122 MODERN DAIRY PRACTICE. 



wall is prevented from stagnating and spreading bad 

 odors ? In numerous instances no effort whatever is made 

 to prevent it. In the worst cases slop-water is allowed 

 simply to run under the floor and from there spread odors 

 and infectious bacteria by the million. At other factories, 

 again, it is left to stagnate just outside of the building and 

 even dry off there, which of course causes the soil to be 

 mixed with enormous masses of bacteria; when the wind 

 sets the air in motion immense quantities of infectious 

 matter gain access to the factory through windows, venti- 

 lators, and doors. This immigration of bacteria from the 

 outside may also take place in other ways. According to 

 my observations, many bacteria especially injurious to the 

 quality of the milk usually thrive in such stagnating factory 

 slop-water. I have found species of tyrothrix in such water, 

 and also other of the putrefactive bacteria enumerated in 

 the preceding chapter. 



The proper drainage of the slop-water is therefore of 

 the greatest importance. Sub-earth sewers are in most 

 cases to be rejected, since it is almost impossible to keep 

 them properly clean. Only in cases where they can be 

 properly cleaned by steam ought they, in my opinion, to be 

 tolerated. Open sewers seem better, being more easily 

 cleaned and watched. In the Danish bill concerning 

 Co-operative and Proprietary Creameries (1888) it is speci- 

 fied that "the slop-water is to be conducted from the 

 creamery by paved or cemented gutters or glazed tile with a 

 sufficient fall, to water-proof brick cisterns situated at least 

 100 feet away from the creamery building, its well, and other 

 buildings, provided they are occupied." " The cisterns must 

 be cleaned and disinfected according to the further direc- 

 tions of the inspection committee " (Sanitary Commission). 



