MICRO-ORGANISMS IN MILK 303 



for the milker. It has a spout attached to one side, and to the 

 top of the spout two rubber tubes are attached. Each rubber 

 tube has a funnel of about 1J by 2 inches around the top. The 

 funnels are attached to the hands of the milker by elastic bands, 

 so that each funnel is held directly under the end of the teat from 

 which the milk is being drawn. Very good results in reducing 

 the germ content have been obtained, but the pail is inconvenient, 

 not easy to clean, and probably not practicable for use when large 

 herds are milked. 



The benefits derived from the use of narrow-top pails are 

 illustrated by the work of several investigators. Stocking has 

 given the subject considerable attention, and has published 

 figures of the germ content of milk drawn into ordinary pails and 

 small-top pails. In a stable where considerable care is exercised 

 the following results were obtained : 



GERM CONTENT OF MILK DRAWN INTO OPEN PAIL AND STADTMUELLER PAIL 

 Kind of pail. Total bacteria. Acid forming. Liquefying. 



Open 42,400 38,690 355 



Stadtmueller 6,430 1,550 . 343 



In a stable above the average the results were these : 



GERM CONTENT OF MILK DRAWN INTO OPEN PAIL AND STADTMUELLER PAIL IN A 



VERY CLEAN DAIRY 



Kind of pail. Total bacteria. Acid forming. Liquefying. ' Curdled at 50 C. 



Open 33,150 2490 430 115 hours 



Stadtmueller 1,740 637 234 138 ' 



In a dirty stable the difference between the two styles of pails 

 was considerable, as shown by the following figures : 



GERM CONTENT OF MILK DRAWN INTO OPEN PAIL AND STADTMUELLER PAIL IN A 



DIRTY DAIRY 



Kind of pail. Total bacteria. Acid forming. Liquefying. 



Open 3,439,200 2,442,200 18,550 



Stadtmueller 103,600 57,800 5,760 



These experiments show clearly the effect of a small-top pail 

 in reducing the germ content of milk, and show further that the 

 reduction is more marked in proportion to increasing carelessness 

 of methods. 



Extensive studies as to the benefits derived from using small- 

 top pails were made by Harding, Wilson, and Smith. When using 

 the Freeman pail 740 bacteria per cubic centimeter of milk were 

 enumerated, while in an open pail there were 1435, a reduction 

 in favor of the small-top pail of 48.4 per cent. The Loy pail 

 gave even better results, the reduction of germ content being 56 

 per cent. The Atlantic pail reduced the germ content by 50.7 

 per cent.; the Champion pail, by 66.1 per cent.; the Newburgh 

 pail, by 70.1 per cent.; the Gurler pail, by 55.6 per cent.; and a 



