318 STATE BOARD OF AGRICULTURE. 



Moore u.scd for inft'cliiii,' iiiilU. to ascorlain tin- ai-tioii of tlie sc|iiniitor upon thf 

 tuliert'le bacillus, a pure ruitvirc, which he ;,mi>uiu1 in a uiorlar containing,' sand, and 

 then filtered this material with a few cubic centimeters of sterilized bouillon throuijh 

 a layer of cotton, which removed the sand and lar<,'e clumps of bacilli. The filtrate 

 was added to milk and the milk put throu<,'h a sejjarator makinir 7,200 revolutions 

 per minute. His dilution was so <,neat that only thirty ])er cent of the preparations 

 made from the infected milk showed the presence of the j^erms. By microscopic exami- 

 nation he did not tind the bacilli in the skimmed milk, cream, or in the milk left in 

 the bowl of the separator, but found them in the slime from the side of the bowl in a 

 ecmsid.'rable number. He afterward demonstrated the presence of the bacilli in the 

 skimmed milk and cream by animal ex])eriment. From his work, the demonstration 

 of tubercle bacilli is ])ositive in the several milk products, but the ratio existing is 

 wanting, owing to the high dilution he worked with. 



As regards the disposal of the products made from the milk in tlie above experiment 

 of this laboratory, the cream was ripened and made into butter the following day 

 after separation, the buttermilk and the skimmed milk were fed to pigs, with proper 

 controls. All of the products including the expressed juice and the milk before sep- 

 aration, were tested by means of guinea pigs, to establish their infectious nature. 

 All the inoculations into guinea pigs resulted in the production of tuberculosis of a 

 virulent tyjie. The guinea pigs died in three or four weeks. The pigs fed with the 

 skimmed milk and buttermilk developed pronounced general tuberculosis in six months, 

 while the control pigs were free from the disease. The feed used for these pigs after 

 the consumption of the skimmed milk and buttermilk consisted of pasteurized milk, 

 middlings and bran. The butter made from the cream was ])ut away in a refrigerator 

 and amounts about the size of a pea introduced subcutaneously in guinea pigs from 

 time to time. Its virulence remained unabated from August 12 to April 25. The last 

 inoculation seemed to be as strongly virulent as the first. The inoculations after 

 April 25 produced death in guinea pigs in a day or two because of the presence of 

 some other pathogenic germ which coiild not be overcome by various devised methods, 

 consequently a record of the tubercle bacilli present was lost from April 25. However, 

 this is sufficient to demonstrate the tenaciousness of the tubercle bacillus in butter. 



From the above citations and ovir work here at the laboratory, there is little room 

 left to establish a substantial doubt that the milk of tuberculous cows may contain 

 the virus of the disease and that this virus may also find its way into milk products. 

 So firmly do the Danes believe that this is one way of transmitting the disease that 

 they have jjut into elVect a law which requires that milk must undergo a pasteuri- 

 zation of 85 degrees momentarily in order to rid it of the tubercle bacilli which may 

 be present. By this means, no cream is made into butter, nor skimmed milk sent 

 home to the farm, without ridding it of the possible presence of tubercle bacilli. 

 Through such an effort, they hope to keep the young stock free from this disease. 



Meat is another avenue of dissemination. Although no experiments have been 

 carried on here at this laboratory to verify experiments already completed, it 

 seems pertinent to quote results already obtained on the possibility of tuberculous 

 infection through meat. Thomasscn. in reviewing the work of M. van der Sluis. in- 

 spector of the abattoir at Amsterdam, draws the following conclusions from his work : 

 "Of ten pigs fed upon tuberculous meat, three, or .30 per cent, became infected. Of 

 five animals serving as controls, none revealed tuberculous lesions. A resum§ of the 

 ten animals is as follows: 



A killed 104 days after first, 54 days after last feeding, having consumed .3\ ko. meat. 

 B succumbed .it days after first, 42 days after last feeding, having consumed ^ ko. meat. 

 D killed 135 days after first, 90 days after last feeding, having consumed 3.9 ko. meat. 



Thomassen adds further that these experiments prove the flesh of tuberculous animals 

 to be capable of provoking tuberculosis through ingestion, but on the other hand, if 

 the disease is localized, the danger is reduced to the minimum. This conclusion is 

 founded upon the fact that in the feeding of these pigs, material was used from animals 

 having general tuberculosis. 



The Local Government Board of Great Britain reports several experiments by 

 Cruikshank and MacFadyean. Cruikshank showed a high degree of infection, but 

 MacFadvean's results were negative. In the former case, the muscles were trimmed 



