MILK DANGERS AND REMEDIES 123 



udder, flank, and legs of the animal were 

 thoroughly cleansed with water ; a second gelatine 

 surface was then exposed in the same place and 

 for the same length of time. The results of these 

 two experiments are very instructive. When the 

 cow was milked without any special precautions 

 being taken, 3,250 bacteria were deposited per 

 minute on an area equal to the surface of a ten- 

 inch milk-pail ; after, however, the animal had 

 been cleansed, only 115 bacteria were deposited 

 per minute on the same area. 



Thus a large number of organisms can, by very 

 simple precautions and very little extra trouble, 

 be effectually prevented from obtaining access to 

 milk. Even in the event of the milk being 

 subsequently Pasteurised, clean milking is of very 

 great importance; but still more imperative is it 

 when it is destined for consumption in its raw, 

 uncooked condition. If we consider how cows 

 become covered with dirt and slime, that obstin- 

 ately adhere to them when they wade through 

 stagnant ponds and mud, and realise the chance 

 thus afforded for malevolent microbes to exchange 

 their unsavoury surroundings for so satisfactory 

 and nourishing a material as milk, then indeed 

 precautions of cleanliness, however troublesome, 

 will not appear superfluous. 



That a very real relationship does exist between 



