I)JVJs/0.\ OF AXIMAL III sliAXDRT 

 SESSIONAL PAPER No. 16 



393 



cheapest lot was fed less than a Ki^Hon of milk per day, and they were turned off early, 

 althoufrh the daily frain was much {greater in the two most expensive lots. 

 The following- eiiart gives the results of the three k)ts in detail: — 



Lot 1. 



A\ crage weifrlit at birth Lbs. 



Number of daj's fed ,, 



A veragc gain per period „ 



Average daily gain per period i 



Pounds whole milk fed ])er periud „ 



II of uiilk fed per da;<. \wr calf " 



■I II for 100 pounds gain m 



I 



Cost of 100 pounds gain, milk at Si. 80 per 100 pounds ji 



Lot 2. 



Lot 3. 



PURE MILK PRODUCTION. 



1-jelow are gi\n?n the results of some bacteriological tesfs of milk in barn and dairy. 

 We desire here to express our appreciation of the courtesy of Mr. G. II. Unwin, of 

 the Health of Animals Branch here, by whom the bacteriological work was done. 



During the months of February, March, and April, 1914, a number of bacterial 

 eo'jnts were made with the milk of the dairy herd. The object of these tests was two- 

 fold:— 



(1) To ascertain approximately the quantity of bacteria taken up by milk 

 in the process of handling, from the cow to the consumer's bottle. 



(2) To find the relation between the number of bacteria in the air of the 

 barn at milking and the number in the milk. 



METHOD OF HANDLIXO ^flLK IX BARX AXD DAIRY. 



Tlie cows are driven in from pasture or yard an hour or more before milking. 

 The ensilage, grain, and roots are fed, and then some time is allowed to pass before 

 milking is begun. All sweeping and hay-feeding is done afterwards. The men milk 

 in wliite coats and overalls'; and after milking each cow the hands are washed at a tap 

 and dried with a paper towel, which is then thrown away. The udder is wiped with 

 a damp clotli. It might be mentioned here that the cows are usually groomed after 

 the morning milking during the winter months. Closed pails are used and the milk, 

 after being weighed, is poured into closed cans. It is then taken to the dairy, a 

 distance of about GO feet, cooled, strained, and put into bottles. In the dairy all 

 utensils are washed and scalded after using, and then left exposed to air and sunlight. 

 It will be seen that the methods employed are simi)le, the object being to produce 

 pure milk by means of care and cleanliness, without the use of an elaborate and 

 expensive outfit. 



(1) Comparative Tests of Milk from Uddkr, from Pail, axd from Cooler. 



Method of Quantitative Testing for Bacteria. — Three samples were taken from 

 each cow. The first was drawn fitom the teat, the second poured from the milk-pail, 

 the third was run through the cooler, strained, and then dipped into the milk bottle. 

 Sterile bottles were used in each case. The milk tluis obtained was plated in the 

 following manner : — 



From the sample bottle 1 c.c. of milk was taken with a sterile pipette, and 

 nliuwed to drop into a bottle containing 200 c.c. of sterile wa'ter, where it was well 

 mixed by shaking. Of this dilute mixture, 1 c.c. was drawn out and i)oured into the 



Ag.\ssi/. 



