ILLINOIS^ §T4TE DAIRYMEN'S _ ASSOCIATION. 131 



be tight and no cobwebs allowed to collect. The floors and mangers should 

 be cleaned frequently and the walls and stalls scrubbed and whitewashed 

 as often as they, become dirty. 



Number of bacteria caught on 12 square inches during one-half min- 

 ute— 

 places Exposed. No. Bacteria Caught 



Well kept dairy barn, open 40 



Well kept dairy barn, closed 68 



Badly kept dairy barn, open ... , 76 



Badly kept dairy barn, closed 164 



Near door, wind entering ...... 22 



Near door, opposite side of barn 127 



Empty barn yard . 2 



Empty pasture . . . 1-3 



Dairy cool room 1-6 



From the above we see that the air in a well kept barn contains fewer 

 germs than in one badly kept, also that when the barn is open there are 

 fewer germs in the air than when closed. Since the air outside is nearly 

 germ free they will be blown out as is shown by there being nearly six 

 times as many bacteria caught near where the air was leaving the barn as 

 where entering. In the pasture there were very few, only onj* was caught 

 in three exposures, and in the dairy cool room only one in every six ex- 

 posures. 



Places Exposed. No. Bacteria Caught. 



Barn empty, closed three hours . . ; 2-3 



Thirty minutes later, cows brought in and fed fodder 156 



One hour later, cows eating in mean time 83 



From these results we see tha t when the barn has been closed the 

 dust and the bacteria settle out of the air, there being only two caught in 

 every three exposures, while after the cows were brought in and fed dry 

 corn fodder many bacteria were found in the air. 

 Places Exposed. '" No. Bacteria Caught. 



Dust from cut corn fodder \\ . . . 263 



Dust from corn meal . 5 



Dust from brushing cows ..... . . . ..... , . ., ,.. 869 



Latter place after five minutes . ... ... ....... . . . ., ...... . 125 



