70 STORKS AGRICULTURAL EXPERIMENT STATION. 



The most significant features shown by the preceding tables 

 are as follows: 



SAMPLE KEPT AT 20 DEGREES. 



1. In the sample of milk maintained at 20° there was a 

 noted falling off in the number of Satxina species during the 

 first six hours, from which time the number remained constant 

 in percentage though increasing regularly in total numbers. 



2. The liquefying bacteria showed for the first eighteen 

 hours a constant increase in percentage and total numbers, the 

 percentage reaching 44 at the end of the eighteenth hour; in 

 the next six hours it dropped to 18. The total number, how- 

 ever, increased until the end of the experiment. 



3. The species No. 220 was found in the fresh milk in 

 very unusual quantity, but it dropped very rapidly, the milk 

 at six hours containing only 19 per cent., and in later experi- 

 ments practically disappeared. 



SAMPLE KEPT AT 1 3 DEGREES. 



1. In the milk retained at 13° the total numbers showed 

 essentially the same variations as in earlier experiments, the 

 number remaining without increase for about thirty hours, 

 although by the fortieth hour a considerable increase was seen, 

 and by fifty-two hours the number had become larger than in 

 any other of the samples of milk kept at the same tempera- 

 ture. 



2. The B. acidi lactici remained throughout the experiment 

 with practically no change in percentage, but with an increase 

 in total numbers in the last two tests. 



3. The Streptococcus group showed here the most unusual 

 relations, inasmuch as in the last two tests the numbers in- 

 creased prodigiously, rising to about 70 per cent, in the milk 

 which was fifty-two hours old. This great increase in this old 

 sample of milk was somewhat unusual, although something 

 similar has been found in some other experiments. The in- 

 crease in total numbers was also verv great. 



