DAIBY FARMING DAIRYING. 281 



The following conclusions are drawn : "Aside from the teat and cistern the 

 flora of the normal udder is a small one and consists of a few species of cocci. 

 The flora of the teat and cistern is subject to change which may be either prac- 

 tically continuous or slow. All organisms found in the lower part of the udder 

 are unable to penetrate the upper and secreting regions. The flora of the fore- 

 milk is not necessarily any indication as to what germs are located within the 

 gland. All bacteria with which the teat openings come in daily contact are 

 unable to effect an entrance. The lactic-acid bacillus is occasionally present in 

 normal udders. The cocci that characterize the middle milk and strippings 

 come from an internal source." 



Bacteria in milk, L. A. Rogers (f7. 8. Dept. Agr., Farmer.^' Bui. ^90, pp. 23, 

 figfi. 5). — A revision of Farmers' Bulletin 348, previously noted (E. S. R.. 20, 

 p. 977). 



The bacterium of contag'ious abortion of cattle demonstrated to occur in 

 milk, A. D. Melvin (U. S. Dept. Agr., Bur. Anim. Indua. 'Circ. 198, pp. 3). — 

 The undescribed p:ithogenic bacterium found in milk, referred to in an article 

 previously noted (E. S. R., 20, p. 87), has been found by means of the comple- 

 ment fixation test to be identical with the organism causing contagious aboi-tion 

 in cattle. Although not yet known to produce ill effects in man, the discovery 

 furnishes an additional reason for pasteurizing milk. See also a note by Smith 

 and Fabyan (E. S. R.. 20. p. 580). 



Experiments on the demarcation of Streptococcus acidi lactici from S. 

 pyog-enes and S. lanceolatus, Y. Saito (Arch. Hyg., 7.7 (1912), No. 3, pp. 

 121-133). — Cocci grown on different media Indicated that 8. acidi lactici is so 

 closely relatwl to S. lanccoJutus that it might be considered as the nonvirulent 

 type of that species. On the other hand, there are a number of characters 

 which distinguish it from Sf. pyogenea. 



A bacteriological study of the milk supply of Washington, D. C, J. J. 

 KiNYOUN and L. V. Dieter {Amcr. Jour. Pub. Health, 2 (1912), No. 4, PP- 

 262-27^1, figs. 2). — Thirty-five per cent of the raw milk and cream samples 

 examined had a bacterial content under 500,000 per cubic centimeter, 20 per 

 cent between 500,000 and 1,000.000, and 45 per cent over 1.000,000. 



It is stated that the colon and streptococci content of milk can be taken 

 with reasonable certainty as a measure of the dirt content and that the chief 

 cause of the poor quality of milk lies in the careless handling of the milk 

 before it leaves its place of origin. Altlxtugh milk examined in October and 

 November, 1910, showed a great number of bacteria, the colon bacilli and 

 streptococci being present in large numbers in over 40 per cent of the samples, 

 yet the average daily temperature was not high. Many of the samples of 

 " commercially pasteurized " milk contained large numbers of bacteria. 



" It is impossible to reconcile the fact that a so-called pasteurized milk con- 

 taining as many as 38,000,000 bacteria per cubic centimeter, and 210,0<X) of 

 these colon bacilli and 100,000 streptococci, is anything more than a dirty, bad 

 milk." 



Report of the commission on milk standards appointed by the New York 

 milk committee {Puh. Health and Mar. Hosp. Serv. U. 8., Pub. Health Rpts., 

 27 (1912), No. 19; pp. 6173-691). — This contains data on chemical and bac- 

 teriological standards for milk and cream, methods of reporting bacteria and 

 dirt content, municipal ordinances relating to the sale of milk and cream, and 

 other matters pertaining to the improvement and regulation of the city milk 

 supply. 



Directions for the home pasteurization of milk, L. A. Rogers (U. 8. Dept. 

 Agr., Bur. Anim. Indus. Circ. 197, pp. 3, fig. 1). — A revision of Circular 152, 

 previously noted (E. S. R., 22, p. 179). 



