ter even after quite thorough
sterilization. Some of the devices used for the sterilization of
such utensils as milk cans are so arranged that, after steam has
been introduced, hot air is passed into the can until it is
thoroughly dried. Other utensils such as cloth strainers become
sources of contamination unless the articles are thoroughly and
quickly dried after cleaning.

In a general way, it may be said that whenever a utensil is so
constructed and in such a condition that every portion of its
surface can be reached by a cloth or a brush, it can be kept in a
sanitary condition. But whenever any portion cannot be thus reached,
whether it is an angle or a seam in a pail or can, the interior of
the separator bowl, or in the pipes used for conducting milk,
contamination is certain to result from such places, unless extreme
care is taken to destroy the bacteria therein by steaming.

=Contamination from the animal.= In the process of milking, the
bacterial content of the milk is materially increased. In part this
comes from the utensils into which the milk is drawn, but the animal
herself, the milker, as well as the surrounding air, also contribute
to a varying extent. Of these factors, the one fraught by far with
the most consequence, is the influence of the animal herself. It is
a popular belief that the organisms found in milk are derived from
the feed and water which the animal consumes, but under normal
conditions, the bacteria consumed in food pass through the
intestinal canal and do not appear in the circulation. It must not
be assumed, however, that the character of feed and water supply is
of no moment. Stock should be given pure and wholesome water and no
decomposed or spoiled food should be used.

The infection traceable directly to the cow is modified materially
by the conditions under which the animal is kept and the character
of the feed consumed. The nature of the fecal matter is in part
dependent upon the character of the food. The more nitrogenous the
ration fed, the softer are the fecal discharges, producing a
condition which is more likely to soil the coat of the animal unless
care is taken. The same is true with animals kept on pasture in
comparison with those fed dry fodder.

Stall-fed animals, however, are more likely to have their flanks
fouled, unless special attention is paid to the removal of the
manure. All dairy stalls should be provided with a manure drop which
should be cleaned as freq