DAIRY FARMING DAIRYING. 81 



about 1 per cent of the average yield, and (2) the variation in quality is not the 

 same for cows of each quantity category. Cows which give high quantity have 

 far less variation in their yield of butter fat than cows of low yield. The 

 number of cows is so large i-elatively that the probable errors are small and 

 there is no doubt about the results being signiticant. Owing to the manner la 

 which the tails of the above frequency have been clubbed together it is not 

 possible to work out the proper correlation by the ordinary product moment 

 method. The means, however, suggest that the correlation can not be very far 

 from linear, and the correlation ration i] may be fairly taken to measure r. This 

 gives us T= — 0.075 with a probable error of 0.013, a result, if small, yet 

 indefinitely significant." 



The dairy cow and her record, W. K. Brainerd {Virginia 8ta. Circ. 8, pp. 

 23, figs. 7).— This contains information for the practical daii-yman as to how 

 the uni)rofitable cow can be weeded out by weighing the milk and testing for fat. 



Abnormal milk secretion, Barnowsky {Deut. Landw. Tierzucht, 15 {1911), 

 A'o. 6, pp. Gl, 62). — A citation of cases where milk has been secreted in males 

 and in females of different S]iecies of animals before conception. 



On the accidental presence in milk of sulphocyanids and their orig'in, 

 Stckckmn and ('liotiiKTKLLi: {('niiipt. Raul. Acad. Sfi. [/*(;;'/.s'|. 150 {IHIO), 

 No. 23, pp. 1530, 1531). — Milk from cows fed linseed cakes showetl the presence 

 of sulphocyanids. Analysis of the cake showed that it coutaiucnl oil of mustard, 

 which apparently was converted into sulphocyanid in the organism and thence 

 transferred to the milk. Evidently the cakes had been adulterated with prod 

 nets of cruciferous plants. 



Production of hyg-ienic milk, D. Morales {Rev. Facult. Agron. y Vet. La 

 I'IdIa, 2. set:. 7 {l!)J(i), pp. 1-50). — A discussion of the factors involved in the 

 economic jtroduction of pure milk in Argentina. Suggestions are offered for 

 the care of dairy cattle, managcmont of milk, inspection of market milk, and 

 cooperation in its distribution. 



The action of the medical officer of health in dealing with milk supplies 

 affected by outbreaks of sickness among cows, H. Stott {Jour. Roy. tiUnit. 

 Inst., 32 (1911), Xo. 1, pp. 20-26). — ^A brief discussion of the different diseases 

 which are liable to be spread by contaminated milk. The duties of health 

 officers in the event of a milk-borne e])idemic are pointed out. 



Notices of judgment {U. S. Dcpt. Agr., Notices of Judgment, 787, 788, p. 1 

 ((tch). — These relate to the adulteration of milk. 



The bacterial content of separator cream and separator milk, P. G. Heine- 

 MANN and E. Class {Jour. Amer. Pub. Health Assoc., 1 {1911), No. 3, pp. 209, 

 210, pi. 1). — A continuation of earlier work (E. .S. li., 22, p. 478). The object 

 of these experiments was to determine whether the amount of fat and cream 

 bore any relation to the bacterial counts, and also whether a definite relation 

 could be established with the bacterial content of the sei)arator milk. 



" Separator cream contains smaller numbers of bacteria than the milk from 

 which it is obtained. The number of bacteria in separator cream decreases 

 proportionately as the fat content increases. The number of bacteria in sepa- 

 rator milk is larger than the number in the milk from which it is obtained 

 if the cream contains up to about 35 per cent fat. Above this percentage the 

 number is smaller. The number of bacteria in separator milk decreases pro- 

 portionately with the increase of fat in the separator cream." 



On the Bulgarian ferment, J. Effront {Compt. Rend. Acad. Sci. [Paris], 152 

 {1911), No, 8, pp. Jt63-465).—A note on a species of bacteria obtained from milk 

 soured with the Bulgarian ferment, which behaves quite differently from the 

 species usually found in medicinal preparations of milk ferment in that it acts 



