54 STORRS AGRICULTURAL EXPERIMENT STATION. 
HXPEHKRIMENT NO. 4. MAY 4. 
The conditions of this experiment were identical with those 
of the last two. The milk curdled in 160 hours when kept at 
37°, that kept at 20° curdled in 44 hours, and that kept at 10° 
in about 160 hours (in the night). The results were similar 
to those of the last experiments, but showed some striking 
differences. Tables 10-12 show the details of the analyses, 
and Plate 3 the results in a graphical manner. 
PLATE 3. 
ET PCE 
Rea hae =GyYoup 
+-+s++ =CroupM 
Sy hte) WPT 
i =hiques yinqdbacle ria 

Pee? Men eae eas 12 PH 106: 120 CIB RG 1 PRS 
The following important points are to be noted. 
Milk kept at ro°.—1. ‘The development of bacteria began 
rapidly at about the 72nd hour, and consisted, at first, of the 
growth of the neutral Group IV., which continued to develop 
until about the 130th hour, when its further increase was 
checked by the lactic bacteria. 
