X ILLUSTRATIONS 



PAGE 



Colonies of Bacteria Growing from Cow's Hair .... 65 

 Poorly-kept Cow Barn Sure to Give High Bacterial Con- 

 tact to Milk 66 



Relative Amount of Dirt Falling from the Udder During 



Milking under Different Conditions 72 



Growth of Bacteria at Different Temperatures during 24 



Hours 77 



Tuberculosis Bacilli 89 



Typhoid Bacilli 99 



Typhoid Bacilli, Showing Flagella 99 



Diphtheria Bacilli 103 



The Model Dairy Farm 114 



Poorly-kept Barnyard ". . 115 



Well-kept Dry Barnyard . . . . 116 



Interior of a Well-equipped, Well-kept Cow Barn . . .117 

 Colonies Developing from Bacteria Falling Upon a Plate 



Exposed During Milking in a Poorly-kept Barn . . .118 

 Colonies Developing from Bacteria Falling Upon a Plate 



Exposed During Milking in a Well-kept Barn . . . .118 

 Milking in a Milking Room, an Ideal Condition of Clean- 

 liness \ 119 



Milking in a Model Dairy Barn 120 



An Ideal Locality for Milking 121 



Method of Moistening the Cow's Udder During Milking . 125 



Covered Milk Pail (North's) 127 



Covered Milk Pails (Gurler's and Stadtmullers) . . . .128 



Milking Machine 129 



Use of a Milking Machine Out of Doors, Power Supplied by 



Animals in Treadmill 130 



Results of a Rough Usage of Milk Cans on the Railroad . 146 

 Simple Improvised Methods of Pasteurizing without the 



Use of a Thermometer 155 



Pasteurizer of the Discontinuous Type 157 



Collecting Case for Milk Samples . . . . . . . . . 175 



Sediment from Centrifugalized Milk as It Appears Under 



the Microscope 182 



The Use of Burettes for Determining the Amount of Acidity 202 

 Pieces of Milk Curdled with Gas-producing and Non-gas- 

 producing Bacteria 239 



Forms Used in Making and Draining Camembert Cheeses 244 



Penicillium camemberti 246 



Common Mold on Soft Cheese, Penicillium camemberti . . 247 

 Camembert Cheese Cut Open to Show the Softening of the 



Curd .'............ 249 



