LESSONS ON DAIRYING FOR RURAL SCHOOLS. 7 
A discussion of bacteria, both harmful and useful, their methods 
of growth and reproduction, how they cause disease, the manner in 
which they are carried from place to place, the ways in which they 
enter the body, and methods of control and prevention may be 
studied with profit in the subject of physiology and hygiene. 
BOTTOM A>£MOl/tt> 
F??OM GO!4S?r 
&orr££: 
M/L/r ro/p 
SBD/Afewr r^sr 
OA/F p/A/r 
co/?/r ^ro/=>p^/? 
Fig. 3. — Simple apparatus for sediment test. 
LESSON II. THE CARE OF MILK AND CREAM. 
Sources of information.— Farmers' Bulletins 413, 490, 602, 623 689, 
748, 976, and 1019. Bulletins from the State agricultural college. 
Tojrics for study. — The milk producer having done his duty in 
delivering clean milk to the home, it then depends much upon the 
care and handling as to how long it will remain sweet and free from 
contamination. 
How milk becomes unfit for food: (1) Placing it in unclean ves- 
sels. (2) Exposing it unnecessarily to the air. (3) Failing to keep 
it cold up to the time of using it. (4) Exposing it to flies. Discuss 
these sources and methods of handling in each case, and the tendency 
of milk to absorb bacteria, odors, and other impurities. Avoid hav- 
ing uncovered milk in close contact with food of any kind, especially 
strong-smelling foods. 
