250 STATE BOARD OP AGRICULTURE 



ning and the two cases studied in the body of the work, the time of 

 occurrence was between the middle of July and October; wherever ropy milk 

 has prevailed, there is generally accompanying it a condition of the atmos- 

 phere which is peculiarly significant. No season of the year is better suited 

 to the rapid development of bacteria than the time mentioned. The air is 

 more or less saturated with moisture, and the temperature is high. This 

 is the period of "dog days," and the air is muggy and oppressive; it does 

 not differ much from the condition of the atmosphere just at the beginning 

 of a thunder storm. Associated with this season is the phenomenally 

 rapid souring of milk, and the large amount of decomposition in process. 

 Algae are abundant in stagnant pools, and water everywhere seems to be 

 teeming with life. It is almost impossible to preserve anything in a fresh 

 state. As soon as the cool October weather creeps over our northern 

 states, the conditions which favored the development of bacterial life have 

 been changed, and the ropiness of milk or cream disappears with them; 

 yet it is possible to have stringy milk in the winter season. Such cases 

 would necessarily be rare, inasmuch as the temperature is so low as to 

 retard their growth, and thus prevent any chance of their manifestation. 

 In the south, where tbey are often visited with the trouble, even in the 

 winter, the conditions are much different. There they may have the best 

 opportunities for bacterial growth during the winter months. Bacteria, 

 like the higher plants, have their season of greatest activity, and must be 

 especially guarded against at this time, if trouble is to be avoided. They 

 are more likely to be prolific and bold, for whatever they enter has a suit- 

 able temperature and moisture to aid them in their multiplication. The 

 water is warm in the streams and lowlands, the soil is fit for their recep- 

 tion, and as soon as they find a vehicle of conveyance they travel from 

 place to place. If they establish themselves in a dairy, barn, pasture, or 

 house, there they will ply their depredations with vigor while the moist 

 and hot summer weather lasts, and can be eradicated only by persistent 

 efforts. 



TREATMENT. 



In the treatment of a bacterial devastation of this kind, many things 

 which are now common to readers can be emphasized only. Since bacteria 

 may find their way into the milk from the air, the lower portion of the 

 cow, the milker, or the cans, the plan of extermination may be arranged 

 accordingly. Although the air does have bacteria which may be detri- 

 mental to milk, yet it cannot be regarded as the most important factor. 

 Since it may be a source, it must always be considered when the bacteria 

 are to be eradicated, by ascertaining whether it makes any difference to 

 change the cows to another barn or to milk them in the open air. Take 

 the milk from the milk-house or pantry for a short time to see whether the 

 trouble will disappear. By changing the air conditions and evironments, 

 it may be possible to stop the evil at the start. If the air of the milk- 

 house should be the carrier of the bacteria, it may probably be traced to 

 dust arising from the floor or elsewhere, and would point to a thorough 

 cleansing of the place. This can be done by first removing any dirt that 

 may be about and then following with strong disinfectants. Wash the 

 floor, walls, and ceiling with a solution of corrosive sublimate made in the 

 strength of one part of corrosive sublimate to one thousand parts of water. 

 Use this freely on all the woodwork, shelves, tables, and wherever it will 

 not come in contact with metallic substances or utensils used in the dairy. 



