170 BOARD OF AGRICULTURE. [Pub. Doc. 



of leaf tobacco, producing the flavors and qualities esteemed 

 by users of the weed, are but natural results of bacterial 

 development. Indeed, the differences between Havana and 

 Sumatra, and Connecticut valley and Wisconsin tobacco, 

 have been explained as largely due to different species of 

 ferments concerned in their sweating. It is claimed that 

 tobacco from this valley can be sent to Cul)a to sweat, and 

 come ])ack with all the aroma of genuine Havana. 



The happy hunting ground of a great variety of bacteria 

 is milk. Perhaps no other substance affords so congenial 

 food and surroundings to large numbers of them. ,So 

 agreeable is it, that it is difficult if not impossible to keep 

 them out of normal cow's milk. The milkman's problem is 

 seriously complicated by their presence. They sour milk, 

 they putrefy it, they make it ropy or bitter, and often 

 change its color. Unless it can be made to satisfy the con- 

 sumer before these changes set in, it becomes an almost 

 total loss. It is the aim of every good milkman to check 

 and reduce their action as far as possible. To this end he 

 uses precautions to prevent their entrance, makes the con- 

 ditions as unfavora])le as possible for their development 

 and in some instances takes measures to destroy them 

 after they become established. 



To keep germs out of milk, one must know how they 

 enter it. The udder of a healthy cow contains no germs, 

 and milk as it comes from the teat is uncontaminated. If 

 germs could subsequently be excluded, milk would keep for 

 years without change ; but just as soon as it leaves the 

 udder the assault is made. The sides of the cow and her 

 belly and udder are teeming with life. Even the orifices of 

 her teats are invaded. By rejecting the first streams of 

 milk and thoroughly cleaning and moistening the sides and 

 udder, the numbers are greatly reduced. Milkers' hands 

 and clothing are sources of contamination, and should be 

 clean before milking. The air of the stable is reeking with 

 germs, and should be ventilated thoroughly. Milk must be 

 taken out of the staljle at once. Cows milked in open air 

 give a product freer from germs than those milked in a 

 stable. 



Warm milk allows the bacteria to multiply very fast, 



