86 Report OF THE BACTERIOLOGIST OF THE 
Ly the representatives of the Department of Agriculture, as well 
as by the cheese buyers throughout the State. For these many 
courtesies rendered we desire to return our sincere thanks. 
I. FISHY FLAVOR IN MILK. 
In June. 1900, a milk dealer brought to the Station a milk 
sample having a rank, disagreeable odor and taste, as though it 
had been in close proximity to herring or other fish. The taint 
was so strong that the milk was of no commercial value, although 
coming from a dairyman of more than ordinary carefulness in 
the handling of his herd. 
Within an hour the dairyman called, bringing a sample direct 
from the farm. Although this was saturated with the same odor, 
‘the producer protested in all good faith that he could smell 
mothing unusual. 
METHOD OF LOCATING THE TROUBLE. 
‘As the trouble. was evidently located upon the farm, the dairy- 
man. was provided with a supply of sterile, self-sealing pint bot- 
tles and directed to collect a sample from each cow by milking 
directly into the bottle from each quarter in turn. The follow- 
ing morning the bottles were returned properly filled and num- 
bered. 3 
An examination by the nose showed that the trouble was 
limited to a single cow, and the dairyman was directed to reject 
the milk from this animal. The following day the milkman re- 
ported that the trouble had disappeared and that his supply was 
highly satisfactory. 
A second set of samples at the end of three days gave the | 
same result and showed that the trouble was stationary in the 
product of one cow. A visit to the farm threw no light upon 
the origin of the trouble. The pasture was a dry upland, con- 
taining no objectionable weeds as far as known. The feed and 
general treatment of all the cows had been the same, and they 
were all apparently in the best of health. 
