463 
Table No. 7. — V. cholerce. 
Milk from healthy cow (No. 2). 
At once, after milking 
2 hours later 
4 hours later 
6 hours later 
8 hours later 
10 hours later 
12 hours later 
24 hours later 
48 hours later 
72 hours later 
96 hours later 
" Innumerable. 
Number of bacteria per loop — 
At 15° C. 
At 37° C. 
In raw 
milk. 
In steril- 
ized 
milk. 
In raw 
mUk. 
In steril- 
ized 
milk. 
2, 820 
3,540 
6,000 
8,460 
740 
7,860 
6, 720 
9,780 
1,440 
4,980 
987 
15, 795 
1,740 
5, 100 
1,711 
(a) 
1,800 
5,280 
6,300 
(a) 
820 
7,200 
11, 880 
(a) 
1,010 
9, 300 
15, 660 
(a) 
1,440 
16, 000 
(a) 
(a) 
900 
(“) 
6, 700 
3,000 
The milk had practically the same power of restraining the cholera 
vibrio that it had for the other bacteria tested. 
Table No. 8. — B. diphtheriw. 
Number of bacteria per loop — 
Milk from healthy cow (No. 2). 
At 15° C. 
At 3 
7°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 
(a) 
“ Innumerable. 
The results obtained Avith 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 
sloAAdy, if at all, at 15° C. HoAvover, at 37° C. definite restraining 
action is evident in the raw milk as compared with the sterilized milk. 
