VETERINARY MEDICINE. 881 



The protein couteut of milk was luiuid to vary more than the fat content. 

 There seemed to be no correlation between the protein content of the milk and 

 that of the cheese. In Limburg and Komadour tliere seemed to be a slight cor- 

 relation between the fat content of the milk and that of the cheese, whereas in 

 Camembert there was a correlation between the fat content of the cheese and 

 that of the whey, bnt not between the fat content of the cheese and of the milk. 

 There was a correlation between the fat content of milk and the half-fat Tilsit 

 cheese, but not when whole milk was used in the manufacture of this variety. 



The relation of the acid rennet (acidoproteolytic) bacteria of cheese to 

 lower temperatures, and their effect on the ripening of cheese, C. Gokini 

 {Cenm. BaJct. [etc.], 2. Abt., 32 (1912), No. 13-19, pp. J,06^J,11; Rev. G6n. Lait, 

 9 (1912), No. 5, pp. 97-102).— In continuation of earlier work (E. S. R., 25, p. 

 582) the author finds that Micrococcus acido protcoJyticm I and II and Bacillus 

 casei proteohjticus, developed in cheese kept at low temperatures (under 10° C), 

 assisted in the process of ripening, and that the enzyms formetl by these organ- 

 isms may effect changes at 5° and even lower temperatures. 



The bacterial flora of " gomolya," O. Gratz and L. Racz (Kiserlet. Kozlcm., 

 l-'t (1911). No. 6, pp. 912-925).— The most common types of bacteria found in 

 the curd of sheep's milk (known as gomolya), from which Hungarian Brinse 

 cheese is made, were Bacterium lactis acidi, B. casei, and Micrococcus acido pro- 

 teolyticus I and II. Other organisms often present, but in smaller numbers, 

 were tyrothrix, Actinomyces odorifrra, O'idimii lactis, nonsporing forms of 

 casein-digesting bacteria, and other yeasts and bacteria. 



VETERIITARY MEDICINE. 



Report of the veterinary director general and live stock commissioner, 

 J. G. Rutherford et ae. {Rpt. Vet. Dir. Gen. Canada, 1911, pp. 391, pis. 9). — In 

 the main part of this report (pp. 3-94) the author discusses the work of the 

 year ended March 31. 1911. 



Appendix 8 (pp. 123-135) consists of the report of the pathologist, C. H. 

 Higgins. Investigations in regard to hog cholera are summarized as follows: 

 " Hog cholera is caused by an ultra-microscopic virus capable of passing the 

 finest porcelain filters. This confirms again the original statements of Dorset, 

 McBryde, and subsequent investigators. Contact with infective material seems 

 to be very nearly as potent in inducing infection as direct inoculation. An in- 

 contact-immune hog does not necessarily carry infection in its system for an 

 extended period. No opinion can be offered indicating a relationship between 

 human tyjihoid and hog cholera from our experiments." Tuberculosis and 

 cnteroliepatitis are also considered. 



Api>endix 9 (pp. 136-144), which consists of a report of the first assistant 

 pathologist, S. Hadwen, deals with investigations of hematuria or hemorrhagic 

 cystitis, a disease occurring among cattle in British Columbia, and the cause of 

 which is still uncertain. This disease is said to be confined entirely to bench 

 lands having an elevation of from 1(X) to 300 ft. above .sea level. 



In appendixes 10, 11, and 12 the second assistant pathologist, A. Watson, dis- 

 cusses investigations relating principally to dourine, its diagnosis, pathogenicity, 

 and a practical test of the efficacy of drug treatment with especial reference to 

 the action of atoxyl and arsenophenylglycin. 



Appendix 13 (pp. 157-177) consists of a report of investigations of swamp 

 fever of horses, by J. L. Todd and S. B. Wolbach. Among the other subjects pre- 

 sented in the 23 appendixes are the text of the animal contagious diseases act 

 and the regulations relating to animals' quarantine, the text of the meat and 

 canned food's act, as amended in 1910, report of the International Commission 

 on Bovine Tuberculosis, etc. 



