58 Report of the Department of Bacteriology of thi. 



seen that in only about one-quarter of the sets of samples was the 

 highest germ content found in the first sample of the set. In more 

 than one-half of the cases the highest numbers were obtained from 

 the last of the three samples. 



Table III. — Germ Content of Foam, Milk from Center of Pail and Well 



Stirred Milk. 



Date. 



Feb. 



1909. 

 1.... 



March 29. 



30. 

 31. 



April 1 



10. 



Total.... 

 Average . 



Foam. 



Center of Pail. 



No. 



1,903 

 13,800 

 51,400 

 3,187 

 2,277 

 5,593 

 2,993 

 22,960 

 1,840 

 21,393 

 3,973 

 7,257 

 2,250 

 36,925 

 2,900 

 14,775 

 6,475 

 25,050 

 4,450 

 20,450 

 2,567 

 7,700 

 8,200 

 30,125 

 3,375 

 20,700 

 6,175 

 20,133 

 5,050 

 21,575 

 8,625 

 15,500 

 6,025 

 42,400 

 11,333 

 25,075 



Rank. 



486,409 

 13,511 



No. 



+ 

 + 



+ 

 

 



+ 

 



+ 

 + 



+ 



+ 



+ 

 + 



1,346 

 13,583 

 57,667 



2,623 



2,043 



6,533 



2,183 

 22,493 



1,860 

 24,147 



4,723 



8,100 



4,850 

 24,550 



6,550 

 14,525 



1,875 

 38,875 



2,825 

 20,925 



4,700 

 18,375 



8,150 

 30,350 



5,675 

 21,525 



6,100 

 29,050 

 10,000 

 28,800 



3,900 

 21,300 



5,950 

 49,375 



6,725 

 23,300 



535,551 



14,870 



Rank. 





 

 



+ 

 

 



+ 

 + 



+ 





 

 

 

 

 

 







+ 



+ 



+ 







Stirred Milk. 



No. 



1,533 

 14,383 

 60,267 



2,653 



1,933 



6,700 



2,113 

 24,793 



1,767 

 27,360 



5,203 



7,483 



3,850 

 27,675 



4,825 

 19,850 



3,900 

 93,400 



4,400 

 23,350 



6,275 

 23,025 



4,425 

 30,375 

 10,933 

 28,300 



8,000 

 35,225 



5,325 

 28,700 



4,067 

 21,000 



7,950 



67,500 



7,750 



24,950 



651,238 

 18,089 



Rank. 







+ 

 + 

 



+ 



+ 



+ 

 + 

 

 

 

 



+ 







+ 







+ 

 + 

 + 



+ 

 + 

 + 

 + 



+ 





 

 

 



+ 

 + 





 



