PROCEEDINGS OF SECTION G. 341 
washed milk pail, the ill-smelling can and sieve, are sources of 
contamination. These initiate conditions antagonistic to desir- 
able fermentations. The milk is sewn with seeds of taints and 
ill odours. 
In our warm climate the provision made at the dairies, and 
often at the creameries and factories, is insufficient to retard 
the increase of hostile germ life, and emphasises the need for 
teaching the elementary. principles of bacteriology to our mana- 
gers and supphers. 
The presence of bacteria in the milk supply to an undue ex- 
tent is frequently manifested at our dairies, creameries, and 
factories. 
The rancid butter odour and flavour found in milk, cream, 
and butter we know to be the result of fermentation or de- 
composition created by recognisable micro-organisms. In our 
work of investigation these have been isolated. They perform 
their functions anaérobically, and resemble in their structure, 
habits, and efiects those families described by various writers 
as Bacillus butyricus, Bacillus Amylobacter, Vibrio butyricus, 
Clostridium butyricus, Amylobacter Clostridium. 
This form of bacillus is frequently found in the alimentary 
canal of herbivorous animals. 
The prevalence of pigment-producing or chromogenic bacteria 
is not by any means common in this colony in milk, but occa- 
sionally we are called upon to examine red milk produced by 
Bacillus prodigiosus, Sarcinoe rosea, and other forms, ranging 
in colour from pink to red. 
Blue milk created by Bacillus cyanogenus is found at rare 
intervals. Other forms of chromogenic germ life in milk we 
are familiar with, principally, however, from a laboratory point 
of view, as rarely such are submitted to us for identification. 
There exists a number of yellow pigment bacteria, and found 
in both milk, cream, and butter. They liquefy gelatine, and 
possess varying degrees of colour. Their functions produce a 
peptonising ferment, and are in consequence an objectionable 
invasion. 
Cases of bitter, and ropy, or slimy milk are frequently 
brought under our notice. 
Apart from such diseases, we find milk a suitable medium 
for the propagation and distribution of pathogenic germs. A 
subject of vital importance, and which demands more attention 
than can be afforded in this paper. 
The inoculation of milk at the source of supply, with a 
variety of adventitious and putrefactious organisms of the pus- 
producing series, 1s always a source of investigation. These 
are traced chiefly to the careless handling of milk. Such 
organisms as the Bacillus Coli Communis and Bacillus subtilis 
are a serious source of trouble to the butter-maker. 
