EXPERIMENT STATION BULLETINS 251 



After this has been done, burn three or four pounds of sulphur to every 

 one thousand cubic feet of air space. This may be done most effectually 

 by closing all possibilities of escape and placing the sulphur in an iron 

 vessel which rests upon bricks in a tub of water. To start it add a little 

 alcohol. Allow the process of fumigation to continue from forty-eight 

 to seventy-two hours. Any room or building may be rendered fit for use 

 in this way. If it were a stable, a thorough scrubbing of walls, ceiling, 

 and floor, with a few days -of airing, would be all that could be done. 

 Whenever whitewash can be used after the washing, it makes a good 

 accessory. 



To cleanse the lower portion of the cow, it would be well to clean off 

 the thickest of the dirt in a dry state, then wash off with a solution of cor- 

 rosive sublimate made in the strength of one to two thousand of water. 

 Allow this to dry sufficiently to insure against any of the liquid dropping 

 into the milk. The udders gather bacteria from the soil of the pasture, 

 weeds, straw, water in which the cows may stand and from the soiled con- 

 dition of many stables. Doubtless most of the bacteria which find their 

 way into the milk enter by way of the udder. In the eradication of bac- 

 teria, the udders must be washed thoroughly among the first steps taken. 



The hands and clothes of the milker have their significance, but unless 

 infectious diseases are about, there is little chance from regular inocula- 

 tion with bacteria of a detrimental nature. It is best, however, to have 

 the milker wash his hands in a solution of corrosive sublimate made in 

 the strength of one to one thousand, when there is trouble of a bacterial 

 nature. 



There is nothing so essential as a thorough cleaning of the milk pails 

 and cans. When once harboring the bacteria, unless they are made 

 absolutely clean, they will be a continuous agent of inoculation. Milk 

 vessels should always be boiled for one-half hour after every milking when 

 ropy milk exists in the dairy, and this should be followed during the 

 presence of the trouble, for as long as it exists, the vessels will be contami- 

 nated and of course these injurious bacteria must be killed. 



If it is impracticable to place the cans and milk pails in a boiler, boiling 

 water could be utilized by filling the can with it and keeping it hot by a 

 renewal every few minutes. This process of sterilizing should continue 

 for at least one-half hour. 



THE BACILLUS CAUSING THE TROUBLE. 



Morphology : The length of this bacillus averages about two micro- 

 millemeters and the thickness is one and one- fourth — a very short thick 

 bacillus. It is usually arranged in pairs and may be either single or grow 



