Rural School Leaflet. 



903 



5. When adding milk or acid to the test bottle, slant the bottle. 

 The liquid will then run down the lower inside of the neck of the bottle, 

 and will not be forced out by outcoming air. 



6. Do not hold the bottle so that its mouth points toward yourself 

 or any one else. The action of the acid upon the milk produces great 

 heat. This heat 



often causes the 

 contents of the bot- 

 tle to spurt out vio- 

 lently. 



7. After adding 

 the acid to the milk, 

 shake the bottle 

 thoroughly until 

 the contents be- 

 come quite dark in 

 color. 



8. After using 

 the pipette wash it 

 thoroughly, prefer- 

 ably in hot water. 

 This will tend to 

 prevent the trans- 

 mission of disease 

 germs from the 

 mouth of one per- 

 son to another, 

 should any such 

 germs be present. 



9. The tester 

 should be firmly 

 fastened to a solid 



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Fig. 38. — A variety of bacteria liable to be found in milk. 

 I and 2, typhoid bacillus (Pfeiffcr); 3, pus and pus cocci; 

 4, B. dysenteriae (Shigar); 5, Proteus vulgaris; 6, Clos- 

 tridium butyricus; 7, 9, 10, 11, types of common lactic 

 bacteria (Conn.); 8, a coccus without influence on milk 

 {Conn.); 12, 13, 14, three bacilli producing slimy milk 

 (Fig. 12, Marshall; Figs. 13, and 14 Conn); 15, 16, 17, 

 18, 19, types of liquefying and putrefying bacteria, which 

 digest the casein (Conn.). 



bench or table. 



10. The person operating the machine should give his or her whole 

 attention to it, and not allow his fingers or clothing to get in the path 

 of the bottle cups. 



11. Remove all objects from the vicinity of the tester. This will 

 prevent their being hit by the bottle cups when the machine is in motion. 



12. If acid is spilled upon anything pour on plenty of water, and then 

 add some alkali such as lime or baking soda to neutralize the acid. 



13. Do not leave the acid bottle uncorked. 



