STUDIES OF MARKKT MILK. 173 
While certain parts of the data might be condensed into a 
smaller number of tables such tables would not bring out the 
real conditions of the milk which would be shown in the com- 
plete tables in the form that they are given in the following 
pages. One of the special purposes of this investigation is to 
show the exact condition from day to day of the milk of the 
different producers so far as the temperature, solids, fat, dirt, 
and germ content are concerned together with the nature of 
the bacteria present. It is manifestly impossible to bring out 
these facts in detail in connection with each man’s milk in any 
other way than by giving the complete data in tabular form. 
In view of these facts the writer feels justified in presenting in 
this article the unusually large number of tables. He is, how- 
ever, aware of the fact that to the average reader figures make 
dry reading and frequently prevent a man from reading an 
article which he might otherwise read; but in view of the fact 
that this report finds its way into the hands of scientific men 
who want the facts as they are, the complete tables will be 
given with such explanation as it seems desirable to make. 
In connection with each table only certain special features will 
be discussed while the facts which remain more or less constant 
throughout the series together with certain general conclusions 
will be left for discussion toward the end of the report.* 
In all, the milk of thirty different producers was studied in 
this investigation and the results of the chemical and bacterio- 
logical analyses of the milk of these thirty producers are given 
in detail in the following pages. 
PRODUCERS GROUPED ACCORDING TO GERM CONTENT 
OF MILK. 
It was found that there was a great difference in the num- 
bers of bacteria contained by the milk of the different men and 
on the basis of the total germ content it will be possible to 
group somewhat the results of the analyses from the different 
producers. ‘This will in some measure simplify the discussion. 
In group 1 are placed all those producers whose milk contained 

*In this report only the chemical and bacteriological results of the analyses will be 
discussed. ‘The conditions surrounding the production and handling of the milk will 
be reserved for a separate discussion which will be published later. A discussion of 
the types and species of bacteria found in the milk of the different producers is also 
_ reserved for a separate report. 
