1. (1) Level surface, preferably a cement slab.
2. (2) Stand of a size and type to hold test measure full of water in a level position above tanks being calibrated.
3. (3) Measuring rod of the type approved for the commercial measurement of red tart cherries, or its equal.
4. (4) Test measure, preferably six cubic foot test measure or 50 gallon test measure with adjustable legs, bottom-opening “quick-closing” valve. Test measure will be calibrated and certified to New York State standards.
5. (5) Level: a sensitive level three to four feet long for leveling tanks.
6. (6) Angle iron: a three inch angle iron long enough to bridge tank (approximately 38 inches long) to suspend measuring rod.

7. (7) “C” clamps: large enough to clamp angle iron.

   (b) Calibration of tank.

8. (1) Place holding tank on level surface directly under the outlet valve of test measure.
9. (2) Secure angle iron and measuring rod to top of tank so the measuring rod is directly over the center of the tank.
10. (3) Level the holding tank.
11. (4) Read and record the reading on the measuring rod with the rod extended to the bottom of the tank.
12. (5) Fill test measure with water.
13. (6) Discharge water from test measure into holding tank. Let test measure drain 30 seconds after the main flow of water has stopped (drainage period must be timed).
14. (7) Repeat steps (5) and (6) hereof.
15. (8) Allow surface motion of water in holding tank to subside. Lower measuring rod to the surface of the water. Read and record the reading on measuring rod. Record in inches and.02 inches.
16. (9) Lower the measuring rod to the bottom of the tank. Allow surface motion of water in tank to subside. Read and record the reading on the measuring rod.
17. (10) Record the difference between the readings in step (7) and step (8) as depth of water in the holding tank.
18. (11) Repeat steps (5), (6), (8), (9) and (10) hereof two more times.
19. (12) Determine the cubic foot per inch depth at each of the three levels. Cubic foot per inch depth equals the amount of measured water added divided by the inch depth of water. (Do not include the results of the first dump of water.)
20. (13) Determine the average cubic foot per inch depth by adding together the cubic foot per inch depth at the three levels and dividing by three.
21. (14) If the actual cubic foot/inch depth at any of the three levels varies from the average cubic foot/inch depth more than one percent, the tank must be rejected.
22. (c) It shall be the responsibility of the owner of cherry holding tanks to have the tanks calibrated. The person or persons calibrating tanks shall be someone other than a weights and measures official.

Procedures and responsibility for calibrating cherry holding tanks for volumetric measurement shall be as follows:

(a) Equipment required: