DAIRY FARMING DAIRYING. 677 



The milk supply of Genoa, E. Bertarelli (Chacaras e Quintaes, 5 (1912), 

 No. 2, pp. 4-9; al}S. in Internat. Inst. Agr. [Rome], Bui. Bur. Agr. Intel, and, 

 Plant Diseases, S {1912), No. 4, pp. 1014, 1015). — Since tlie formation of an 

 association of the milk producers that send milk to Genoa the quality of the 

 milk has improved and the consumption greatly increased. The retail price is 

 about 31 cts. per gallon, and the expense per gallon as follows : Cost of milk 

 16.4 cts., freight to Genoa 1.7 cts., cartage from railway to town 0.9 ct., town 

 duty 3.5 cts., handling and storing at Genoa 1.7 cts., sale and general expense 

 3.5 cts., and return of empties 0.9 ct. 



Studies of pure milk, C. Granvigne and G. Cassez (Separate from Compt. 

 Rend. Assoc. FranQ. Adv. Sci., 1911, pp. 14)- — ^Analyses are reported of mixed 

 milks and butter made from samples thereof. 



The factors affecting the fat content of milk, A. MAixi;vRE (Bui. Soc. Sci. 

 Hyg. Aliment., 1 (Wll), No. 1-2, pp. 52-62). — ^A general discussion of the in- 

 fluence of breed, feed, and other factors which affect the percentage of fat in 

 milk. 



Chang'es in the composition of the milk of the cow on different diets, 

 K. Helle et ax. (Ztschr. Biol, 58 (1912), No. 8-11, pp. 355-374; abs. in Jour. 

 CTiem. Soc. [London], 102 (1912), No. 598, II, p. 786).— The effect of various 

 diets on the composition of milk was slight. The protein, sugar, and ash re- 

 mained very constant. The amount of fat, solids-not-fat, and the fuel value 

 varied more or less from day to day. Data are also reported on the specifie 

 gravity of the milk, the specific gravity of the serum, freezing point, osmotic 

 pressux'e, refraction of the serum, and electrical conductivity. 



The iron content of g-oat's milk, M. Stafford (Ztschr. Einderheillc, Orig., 4 

 (1912), No. 2, pp. 168-110; abs. in Zentbl. Expt. Med., 2 (1912), No. 4, p. 149).— 

 The author found from 1.27 to 2.63 mg. of iron in 1 liter of goat's milk. 



Arsenic in milk, I. McCrae (Agr. Jour. Union So. Africa, 3 (1912), No. 6, 

 pp. 842, 843). — Samples of milk were taken from cows which had been habit- 

 uated to a weekly arsenical dip for many years. 



By the Reinsch process, which is capable of detecting 0.0001 grain of arsenic, 

 no indication of the presence of this element could be obtained when working 

 on 100 CO. Arsenic was present in some samples, as indicated by the Marsh 

 process, but there could not have been enough in any case to have any toxic 

 effect. Other samples were entirely free from arsenic. This indicates that the 

 arsenic is not absorbed by the animal and secreted ia the milk, and wherever 

 traces of arsenic have been present it has probably been due to accidental con- 

 tamination duri)ig the process of milking. 



It was found that distilled water free from arsenic, after standing in a 

 new washed glass bottle for 14 days, absorbed from the glass enough arsenic 

 to be revealed by the Marsh test. Therefore, the danger to the consumer from 

 milk may be less when cows are dipped in arsenical solutions than when milk 

 is kept in glass bottles, but both dangers are considered negligible. 



Preservation of milk samples for analysis [with potassium bichro- 

 mate], X. Rocques (Ann. Falsif., 5 (1912), No. 45, pp. 338-342; abs. in Jour. 

 Soc. Chem. Indus., 31 (1912), No. 15, p. 742). — Studies of milk samples pre- 

 served with potassium bichromate in accordance with the French law (1 gm. 

 per liter of milk) showed the necessity of adding the bichromate to the milk 

 as soon as possible, because of the marked reducing action of lactic acid. If 

 changes have already taken place before the bichromate is added, analysis 

 should be performed as soon as possible. After keeping for some time lactic 

 acid entirely reduces the bichromate present and so destroys the antiseptic 

 action. 



