The RURAL. NEW-YORKER 
1431 
Live Stock and Dairy 
Counting Bacteria in Milk 
I would like to know how they figure 
bacteria in milk. The board of health 
will say the dairyman has 20,000, or 
whatever amount it is, but they do not 
say in how much milk. Do they mean 
in 100 lbs. or one Quart? w. j. r. 
New York. 
In determining the number of bacteria 
in a given sample of milk the cubic cen¬ 
timeter (abbreviated and used most often 
as “c. e.”) is the unit of measurement. 
A cubic centimeter is equivalent to about 
20 drops of milk, and there are about 950 
c. c. in a quart. It must be obvious that 
no one is able to count each individual 
bacterium that exists in even a drop of 
milk. The bacteria are so minute and 
the numbers so great that such a pro¬ 
cedure would be a physical impossibility. 
It is known, however, that each single 
organism multiplies very rapidly under 
proper conditions of food, temperature 
and moisture. In fact, starting with one 
cell, it is possible at the end of 48 hours 
to see with the naked eye a white spot 
which represents a colony of organisms 
developed from the original germ. By 
a system of dilution the bacteria in one 
c. c. of milk are distributed through a 
large volume of sterile or germ-free 
water. A c. c. of the diluted milk is 
then prepared with a food medium and 
is incubated for 48 hours. At the end 
of this time the visible colonies of growth 
are counted. Each dot-like colony rep¬ 
resents where one organism existed when 
the culture was made. The number of 
colonies is then multiplied by the dilu¬ 
tion number and the resulting figure rep¬ 
resents the number in the original c. c. 
of milk. As sterile equipment and dilu¬ 
tion water is used, any bacterial growth 
must have come from the milk. For ex¬ 
ample, if the milk sampled were so di¬ 
luted with water that the bacteria in one 
c. c. of milk was distributed through u 
mass of water 1,000 as great and one 
c. c. of this dilution showed 20 colonies 
after incubation, one would multiply the 
20 by the factor 1.000 anti would have 
an original count of 20,000 per e. C. in 
the milk. In this case each colony rep¬ 
resents 1,000 bacteria in the origiual 
sample. It may be seen therefore that 
laboratory methods make it possible by 
usiug dilutions to determine the bacteria 
in milk without counting large numbers 
or even using a microscope. It is diffi¬ 
cult to explain this procedure in popular 
language, but I trust this brief non-teeh- 
nical explanation will clear the matter 
up for you. J. W. B. 
Difficulty with Churning 
If we pasture our cows now they fall 
off considerably in production, so wc are 
keeping them in and feeding them good 
Alfalfa bay, cut grass and a grain ration 
cymsisting of 120 lbs. bran, 100 lbs. 
hominy. 100 lbs. gluten, _ about 35 lbs. 
cottonseed uud about 25 lbs. oilineal. 
This, you will see, carries about 10 per 
cent of cottonseed, which you said was 
not excessive. We churned an hour and 
a half, and at the end of that period the 
cream appeared fluffy and had increased 
50 per cent in volume. We theu let it 
stand over night, and it took another 
hour and a half the next day before we 
got the butter, and then it didn't have 
the firmness or consistency we would 
like to get. Our cream is 44 per cent, 
properly aged, and kept in the icebox 
until about 48 or GO hours before start¬ 
ing to churn, when it is brought into 
warmer temperature, probably around 
70. Each day’s cream is kept in a sepa¬ 
rate container until it is placed in the 
warm room, when it is all mixed to¬ 
gether in a five-gallon crock. We have 
not opened the silo yet, preferring to 
wait as long as possible. Will silage add 
to our difficulty in securing butter? Our 
cows are all Ilolsteins. L. M. b. 
New York. 
Your care of cream and your churning 
methods are above the average, r be¬ 
lieve. however, the cream is too rich and 
you will get better results with a test 
nearer 30 per cent—not less than 30 per 
cent nor more than 35 per cent. The 
temperature for churning must be slightly 
higher now than during the Summer; 
from 58 to Go degrees is the range for 
cold weather churning. As the tempera¬ 
ture is raised the length of churning is 
shortened. Your present feeds tend to 
produce hard fat, and your trouble will 
be lessened when you begin to use silage, 
because it is a succulent feed. Feeds 
that produce hard fats are cottonseed 
meal and Timothy and Alfalfa hay. Fin- 
seed meal, gluten feed and succulents as 
silage and roots tend to overcome the 
condition. , 
When cream swells or foams badly 
and nearly Iilln the churn, sometimes a 
handful or two of salt and a little water 
jit 70 to 80 degrees F. will overcome the 
difficulty. Check over these points, and 
if you don’t have better luck let ns hear 
further from you. j. w. b. 
Mother : Sometimes there are rude 
bovs in Sunday school who giggle and 
smile at little girls, and sometimes little 
girls smile back at them, but I hope my 
little givl does not behave like that. 
Small daughter: No. indeed, mamma ; I 
always put out my tongue at ’em.—Bos¬ 
ton Transcript. 
Oliver, 13, and Arthur, 11, 
Milk These Pure-breds 
Neighbors who 
also own 
Burrell Milkers 
Leo Germain 
Ed Murray 
N. R. Hemenway 
Albert Arndt 
L. S. Hatch 
Magnus E devoid 
Holmer Ellevold 
H. Strohbeen 
Adolph Halverson 
Nels R. Nelson 
Herman Martel 
S. Batton 
Albert Rosenou 
Dolph Cloutier 
William Warner 
Harvey Warner 
Mr. A. O. FILLBACH of Wisconsin is one 
of the thousands of dairymen for whom 
the Burrell Milker has lessened the labor 
and expense of dairying, and added to the 
comfort and contentment of the members 
of the family who help with the work. 
You have often heard of the simplicity of 
the Burrell Milker. Here is an illustration 
of what that simplicity means to Mr. Fill- 
bach. He says: “My two boys, Oliver, 
thirteen, and Arthur, eleven, do the milk¬ 
ing with the Burrell. The machine has 
never given one minute’s trouble in the 
four years I have used it.” 
You have often heard said of the Burrell: 
“It Milks the Cows Clean.” As a result of 
this feature, Mr. Fillbach and other breed¬ 
ers of pure-breds not only have no hesitancy 
in milking their pure-bred cows with a 
Burrell Milker but have no hesitancy doing 
so even when the cows are under test. 
Mr. Fillbach said: 
“ I have been using the Burrell on my herd of 
pure-bred Holstein cows. I have milked my 
cows that were under test with the machine 
with the best of results, and take pleasure 
in recommending the Burrell to anyonecon- 
templating the installation of a milker.” 
Remember, the Burrell has been continuously on the American market longer than any ocher 
power milking machine. Unless you know the Burrell, vou do not know the full worth 
to you of a milking machine. Send for catalog — no obligation. Please address Dep't 20. 
D.H. BUrrell X Go. Inc* 
Little Falls . New York 
■ BxJrrell 
Whv sell cheap? New book—HOME 
TANNING AND LEATHER MAKING 
G C I D E—*1.00. Descriptive circular 
FREE. A. R. HARDING. Puh. 
Dept. 20 Columbus. Ohio 
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Is there a single book in the public 
library in your town which gives an ac¬ 
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Many city people form their opinion of 
farmers and farm life from the books they 
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Ask for this book at your library, and 
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MILK TICKETS i 
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34-36 Mill Street, Middletown. N. Y. 
Reliable Quotations Sent Free 
RURAL NEW-YORKER, 
333 West 30tU St., New York. 
Gentlemen.—Enclosed t»nd $1.50, for which 
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