. "Frost•—Bacteriological Control of Public Milk Supplies. 1329 
b) Inspected. (Grade B) 
A 5 . 5 samples 
A e . 1 sample 
B 3 . 7 samples 
B 4 . 6 samples 
C 3 .. 3 samples 
D . 3 samples 
G .. 7 samples 
c) Pasteurized. (Grade C) 
Holding process 
A 2 . 6 samples 
B 2 . 6 samples 
C 2 . 7 samples 
In bottle 
A 3 . 5 samples 
A 4 ... 9 samples 
M 2 . 4 samples 
d) Raw Milk. (Grade D) 
A t . 6 samples 
B t .. 7 samples 
C 4 . 8 samples 
E. 2 samples 
F 4 . 3 samples 
F 2 and 4 . 3 samples 
F 5 ... 4 samples 
K . 3 samples 
L . 3 samples 
M . 4 samples 
C. Scope op the Analyses. 
Most of the analyses were made during the months of January, 
February. March, and April. The results represent winter con¬ 
ditions. These, it seems fair to assume, are the most favorable 
for the producers as well as the consumers of milk. On practi¬ 
cally all samples the following determinations were made: 
In all cases: 
1. Total number of bacteria growing at 21° C. 
2. Gas production in lactose media, either lactose peptone 
bile, a special medium (neutral red milk broth), or 
Endo’s medium. 
3. Bacterium Welchii, by a quantitative method modified 
from Savage. 
4. Spores or forms resisting 80° C. for 10 minutes. 
In part of the samples: 
5. Streptococci were examined for. 
6. The character of the curd at 37° C. studied. 
7. The time required to reduce methylene blue determined. 
8. The number of bacteria determined directly by the Stew¬ 
art-Slack method. 
