VETERINAKY MEDICINE. 79 



bacterial condition. It is recognized, however, that tlie adoption of this method 

 would involve a readjustment of present bacteriological standards and for this 

 reason it is not recommended that such changes in standards be made until 

 more comprehensive data have been secured. The practical application of the 

 microscopical method in the examination of dried milk smears has not yet 

 been fully determined, and there are also questions as to how rapidly dead 

 bacteria undergo dissolution in milk and whether they can be distinguished 

 from living ones by means of stains or other technique which must be answered 

 before the technique can be used in a practical way for the examination of 

 pasteurized milk or for milks where many bacteria have died from one cause or 

 another. 



Pure milk production and the abortion bacillus, E. C. Scheoeder (Amer. 

 Vet, Rev., 44 (1914), No. 4, PP- 467-4'i/5). — In this paper the author points out 

 the prevalence of the abortion bacillus in the milk of dairy herds and the 

 menace to public health of such contaminated milk. It is concluded that it is 

 imperatively necessary to resort to heat as a simple and inexpensive expedient 

 to make all milk safe before it is fed as food. 



Fruity or sweet flavor in Cheddar cheese, S. F. Edwabds (Centbl. Bakt. 

 [etc.], 2. AM., 39 (1913), No. 18-19, pp. 449-455, pis. 3).— This reports a study 

 made of the fruity or sweet flavors which have been found to develop in 

 Cheddar cheese. - .. ; 



Twelve varieties of flavors were determined and their cause ascribed to 

 various toruhe. Studies made of these torulje under various conditions tend to 

 show that the off-flavor develops early and does not pass off as the cheese gets 

 older ; that the torulte die out eventually, although some were alive at the 

 end of a year; and that the thermal death point of all 12 varieties studied lies 

 between 65 and 70° C. with an exposure of 10 minutes. 



Although the chemistry of the flavor production has not been worked upon, 

 it is thought that the flavor is due to the formation of esters during the process 

 of fermentation. 



[Dairy laws] (Boston, 1912, pp. 53). — This is a manual of the dairy laws of 

 Massachusetts relating to dairy products afld their imitations, with a digest of 

 Supreme Court decisions thereon. 



Cost of milk inspection (Cream, and Milk Plant Mo., 2 (1913), No. 4, P- 

 32). — Replies from 184 cities in answer to inquiries sent out by the U. S. 

 Department of Agriculture are summarized, and indicated that 22 cities were 

 not spending any money for milk inspection and only 43 spent 5 cts. or more per 

 capita. The average of all cities reporting milk inspection spent 4.4 cts. per 

 capita. 



VETERINARY MEDICINE. 



Report of the veterinary director general and live stock commissioner 

 for the year ending March 31, 1912, J. G. Rutherford (Rpt. Vet. Dir. Gen. 

 and Live Stock Comr. Canada, 1912, pp. 480, pis. 29). — Among the more impor- 

 tant papers presented in the appendixes, which take up the greater part of this 

 report, are the report of the pathologist (pp. 71-91) by C. H. Higgins, which 

 includes papers on Tuberculosis in Poultry and Blackhead in Turkeys; report 

 of the first assistant pathologist (pp. 92-99) by S. Hadwen which includes 

 papers on The Life History of Ixodes angustus, previously noted (E. S. R., 30, 

 p. 60), Notes on Ticks, and a List of Ticks Captured; report of the second 

 assistant pathologist (pp. 100-102) by E. A. Watson, which deals largely with 

 dourine; Special Report on Hog Cholera (pp. 103-105) by A. E. Moore; The 

 Control and Eradication of Glanders (pp. 115-122) by C. D. McGilvray; the 

 text of the animal contagious diseases act and the regulations made thereunder 



