VETERINARY MEDICINE. 773 



tural College, 12 varieties of yeast-like orgauisms were Isolated from samples of 

 whey coming from cheese having a fruity or sweet flavor. Three lots of experi- 

 mental cheese were made up, using a starter of these organisms, and the flavors 

 typical of different factories were produced. It is stated that the term yeast 

 as applied to these organisms is a misnomer, for with but one exception spore 

 production was not demonstrated. A table is given showing the cultural and 

 biological characters of these organisms. 



The preparation of dried cultures, L. A. Rogers (A 6s. in Science, n. iser., S8 

 {1913), No. 976, p. 377). — ^A method of drying cultures of lactic acid bacteria. 

 Bacillus bulgaricHS, and other organisms is described. It is stated that the 

 activity of a dried culture diminishes more or less rapidly, depending upon 

 moisture content, temperature, and presence of air or oxygen. 



Purification and disposal of waste water from dairies, Doenig, Daire, and 

 ViGNEROT (.Ann. 8cl. Afjron., 4. sen, 3 (1914), No. 4, pp. 150-170, figs. 3).— The 

 chief object in the puritication of waste water from dairies is the reduction of 

 the casein, and the three methods of purification are the chemical, the biological, 

 and the filter-bed. The last-named is deemed the most satisfactory in the ma- 

 jority of cases. 



Reduction by chemical means of the nitrogenous matter in the waste water 

 from dairies has been obtained with reagents as follows : Aluminum sulphate 

 and lime 67.5 and 69.6 per cent ; perchlorid of iron and lime 25.8 per cent ; fer- 

 rous sulphate and lime 67.5 })er cent; and ferric sulphate, aluminum .sulphate, 

 and lime 75.3 per cent. Daire's new chemical process, which is in operation, is 

 described and declared to have given complete satisfaction. In plants where 

 the water is not too rich in serum, anaerobic fermentation in septic pits may be 

 employed. Irrigation of forage and vegetable crops may be employed where the 

 water outflow is of sufficient quantity. 



Purification of the residuary waters of the creamery, Calmette and E. 

 RoLANTS (J/m. Agr. [France^, Ann. Forets, Hydraul. [e<c.]. No. 4i (.1912), pp. 

 131-137). — An account of methods of purifying creamery -waste water by neu- 

 tralizing the acids in the water and precipitating the organic material with fer- 

 ric sulphate. 



VETERINARY MEDICINE. 



Lipoid anaphylaxis, F. P. Wilson {Jour. Path, and Bad., 18 (1913), No. 2, 

 pp. 163-168). — Attempts to sensitize guinea pigs to lipoids having various prop- 

 erties and extracted from the livers of rabbits gave negative results. " Lipoids 

 extracted from egg yollc in a similar manner, and which differed considerably 

 from the liver lipoids, also failed to produce anaphylaxis. Some doubtful evi- 

 dence was obtained that a pure liiioid from one source might sen.sitize an animal 

 to a lipoid of different origin. 



" Dried liver substance and dried egg yolk do not sensitize to lipoids derived 

 from these substances. Lipoids from yolk of egg sensitize animals to dried liver 

 substance, but liver lipoids will not sensitize to dried egg yolk. Pure lipoids 

 from any substance will sensitize an animal to a crude extract of the substance, 

 but repeated injections of pure lipoids do not produce anaphylaxis." 



Some further contributions to the knowledge of vegetable hemagglutinins, 

 L L. Waktjlenko (Landw. Vers, mat., 82 (1913), No. 5-6, irp. 313-391).— The 

 lipases prepared by Jalauder's and Falk and Nelson's (E. S. R., 27, p. 712) 

 methods have both lipolytic and blood agglutinating properties. The lipase is 

 also capable of cleaving esters, glucosids, and high molecular carbohydrates 

 hydrolytically. The reactions upon the blood caused by ricin are said to be due 

 to the presence of enzyms. This view has already been put forth by Neuberg. 

 Whether a universal enzym accounts for all of the above phenomena and 



