STUDIES OF MARKET MILK. Papa 
was found necessary to pasteurize it before shipping to the 
city. It was also run through a separator in order to remove a 
portion of the insoluble filth. If the total bacteria found in 
these milks be compared with the figures given in the fore part 
of this article for the bacterial content of market milk as ex- 
amined in the cities it will be seen that many of these milks 
were in worse condition when delivered to the shipping station 
than the average milk is when it reaches the cities. It must 
not be supposed, however, that the figures given in this paper 
represent the average quality of Connecticut milk. On the 
contrary it is probable that they represent about the worst 
quality, from a sanitary standpoint, of any milk produced in 
the state. This is due to the fact that the producers are largely 
foreigners who are unfamiliar with the necessary methods for 
and ignorant of the importance of producing milk of low dirt 
and bacterial content. The examination of milk of some other 
sections shows that many of our dairymen are producing and 
delivering to the consumers milk which is of excellent quality 
as determined by the dirt and bacterial content. 
The principal value of the tables in this report lies in the fact 
that they show the actual daily condition of each man’s milk 
together with the limits between which variations take place. 
The averages are of far less value than are the individual ex- 
periments since they seldom tell more than a part of the truth 
and in some cases are actually misleading. Yet for those who 
do not care to study the individual experiments a summary 
table is inserted here which gives in a condensed form the 
averages for the foregoing tables. This summary table is fol- 
lowed by a chart showing the relative average bacterial content 
of the milk from the thirty different producers. 
Chemical Composition of the Milk.—As was stated in the 
early part of this paper the percentage of fat in each sample of 
milk tested was determined by the Babcock method. The 
uniformly high fat content of the milk may be easily seen 
by a study of the various tables while the average for each 
producer is given in Table 55. Out of the thirty producers 
whose milk was tested the lowest average for any man iste 
per cent. for producer No. 21, and this is considerably above 
the legal standard as set by the State Experiment Station at 
