393 



EXPERIMENTAL FAB MS 



5 GEORGE v., A. 1915 



The different oTganisms olDserved upon the air plates correspond to many of those 

 found in the milk. Chromogenic forms, green and yellow, were present both in milk 

 and air. A yellow Staphlococcus, similar to Si. pyigenes aureus, was fovmd in both 

 plates. The yellow and white cocci mentioned by Hastings in Research Bulletin 6, 

 Wisconsin Experiment Station, as being xerj frequently found in the milk of normal 

 healthy cov/s, were abundant; and a spore-bearing bacillus, forming a spreading, 

 arborescent growth, was common to both. This last corresponds in many respects to 

 Bacillus mycoides lactis. Putrefactive, evil-smelling bacteria were found in air and 

 milk. 



CONCLUSIONS. 



fl) That quickness and jsimplicity in methods of handling milk, reduce the risk 

 of contamination. 



(2) That air-borne organisms play a great part in milk contamination, and that 

 especial care should be taken to have the air in barns as free from dust as possible. 



DAIRY WORK FOR THE YEAR 1913-14. 



Since June, 1913, the dairy work has been done by Miss R. Keene. Miss Keene 

 has had considerable experience in dairy work, and particularly in the making of soft 

 cheese, both in England and France. The work in the dairy here has been quite 

 varied in nature, including the handling of the product of the herd, which was 

 marketed in the form of sweet cream, butter, and soft cheese, as well as a small local 

 supply of high-class bottled milk. 



In addition, the milk of the individual cows of the herd has been tested regularly 

 throughout the year; also special tests*liave been made with the pure-bred cows, and 

 a considerable number of samples, sent in by dairymen from the surrounding country, 

 have been tested. All this entails a considerable amount of detailed work. In addi- 

 tion. Miss Keene has acted as judge of dairy products at a ni;mber of fall fairs in 

 different parts of the province. 



Quite extensive tests have been made with formalin and corrosive sublimate, both 

 alone and combined, as preservatives of milk for Babcock testing. This worK was 

 conducted in both summer and winter conditions. Quoting from the protocols of the 

 experiments made, it has been found that a saturated solution of corrosive sublimate 

 and water, used at the rate of ten drops per 8 ounces, will keep milk for one month in 

 good condition for testing. The same amount of commercial formalin, although a 

 perfeci preservative for about three weeks, -was not as successful for a longer period. 

 A saturated solution of corrosive sublimate in formalin, used at the same rate, gave 

 the best results for both a short and a long period. 



Tests were made, extending over a period of 200 days, on the relative acidity of 

 milk produced by cows when fed on different foods. These tests were made with milk 

 kept on the one hand in refrigerators, and on the other in ordinary temperatures. 

 The following rations were fed: Clover pasture, clover as a soiling crop; oats, peas, 

 and vetches as a soiling crop; corn silage in conjunction with pasture; corn silage in 

 conjunction with green feed; corn silage, mangels, mixed grain, and hay; and mangels, 

 mixed grain, and hay. It 'is a popular argument of the enemies of corn silage that 

 this food produces a milk which sours rapidly; the trials made with the rations given 

 above show, however, that there is as much variation with one single ration as there 

 is between any two rations. 



With the amount of labour expended and with the transportation facilities avail- 

 able, the various marketable products may be considered profitable in the following 

 order: sweet cream, bottled milk, soft cheese, and butter. 



Agassiz. 



