THE ALCOHOL TEST IN RELATION TO MILK. 
21 
Table 16. — Comparison of the alcohol tests with milk held at 9° C. and at 24° C. 
Continued. 
Temper- 
ature at 
which 
held. 
Days, 
held. 
Raw milk C. 
Acid- 
ity. 
Alcohol test. 
Bacteria per 
cubic centi- 
meter. 
75 
per 
cent. 
68 
per 
cent. 
44 
per 
cent. 
9°C 
Room 
tem- 
pera- 
ture 2 . 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
17 

l(9a.m.) 
1.85 
1.80 
1.95 
2.35 
2.36 
1 +s 
+ M 
+ L 
+s 
+ L 
1 
7,870,000 
93,000,000 
130,000,000 
188,000,000 
2.88 
+L 
+L 
+M 
430,000,000 
1.85 
4.90 

_ 
_ 
7,610,000 
Curdled. 
See footnote under Table 1. 
2 About 24° C. 
At various times different investigators have used the alcohol test 
on market milk. Aurnhammer (1) in an examination of 250 samples 
of market milk during July and August of 1907 found the 68 per cent 
alcohol test positive in 82 samples. In a study of market milk in 
Philadelphia, Campbell (5) found that 37 of 100 samples of milk gave 
a positive test with 68 per cent alcohol. Of these 37 samples 17 
contained less than and 20 more than 1,000,000 bacteria per cubic 
centimeter. It was found by Nurenberg and Lythgoe (23) during an 
examination of 2,600 samples of market milk that only 63 gave a 
positive test with 68 per cent alcohol. 
We made alcohol tests on 236 samples of Washington market 
milk during the period from March 20 to June 4, 1914. These 
samples and their bacterial counts were supplied by the Health 
Department, District of Columbia. 1 Of the 236 samples we found 
that 37 gave an alcohol test with 75 per cent alcohol, 20 with 68 per 
cent alcohol, and 5 with 44 per cent alcohol. The samples which 
gave a positive test are tabulated in Table 17 with their acidity and 
bacterial counts. There were 177 samples of raw milk and 59 samples 
of pasteurized milk in the 236 samples examined. As may be seen 
from the table, 35 of the raw-milk samples gave a positive test with 
75 per cent alcohol and only 2 of the 59 samples of pasteurized milk. 
i We take this occasion to express our thanks to Dr. Kinyoun and Dr. Dieter, of the Health Depart- 
ment, for the samples of market milk and their bacterial counts which they so kindly furnished us. 
