96 MODERN DAIRY PRACTICE. 



logically, as the samples taken in sterilized-glass tubes 

 were accidentally lost. It may be added that since I could 

 not arrange any disinfection of the dairy and milk vessels 

 at the place, being far off in the wilderness, I had to advise 

 her to seek a remedy entirely opposite to what I should 

 have advised under different conditions viz., to infect in 

 every way possible the dairy, milk-pails, pans, churn, the 

 cows' udders, etc., with sour milk from a neighboring farm, 

 where the milk soured in the regular way. This " niass- 

 infection" had the desired effect, according to what I 

 learned on a journey in the same region during last sum- 

 mer. 



A case of similar nature was observed during the same 

 summer on an estate in Savolaks. It proved impossible to 

 obtain ordinary sour milk at this place. The milk was 

 left to sour in the usual way on the pantry-shelf, where it 

 had always gone through the regular lactic fermentation 

 during previous summers, and had formed good sour milk. 

 During this whole summer the sour milk had been of a 

 rather loose consistency and mostly of an insipid taste. 

 When kept for some time it assumed an obnoxious, rotten 

 taste. The milk soon showed smaller and smaller ten- 

 dency to coagulate, while the bad taste appeared earlier. 

 The cream rose rather rapidly to the surface and had a 

 tough consistency (in this respect different from the ex- 

 ample mentioned above), but the skim-milk was not viscous 

 and had a characteristic greenish-blue color. The milk 

 did not keep this appearance long, however. The surface 

 of the cream turned grayish brown, and swelled in places 

 on account of gas generation. At the same time a dis- 

 agreeable smell and taste was noticed, for which reason 

 the milk had to be removed from the larder. During 



