FARMERS' INSTITUTES. 29 



germ-action in which one of the germs is the lactic acid bacterium, 

 the curd resulting does not possess the characteristics as where the 

 lactic germ alone is at work. The examples which I show you, will 

 illustrate my meaning clearly. The lactic acid germ produces a soft, 

 velvety curd, while in most cases when associated with other bacteria 

 the curd is mushy; therefore, when you consider that the association 

 of bacteria will influence the keeping quality of the milk, the acid- 

 ity produced, the influence of the starter, the continuance of the starter, 

 the nature of the curd and the flavor and aroma, can you conceive of 

 a more potent factor in the manipulation of milk and its products? 

 What is true of the lactic germ associated with other bacteria is to 

 a greater or less extent true when different types of bacteria are 

 brought together. However, when different types than the lactic acid 

 bacteria are brought together the effects, although noticeable, are not 

 so easily made applicable. 



In our work upon aeration and other problems carried out for the 

 purpose of estalblishing the necessity of a pure milk supply, we have 

 always been met with the statement that the lactic acid bacteria 

 would eventually predominate and take care of the other bacteria pres- 

 ent. From the above it will be seen that this cry is now impertinent. 

 There is only one way of securing good results and that is to keep 

 micro-organisms out from the start. If milk can be produced pure 

 and kept cool, the danger in butter and cheese making will be minim- 

 ized. 



THE DAIRY HERD AT THE MICHIGAN AGRICULTURAL 



COLLEGE. 



BY PROFESSOR R. S. SHAW. 



It seems particularly desirable at this time that attention should 

 be especially directed to the methods employed in handling the col- 

 lege dairy her.i and some of the results from it. Some few years ago 

 this herd was handled in such a way as to produce records which 

 attracted the attention of dairymen throughout the whole country, 

 besides adding much to the reputation of those famous dairy breeds, 

 the Holstein and the Jersey. The dairy reputation of the Michigan 

 Agricultural College is quite closely associated with the performance 

 of Rosa Bonheur, Belle Sarcastic, Houwtje D and College Pogis. 



The institution is fortunate in being possessed of a comparatively 

 new and commodious dairy barn of which the main part is 44 x 72 feet 

 and the annex 40 x 75 feet. The height of the main posts is 22 feet, 

 while those of the annex are 18 feet. The ground floor is so con- 

 structed as to provide stalls for about fifty head of milch cows and 

 heifers, also fourteen box stalls for calves and calving cows, and three 

 pens for bulls as well. A variety of stall fixtures are in use, the 

 object being to examine into the relative merits of each. Probably one 

 of the most commendable features of the structure is the efficient 

 system of ventilation used, by which the impure air is removed and 



