523 
therefore not be permitted to make use of the meat or milk of affected 
animals for human consumption.® 
SEPTIC OR FEBRILE CONDITIONS. 
The presence in the dairy of cows affected with such septic condi- 
tions as puerperal sepsis, septic metritis, diffuse phlegmon, suppura- 
tive wounds, and extensive ulcerations constitutes a grave danger to 
the milk supply, inasmuch as the milk may become infected with the 
pus-producing organisms, among which the streptococci are capable 
of causing enteritis in man. The milk of cows suffering from febrile 
conditions, especially when associated with sepsis, should also be 
excluded. In the case of small single wounds which cease to sup- 
purate, the milk may be used without danger, providing the teats and 
udder are well cleaned before each milking. 
ABNORMAL APPEARANCE AND CONDITIONS OF MILK. 
The udder acts as a natural emunctory, like the kidney, and in 
consequence of its natural selective powers certain active principles 
contained in various foods, drugs, and poisons are eliminated thereby. 
SLIMY, STRINGY, OR ROPY MILK. 
These conditions of the milk are not an uncommon occurrence and 
sometimes are produced by a diseased condition of the udder of the 
cow, although in the majority of cases these abnormal appearances of 
milk are caused by various kinds of bacteria infecting the milk after 
it has left the udder. While this altered milk may be perfectly 
wholesome, it is nevertheless unpalatable, and most consumers in this 
country would rather do without than drink such material. 
BITTER MILK. 
This condition in the milk is second in importance only to the 
slimy milk and causes much trouble to the dairyman. Bitter milk 
may originate from two different sources. The first source is de- 
pendent upon the cow, while the second is due to the growth of 
bacteria in the milk after it has been drawn from the animal. The 
difference between these two classes of bitter milk is that the first 
has a decidedly bitter taste when freshly drawn, while the second 
class is sweet when taken from the cow, but the bitterness occurs after 
standing for a short time and increases in intensity. Only the former 
will be dealt with here. Bitter milk, when produced in the cow, may 
a For further discussion of this subject see article No. 6, this bulletin, by Dr. 
G. W. McCoy, 
