370 MISSOURI AGRICULTURAL REPORT. 



of only one fly in a can of milk may add 50,000 bacteria to that miU<, a 

 large proportion of which bacteria may be of the gas producing variety. 



He shows them the curd from another patron's milk that is spongy in 

 texture and has a very offensive flavor or odor. He explains to them that 

 this is due to conditions worse than those of which No. 2 resulted. He 

 explains to them that it is impossible to make the best quality of butter 

 or cheese from such milk, and further explains to them the great loss 

 that is being sustained by the butter or cheese factories, due to bad milk. 

 He lets them see the curds produced from each patron's milk, that each 

 may see and know for himself that there was a difference in the quality 

 of milk furnished by the different patrons, both as to fat content and 

 cleanliness. He instructs them how the good milk and how the bad milk 

 are each produced, and he warns them against the supplying of bad milk 

 as being wrong and unlawful and liable to lead to prosecution if con- 

 tinued. Having taken samples of the milk from the last gallon or two of 

 the patron's milk as it was delivered from the cans, and having passed 

 that milk through filters of absorbent cotton or through filter paper, he 

 exhibits to them the actual filth thus taken from their milk on the morn- 

 ing of his inspection. These exhibits surprise as well as instruct them 

 and drive home the truths that the instructor has been teaching. With 

 such kind of work, he is not dealing in abstractions. He is making his 

 instruction concrete. It is real instruction. 



He illustrates and explains the use and reliability of the Babcock 

 test when skillfully used. He explains the requisite conditions for se- 

 curing accuracy of test. He has instruments and uses them to test the 

 pipettes to see if they are absolutely correct as to size. He tests the 

 calibration of the bottles to determine its accuracy or inaccuracy. He 

 applies his speed-tester to the Babcock to ascertain if the operator is run- 

 ning it at the rate of speed to give accurate results. He tests the sul- 

 phuric acid to find out if it is of the correct strength. He ascertains at 

 what temperature the operator reads the test, and if he measures the fat 

 column from the lowest point at the bottom to the extreme top limit of 

 the meniscus, as he should ; and he tests the skim milk for butter fat and 

 also the butter milk or whey. 



He inspects the weigh cans, pipes and pumps, churns, vats and vat 

 gates and everything connected with the factory to ascertain if they are 

 kept scrupulously clean, and does the same as to the floors, walls, sur- 

 roundings ; nor is he to overlook the maker. 



In his inspection of the surroundings he gives particular attention 

 to the drainage, and where that is defective he suggests the use of the 

 septic tank or other suitable means for securing adequate drainage. 



