MILK PRESERVED AT SEVENTY AND FIFTY DEGREES. A Bini 
through a strainer made of two thicknesses of cheese cloth sup- 
ported upon fine wire gauze. ‘I'wo more samples were taken 
of this strained milk, which were kept like the first, one at 70°, 
and the other at 50° F. The four samples were immediately 
taken to the laboratory, and a series of plates made from them. 
They were then placed at the temperature above indicated and 
allowed to remain for 50 hours. At the end of 50 hours a sec- 
ond set of plates was made from each of the four’samples. A 
portion of the milk was also removed for the determination of 
the amount of acidity present. ‘The samples were then once 
more placed at their respective temperatures and allowed to re- 
main until they soured and curdled. At the time of curdling, 
if this occurred in the day time, a third series of plates was 
made, and a third test of the acidity. If the curdling occurred 
in the night, 1t was impossible to make these final observations. 
The acid was obtained by Farrington’s alkaline tablet solution, 
as in previous experiments. 
The results of this series of experiments are given in the 
preceding tables. In Tables 3 and 4 are given the figures ob- 
tained from the samples of milk kept at 70° F., Table 3 giving 
the unstrained sample, and ‘able 4 the strained sample. In 
each of these tables, where the numbers were obtained at the 
time of curdling they are given in bold faced type. In Tables 
5 and 6 are given the similar results in the samples of milk 
which were kept at 50°, Table 5 being the unstrained sample, 
and Table 6 the strained sample. 
The following general conclusions from these tables may be 
pointed out. 
FRESH MILK. 
1. The effect of straining upon the germ content of fresh 
_ milk.—The first column in the tables gives the total number of 
organisms found, and a comparison of Tables 3 and 4 will _ 
show the effect of straining in removing bacteria. It will be 
seen that in the majority of cases a certain proportion of the 
bacteria was removed from the milk by straining. As shown, 
by these two tables, there appeared to be an average of 20 per 
cent. of the bacteria which was thus removed. An examina- 
‘tion of the same columns in Tables 5 and 6 shows, however, 
a smaller per cent. removed by straining; only 5 per cent. in 
