75o 
THE RURAL NEW-YORKER. 
November 13 
BACTERIA AND THEIR RELATION TO 
THE CARE OF MILK AND CREAM. 
Part II. 
Bacterial life requires for its develop¬ 
ment, at least three conditions : 1. A 
suitable food medium. 2. A supply of 
moisture. 3. A certain range of tem¬ 
perature. Almost any organic sub¬ 
stance, unless some disinfectant is pres¬ 
ent, will furnish a soil for bacteria. In 
nature, they seem to be almost universal, 
except in healthy animal or vegetable 
tissue. But it is necessary that there 
be also present a certain small amount 
of mineral matter. Moisture is, also, 
absolutely necessary for growth, al¬ 
though in the spore state, they can 
withstand complete drying, yet retain 
their vitality for long periods. Some 
forms are able to develop in a wonder¬ 
fully dilute food solution, as for exam¬ 
ple, those found in sea water. When 
the medium in which they grow becomes 
very much concentrated, it is not so well 
suited for their needs. 
The temperature is one of the most 
vital conditions affecting the growth of 
bacteria. The temperature best suited 
for the growth of any species is known 
as its “ optimum ” temperature. Tem¬ 
peratures above this are less favorable 
until we reach the “ thermal death 
point,” and below, growth becomes 
slower until we get to a point where 
there is practically no development. In 
the case of the bacteria which are of 
practical interest in dairy practice, the 
range of growth will, ordinarily, be from 
40 to 120 degrees, with the optimum 
temperature somewhere from 70 to 110 
degrees. Other species have a very much 
narrower range of temperature. For 
example, Russell says that the bacillus 
of tuberculosis has a temperature range 
of only from 86 to 104 degrees. 
There are other conditions which have 
their effect upon bacterial growth. Many 
species while in the active vegetating 
state succumb to direct sunlight. It is 
this fact largely, together with the in¬ 
fluence of oxygen, that purifies the water 
of running streams. They are said to 
be comparatively unaffected by pressure 
or by a current of electricity. Freezing, 
while preventing all growth, is not fatal 
to them, and epidemics of typhoid 
fever have been traced to the use of ice 
from polluted ponds. 
Bacteria are divided into many classes 
with distinguishing names according to 
their habits, or the effects produced by 
their growth. One noteworthy distinc¬ 
tion in the habits of two great classes is 
that some can live only in the presence 
of atmospheric air, while others can live 
only where the oxygen is excluded. The 
first of these classes is known as “aero¬ 
bic”, and the second as “anaerobic”, 
while a third class which seems to be 
able to adapt itself to either condition 
is known as “facultative” bacteria. 
Thus, in a liquid culture, we may find 
the top portions infected with the 
oxygen-loving forms while, in the deeper 
portions of the culture, are found the 
forms that live without oxygen. The 
greatest practical importance of these 
divisions is that, as a general rule, it is 
the “ anaarobic”—the non-oxygen forms 
—which are most likely to form either 
poisonous or putrefactive products. 
Another sub-class of bacteria is the 
“ chromogenic ”, i. e., the color-bearing 
or color-producing forms. Some of these 
are the cause of the red or blue milk 
said to be met with in Europe, or the 
dreaded “bloody bread” which played 
a considerable part in the superstitions 
of the Middle Ages. 
To those bacteria which are the cause 
of disease, the name of “pathogenic” 
bacteria is given. These are only some 
of the classes which have already been 
made, the number of which will, doubt¬ 
less, be increased as our knowledge of 
them becomes greater. 
Now for a brief consideration of the 
way in which bacteria are studied. 
Contrary to what is, probably, the gen¬ 
eral impression, the most of the work 
done upon bacteria is not by the study 
of isolated specimens through a very 
powerful microscope, but rather by the 
study of the general appearance and be¬ 
havior of a mass or “ colony ” of the 
form which is to be observed. Very lit¬ 
tle could be learned, for instance, by 
putting a portion of milk under a power¬ 
ful microscope and observing it. If we 
used a magnifying power of several 
hundred diameters, we should see thou¬ 
sands of flat globules crowding the field 
of view, and that is, probably, all. We 
would not be likely to see any bacteria. 
As a rule, they cannot be studied in¬ 
dividually unless first stained with some 
color which will dye them, but not the 
medium in which they are present, and 
thus make them visible. Many such 
“ stains” are known, and when and how 
to use the various stains is one of the 
most difficult parts of the science of 
“ microscopy ”. 
As a matter of fact, if we wished to 
learn of the germ content of milk, to 
make what is known as a “ bacterial 
analysis,” we would proceed something 
like this: We would dilute a certain 
small-measured portion of milk (prob¬ 
ably a fraction of a cubic centimeter) 
with, perhaps, 200 times as much dis¬ 
tilled or freshly-boiled water. If now a 
small portion of this diluted milk be 
diffused through some substance which 
will furnish a suitable soil for growth, 
we shall be able to learn the number of 
germs present and the habit of growth 
which each sets up. 
Bacteria are grown in many different 
“ culture mediums.” The cut surface of 
a potato, beef tea, chicken broth, gela¬ 
tine, and especially, agar-agar, are used. 
The last is a substance prepared from 
sea-weed, which is solid at ordinary 
temperatures, but melts at 75 degrees. 
Cultures of bacteria are generally made 
either in test tubes stopped with cotton 
wool (which is found to protect from 
infection quite as effectually as if tight¬ 
ly sealed) or in small, flat-bottomed glass 
dishes, about three or four inches in 
diameter and an inch deep, with glass 
covers. These little dishes for this es¬ 
pecial purpose are known as “Petrie 
dishes.” jabed van wagenkn, jr. 
Speaking of food substitutes, leads us 
to say that it is very hard to find a good 
substitute for potatoes on the table 
Our potatoes are all sold, and we eat 
squash, rice, macaroni and sweet pota¬ 
toes. It is all well enough for a chemist 
to tell us that these things contain more 
actual food than the potato, but the 
truth is that they cannot take its place 
in many households. We get potato 
hungry, and so will thousands of other 
families that are now trying to get along 
with potato substitutes. It is much 
easier to substitute beans or cow peas 
for meat. 
X X X 
Evert bit of the farm except the small 
fruit and part of the cow-pea field has a 
living crop on it—Crimson clover or rye 
The late rain has brought out the clover 
wonderfully. It is pleasant to think 
how these growing crops are saving the 
fertility that would otherwise be washea 
out of the soil. The best clover is in a 
corn field where the heaviest fertilizing 
was done. This seed was worked in quite 
deep with a two-horse cultivator. The 
next best stand is where clover and mil¬ 
let were sown together July 31. At 
the time of sowing, kainit and basic 
slag were broadcasted with the seed 
This is on a field where former tenants 
have despaired of growing good crops. 
We are told that, about six years ago 
the land was plowed so that several 
inches of yellow subsoil were turned to 
the top. We now have a fine stand of 
Crimson clover on this field. We want 
to plow it under next spring and sow 
cow peas for a hog pasture. 
* X X 
We started with one poor field to try 
to show that one can produce profitable 
crops without buying any nitrogec 
whatever. We used potash and phos 
(Continued on next page.) 
HOPE FARM NOTES. 
Most of the sweet corn fodder is in 
the barn. It had four weeks of good 
drying weather in the shock, and we 
hauled it in before the heavy November 
rains. I notice many corn fields where 
the fodder is already as gray as an old 
shingle. People tell us that the fodder 
will mold and spoil in the barn, but we 
believe there will be a smaller loss un¬ 
der cover than out in the field. One 
field of Evergreen sweet cornstalks is 
still outside, and we shall have a chance 
to compare the two methods. Some 
farmers leave the stalks in the field until 
February. It always seemed to me that 
such stalks are but little better than 
pine chips for feeding. After all, a 
small stave silo is the best “ hay mow ” 
on a farm like ours where sweet corn is 
grown. 
X X t 
We have no roughage for the horses, 
but sweet corn fodder and oat hay. We 
expect to keep the oat hay for the spring 
work. Near Hope Farm are a number 
of large places where city horses are 
boarded. Last winter, dozens of first- 
class animals were wintered upon dry 
stalks and bran. Our horses are very 
fond of the sweet cornstalks. They 
will chew away at a large butt end like 
a boy at a stick of gum. For the cow, 
we have millet and cow-pea hay. If we 
had any Timothy, it would all be sold. 
We can’t afford to feed it when cheaper 
substitutes can be found. 
The germs of consump¬ 
tion are everywhere. 
There is no way but to 
fight them. 
If there is a history of 
weak lungs in the family, 
this fight must be constant 
and vigorous. 
You must strike the dis¬ 
ease, or it will strike you. 
At the very first sign of 
failing health take Scott’s 
Emulsion of Cod-liver Oil 
with Hypophosphites. 
It gives the body power to 
resist the germs of consump¬ 
tion. 
50c. and $1.00, all druggists. 
SCOTT & BOWNE. Chemists. New York. 
CREAM SEPARATORS. 
De Laval “ Alpha ’’ and •* Baby ” Separators. 
First—Best—Cheapest. All Styles—Sizes 
Prices, $50 to $800. 
Save $10 per cow per year. Send for catalogue. 
THE DE LAVAL SEPARATOR CO., 
Randolph and Canal Sts., 
CHICAGO. 
74 Cortlandt Street, 
NEW YORK 
SIMPLEST ! 
CHEAPEST! 
BEST ! 
All A II DIO hi AUTOMATIC MILK 
url Am nun COOLER®AERATOR 
Our free book, “ Milk,” for the asking. 
CHAMPION MILK COOLER CO 
No. 89 Railroad Street, Cortland, N. Y 
COOK Your FEED and Save 
Half the Cost— with the 
PROFIT FARM BOILER 
With Dumping Caldron. Emp 
ties Us kettle In one minute. The 
Blinplest and best arrangement for 
cooking food for stock. Also make 
Dairy and Laundry Stoves 
Water and Steam Jacket Ket' 
ties, Hog Scalders, Caldrons 
etc. tf Send for circulars. 
D. R. SPERRY & Co., Batavia, IU. 
As you sit by your warm fire 
on cold winter nights, has it ever 
occurred to you that your horses, 
lens, cows, and other stock may 
be suffering from the cold? 
Don’t you know that your chick¬ 
ens will grow faster, that your hens 
will lay more eggs, your cows re¬ 
quire less grain, and will give more 
milk if kept warm and comfort¬ 
able ; that your horses will be more 
active and do more work if pro¬ 
tected from the cold ? 
You ask what will keep the cold 
out? We advise you to cover the 
sides and roofs of your outbuild¬ 
ings with Neponset Waterproof Red 
Rope Fabric. It is very inexpen¬ 
sive,— costs only one cent per 
square foot at the factory, includ¬ 
ing nails and tin caps for putting 
it on, — and it is as wind-proof, 
water-proof, and frost-proof as 
shingles or clapboards. Neponset 
must not he confounded with or¬ 
dinary tarred and building paper 
which quickly rots when exposed 
to the weather. 
Neponset Black Building Paper, 
for inside lining, is water and air 
tight, and very inexpensive. Your 
boy can put it on. 
Full particulars ami 
samples free. Write 
F. W. Bird & Son, 
East Walpole, Mass. 
For sale by Dealers 
in Hardware, Lum¬ 
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Supplies. 
Can bo applied by 
any one on steep or 
flat roofs. 
Low Price! 
Durable ! 
Fireproof! 
If you are going to 
b u lid , or have 
leaky shingle or 
tin roofs 8EN1) FOR 
SAMPLE AND CIR¬ 
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A. F. SWAN. 102 Fulton Street, New York. 
HEEBNERS 
Te p ,*J??,I7H0RSE POWER 
Ith SPEED ttEliUEATOR. 
s Send for 
Catalogue 13 Ensila.gr and Dry Fodder Cot- 
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ills, Oora Shelters, Drag & Circular Saw Machines, etc. 
BNKK tfc SONS, LansdaJe, Fa.. U. S. A 
RJflDCC nntlfCDC THRASHERS 
HUKdt rUVV End 9 AND CLEANERS 
WOOD SAWS. 
One & two-horse Thrashing outfits. Level PIJTTpRQ 
Tread, Pat. Governor, Feed and Ensilage 1 1 
ELLIS KEYSTONE A6R’L WORKS, Pottstown ,Pa 
FARMERS 
are appreciating the 
Charter 6aso!lne Engine, 
STATIONARIKS, 
PORTABLES AND TRACTION. 
PROOF by addressing 
iharter Gas Engine Co., Box 26, Sterling, III. 
the FARQUHAR 
^PATENT VARIABLE 
FRICTION| FEED. 
Medal and Highttt Award at the World'$ Columbian Exposition* 
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Most economical, lightest draught, 
wastes no grain. 'Cleans ready 
for market. 8end for catalogue*. 
A. B. FARQUHAR CO., Ltd., Fork, Pa 
