‘82 STORRS AGRICULTURAL KXPERIMENT STATION. 
milk from the five cows having the fore-milk rejected contained 
a somewhat higher germ content than the corresponding milk 
from the five cows where the fore-milk was included. In the 
other four experiments there was a difference in favor of the 
rejection of the fore-milk. ‘The average for the eight samples 
which included the fore-milk was 522 bacteria per cubic centime- 
ter while the average for the samples from which the fore-milk 
had been excluded was 499 bacteria per cubic centimeter, making 
a difference of 23 bacteria in favor of discarding the fore-milk. 
This difference is so small that it is of no significance from a 
practical standpoint. ‘These experiments would seem to show 
that the effect upon the total milk caused by the larger germ 
content of the fore-milk is so slight that the germ content will 
be influenced to a much greater extent by other conditions 
which may wholly offset the increase caused by the fore-milk 
being mixed with the entire milk from the cow. If one wishes 
to produce milk where an extremely low germ content is de- 
sirable it would probably be worth while to exclude a certain 
amount of the fore-milk, but for milk of a moderately high 
grade this precaution is not of enough importance to warrant 
the loss of the milk necessary to be discarded in order to ex- 
clude the surplus bacteria existing in the milk cistern. 
LEAVING MILK IN THE UDDER AFFECTS THE GERM CONTENT 
OF THE MILK AT THE NEXT MILKING. 
It has long been known by good dairymen that it is highly 
desirable that no milk should be left in the udder at the time of 
milking, or in other words, that the cow should be stripped as 
dry as possible. ‘This is desirable because the strippings al- 
ways contain a much higher percentage of fat than does the 
preceding milk, also because the habit of milking a cow dry has 
a tendency to maintain or even increase the milk flow, whereas 
if a small amount of milk is left in the udder each time it will 
cause the cow to decrease more rapidly than she should in her 
milk flow. ‘The effect of the practice of not milking the cow 
dry upon the bacteria content has never been determined so 
far as the writer knows and it was in order to determine this 
point that the experiments given in Table No. 26 were made. 
Method of experiments.—The details of these experiments 
were as follows: One cow was taken and milked aseptically — 

