Annual report ..[bulletins and circulars] . uddersof nineteen cows. The fact that milk may become contamin-ated by bacteria before it leaves the small milk ducts of thecows udder has a broad and direct application to the methodsemployed in the production of milk by the most progressivedairymen. The conclusions embodied in this bulletin are general in naturebut it is believed that future investigations will reveal morespecific facts concerning this hitherto unrecognized source of thecontamination of milk. I. P. Roberts, Director. Description of Plate. Photograph of a section of an udder injecte
Annual report ..[bulletins and circulars] . uddersof nineteen cows. The fact that milk may become contamin-ated by bacteria before it leaves the small milk ducts of thecows udder has a broad and direct application to the methodsemployed in the production of milk by the most progressivedairymen. The conclusions embodied in this bulletin are general in naturebut it is believed that future investigations will reveal morespecific facts concerning this hitherto unrecognized source of thecontamination of milk. I. P. Roberts, Director. Description of Plate. Photograph of a section of an udder injected through the teatswith a mixture of lampblack and gelatin. The gelatin is removedfrom the teats and cisterns in order to show the lining mucousmembranes of those cavities. The jet black areas throughoutthe whole section indicate the presence of the lactiferous ductswhich communicate with the cisterns. The finest ramificationsof those ducts, almost invisible to the naked eye, are manifest bythe darkening of the cut surface exposed to THE INVASION OF THE UDDER BYBACTERIA. BY ARCHIBALD R. WARD. The designation of the sources from which bacteria gain accessto milk is one of the important results of the application of bac-teriology to the amelioration of the dairy industry. Amongdairy bacteriologists there is a marked unanimity of opinionconcerning the presence of micro-organisms in unclean utensils,the dust in the air of stables and in the first milk drawn fromthe teats at each milking. The necessity for the application ofprecautions to prevent the contamination of milk from thosesources is well recognized and is exhaustively discussed in themore recent dairj^ literature.* Concerning the place at which milk first becomes contaminatedwith bacteria is a controverted matter among bacteriologists atthe present time. The more generally accepted views areexpressed in the following quotations. Grotenfelt t says that When the milk is first drawn from the udder of a healthy cowit is
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