676 EXPERIMENT STATION EECOED. 



animals. Tiiose under suspicion should undergo further diagnosis bj' a compe- 

 tent veterinarian. 



A bibliography is appended. 



The reduction v. the fermentation test, J. H. Monrad {N. Y. Produce Rev. 

 and Amer. Cream., 28 {1909), JSio. 18, p. 730). — This is a discussion of the rela- 

 tive advantages of the two tests, with comments on the views of Jensen and 

 Barthel. The author thinks the reduction test is more valuable for controlling 

 the milk supply of cities and the fermentation test of more use for cheese 

 makers, but sees no reason why they may not be combined as suggested by 

 Jensen. 



The multiplication of Bacillus coli in milk kept at 10, 20, 30, and 37° C, 

 F. C. Harrison and J. Vanderleck {Rev. Gen. Lait, 7 {1909), No. 15, jrp. 3//7- 

 353). — The object of these experiments was to ascertain the rate of increase 

 of B. coli under good, hygienic conditions, and to obtain precise information 

 as to the i-estraining action of lactic-acid bacteria. 



At 37° C. the principal increase of organisms up to the time of curdling was 

 due to B. lactis acidi. B. coli can increase much faster in beef broth than in 

 milk because it is checked by the acid organisms in the latter medium. At 30° 

 the temperature was still more favorable for B. lactis acidi, which was prac- 

 tically the only microbe present when the milk curdled in 172 hours. At 20° 

 B. coli and B. lactis aerogenes increased slowly, the average time per generation 

 for both organisms being 142 minutes. At 10° the results were irregular. The 

 temperatui'e was unfavorable for the B. coli group, but there was a progressive 

 inci-ease of the lactic-acid bacilli. 



The results of this investigation are compared with those of Conn, Esten, and 

 others (E. S. II., 16, p. 1013). 



On the longevity of diphtheria and paratyphus bacilli in milk, H. E. 

 Kersten {Arh. K. Gsndhtsamt., SO {1909). \o. 2, pp. 3 ',1-350 ; ahs. in Chem. 

 Zentbl., 1909, I, Ko. 2^, p. 1900'; Milchiv. Zentbl., 5 {1909), No. 8, p. 376).— This 

 article reports experiments with milk as a nutrient medium for several types 

 of diphtheria bacilli and compares the results obtained by previous investigators. 



The length of time the different types lived in commercial raw milk ranged 

 from 22 days when kept at the temperature of an ice-box to 63 days at a tem- 

 perature of 34° C. In sterile milk they remained for 6 months without losing 

 their virulence or other typical biological propei'ties. Paratyphus bacilli sur- 

 vived in commercial milk 61 days in an ice-box temperature, 64 days at room 

 temperature, and 4^ months at 37°. These experiments would indicate that 

 milk does not appear to act as a germicide toward these types of bacilli. 



A bibliography of the literature is appended. 



Investigation of city milk supply 1908, F. W. Robison {Mich. State Dairy 

 and Food Dept. Bui. IGlf, pp. 72). — Data are reported on the percentage of fat 

 and total solids, the time for coagulation, and the Wisconsin curd test of about 

 2,000 samples of market milk taken in the summer of 1908. Bacterial counts 

 and fermentation tests were made with a portion of the samples. 



The composition of milk in the vicinity of Harburg, Province of Hannover, 

 W. Bremer and F. Sponnagel {Milch Ztg., 38 {1909), Nos. 35, pp. J,09-J,l.',; .36, 

 pp. 421, 422). — ^Analyses are reported of 153 samples of milk. The fat content 

 ranged from 1.70 to 4.86 per cent, the average being 3.1 per cent. Solids-not-fat 

 ranged from 8.16 to 9.43 per cent, with an average of 8.75 per cent. The fat 

 content in 41.17 per cent of all samples was between 3 and 3.5 per cent. The 

 evening milk contained more fat than the samples of morning milk. 



Production of milk for children, Pusch {Die Kindcrmilchproduktion. Ber- 

 lin, 190S, pp. 73, fi(js. 10). — An account of the methods of preparing sanitary 



