New York Agricultural Experiment Station. 181 



ing into glass bottles, all of which had been carefully steamed. 

 The milk was taken at once to the laboratory and placed under 

 the influence of chloroform and formalin at 99° F. (37° C). 



Table IV. — Compakison of Effects of Foemalin and Chloroform: xtpow 



Activity of E>zymes. 



MILK DRAWN OCT. 10. 



In 100 lbs. total nitrogpn. 

 t 

 Germ'cidp u":ccl. 



FoimiiliU Clilm oform. 

 a. I per ct. 4 per ct. 



II 

 II 

 II 



II 



Fresh • • 6 



II 14 21.28 12.81 8.47 



IV 14 35.46 21.97 13.49 9 



II 42 23.01 13.73 9.28 6 



IV 42 36.56 21.36 15.20 4 



III 77 24.32 16.67 7.05 



IV 77 42.96 27.78 15.18 1 



III 152 24.07 17.70 6.97 1 



IV 152 43.59 31.40 12.19 2 



Fresh ■ — • 232 



V 14 37.42 20.98 10.44 



VI 14 49.83 25.63 24.20 3 



V 42 42. S9 24.96 17.93 3 



VI 42 03.58 27.36 30.22 IS 



V * 77 53.50 31.95 21. .55 2 



VI 77 08.50 31.12 37.38 1 



V 152 48.70 27.96 20.74 



VI 152 63.89 30.10 27.79 



♦Bacteria present In large niiniV)prs. 

 NoTK.— I and II, front right quarter; III and IV, front left; V and VI, back right: VII and 

 VIII, back left. 



