hfulness of milk. This is especially true if the
ends of the teats are thoroughly cleaned before milking. It is true
that the fore-milk is relatively deficient in fat so that the loss
of butter fat occasioned by the rejection of the first few streams
is comparatively slight.

=Contamination from utensils.= One of the most important phases of
contamination is that which comes from the utensils used to hold the
milk from the time it is drawn until it is utilized. Not only is
this important because it is a leading factor in the infection of
milk, but because much improvement can be secured with but little
trouble, and it is especially necessary that the dairy student
should be made familiar with the various conditions that obtain.
Pails and cans used to hold milk may be apparently clean to the eye,
and yet contribute materially to the germ content of the milk placed
in them. Not only does much depend upon their condition, but it is
equally important to take into consideration their manner of
construction. Dairy utensils should be simple in construction,
rather than complex. They should be made so that they can be readily
and easily cleaned, or otherwise the cleaning process is apt to be
neglected.

Of first importance are those utensils that are used to collect the
milk and in which it is handled while on the farm. The warm milk is
first received in pails, and unless these are scrupulously cleaned,
an important initial contamination then occurs. As ordinarily
washed, the process falls far short of ridding the utensils of the
bacterial life that is adherent to the inner surface of the pail.
Then, too, all angles or crevices afford an excellent hiding place
for bacteria, and it is very important to see that all seams are
well soldered. Round corners and angles flushed with solder greatly
facilitate thorough cleaning of utensils. Tin utensils are
recognized as most satisfactory.

Shipping cans are likely to serve as greater infecting agents than
pails for they are subject to more wear and tear and are harder to
clean. As long as the surface is bright and smooth, it may be easily
cleaned, but large utensils, such as cans, are likely to become
dented and rusty in spots on the inner side. The storage of milk in
such utensils results in its rapid deterioration. The action of
rennet has been found to be greatly retarded where milk comes in
contact with a rusty iron surface. It is also probable that some of
the abnormal flavor