461 
Table No. 7. — V. cholerse. 
Milk from healthy cow (No. 2). 
Number of bacteria per loop — 
At 15° C. At 37° C. 
In raw 
milk. 
In steril- 
ized 
milk. 
In raw 
milk. 
In steril- 
ized 
milk. 
At once, after milking 
2,820 
3,540 
6,000 
8,460 
2 hours later 
740 
7,860 
6,720 
9,780 
4 hours later 
1,440 
4,980 
987 
15,795 
6 hours later 
1,740 
5, 100 
1,711 
(o) 
8 hours later 
1,800 
5, 280 
6,300 
(a) 
10 hours later 
820 
7,200 
11,880 
(a) 
12 hours later 
1,010 
9,300 
15,660 
(a) 
24 hours later 
1,440 
16,000 
(«) 
(a) 
48 hours later 
900 
( a ) 
72 hours later 
6,700 
96 hours later 
3,000 
a Innumerable. 
The milk had practically the same power of restraining cholera that 
it had for the other bacteria tested. 
Table No. 8. — B. diphtherix. 
Milk from healthy cow (No. 2). 
Number of bac 
At 15° C. 
teria per loop — 
At 37° C. 
In raw 
milk. 
In steril- 
ized 
milk. 
In raw 
milk. 
In steril- 
ized 
milk. 
At once, after milking 
270 
160 
470 
170 
2 hours later 
30 
230 
333 
1,180 
4 hours later 
230 
430 
285 
Lost. 
6 hours later 
270 
160 
265 
370 
8 hours later 
330 
300 
275 
960 
10 hours later 
600 
120 
150 
2, 700 
12 hours later 
200 
180 
215 
3,800 
24 hours later 
145 
245 
8,420 
48 hours later 
! 
(°) 
1 
a Innumerable. 
The results obtained with the diphtheria bacillus are perhaps not 
quite so graphic as with the other organisms, partly for the reason 
that the diphtheria bacillus is not motile and it is difficult to obtain 
a uniform suspension; and also partly for the reason that it grows so 
slowly, if at all, at 15° C. However, at 37° C. definite restraining 
action is evident in the raw milk as compared with the sterilized milk. 
RELATION TO AGGLUTINATION. 
Actual agglutination in milk is somewhat difficult to demonstrate 
macroscopically. Under the microscope, in stained preparations, the 
bacteria are in large and dense clusters in raw milk after standing 
