I 14 STORKS AGRICULTURAL EXPERIMENT STATION. 



The figures in the table above show that the total number of 

 bacteria in the fresh milk from the covered pail averaged about 

 71 per cent, of that in the milk from the open pail; the number 

 of acid producing bacteria in the former averaged about 59 per 

 cent, of that in the latter; the average number of liquefiers was 

 nearh' the same in the samples from the two kinds of milking 

 pail. That is, about 29 .per cent, of the total bacteria, and 

 about 41 per cent, of the acid producing organisms, were kept 

 out by the cover. 



The quantities of dirt contained in the samples included in 

 the table above are given in Table 57 preceding. According 

 to the figures there given, there was only about 41 per cent, 

 as much dirt in the milk from the covered pail as in that from 

 the open pail, on the days of the tests included in Table 60. 



A comparison of the quantities of dirt in the different sam- 

 ples with the numbers of bacteria in the fresh milk would 

 indicate that the latter are not in proportion to the former. 

 Thus while there was, on the average, only about 41 per cent, 

 as much dirt in the samples from the covered pail as in those 

 from the open pail, the total number of bacteria in the former 

 was 71 per cent, of that in the latter. This may be due to a 

 difference in the character of the dirt in the different samples, 

 being in the one case more soluble perhaps, and thus allowing 

 a larger number of bacteria to become disseminated in the 

 milk. 



In four of the tests the total numbers of bacteria in the 

 samples that had been kept at ordinary temperature for fifty 

 hours were considerably larger in the samples from the open 

 pail than in those from the covered pail; in the third and sixth 

 tests the numbers were very much larger in the milk from the 

 covered pail, thus accounting for the larger average for the 

 latter. 



In the first four tests the number of acid producing bacteria 

 was decidedly larger at fift}^ hours in the samples from the 

 open pail than in those from the covered pail. In the last 

 three tests the organisms had increased so rapidly in both 

 samples that the numbers could not be determined on the 

 plates. 



It will be noticed that the number of bacteria in the fresh 

 milk bears no relation to the number in the milk at a later 

 period. Thus in the samples from the open pail on November 



