EXPERIMENT STATION BULLETINS. 



29' 



My work with ordinary stables liad been done previously and independent of this 

 «xpeViment conducted at Mr. Johnson's place, but I think the results may be safely 

 used for comparison. 



The following table will give the germ content of the various samples studied: 



Milk drau-ii in milk- Milk dra^ini in John- Milk draii-n under 



inij room. son's stable. ordinarij conditions. 



Xo. of i)acteria per Xo. of bacteria per X'n. of bacteria per 



cc. cc. ec. 



Sample I 1,180 2,160 30,100 



Sample II 2-tO 960 1, .5 16,900 



Sample III 240 1,680 1,225.000 



Sample IV 320 480 474,250 



Sample V 400 640 1.260,000 



Sample VI 400 1.280 210,000 



Sample VII 320 1,760 



Sample VIII 320 4,140 



Sample IX 120 32,200 



Only six samples were studied under ordinary conditions. 



This table represents the germ content of the milk which has stood under refrigera- 

 tor conditions for twenty-four hours. The first two columns would have an average 

 teniperatiire of about 13 degrees C. and the last column 15 degrees C. 



The milk from the milking room had its keeping value enhanced slightly over that 

 from Mr. Johnson's stable. There is no guide which is absolute in designating milk 

 when it is clianged. In the one case it may be an acid change and in the other a 

 peptonization of the casein or any of the numerous possible changes in milk. However, 

 so far as the eye could detect, the milking-room milk would keep twenty-four to 

 thirty-six hours, sometimes three to four days longer, than the milk which came 

 from V,v. .lolmson's stal)les. The milk whicli came from ^Ir. .Johnson's stables kept on 

 the average about nine days before any change was noticeable to the eye. This was 

 five and six days longer than the keeping of the milk from an ordinary stable. 



The milk from the ordinary stable generally produced the lactic acid loppered con- 

 dition, while the milk ooniin<i- from ^Ir. .Johnson's place in no instance produced solid 

 lopper. This would indicate that while the pure milk would be much more easily handled 

 and would liave many advantages over ordinary milk, it would require greater knowl- 

 edge and skill in securing the desired results. A starter would be absolutely necessary 

 in the making of butter and cheese. 



As to the practicability of the milking-room scheme. I may add that Mr. Johnson 

 thinks that it is feasible and desirable, but believes that it does not lie within the 

 power of every man to carry out tlie details. An extended knowledge of milTc manage- 

 ment and of the sciences upon which it is founded are essential to a conscientious 

 execution of the plan. This we admit to be true and at the same time believe that no 

 successful dairying can be accomplished by those ignorant of and imskilled in the dairy 

 business. 



I wisli to add my appreciation of [Mr. Johnson's efforts in carrying out the fore- 

 going experiment and of many suggestions from him. 



Before closing I wish to acknowledge ray sincere appreciation of the suggestions and 

 criticisms, some of which have been embodied or discussed in the foregoing, from some 

 of the leading milk producers, milk dealers, creamery men and cheese-nuikers in the 

 State of ;Micliigan, as well as Mv. Husck of the Copenhagen Milk Supply Company, 

 and Mr. Sorensen of the Manchester (England) Pure Milk Supply Company. 



Agricultural College, Mich., June 20, 1900. 

 38 



CHARLES E. MARSHALL. 



