146 AGRICUI.TURE OF MAIXE. 



not touch upon this part of the subject, save to repeat that the 

 enormous multiplying capacity of these minute organisms makes 

 them the source of financial loss to the milk producer through 

 the production of odors, colors, and ropy and stringy conditions, 

 and through souring; and of great economic loss to the com- 

 munity through the transmission of infectious diseases, such as 

 typhoid fever, diphtheria, scarlet fever, so-called "summer com- 

 plaint" or infantile diarrhoea, and many others. During the 

 last thirty-five years over 500 outbreaks of epidemic disease 

 have been definitely traced to the use of milk that has been 

 adulterated by bacteria of these specific diseases. Prof. Wash- 

 burn, in the Report of the Agricultural Department of ]\Iassa- 

 chusetts for 1910, mentions 317 outbreaks of typhoid fever, 

 125 outbreaks of scarlet fever, and 58 outbreaks of diphtheria 

 due to the use of contaminated milk, and this does not include 

 the entire list. The question of dealing with this form of 

 adulteration is, therefore, of the greatest importance. 



First of all it is to be noted that the bacteria causing all of 

 these numerous forms of trouble in milk, are introduced into 

 the milk after it leaves the cow, with the possible exception of 

 scarlet fever. In other words, the cow gives a milk that, ex- 

 cept in the case of the cow with the tuberculous udder, is a pure 

 and healthful milk in the great majority of cases; and so the 

 harmful organisms are introduced either through carelessness 

 or ignorance. Owing to their lightness the majority of bacteria 

 enter the milk attached to dirt of some kind ; so that a study of 

 the kinds and sources of dirt that may enter a milk, affords the 

 best index of the pollution of milk by bacteria. 



Bad milk is due to the cow, to the air^ or to bacteria. The 

 first point in the production of healthful milk is the healthy 

 cow ; a cow free from tuberculosis or udder inflammation, and 

 in good general health. This should be an axiom in dealing 

 with pure milk. A cow with udder inflammation, due to tuber- 

 culosis or to pus forming organisms, cannot give a healthful 

 milk. The milk from such an udder will contain the germs 

 which cause this condition in the cow, and will set up corres- 

 ponding conditions in the user of the raw milk. In addition, a 

 cow in a run-down condition, either through insufficient feed- 

 ing or through poor feeding, will give a milk which is poor in 

 quality, and which will often have disagreeable odors and tastes. 

 A healthy cow, fed upon sufficient good food, must be our 



