70 STORRS AGRICULTURAL EXPERIMENT STATION. 
perhaps washed with a disinfectant solution, which although 
of course not a very common procedure, does occur in many 
dairies where especial care is'taken. In the better class 
of dairies it is thought as necessary to keep the cow carefully 
cleaned as it is to care for the horse, and the old condition of 
filth in which the animals were allowed to live is being im- 
proved. 
The bedding which the animals use has been also more or 
less changed in view of the facts that have been discovered. 
Bacteriologists have shown that many of the most perplexing 
difficulties which the dairyman encounters in the keeping prop- 
erties of his milk may be traced directly to the bedding. In- 
stances of simy milk and bitter milk which have troubled 
dairymen for a long time have been traced to the fact that the 
bedding used by the animals is infected with a certain malign 
species of bacteria, and that a change of bedding produces a 
mitigation of the evil at once. This of course gives the 
farmer a new vantage ground from which he can deal with 
troublesome affections in his dairy. 
It has been shown abundantly that a second serious source 
of trouble in dairy processes is in connection with the manure, 
for from this source many of the most troublesome kinds of 
bacteria are derived, which, finding their way into the milk, 
give rise to the most mischievous effects and produce the 
greatest amount of irritation to the dairyman. In short, our 
more intelligent dairymen have learned that in the cow stall 
strict cleanliness is a necessity for successful dairying. 
Very great change has been effected in the treatment of the 
milk vessels by means of bacteriological discoveries. In the 
first place, it is slowly becoming realized by dairymen that 
ordinary washing, or washing with soda, or washing with 
boiling water, does not serve to clean the milk vessels, and that 
after any such treatment, which was always regarded as suffi- 
cient a few years ago, bacteria will be left in the milk vessels in 
great quantity, ready to produce trouble as soon as the milk is 
placed therein. As a result, néw methods of washing vessels 
have been introduced, most of which depend upon a treatment 
with superheated steam, which produces heat sufficient to de- 
stroy at least a large portion of the bacteria in the vessels. 
One of the most striking changes in this respect which we 
notice to-day is the very rapidly growing tendency of dis- 
tributing milk from the central supply not in cans from which 
it is to ladled out to the individual customer, but in glass 
