Fraser observed as a result of 420 examinations that the average germ content of 4-inch culture dishes under clean but unwashed udders was 578, while under washed animals it was reduced to 192. From numerous tests made in the writer's laboratory, it is evident that the germ content of the milk in the pail is increased from 20,000-40,000 bacteria _per minute_ during the milking period. By far the larger part of this pollution can be easily prevented by cleaning and dampening the udder. _5. Diminishing exposed surface of pail._ The entrance of organisms into the milk can be greatly reduced by lessening the area of the milk pail directly exposed to the dust shower. A number of so-called sanitary or hygienic milk pails have been devised for this purpose. In one case the pail is smaller at the top than bottom, but in most of them the common form is kept and the exposed area is lessened by means of a cover, the milk being received through a narrower opening. In some cases, strainers are also interposed so as to remove more effectually the coarse particles. It is necessary to have these covers and strainers constructed in such a way so they can be easily removed and cleaned. [Illustration: FIG. 10. Sanitary milk pails designed to diminish the introduction of hairs, scales, dirt, etc., into milk.] Stocking tested one of these pails (A, Fig. 10) and found that 63 per cent of the dirt and 29 per cent. of the bacteria were prevented from passing into the milk. Eckles examined one in which the germ content was found to be 3200 per cc. as against 43200 per cc. in a common open pail. This milk did not sour until it was 64 hours old in the first case while in the latter it curdled in 43 hours.