Diagram edee the relation existing between the above 
averages. 
Milked dry, 
Not milked dry, 
Increase due to 
not milking dry, 
fa 
a small amount of strippings was left in the udder at the pre- ha 
ceding milking. In many cases this difference was very marked 
as is shown by some of the experiments in the Table No. 26 
which fairly represents the results obtained ‘in a long series of ae 
tests. Occasionally the results were reversed, the germ con- 
tent of the milk being larger when the cow was milked dry at — 
the preceding milking, but in most cases, however, the prac-_ Be 
tice of leaving a small amount of milk in the udder resulted in | 
‘a considerably increased germ content of the milk at the fol- — 
lowing milking. This result seems surprising since there must | 
always be a sufficient quantity of milk in the udder, even where | ; 2 
“TABLE 27. 
Germ content of strippings ts normally greater than that f- 
the preceding mtulk. 


BACTERIA 
PER *GiIC# 
NUMBER OF 4/XPERIMENT. 
H 
Strippings. | 
: ‘arlier Milk. 

May 22 
July 14 
July 18 
July 23 
July 24 
August 16 
October 18 
October 20 
November I 
OY 
wo | Ha 
Sit Be “s 

Average, 


