532 



Dry vs. wet food for swine, Krauss {Zcitsch. d. landn-. Vcr. f. Rhein- 

 preussen; Deutsche MoUcerei-ZeiUotg, ISDl, No. 9,^9. 110). — It was formerly 

 believed that the moisteniDg of the food giveu was desirable, andexper- 

 iiueuts have been made in Germany* to compare the effects of the same 

 feeds when fed in a dry state and when moistened or made into a soup. 



The experiment here described was made with four pigs of the same 

 litter, and continued from ITovember 28, 1889, to March 8, 1890. The 

 food during this time consisted of beets and potatoes in like amounts, 

 creamery refuse, swill, and rye and barley meal. At the beginning about 

 li pounds each of the rye and barley meals were fed per head ; later 

 this was increased to 2 pounds. The pigs were fed three times. a day. 

 Two received the grain (rye and barley meals) mixed with tlie other 

 food (wet f od), and the other two received it separately (dry food) after 

 the other food had been eaten clean. 



The gains in live weight during 130 days of feeding were as follows : 



*The. German poiiud is about 1.1 English pounds. 



There was, then, a difference of 57 pounds in favor of the pigs to which 

 the grain was fed dry. 



The sterilization of milk by peroxide of hydrogen, Heidenhain (Cen- 

 tralblf. f. Balderiologie u. rarasitenkunde, 1890, No. 16, j^. 448, and No. 

 22,2). 695; Deutsche Moaerei-Zeitung, 1891, No. 9,p. 122).— If hydrogen 

 peroxide be shaken with milk and then allowed to stand, a viscous, yel- 

 lowish froth separates, and after 12 to 24 hours a thin, clear layer of 

 liquid appears underneath this layer of froth, the rest of the liquid 

 remaining white and milky and becoming slightly acid in its reaction. 

 The froth contains large numbers of different bacteria and micrococci. 

 The clear layer below contains only a few bacteria, and the milky re- 

 mainder is free from them. Culture experiments by the author seemed 

 to indicate that the bacteria contained in the upper layer were dead. 

 No butter could be churned from milk or cream treated with the perox- 

 ide. The acid reaction in the main portion is not due to lactic acid, 

 but to the peroxide. An addition of 10 per cent of peroxide of hydro- 

 gen to cooked milk is said to render it permanently sterile; uncooked 

 milk is preserved by the same amount for from 3 to 8 days. During 

 the first few days in particular the milk remains perfectly palatable. 



* Among others, those reported in Fiihling's landw. Zeitung, 1885, p. 585; Ihid. 

 l!-,"i>0, p. 440; Dentsche landw. Presse, 188G, No. 71; and VVocbciisch. d. Pouiui. 

 iikon. Gesellsch., 1887, No. 5. 



