!Ks Report ok the Department of Bacteriology of the 



samples from the strippings and from the whole milk of a cow 

 on three successive milkings. In this experiment the cow was 

 carefully groomed, her flanks and udder were moistened and her 

 teats and the hands of the milker were vaselined. A half-pint of 

 milk was rejected from each test and the remainder of the milk 

 from each quarter was milked into a sterile four-inch funnel, 

 placed in a sterile bottle. Plates were promptly made from a 

 sample of the strippings and from a sample of the thoroughly- 

 mixed milk from each quarter. The results from these plates 

 are given in Table III. 



Table III. — Relation of Bacterial Content of Entire Yield of Milk and of 



Strippings. 



Average of strippings, 365. 

 Average of whole milk, 305. 



Remark: Letters R. F., R. B., etc., indicate, respectively, the right front, right back, left front 

 and left back quarter of udder. 



From these results it is seen that while there is a fairly good 

 agreement between the germ content found in the strippings and 

 in the whole milk tin? germs are distinctly more abundant in the 

 strippings. It should be remembered that in this case one-half 

 pint of the first milk from each quarter was rejected, thus reduc- 

 ing the number of germs found in the whole milk. 



It will be noted from Table II that the germs in the strippings 

 are slightly less abundant and from Table III slightly more 

 abundant than in the corresponding whole milk. These results 

 suggest that with a larger number of observations the germ eon- 

 tent of the strippings would be found to be practically identical 

 with that of the milk of each drawing considered as a whole. 



