:■!(") A A We Dairy Industry. 



their mission to decompose, we can easily compre- 

 hend how milk that is heavily disseminated with 

 bacteria must lose its keeping qualities and that a 

 possibility of infection by bacteria, which is bound 

 to produce annoying complications in the milk and 

 its products, is by far greater in a stable with chronic 

 filthiness than where methodical care is taken to sup- 

 press every cause for such infection. 



All of us have repeatedly heard complaints on the 

 lack of cleanliness in the stables as practiced by many 

 farmers ; we meet with these complaints in every 

 agricultural journal, in the reports of dairy commis- 

 sioners, commissioners of agriculture and presidents 

 of creamery associations, but only in Germany have I 

 noticed an effort to bring this degree of luicleanliuess 

 more forcibly unto our conception by the uncontes- 

 table figures of actual weight. Rcnk found, for in- 

 stance, an average of 0.01,1 grammes of cowdung in 

 every quart of milk sold in the city of Halle, of 

 0.009 grammes in Munich and of 0.010 grammes in 

 Berlin. This gives a total of fifty tons of cowdung 

 per annum consumed by the unsuspecting public of 

 Berlin. There cannot be the slightest doubt but 

 what the same state of affairs prevails in this country. 

 The number of bacteria found in milk gives a fair 

 scale to measure the cleanliness by, but this is the 

 case only when investigation closely follows the milk- 

 ing. Oiofif found from sixty to one hundred thousand 

 germs in one tenth of a cubic inch, and von Frcudcn- 

 rcich found from ten to twenty-five thousand. 



