Cheese shall contain not more than 10 parts per centum of water and not less than 27.75 parts per centum of milk fat in the water-free substance. It shall not contain any substance foreign to milk except salt which shall not be more than 3 parts per centum.   13. Australian Soft Cheese (including processed and blended soft cheese) shall contain not more than 50 parts per centum of water and not less than 45 parts per centum of milk fat in the water-free substance.   14. Australian Processed Cheese made from hard pressed cheese shall contain not more than 42 parts per centum of water and not less than 48 parts per centum of milk fat in the water-free substance. It may contain not more than 3 parts per centum of an emulsifying agent approved by the Secretary.   15. Australian Processed Cheese Relish shall consist of processed cheese with an admixture of flavouring substances approved by the Secretary. It shall contain not more than 45 parts per centum of water and not less than 45 parts per centum of milk fat in the water-free substance.   16. Australian Whole Milk Edam Cheese shall contain not more than 40 parts per centum of water and not less than 50 parts per centum of milk fat in the water-free substance.	(e) figures indicating the number of the crate applied to the ends of the crates below the word “Coloured” or “White”, as the case may be. 2. In the case of cheese made from whole milk the trade description shall include the words “Whole Milk Cheese”. 3. In the case of cheese made from partially skimmed milk the trade description shall include the words “Partially Skimmed Milk Cheese”. 4. In the case of cheese made from skimmed milk the trade description shall include the words “Skimmed Milk Cheese”. 5. Each hard pressed cheese shall have stamped on the side in violet coloured ink the name of the manufacturer or his registered brand, the date of manufacture (i.e., the date of renetting, including the year and the number of the vat in which the cheese was manufactured) in letters and figures not less than ½ inch in height.

Second Schedule—continued.

First Column.	Second column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
3. Cheese—continued.	17. Australian Edam Cheese manufactured from milk other than whole milk shall contain not more than 42 parts per centum of water and shall conform to one of the following classifications:— (a)Containing not less than 20 parts per centum of milk fat in the water-free substance. (b) Containing not less than 30 parts per centum of milk fat in the water-free substance. (c) Containing not less than 40 parts per centum of milk in the water-free substance. 18. Australian Gruyere Cheese shall contain not more than 40 parts per centum of water and not less than 43 parts per centum of milk fat in the water free substance. 19. Australian Processed Gruyere Cheese shall contain not more than 42 parts per centum of water and not less than 42.5 parts per centum of milk fat in the water-free substance. 20. Australian Whole Milk Gouda Cheese shall contain not more than 40 parts per centum of water and not less than 50 parts per centum of milk fat in the water-free substance.   21. Australian Gouda Cheese manufactured from milk other than whole milk shall contain not more than 42 parts per centum of water and shall conform to one of the following classifications:— (a)Containing not less than 20 parts per centum of milk fat in the water-free substance. (b) Containing not less than 30 parts per centum of milk fat in the water-free substance. (c) Containing not less than 40 parts per centum of milk fat in the water-free substance.   22. Any Australian hard pressed cheese made from whole milk not elsewhere included in these regulations shall contain not more than 40 parts per centum of water, and not less than 50 parts per centum of milk fat in the water-free substance.	Australian Edam Cheese manufactured from milk other than whole milk shall be described as “Partially Skimmed Milk Edam Cheese”. Each cheese and each crate containing the cheese shall be prominently marked “20% Milk Fat “30% Milk Fat”, “40% Milk Fat”, whichever is applicable. Australian Gouda Cheese manufactured from milk other than whole milk shall be described as “Partially Skimmed Milk Gouda Cheese”. Each cheese and each crate containing the cheese shall be prominently marked “20% Milk Fat”, “30% Milk Fat” or “40% Milk Fat”, whichever is applicable.

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
3. Cheese—continued.	23. Australian cheese (other than Cheddar cheese) manufactured from milk. other than whole milk not elsewhere included in these Regulations, shall contain not more than 40 per centum of moisture, and (i) if it is Partially Skimmed Milk Cheese—not less than 20 per centum of milk fat in the water-free substance; or (ii) if it is Skimmed Milk Cheese—less than 20 per centum of milk fat in the water-free substance. 24. The crates in which Australian whole-milk Cheddar cheese is packed for export to Great Britain shall be constructed in accordance with the following provisions:— (a)Each crate shall have twelve sides which shall be so arranged that the angles between each pair of adjacent sides are equal, and shall be suitable to contain two 80 pound cheeses or three 40 pound cheeses. (b)All boards shall be of sawn timber thoroughly seasoned and cut true to shape and shall be free from bark, loose knots, cracks or other defects capable of materially lessening the strength of the boards. (c) The crates shall be new and clean. (d) The ends of the crates shall be planed smooth on the outside. (e) When two 80 pound cheeses are packed in a crate, the crate shall have ends and centre board § inch thick if made of Australian hardwood and ⅞ inch thick if made of any other timber. (f) When three 40 pound cheeses are packed in a crate, the cheese shall be separated by the use of division boards and the division boards and the ends of the crate shall be ¾ inch thick. (g) The ends and centre-boards and division boards shall measure 15 inches between each opposite pair of sides and shall consist of single pieces of timber, or of two-piece boards joined in a manner approved by the Secretary. (h) The centre boards and division boards shall be affixed to the crate with the grain of the board at right angles to the grain of the end boards.

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
3. Cheese—continued.	(i) The side shall be of single piece batten smooth on the outside and with bevelled edges. Each batten shall be 3¼ inches wide and 5/16ths inch thick if made of Australian hardwood and ⅜ inch thick if made of any other timber. (j) When 80 pound cheeses are packed in a crate, the side battens shall be 27½ inches long and when 40 pound cheeses are packed in a crate the side battens shall be 24 inches long. (k) The nails used in assembling the crate shall be 1¾ inches long by 13 gauge and shall have flat heads. (l) The crates shall be bound approximately 3 inches from each end with galvanized box strapping wire of 16 gauge of a breaking strength of not less than 350 pounds. (m) The crates shall be fitted with scale boards approved by the Secretary in such a manner as will prevent the cheese from adhering to the timber. (n) The moisture content of the timber shall not exceed 18 per centum, nor be less than 10 per centum, based on the dry weight of the wood. 25. The cheese contained in each crate shall be of uniform grade. 26. Subject to the next succeeding paragraph cheese (other than Australian whole milk cheese) exported to destinations other than Great Britain shall be packed in crates constructed in a manner approved by the Secretary and the cheese shall be packed in a manner approved by the Secretary.

27. Cheese contained in tins, jars or bottles and Processed Cheese may be packed in fibre board containers.

28. Where fibre board containers are used, the board shall be not less than—

(a)in the case of containers holding up to 50 pound gross weight—80 point board;

(b)in the case of containers holding 50 pounds and up to 75 pounds gross weight—100 point board; and

(c) in the case of containers holding over 75 pounds and up to 100 pounds gross weight—120 point board.

Second Schedule—continued.

First column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
4. Cocoa and milk preparations and Coffee and milk preparations.	1. The goods shall not contain any preservative. If they contain any condensed milk, it shall comply with the provisions of this Schedule relating thereto. 2. The goods shall be packed in cases which, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth. The cases shall be strapped with metal strapping or wire. 3. Where fibre board containers are used, the board shall be not less than— (a)in the case of containers holding up to 50 pounds gross weight—80 point board; (b)in the case of containers holding 50 pounds and up to 75 pounds gross weight—100 point board; and (c) in the case of containers holding over 75 pounds and up to 100 pounds gross weight—120 point board.
5. Cream.	1. The cream shall not contain any foreign substance. 2. If the cream is pasteurized, it shall contain not less than 35 parts per centum of milk fat. 3. If the cream is sterilized— (a) it shall have been sterilized by heat and subsequently protected from contamination; and (b) it shall contain not less than 25 parts per centum of milk fat. 4. The goods shall be packed in cases which, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth. The cases shall be strapped with metal strapping or wire. 3. Where fibre board containers are used, the board shall be not less than— (a)in the case of containers holding up to 50 pounds gross weights—80 point board; (b) in the case of containers holding 50 pounds and up to 75 pounds gross weight—100 point board; and (c) in the case of containers holding over 75 pounds and up to 100 pounds gross weight—120 point board.

Second Schedule—continued.

First COLUMN.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
6. Dried egg.	1. The dried egg shall have been dried by a method approved by the Secretary. 2. It shall, in the opinion of the officer by whom it is inspected, be fit for export. 3. It shall have been prepared from eggs fit for human consumption. 4. The preparation of dried egg shall have been carried out under hygienic conditions approved by the Secretary. 5. The liquid egg which is used for drying shall have been prepared in accordance with the conditions and restrictions applicable to the preparation of frozen liquid egg. 6. It shall be clean and free from contamination, adulterants or preservatives and may be in flake or powder form. It shall be readily and almost completely soluble. 7. It shall have a sweet wholesome egg odour and flavour resembling that of fresh egg both in the dried form and when reconstituted. 8. It shall be packed in clean new containers of a type approved by the Secretary. 9. It shall contain— (a) In the case of dried whole egg— (i) Not more than 6 parts per centum of moisture. (ii) Not less than 35 parts per centum of fat as determined by extraction by ether in a soxhlet apparatus. (iii) The acidity of the extracted fat shall not exceed 3 millilitres of 0.05 normal sodium ethylate per gramme of the ether extract (A.O.A.C. Method). (b) In the case of dried egg yolk— (i) Not more than 5 parts per centum of moisture. (ii) Not less than 55 parts per centum of fat as determined by extraction by ether in a soxhlet apparatus. (iii) The acidity of the extracted fat shall not exceed 3 millilitres of 0.05 normal sodium ethylate per gramme of the ether extract (A.O.A.C. Method). (c) In the case of Dried White of egg— Not more than 12 parts per centum of moisture.	1. The trade description shall state whether the dried egg is that of whole eggs, white of eggs, or yolk of eggs. 2. It shall state whether the dried egg is in powdered form or flake form. 3. The trade description shall include the number of the unit of the plant in which the powder was manufactured and the date of manufacture. These marks shall be applied in violet coloured ink by means of a rubber stamp in figures ½ inch high and 1/16 inch thick.

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
7. Frozen liquid egg.	1. The preparation of the frozen liquid egg shall have been carried out under hygienic conditions approved by the Secretary. 2. The frozen liquid egg shall be made either from hen eggs or duck eggs, shall not be a mixture of hen eggs and duck eggs, and shall have been prepared from eggs which comply with the following provisions:— (a)They shall be, in the opinion of the inspecting officer, fit for human consumption. (b)They shall be individually examined by the candling process before being placed in the room where the actual breaking of the eggs and the packing of the pulp into containers takes place. (c) No egg which is unsound or in any other abnormal condition shall be used. (d)No egg which has a shell which is not clean and free from foreign matter shall be used. (e) They shall be fresh, and if not broken by hand into a vessel, shall not have been in cold store. 3. (a)Subject to the next succeeding paragraph, the frozen liquid egg shall be prepared from eggs which have been individually broken by hand into a vessel of a type approved by the Secretary. (b) Frozen liquid egg may be packed under any system approved by the Secretary. 4. The frozen liquid egg shall be blended, emulsified and strained by a method approved by the Secretary. 5. The frozen liquid egg shall contain— (a)in the case of liquid whole egg—not more than 75.5 per centum of moisture; (b) in the case of white of egg—not more than 88 per centum of moisture; and (c) in the case of egg yolk—not more than 53 per centum of moisture. 6. The frozen liquid egg shall not contain any shell or foreign substances and it shall, in the opinion of the inspecting officer, be considered fit for human consumption and fit for export.	1. The trade description shall state, whether the frozen liquid egg is “Frozen liquid whole egg”, “Frozen liquid egg white” or “Frozen liquid egg yolk”. 2. In the case of frozen liquid egg made from duck eggs, the trade description shall include the word “Duck”.

Second Schedule—continued.

First Column.	Second Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those in regulation 9.			Provisions relating to trade descriptions in addition to those contained in regulation 12
7. Frozen liquid egg —continued.	7. The frozen liquid egg shall be packed only in clean, new containers conforming to the following conditions:—
	Net Weight of Frozen Liquid Egg in Each Tin.	Overall Measurements of the Tins.	Number of Tins in Each Package.
	lb.
	7	9 inches by 6¼ inches by 3⅝ inches.........................................................................	4
	14	9 inches by 6¼ inches by 7¼ inches.........................................................................	2
	28	9 inches by 6¼ inches by 14½ inches.........................................................................	1
	40	11⅜ inches by 7 inches by 14½ inches.........................................................................	1
	8. Where containers are packed in fibre board containers, the board used shall not be less than that known as 60 point board. 9. The frozen liquid egg shall be placed in a refrigerating brine tank or tunnel and be hard frozen within 24 hours.
8. Eggs in shell.	1. The eggs shall be sound, fit for human consumption and free from meat spots, blood spots, diffused blood, foreign substances and abnormalities. 2. Each egg shall have a translucent, or faintly but not clearly visible, yolk in the centre of the egg, a translucent and firm white, and an air space which is not greater than ¼ inch deep. 3. The shells of the eggs shall not be misshapen, rough, thin, cracked or broken, shall be free from stain, dirt and other foreign matter, and shall not have been washed. 4. The eggs shall not be more than seven days old and shall be considered by an officer, after examination by the candling process, to be fit for export. 5. No egg shall be less than 1¾ ounces in weight and 120 eggs shall weigh at least 13½ pounds. 6. The eggs shall have been graded and packed at a reasonable distance from any place where eggs are pulped.			1. The trade description shall be applied to both ends of the case, and shall include the number of the packer and figures indicating the date of packing. The number of the packer shall be stamped on the left-hand lower corner of the branded ends in indelible violet coloured ink by means of a rubber stamp, and figures representing the day of the month and the month of packing shall be stamped in

Second Schedule—continued.

First Column.	Second Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
8. Eggs in shell—continued.	7. The eggs shall not have been subjected to any preservative process or have been placed in cold store before being submitted for export. 8. The eggs shall be packed in clean new cases, constructed of well seasoned softwood or hardwood which has been smoothly sawn or dressed in a manner approved by the Secretary, strapped with metal strapping or wire, and sufficiently strong, in the opinion of the officer by whom the eggs are inspected and examined, to withstand such handling as is ordinarily incidental to transport to destinations beyond the Commonwealth. The eggs in each box shall be of uniform size. 9. Hen eggs shall be packed in accordance with such one of the following sizes as is applicable to the description of the eggs:— (a)Size 1.—Not less than 13½ pounds net weight per each ten dozen eggs, but no egg shall weigh less than 1¾ ounces. (b) Size 2.—Not less than 15 pounds net weight per each ten dozen eggs, but no egg shall weigh less than 1⅞ ounces nor more than 2⅛ ounces. (c) Size 3.—Not less than 17 pounds net weight per each ten dozen eggs, but no egg shall weigh less than 2⅛ ounces nor more than 2⅜ ounces. (d)Size 4.—Not less than 18 pounds net weight per each ten dozen eggs, but no egg shall weigh less than 2¼ ounces nor more than 2½ ounces. 10. Each hen egg shall be packed large end uppermost— (a) in a separate division in a Keyes filler flat; or (b) in an ordinary filler with Mapes type of flat constructed of new white odourless wood pulp board, the thickness of which shall, if less than 0.28 caliper, be approved by the Secretary. No other packing material or mode of packing shall be used without the approval of the Secretary. 11. (1.) The eggs shall be packed in clean new cases, constructed of well seasoned softwood or hardwood which has been smoothly sawn or dressed in a manner approved by the Secretary, strapped with metal strapping or wire, and sufficiently strong, in the opinion of the officer by whom the eggs are inspected and examined, to withstand such handling as is ordinarily incidental to transport to destinations beyond the Commonwealth. The eggs in each box shall be of uniform size.	indelible violet coloured ink by means of a rubber stamp on the right-hand lower corner of the branded ends without spacing between them. The figures shall be ½ inch high and 1/16 inch wide. 2. The word “Australia” and the registered number of the export establishment in which the egg was packed for export shall be legibly branded on the large end of each egg, in indelible violet coloured ink, by means of a rubber stamp. The word shall be in a straight line, in sans serif capital letters of eight point full face measurement (condensed type). The registered number shall be placed immediately below the word “Australia”. The word and number shall be enclosed in a circle 9/16 inch in diameter.

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
8. Eggs in Shell—continued.	(2.) Hen eggs shall be packed only in cases containing 15 dozen or 30 dozen eggs and the cases shall be made in accordance with the following specifications:— (a)The ends of each case shall not be less than 7/16 inch thick, if made of spruce or hemlock, and not less than ⅜ inch thick if made of any other timber, and shall be dressed on the outside. (b) The boards forming the sides, top and bottom of each case shall be not less than ¼ inch thick. (c) The top and bottom of each case shall be placed so as to overlap, and be flush with, the sides. (d)A case containing 30 dozen eggs shall contain a middle division board of not less than ½ inch thick, which shall be placed in the case with the grain of the timber running horizontally across the case. (e) Each case shall be constructed so as to permit of the accurate fitting of fillers, flats, or filler flats. (f) Each case shall be bound at both ends with galvanized wire of not lower than 16 gauge, or with metal strapping of a kind approved by the Secretary. (g)A cleat shall be fastened across the top and bottom of each end of each case and shall be ¼ inch thick and not less than 2 inches wide. (h)The inside measurements of cases containing 30 dozen eggs of sizes 1, 2 or 3 which are packed with Keyes filler flats shall be as follows:— Size 1—length 22⅝ inches; width 11 1/16 inches; depth 11 inches. Size 2-—length 23⅛ inches; width 11 5/16inches; depth 12½ inches. Size 3—length 23⅛ inches; width 11 5/16 inches; depth 12¾ inches. (i) The moisture content of the timber shall not exceed 18 per centum nor be less than 10 per centum, based on the dry weight of the wood. (j) The inside measurements of cases containing 30 dozen eggs which are packed with ordinary fillers and Mapes type flats shall be as follows:— Size 1—length 22½ inches; width 11 inches; depth 11¾ inches. Size 2—length 23¼ inches; width 11⅜ inches; depth 12½ inches. Size 3—length 23¾ inches; width 11⅝ inches; depth 13⅝ inches. Size 4—length 24¾ inches; width 12⅛ inches; depth 14½ inches.

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
8. Eggs in shell—continued.	12. Duck eggs shall be packed in such manner and in cases of such dimensions and containing such quantity as are approved by the Secretary. 13. Duck eggs shall not be packed in the same case as hen eggs.
9. Ghee.	1. Ghee shall not contain any substance foreign to milk other than salt not exceeding 3 parts per centum. 2. It shall not be rancid. 3. It shall be packed in clean new tins capable of containing approximately 40 pounds net.
10. Margarine.	1. The Margarine shall not contain— (a) any oil or other matter not necessary for the manufacture of the Margarine; (b) any fat obtained from diseased stock; (c) more than 10 parts per centum of butter fat; (d) more than 16 parts per centum of water; (e) more than 3 parts per centum of salt; (f) any added colouring matter; or (g) any substance which in the opinion of the Minister is harmful to health. 2. Notwithstanding the provisions of the last preceding paragraph, the Minister may permit the use of harmless vegetable colouring matter approved by him in Margarine exported to an Eastern destination. 3. It shall contain not less than 80 parts per centum of fat. 4. Table Margarine shall contain— (a) not less than 20 International Units of Vitamin A, and 1.1 International Units of Vitamin D per gram, and (b) not more than 15 parts per centum of free fatty acid, and it shall have a melting point of not higher than 100 degrees Fahrenheit.	1. The trade description shall be indelibly impressed on both ends of the box. The word “Margarine” shall be conspicuously and indelibly impressed in block letters at least ¾ of an inch square in a prominent position on the top, sides and bottom of each box. 2. The trade description shall state whether the Margarine is Table Margarine or Cooking Margarine. 3. The trade description shall include the following marks:— (a) Figures representing the number of the batch. (b) Figures indicating the number of the boxes in the batch.

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
10. Margarine — continued.	.................................................................................................................................................................................	(c) Figures representing the day of the month, and the month in which the Margarine was manufactured. (d)A figure being the last figure of the year in which the Margarine was manufactured. The marks shall be applied in violet coloured ink to the left hand top corner of the box bearing the trade description by means of rubber stamps, in figures ½ inch high and 1/16inch thick. The marks referred to in sub-paragraphs (a) and (b)shall be in one line and shall be applied in the following order:— (1) the number of the batch. (2) the number of boxes in the batch. The marks referred to in subparagraphs (c) and (d)shall be applied immediately below the line containing the other marks.
11. Concentrated milk.	1. The concentrated milk shall be pasteurized milk concentrated by any process of concentration. It shall not have been sterilized after concentration. 2. It shall contain 9 parts per centum of milk fat and 24 parts per centum of milk solids other than fat and shall not contain any foreign substance.

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.

11. Concentrated milk —continued.

3. The concentrated milk shall be packed in cases which, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth. The cases shall be strapped with metal strapping or wire.

12. Condensed milk.

1. The condensed milk shall be milk which has been condensed or concentrated by any process of condensation or concentration. 2. If cane sugar is added, the milk shall contain not less than 31 parts per centum of total milk solids and not less than 9 parts per centum of milk fat. If cane sugar is not added, the milk shall contain not less than 28 parts per centum of total milk solids and not less than 8 parts per centum of milk fat. 3. The milk shall be completely soluble in water, free from any form of germ life capable of causing injurious fermentation therein, and from all nodules or partly coagulated lumps of milk. 4. The milk shall not contain any preservative. 5. The provisions of paragraph 2 shall not apply to condensed milk containing not less than 7.8 parts per centum of milk fat and not less than 29.8 parts per centum of milk solids of all kinds and intended for export to South Africa, China, Japan, the Philippine Islands, Straits Settlements, and other parts adjacent thereto (except the Federated Malay States) to the east of the 90th meridian of east longitude. 6. The condensed milk shall be packed in cases, which, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth. The cases shall be strapped with metal strapping or wire. 7. Where fibre board containers are used, the board shall be not less than— (a)in the case of containers holding up to 50 pound gross weight—80 point board; (b) in the case of containers holding 50 pound and up to 75 pound gross weight—100 point board; and (c) in the case of containers holding over 75 pound and up to 100 pound gross weight—120 point board.

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
13. Condensed skimmed milk.	1. The condensed skimmed milk shall be milk from which the milk fat has been wholly or partially removed. 2. It shall not contain— (a) any fat other than milk fat; (b) less than 26.5 parts per centum of milk solids; or (c) any preservative. 3. The condensed skimmed milk shall be packed in cases which, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth. The cases shall be strapped with metal strapping or wire. 4. Where fibre board containers are used, the board shall be not less than— (a)in the case of containers holding up to 50 pound gross weight—80 point board; (b) in the case of containers holding 50 pound and up to 75 pound gross weight—100 point board; and (c) in the case of containers holding over 75 pound and up to 100 pound gross weight—120 point board.
14. Dried milk and dried milk products.	1. The goods shall not contain any preservative. 2. Dried Butter Milk shall consist of butter milk dried by any process of heating, and shall contain no matter harmful to human health, and not more than 10 parts per centum of water. 3. Dried Full Cream Milk shall consist of milk from which the water has been removed by a process of heating, without the addition of any extraneous matter, and shall contain not less than 26 parts per centum of milk fat and not less than 95 parts per centum of milk solids.	1. The trade description shall include— (a)a conspicuously displayed statement of the minimum percentage of milk fat contained in the goods; and

Second Schedule—continued.

First Column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
14. Dried milk, &c. —continued.	4. Dried Three-Quarter Cream Milk shall consist of milk from which the water has been removed by a process of heating, without the addition of any extraneous matter, and shall contain not less than 20 parts per centum of milk fat and not less than 95 parts per centum of milk solids. 5. Dried Half Cream Milk shall consist of milk from which the water has been removed by a process of heating, without the addition of any extraneous matter, and shall contain not less than 14 parts per centum of milk fat and not less than 95 parts per centum of milk solids. 6. Dried Quarter Cream Milk shall consist of milk from which the water has been removed by a process of heating, without the addition of any extraneous matter, and shall contain not less than 8 parts per centum of milk fat and not less than 95 parts per centum of milk solids. 7. Dried Skimmed Milk shall consist of dried machine skimmed milk which contains less than 4 parts per centum of milk fat, not more than 7 parts per centum of water, and no matter foreign to milk. 8. Dried Milk Food Products shall consist of the product of dried milk, with the addition of matter natural to or extraneous to milk, but containing nothing harmful to human health. 9. Malted Milk Powder shall contain not less than 7.5 parts per centum of milk fat and not more than 5 parts per centum of moisture. 10. Dried Whey Powder shall contain not more than 7 parts per centum of moisture and not less than 68 parts per centum of lactose. It shall not contain any substance foreign to milk. 11. The goods shall be packed in cases which, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth. The cases shall be strapped with metal strapping or wire. 12. Where fibre board containers are used, the board shall be not less than— (a)in the case of containers holding up to 50 pounds gross weight—80 point board; (b) in the case of containers holding 50 pounds and up to 75 pounds gross weight—100 point board; and (c) in the case of containers holding over 75 pounds gross weight—120 point board.	(b)the words “Dried Butter Milk”, “Dried Full Cream Milk”, “Dried Three-Quarter Cream Milk”, “Dried Half Cream Milk”, “Dried Quarter Cream Milk”, “Dried Skimmed Milk”, “Dried Milk Food Product”, “Malted Milk Powder” or “Dried Whey Powder”, as the case may be. 2. In the case of Dried Skimmed Milk, the trade description shall also include the words “Machine Skimmed”. 3. In the case of Dried Full Cream Milk the trade description shall also include the words “spray dried” or “roller dried”, whichever is applicable.

Second Schedule—continued.

First column.	Second Column.	Third Column.
Name or description of dairy produce.	Conditions and Restrictions to be complied with in addition to those contained in regulation 9.	Provisions relating to trade descriptions in addition to those contained in regulation 12.
15. Milk (including pasteurized, sterilized or frozen milk).	1. The milk shall be the normal clean and sweet secretion obtained from the udder of healthy cows properly fed and kept and regularly milked. It shall not include any milk obtained during the seven days immediately following parturition. 2. The milk shall contain not less than 3.2 parts per centum of milk fat and not less than 8.5 parts per centum of solids other than milk fats. 3. It shall not contain any preservative. 4. It shall be packed in clean new containers of a type approved by the Secretary. 5. At the time of examination by an officer it shall not reduce methylene blue colour in five hours when submitted to the methylene blue Reductase Test as commonly applied in the dairying industry.
16. Milk sugar.	1. The milk sugar shall not contain— (a) any sugar other than that extracted from milk; (b) more than 7 per centum of water; (c) any preservative substance; or (d) any injurious substance foreign to milk.
17. Edible Vegetable Fat.	The fat, whether a mixture of one or more fats, shall be of vegetable origin only, and shall, in the opinion of the inspecting officer, be fit for human consumption. It shall contain no preservative or foreign substance and shall not be rancid.
18. Dry Butter Fat.	1. The fat shall not contain any substance foreign to milk. 2. It shall not be rancid. 3. It shall contain— (a) not more than 0.2 parts per centum of moisture; and (b) not more than 0.15 parts per centum of curd. 4. It shall be packed in clean new containers capable of holding approximately 40 lb. net.	1. The trade description shall include the following marks— (a) figures representing the number of the batch; (b) figures representing the day of the month on which the butter fat was prepared; and (c) a figure being the last figure of the year in which the butter fat was prepared. 2. The marks shall be applied in opaque ink by means of rubber stamps in figures ½ inch high and 1/16 inch thick.

THIRD SCHEDULE.

Reg. 9.

PROVISIONS TO BE COMPLIED WITH BY DAIRY PRODUCE AFTER EXAMINATION.

1. The goods shall be placed in a cool store at an appointed place within such times after examination, and shall be kept at such temperatures, as are respectively specified in the following Table opposite to the name of the goods:—

Name of Goods.	Time within which Goods must be placed in a Cool Store.	Temperature.
Butter (other than tinned butter)	12 hours	Not exceeding 20 degrees Fahrenheit
Cheese (other than tinned cheese)	12 hours	Not exceeding 60 degrees Fahrenheit nor below 50 degrees Fahrenheit
Frozen liquid egg............................	Immediately	Not exceeding 5 degrees Fahrenheit
Eggs in shell...................................	24 hours	Not exceeding 40 degrees Fahrenheit nor below 32 degrees Fahrenheit
Frozen milk....................................	Immediately after examination	Not exceeding 5 degrees Fahrenheit
Margarine (other than tinned margarine)	12 hours	Not exceeding 20 degrees Fahrenheit

2.—(1.) Where any goods have been placed in a cool store in accordance with the last preceding paragraph, they shall not be removed therefrom for exportation without the authority of an officer.

(2.) An authority shall not be given for the removal from a cool store for exportation of the goods enumerated in paragraph 1 of this Schedule unless the temperature of the goods at the time of removal is—

(a) in the case of butter—20 degrees Fahrenheit or under;

(b) in the case of cheese—not lower than 50 degrees Fahrenheit nor higher than 60 degrees Fahrenheit;

(c) in the case of frozen liquid egg—12 degrees Fahrenheit or under;

(d) in the case of frozen milk—12 degrees Fahrenheit or under; and

(e) in the case of margarine—20 degrees Fahrenheit or under.

(3.) Where any dairy produce other than those enumerated in paragraph 1 of this Schedule has been examined for export, it shall not be removed from the appointed place where it was examined without the authority of an officer.

3.—(1.) Where the goods are removed from a cool store at an appointed place to a ship’s side by any mode of conveyance other than insulated railway trucks, the vehicles in which they are conveyed shall be so constructed as to prevent any contamination of the goods or any increase in the temperature of the goods during transit.

(2.) Before any vehicles are used for the purposes of removing butter the approval of the Secretary as to the design, construction and equipment of the vehicles shall be obtained.

(3.) The vehicles shall be maintained in a clean and sanitary condition.

4. If the refrigerating machinery in any appointed place becomes wholly or partly inoperative from any cause, and the temperature of the place thereby rises above the prescribed temperature, notice of the fact shall immediately be given by the proprietor or occupier to the officer in charge at that appointed place.

 

FOURTH SCHEDULE.

DESIGNS TO BE APPLIED TO BUTTER (OTHER THAN TINNED BUTTER) EXPORTED TO GREAT BRITAIN.

Provisions to be Complied with by All Designs.

All the designs shall comply with the following provisions:—

• (1.)

  The oval shall measure 9 inches by 6¼ inches overall and shall measure 1 inch from the outer to the innermost line.

Fourth Schedule—continued.

(2.) The space between the two innermost lines shall be 27/32 inch and the space between the two outer lines shall be 1/16 inch.

(3.) The outer line of the oval shall be 3/32 inch thick. The inside line of the oval shall be 1/32 inch thick. The innermost line of the oval shall be 1/32 inch thick.

(4.) The words “PURE CREAMERY BUTTER” shall be in capital letters 9/16 inch high and 3/32 inch thick.

(5.) The figures and letters “56 lb. Net” shall be ½ inch high and 1/16 inch thick, with the exception of the letter “e”, which shall be ⅜ inch high.

(6.) The circle above the left hand top corner shall have a diameter of 2¾ inches inside measurement and its left hand edge shall be ¼ inch from the inside edge of the left hand cleat on the end of the box.

(7.) The thickness of all lines not otherwise provided for shall be 1/16 inch.

(8.) The name of the State shall appear in the space marked “A”.

(9.) The registered number of the factory shall appear in the space marked “B”.

Choicest Quality Creamery Butter.

The trade description shall be printed on both ends of the box in blue ink in accordance with the following design:—

Design No. 1.

Design No. 1 shall comply with the following additional provisions:—

(1.) The map of Australia shall measure 5¼ inches across.

(2.) The lines of shading shall be 1/32 inch thick and 1/16 inch apart.

(3.) The word “Australia” shall be in letters ¾ inch high and ⅛ inch thick.

(4.) The name of the State and the letters “Regd. No.” shall be in letters 9/16 inch high and 3/32 inch thick, with the exception of the letters “D” and “O”, which shall be ⅜ inch high and 1/16 inch thick.

(5.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.

(6.) The frames surrounding “56 lb.” and “Net” shall measure 1 inch wide and ¾ inch high. The space between the border of the oval and the frames shall be 3/32 inch.

Fourth Schedule—continued.

First Quality Creamery Butter.

The trade description shall be printed on both ends of the box in black ink in accordance with the following design:—

Design No. 2 shall comply with the following additional provisions:—

(1.) The words “First Quality” shall be in letters 1 inch high and 3/16 inch thick and the space between the lines shall be 3/32 inch.

(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.

(3.) The letters “ Regd. No.” shall be ⅜ inch high and 1/16 inch thick with the exception of the letters “d” and “o”, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½ inch high.

(4.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.

Second Quality Creamery Butter.

The trade description shall be printed on both ends of the box in brown ink in accordance with the following design:—

Fourth Schedule—continued.

Design No. 3 shall comply with the following additional provisions:—

(1.) The words “Second Quality” shall be in letters 1 inch high and 3/16 inch thick and the space between the lines shall be 3/32 inch.

(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.

(3.) The letters “ Regd. No.” shall be ⅜ inch high and 1/16 inch thick with the exception of the letters “d” and “o”, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½ inch high.

(4.) The figures, showing the registered number shall be 9/16 inch high and 3/32 inch thick.

Pastry Quality Creamery Butter.

The trade description shall be printed on both ends of the box in red ink in accordance with the following design:—

Design No. 4.

Design No. 4 shall comply with the following additional provisions:—

(1.) The words “Pastry Quality” shall be in letters 1 inch high and 3/16 inch thick and the space between the lines shall be 3/32 inch.

(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.

(3.) The letters “ Regd. No.” shall be ⅜ inch high and 1/16 inch thick with the exception of the letters “ d” and “ o “, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½ inch high.

(4.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.

Fourth Schedule—continued.

Whey Butter.

The trade description shall be printed on both ends of the box in red ink in accordance with the following design:—

Design No. 5.

Design Number 5 shall comply with the following additional provisions:—

(1.) The words “Whey Butter” shall be in letters 1 inch high and ⅛ inch thick.

(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.

(3.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.

(4.) The letters “ Regd. No.” shall be ⅜ inch high and 1/16 inch thick, with the exception of the letters “d” and “o”, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½inch high and 1/16 inch thick.

Fourth Schedule—continued.

Milled Butter.

The trade description shall be printed on both ends of the box in red ink in accordance with the following design:—

Design No. 6.

Design No. 6 shall comply with the following additional provisions:—

(1.) The words “Milled Butter” shall be in letters 1 inch high and ⅛ inch thick.

(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.

(3.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.

(4.) The letters “Regd. No.” shall be 3/8 inch high and 1/16 inch thick, with the exception of the letters “d” and “o”, which shall be 1/4 inch high, and the letters “R” and “N”, which shall be 1/2 inch high and 1/16 inch thick.

––––––––––

FIFTH SCHEDULE.

Form 1.  Reg. 5 (2.).

No………..  Reg. 7 (1.).

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

APPLICATION FOR REGISTRATION OF EXPORT ESTABLISHMENT.

To the Secretary,

Department of Commerce,

Canberra.

* Here insert full name of applicant.

  Here insert address.

‡ Here insert name of export establishment.

I [or We]*……………………………………………………………………………………. of ………………………………………………………………………………………………hereby apply in pursuance of the Exports (Dairy Produce) Regulations for the registration of the ‡…………………………………………………………………………………………….situated at.................. in the State of ………………………………………………………as an Export

 

Fifth Schedule—continued.

|| Here insert kind of dairy produce.

§ Strike out whichever is inapplicable.

Establishment for the preparation, manufacture and packing of ||………….. intended for export, and I [or We] declare—

(a) that We are/ I am the §owner (s)/§occupier (s) of the said premises; and

(b) that the said premises are constructed, equipped and operated in an efficient and hygienic manner.

Dated this…………………. day of ……………………, 19

…………………………………………………………

Signature (s) of applicant (s).

––––

Form 2.  Reg. 7 (5.).

Registration No…………………..

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

CERTIFICATE OF REGISTRATION OF EXPORT ESTABLISHMENT.

* Strike out whichever is inapplicable.

  Here insert kind of dairy product.

This is to certify that, in pursuance of the Exports (Dairy Produce) Regulations, the premises situated at ………………in the State of……………… and * owned/* occupied by……… have been registered as an Export Establishment for the preparation, manufacture and packing of   ..................intended for export.

Dated this……………. day of …………………., 19………….

……………………………………………….

Secretary, Department of Commerce.

–––––

Form 3.  Reg. 18.

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

NOTICE OF INTENTION TO EXPORT BUTTER.

……………………………………….

………………,19….

To the Department of Commerce,

 Port of……………………

 State of……………………

Notice is hereby given that I intend to export the butter specified in the statement hereunder. The butter has been delivered to the appointed place at…………..

* Here insert “Pure Creamery Butter “, “ Pastry Butter “, “ Whey Butter “ or “ Milled Butter “, as the case may be.

I hereby declare—

(a) that I am the duly authorized by …………………the owner of the butter specified in the statement hereunder;

(b) that the butter is* ………………..;

(c) that the conditions and restrictions applicable in respect of the butter under the Exports (Dairy Produce) Regulations have been complied with; and

(d)that the butter is marked in the prescribed manner with the prescribed trade description.

Fifth Schedule—continued.

Statement of Butter to be Exported.

Factory Brand, Salted or Unsalted.	No. of Packages of each Weight.			Churn and Vat Mark.	Date of Manufacture.	Actual Percentage of Moisture Content.
	………lb.	……….lb.	………..lb.

Export ship…………………………………………………………….

Date of sailing…………………………………………………………

Destination…………………………………………………………….

…………………………………………

(Signature of agent or owner.)

…………………………………………..

(Witness to signature of agent or owner.)

––––

Form 4.  Reg. 19.

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

NOTICE OF INTENTION TO EXPORT CHEESE.

…………………………...

………….., 19…

To the Department of Commerce,

Port of...............................................

State of..............................................

Notice is hereby given that I intend to export the cheese specified in the statement hereunder. The cheese has been delivered to the appointed place at……………………

I hereby declare—

* Here insert the name of the variety of cheese.

(a) that I am the, agent/owner duly authorized by………………. the owner of the cheese specified in the statement hereunder;

(b) that the cheese is* ……………………..;

(c) that the conditions and restrictions applicable in respect of the cheese under the Exports (Dairy Produce) Regulations have been complied with; and

(d) that the cheese is marked in the prescribed manner with the prescribed trade description.

Fifth Schedule—continued.

Statement of Cheese to be Exported.

Factory Brand.	No. of Crates.		Crate No.	Weight per Crate. (lb.)	Date of Manufacture.	Vat Marks.
	Coloured.	White.

Export ship.................................................

Date of sailing............................................

Destination.................................................

………………………………………..

(Signature of agent or owner.)

…..………………………………………..

(Witness to signature of agent or owner.)

[This form is to be printed on dark blue paper.]

–––––

form 5.  Reg. 19.

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

NOTICE OF INTENTION TO EXPORT DAIRY PRODUCE OTHER THAN BUTTER OR CHEESE.

………………………………………………………

……………………………………, 19……………

To the Department of Commerce,

Port of............................................

State of...........................................

Notice is hereby given that I intend to export the dairy produce specified in the statement hereunder. The dairy produce has been delivered to the appointed place at..........................................

I hereby declare—

* Here insert a true description of the dairy produce.

(a) that I am the agent/owner duly authorized by the owner of the dairy produce specified in the statement hereunder;

(b) that the dairy produce is*;.................

(c) that the conditions and restrictions applicable in respect of the dairy produce under the Exports (Dairy Produce) Regulations have been complied with; and

(d)that the dairy produce is marked in the prescribed manner with the prescribed trade description.

Fifth Schedule—continued.

Statement of Dairy Produce to be Exported.

Goods.	Brands.	If in Packages.		If not in Packages.	Export Ship and Destination.	Date of Sailing.
		No. of Packages.	Size, Weight, or Measure and Number of Contents.	No.

……………………………………….

(Signature of agent or owner.)

………………………………………….

(Witness to signature of agent or owner.)

[This form is to be printed on light blue paper.]

––––

Form 6.  Reg. 19.

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

SHIPPING LIST—DAIRY PRODUCE (OTHER THAN EGGS IN SHELL).

……………………………..

…………., 19….

To the Department of Commerce,

Port of............................................

State of...........................................

* Insert class of dairy produce.

Application is hereby made for authority to remove from………… cool store the following* which has been inspected and examined and found to comply with the conditions and restrictions applicable thereto under the Exports (Dairy Produce) Regulations for exportation per……………. to ………………………sailing on………………………

Date of Storage.	No. of Packages.		Brand.	Cert. No.	Grade.	––
	‡

  Here insert “Salted“ in the case of butter and “Coloured“ in the case of cheese.

‡ Here insert “Unsalted” in the case of butter and “White“ in the case of cheese.

…………………………………

(Signature of Exporter.)

The Manager,

……………….Cool Stores.

You are hereby authorized to deliver the dairy produce described above for exportation by..................................the owners/agents thereof subject to temperatures being correct and the boxes being correctly stamped.

……………………………………………

(Officer of the Department of Commerce.)

……./ ……./ 19……

Fifth Schedule—continued.

Form 7.  Reg. 19.

Commonwealth OF Australia.

Exports (Dairy Produce) Regulations.

SHIPPING LIST—EGGS IN SHELL.

 

 ., 19……

To the Department of Commerce,

Port of.......................................

State of......................................

Application is hereby made for authority to remove from cool store the following eggs which have been inspected and examined and found to comply with the conditions and restrictions applicable thereto under the Exports (Dairy Produce) Regulations for exportation per ……….to...............................sailing ……………………………on

Brand.	Date Delivered to Cool Store.	Number of Packages Containing Eggs Weighing—					Total Number of Packages.	Cert. No.	—–
		12½ lb. per ten dozen eggs.	14 lb. per ten dozen eggs.	15 lb. per ten dozen eggs.	16 lb. per ten dozen eggs.	17 lb. per ten dozen eggs.

………………………………………

(Signature of Exporter.)

The Manager,

…………….Cool Stores.

You are hereby authorized to deliver the dairy produce described above for exportation by..................................the owners/agents thereof subject to temperatures being correct and the boxes being correctly stamped.

…………………………………………….

(Officer of the Department of Commerce.)

…/……../ 19……..

–––––

Form 8.  Reg. 20.

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

EXPORT PERMIT.

Port of…………………………….

Date…………..……, 19…………

To the Officer of Customs,

…………………………Wharf.

The undermentioned dairy produce to be shipped per…………is marked in the prescribed manner with the prescribed trade description and the conditions

Fifth Schedule:—continued.

and restrictions applicable under the Exports (Dairy Produce) Regulations in respect of the dairy produce have been complied with:—

Name of exporter..................................

Factory Brand and Marks.	Character of Goods.	No. of Packages of Goods other than Butter.	No. of Packages of Butter.		Certificate No.	Grade Points Butter and Cheese.	Destination.
			Salted.	Unsalted.

………………………………………..

Officer of the Department of Commerce.

Shipped the above dairy produce.

……………………….Officer of Customs.

 Date ………., 19………..

Note.—This form is to be delivered by the exporter to the Officer of Customs at the export ship at the time the dairy produce is brought for shipment, and to be returned by the Officer of Customs after shipment of the dairy produce to the examining officer.

–––––

Form 9.   Reg. 20.

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

No……………

BUTTER GRADE CERTIFICATE.

Choicest Quality (93-100 Points).

This is to certify that………… boxes of butter branded……….. and shipped per..................to ……on …..19….. have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour. (Maximum 50.)	Texture. (Maximum 30.)	Condition. (Maximum 20.)	Total. (Maximum 100.)
Choicest Quality.........................

Remarks.

Net weights of sample boxes..................

Dated at ………………..in the State of...................................................... this..................day of …………………….., 19…..

………………………………………….

Officer of the Department of Commerce.

Fifth Schedule—continued.

Form 10.   Reg. 20.

Commonwealth of Australia.

No…………….

Exports (Dairy Produce) Regulations.

BUTTER GRADE CERTIFICATE.

First Quality (90-92 Points).

This is to certify that …………….boxes of butter branded ………………….and shipped per..................to..................on………………… 19…………...have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.	Texture.	Condition.	Total.
	(Maximum 50.)	(Maximum 30.)	(Maximum 20.)	(Maximum 100.)
First Quality..............................

Remarks.

Net weights of sample boxes...............................................

 

Dated at…………………. in the State of ………………………this..................day of ……………….., 19……………..

…………………………………………

Officer of the Department of Commerce.

–––––

Form 11.  Reg. 20.

Commonwealth of Australia.

No................................

Exports (Dairy Produce) Regulations.

BUTTER GRADE CERTIFICATE.

Second Quality (86-89 Points ).

This is to certify that………………. boxes of butter branded………………. and shipped per..................to..................on 19………. have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.	Texture.	Condition.	Total.
	(Maximum 50.)	(Maximum 30.)	(Maximum 20.)	(Maximum 100.)
Second Quality.......................

Remarks.

Net weights of sample boxes..................................

 

Dated at………………………………..….. in the State of………………………………..…. this..................day of………………. 19 …………….

………………………………………..

Officer of the Department of Commerce.

Fifth Schedule—continued.

Form 12.  Reg. 20.

Commonwealth of Australia.

No........................

Exports (Dairy Produce) Regulations.

BUTTER GRADE CERTIFICATE.

Pastry or Cooking Quality (83-85 Points).

This is to certify that ..................... boxes of butter branded……………..and shipped per....................to……………….on………………., 19 …... have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.	Texture.	Condition.	Total.
	(Maximum 50.)	(Maximum 30.)	(Maximum 20.)	(Maximum 100.)
Pastry or Cooking Butter...........

remarks.

Net weights of

 sample boxes.....................................................................

Dated at ………………in the State of ……………..this............................................................ day of..............., 19 …………

………………………………………….

Officer of the Department of Commerce.

–––––

Form 13.  Reg. 20.

Commonwealth of Australia.

No.

Exports (Dairy Produce) Regulations.

CHEESE GRADE CERTIFICATE.

Choicest Quality (93-100 Points).

This is to certify that crates of cheese branded and shipped per.................to.................on …….., 19………………., have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.		Texture.		Condition.		Total.
	(Maximum 50.)		(Maximum 30.)		(Maximum 20.)		(Maximum 100.)
Choicest Quality........................
Remarks.		Net Weight of Examined Crates.
		No. of Crate.		Marked Weight.		Checked Weight.
		lb.		lb.

Dated at ………………in the State of…………………………..this………………day of..............., 19 ………………

………………………………………….

Officer of the Department of Commerce.

Fifth Schedule—continued.

form 14.  Reg. 20.

Commonwealth of Australia.

No……………..

Exports (Dairy Produce) Regulations.

CHEESE GRADE CERTIFICATE.

First Quality (90-92 Points).

This is to certify that………………crates of cheese branded………………and shipped per.................to.................on………………, 19....... , have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.		Texture.		Condition.		Total.
	(Maximum 50.)		(Maximum 30.)		(Maximum 20.)		(Maximum 100.)
First Quality..........................
Remarks.		Net Weight of Examined Crates.
		No. of Crate.		Marked Weight.		Checked Weight.
		lb.		lb.

Dated at ……………….in the State of ……………this ………………..day of..............., 19 ……

 

Officer of the Department of Commerce.

–––

Form 15.    Reg. 20.

Commonwealth of Australia.

No..............................

Exports (Dairy Produce) Regulations.

CHEESE GRADE CERTIFICATE.

Second Quality (86-89 Points).

This is to certify that……………………crates of cheese branded ……………….and shipped per.................to.................on ……………, 19 …………. have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.		Texture.		Condition.		Total.
	(Maximum 50.)		(Maximum 30.)		(Maximum 20.)		(Maximum 100.)
Second Quality............................
Remarks.		Net Weight of Examined Crates.
		No. of Crate.		Marked Weight.		Checked Weight.
		lb.		lb.

Dated at ……………in the State of …………….this ……………day of..............., 19………..

 

Officer of the Department of Commerce.

Fifth Schedule—continued.

Form 16.   Reg. 20.

Commonwealth of Australia.

No..........................................

Exports (Dairy Produce) Regulations.

CHEESE GRADE CERTIFICATE.

Third Quality (80-85 Points).

Cert. No. 

This is to certify that …………..crates of cheese branded ………….and shipped per.................to.................on..., 19………., have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.		Texture.		Condition.		Total.
	(Maximum 50.)		(Maximum 30.)		(Maximum 20.)		(Maximum 100.)
Third Quality................................
Remarks:		Net Weight of Examined Crates.
		No. of Crates.		Marked Weight.		Checked Weight.
		lb.		lb.

Dated at……………... in the State of…………….……….. this……….…………day of..............., 19 …………..

 

Officer of the Department of Commerce.

–––––

Form 17.   Reg. 20.

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

CERTIFICATE AS TO EGGS IN SHELL.

This is to certify that …………..cases of hen eggs in shell (each 30 dozen) described hereunder and branded ………..and shipped per ………to.................on ………19…..., have been examined and found upon examination of packages selected at random to be fresh and packed and graded in accordance with the Exports (Dairy Produce) Regulations.

Fifth Schedule—continued.

Certificate No.	Number of case containing eggs weighing—				Total Number of Cases.
	13½ lb. per 10 doz. eggs.	15 lb. per 10 doz. eggs.	17 lb. per 10 doz. eggs.	18 lb. per 10 doz. eggs.

Dated at ………..…..……, in the State of ………..………….., this ………….…………..day of.............., 19 ….…...

 

Officer of the Department of Commerce.

––––

Form 18.   Reg. 20.

Commonwealth of Australia.

Exports (Dairy Produce) Regulations.

CERTIFICATE AS TO CONDITION.

This is to certify that the dairy produce enumerated hereunder and shipped per SS..............to..................on...............has been examined and found to be [here insert condition of goods]and the conditions and restrictions applicable under the Exports (Dairy Produce) Regulations in respect of the goods have been complied with.

Description of Goods and Brand. No. of Cases. Port Marks. Size or Weight.

Dated at ……………., in the State of ………….., the ……………………..day of..............., 194 …….

 

Officer of the Department of Commerce.

Fifth Schedule—continued.

Form 19.  Reg. 20.

Commonwealth of Australia.

No..........................................

Exports (Dairy Produce) Regulations.

MARGARINE GRADE CERTIFICATE.

Table Quality (90-100 Points).

Cert. No. 

This is to certify that …………boxes of margarine, branded…………… and shipped per................to................on ……………., 19……….., have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.	Texture.	Condition.	Total.
	(Maximum 50.)	(Maximum 30.)	(Maximum 20.)	(Maximum 100.)
Table Quality.............................

Remarks:

Net weights of sample boxes........................................

 

Dated at ………………., in the State of ………………, this………………day of.............., 19…………….

 

Officer of the Department of Commerce.

––––––

Form 20.  Reg. 20.

Commonwealth of Australia.

No..............................

Exports (Dairy Produce) Regulations.

MARGARINE GRADE CERTIFICATE.

Cooking Quality (83-89 Points).

Cert. No. 

This is to certify that ……………boxes of margarine, branded …………….and shipped per.......................to…….................on …………….., 19…………., have been inspected and examined and points have been allotted thereto as follows:—

Grade.	Flavour.	Texture.	Condition.	Total.
	(Maximum 50.)	(Maximum 30.)	(Maximum 20.)	(Maximum 100.)
Cooking Quality..........................

Remarks:

Net weights of sample boxes....................................................

 

Dated at ……………, in the State of……………….., this………………….day of.............., 19…….

 

Officer of the Department of Commerce.

––––––––––––––––––––

By Authority: L. F. Johnston, Commonwealth Government Printer, Canberra.