178 EXPERIMENT STATION BECOED. 



method (pouring into an empty vessel and back again 3 times) was found to 

 mix tlie millv effectively. 



On the knowledge and nomenclature of bacteria found in milk and its 

 products, F. LoiiNis {Centbl. Bakt. [etc.], 2. AM., 29 {1911), No. 12-14, pp. 

 831-340). — ^A resume of recent work to show the interrelationships of the com- 

 mon species of milk bacteria. 



Contribution to the question of cooling milk, W. Pies (Milchw. Zentbl., 

 6 {1910), yo. 12, pp. 537-5-'iO). — The author reports that when milk was cooled 

 quickly to a temperature of 4° C. bacteria multiplied more rapidly the first 24 

 hours than when it was cooled slowly. 



The subsequent health of children who drank milk containing tubercle 

 bacilli, A. F. Hess {Jour. Amer. Med. Assoc., 56 {1911), No. 18, pp. 1322- 

 1324). — -A- continuation of a previous report (E. S. R., 21, p. 76). 



" Of IS children who drank milk in which tubercle bacilli were demonstrated, 

 all but one remained free from active tuberculosis during a period of super- 

 vision of 3 years ; this one developed tuberculosis of the cervical glands, from 

 which a bacillus of the bovine type was cultivated. 



"From anim;il experiments M^e can conclude that the chance of infection 

 through milk depends not only on the number of bacilli ingested, but also on the 

 frequnency of exposure to small infectious. For a quantity of bacilli which 

 was insufficient to produce tuberculosis in guinea pigs when given in 1 dose, 

 suspended in milk, was able to incite tuberculosis when fed iu 25 to 30 doses on 

 as many days. 



" Tubercle bacilli in milk are a menace to the health of young children. 

 Tubercle bacilli in butter are likewise a menace; therefore, a safe butter, 

 whether pasteurized or cei-tified, should be provided for their use." 



Care of cream on the farm, F. A. Jorgensen {IlUnois 8ta. Circ. 148, pp. 12, 

 figs. 6). — The object of this circular is to ix»int out the causes for the poor 

 grade of much hand-separated cream, and to illustrate methods of arranging a 

 place at small cost where cream may be properly kept on the farm. Directions 

 are given for washing the separator, and methods of cooling the milk. 



Farm butter making, C. H. Tourgee {Arkansas Sta. Circ. 6. pp. 4)- — Tl^is 

 contains practical information as to the care of milk and making butter on the 

 farm. 



Investigations on the ripening of cheese milk, R. Burri and J. Kijrsteiner 

 {Landtv. Jahrh. Schioeiz, 24 {1910), No. 6, pp. 437-466; Molk. Ztg. Berlin, 20 

 {1910), Nos. 39, pp. 457-459; 40, pp. 469-472; 41, pp. 481-484) .—Data are re- 

 ported on the rate of growth of bacteria and the increase of acidity in milk 

 during ripening under different conditions. 



An ingenious cow stall {Country Gent., 76 {1911), No. 3036, p. 342, figs. 6).— 

 A new type of sanitary cow stall is illustrated and described. The stalls can be 

 washed out, and in plnce of a manger there is a feed pan which can be easily 

 cleaned and when not iu use is swung back on a gate in front of the cow. 



VETEEINAEY MEDICINE. 



Veterinary parasitology, R. H. Smythe {London, 1911, pp. XIV-{-129, figs. 

 29). — This is a small compend prepared for use in veterinary schools. 



Technique of sterilization, E. Gerard {Technique de Sterilisation. Paris, 

 1911, 2. ed., rev. and enl., pp. VII +352, figs. 72). — After discussing the general 

 principles underlying sterilization, the book treats of general methods of steril- 

 ization, sterilization of glassware, surgical instruments, water, oils, fats, drugs, 

 ampuls, surgical dressings, ligatures (and their preparation), drains, sounds, 

 bougies, rubber gloves, and milk (human, cow's, and homogenized), the disinfec- 



