temperature exercises an enormous influence on the 

 propagating- powers of bacteria and explains the fact, 

 so widely known, that milk which is at once cooled 

 after drawing keeps much longer than uncooled milk. 

 This influence is so great that even a very cleanly 

 drawn but insufficiently cooled milk is apt to contain 

 more bacteria and spoil sooner than a filthy milk 

 verv stron^lv cooled. 



