r-sweet milk" has cream of a bitter taste, is covered with
'blisters,' and frequently with a fine mold. Butter and cheese made from
such milk cannot be eaten on account of the disagreeable taste.

3. 'Slimy milk' can be drawn out into fine, ropy fibers. It has an
unpleasant taste, which is most marked in the cream. The causes which
lead to the secretion of this milk are not known.

4. 'Blue milk' is characterized by the appearance on its surface,
eighteen or twenty-four hours after it is drawn, of small, indigo-blue
spots, which rapidly enlarge until the whole surface is covered with a
blue film. If the milk be allowed to stand a few days, the blue is
converted into a greenish or reddish color. This coloration of the milk
is due to the growth of microscopic organisms. The butter made from
'blue milk' is dirty-white, gelatinous, and bitter.

5. 'Barnyard milk' is a term used to designate milk taken from unclean
animals, or those which have been kept in filthy, unventilated stables.
The milk absorbs and carries the odors, which are often plainly
perceptible. Such milk may not be poisonous, but it is repulsive.

There is no doubt that milk often serves as the vehicle for the
distribution of the germs of various contagious diseases, like scarlet
fever, diphtheria, and typhoid fever, from becoming contaminated in some
way, either from the hands of milkers or from water used as an
adulterant or in cleansing the milk vessels. Recent investigations have
also shown that cows are to some extent subject to scarlet fever, the
same as human beings, and that milk from infected cows will produce the
same disease in the consumer.

Milk should not be kept in brass or copper vessels or in earthen-ware
lined with lead glazing; for if the milk becomes acid, it is likely to
unite with the metal and form a poisonous compound. Glass and granite
ware are better materials in which to keep milk.

Milk should never be allowed to stand uncovered in an occupied room,
especially a sitting-room or bedroom, as its dust is likely to contain
disease-germs, which falling into the milk, may become a source of
serious illness to the consumer. Indeed it is safest to keep milk
covered whenever set away, to exclude the germs which are at all times
present in the air. A good way is to protect the dishes containing milk
with several layers of cheese-cloth, which will permit the air but not
the germs to circulate in and out of the pans. Neither should it be