DAIRY FARMING DAIRYING. 169 



At other times considerably bigber figures were obtained: 



In cattle barn : No. 



5 a. m. before beginning barn work 178 



6.30 a. m. at close of milking 193 



8.30 a. m. at close of feeding hay 504 



1.30 p. m. at close of noon rest 228 



5.30 p. ni. at close of milking 184 



Influence of milling on the bacteria content of milk. — The exiieriraents 

 were made with 3 different cows. Tbe udder and lower parts of cow 

 No. 1 were thoroughly washed and afterwards wiped dry; the udder of 

 cow No. 2 was wiped with a dry towel, as is generally done by Swedish 

 farmers; and that of cow Ko. 3 was not cleaned at all. Glass dishes 

 10 cm. in diameter were exposed in each case for a second at the upper 

 rim of the milk pail while tbe milking was in progress. Tbe number 

 of bacteria found per square- decimeter was as follows: 



Influence of milking on bacteria content of milk. 



Investigations concerning the presence of tubercle bacilli in milk. — Tbe 

 milk was examined according to Dr. K. Arnell's method, but with nega- 

 tive results. — F. w. woll. 



A bacteriological and chemical investigation of kefir, Essau- 

 LOW {Inaug. Diss. Moskoiv, 1895; abs. in Ztsclir. Fleisch- und Milchhyg., 6 

 [1896), No. 6, J). 110). — In examining kefir grains of various origin, the 

 author was able to cultivate from them Saccharomyces, Bacillus acidi 

 lactici, and Bacillus subtilis in every case. He believes all other micro- 

 organisms in kefir to be impurities which can cause trouble in prepar- 

 ing kefir milk. Neither of these 3 microorganisms alone can produce 

 anything resembling kefir. Bacillus subtilis does not appear to take 

 any part in the preparation of kefir grains (fungi) — it produces a skin 

 or network which takes up the other 2 microorganisms. Alcohol, 

 carbonic acid, lactic acid, and peptone were recognized in kefir. 



Cleanliness in handling milk : Bacteriological considerations, 

 H. L. BoLLEY {North Dakota Sta. Bui. 21, pp. 157-176, figs. 6).— This 

 bulletin contains popular statements in regard to the souring and 

 other changes in milk, character of bacteria, sources of germs in milk, 

 care of animals in the stable, pasteurization of milk for home con- 

 sumption, with illustrations, precautions in regard to typhoid fever, 

 and dairy inspection, together with a number of experiments. 



In tbe first exijeriment the germ content of tbe air in different 

 localities showed that ''a cleanly conducted creamery will show a low 

 atmospheric germ content; and that tbe air of a good, clean stable 



