New YorK AGRICULTURAL EXPERIMENT STATION. Nes 
TABLE II.— GERM CONTENT WITH SUCCESSIVE PAIRS OF Cows MILKED BY 
GLOBE MACHINE. 
Germs per cc. in milk from different cows. 



SIAL BOO eb re hae eo oF 
First pair. | Second pair. | Third pair. 
WIG Sag S 9 ae Sie Aa MIRE Bec Me a gs oe, Oe 38,920 PAT alas?) 17,500 
‘ EE Merete NEMS At clea TSR 2 oy cle Ma ie aa et 66,870 48 ,330 34,600 
0 pnesteeterogiok Anime Aika Spa a sft OMe as) 2 70 ,000 47 ,870 41,000 
Gree eet eo tee Neh Saas Sranshahnihons Seats 83 , 000 41,850 17 ,520 
Re te he are aha. LETS MINES? oh 78,750 46, 960 “19,150 
4 IN ey oto CRS OS, See eee ee |e 54,200 29,600 14,970 
PRS Ss da Fey, Bemis ee" Rint lee ae ates 1s ee 65,000 28 , 830 *69 ,660 
‘ Ee Re A eclo tS ese) ah oc iotatavote where ofe43 20 , 330 19,660 3,500 
; Lt OPER ACM OR TIE FT. SRS | Nakare aig wee chal 22 ,330 12,000 10,330 
Co ee he tt RA cca) Aon eel a ance | boa tt alee 10,830 10,830 21,061 
SMITA RAR LUA WOPe 2) deporte LASS seer: 11);.830 12,500 5,330 
PAV OLALEL APP eres thee Ch Ee SLE). ee 47 ,460 29,633 23 ,156 

*Teat cups kicked off and pulled from connector. 
*Teat cups fell on the floor just before last cows were milked. 
In practically all of the above tests, except those in which 
accidents occurred to the machines during the milking, there 
was a progressive reduction in the amount of contamination 
which passed into the milk of successive pairs of cows. This 
brings out clearly the fact that the scrubbing and steaming to 
which the machine was subjected each day was not sufficient 
to keep the rubber parts in a sanitary condition. Even after 
having milked six cows the machines were not sufficiently clean 
to deliver milk of a satisfactory quality. 
The Globe machine when handled in accordance with the 
direction of its makers was a failure, not only because it did 
not milk the cows in a satisfactory manner, but also because 
it so highly contaminated the milk. This latter fact is shown 
very clearly by the foregoing data on the bacterial content 
but it was quite as evident in the keeping quality of the milk 
and in its quality when used for cheese making.** During the 
% Harding, H. A., and Prucha, M. J. The bacterial flora of cheddar 
cheese. N. Y. Agr. Exp. Sta. Tech. Bul. 8, p. 162. 1908. 
