276 EXPERIMENT STATION RECORD. 



The fat showed a i)ro.iiivssive diniiiuition and became as low even as O.lf) per 

 cent. The sugar was likewise reduced and occasionally was entirely absent. 



The authors observed a lowerins in the index of refraction, but no chanj;;e 

 in the freezing point, the latter being attributed to an increase in the amount of 

 sodiiun chlorid. 



The bacteriolytic alexin of milk, E. Moro (Ztsclir. Expt. Path. ii. Ther., J 

 {1901), A'o. 2, pp. JfJO-.'flO). — In e.xperiments with the typhoid bacillus, raw, 

 cow's milk showed bactericidal properties. This was not true of the filtrate 

 ■from the milk. Heating the milk for i hour at 56° C. destroyed its bactericidal 

 properties. Milk freed from leucocytes by centrifuging still possessed an unfav- 

 orable influence ui)on the growth of the ty]>boid l»ac-il!us. Similar results were 

 obtained with human milk. 



Concerning the identity of the casein of different species of animals, 

 K. BuROW {licltriitjc zitr JJ it tschc idling drr Fragc, oh die Caseiiie i^erschiedciier 

 Ticrartcn idciitiscJi t^iiid. liiaiif/. Di-ss., IJniv. Basel, 190'), pp. 28). — The ele- 

 mentary composition of the casein of nnlk from cows, goats, and guinea pigs was 

 found to be practically identical. The average in round numbers was as fol- 

 lows: Carbon, 5.3; hydrogen, 7; nitrogen, 15.5; sulphur, 0.7; phosphorus, O.S; 

 and oxygen, 2.3 per cent. 



The chemistry of milk and milk products in 1906, M. SiEtiFELii (Cheiii. 

 Zt(j.. 31 (19011), ^'osi. '}(), pp. 701, 10.>; ol, pp. 71J,, 715).— X review of the liter- 

 ature of this stibject during lOOt; with 120 references. 



Report of the chemist (division of foods and feeding), J. B. Lindsey (J/(/.s- 

 .'<ac]iu setts >Sta. Rpt. IIXIG, pp. H.i-9.5). — This part of the report on the chemical 

 work of the station includes statements concerning the e.xaminations made of 

 water and feeding stuffs, studies made of analytical methods, the results of 

 inspection of dairy apparatus, and the testing of pure-bred cows. An outline 

 is also given of the chemical work completed and of that in progress.' Of the 

 2,457 pieces of dairy glasswar^ examined 7('>3 pieces, or 31.05 per cent, were 

 condemned. 



The creamery inspection law, C. II. Jones (Vermont 8ta. Ifpt. 1906, pp. 29S. 

 299). — During the 7i years that this law has been in force the station has 

 tested 53.875 jiieces of Babcock glassware, finding S99, or 1.05 per cent, incorrect. 



National association of dairy instructors and investigators (Illinois Sta. 

 Cire. Ill, pp. r>9, figs. 3). — This circular gives the proceedings of a meeting of 

 dairy instructors and investigators held at the University of Illinois, Jujy 17, 

 1906, at which time an association known as the National Association of Dairy 

 Instructors and Investigators was organized. The following subjects were dis- 

 cussed: The manufacture of condensed milk, by O. F. Ilunziker; a plan for the 

 registration of dairies leading to the improvement of market milk, by C. B. 

 Lane; city milk supply, by J. M. Trueman ; difference in efficiency of dairy cows, 

 by W. J. Fraser ; some hand separator problems, by C. 11. Eckles ; pasteurization 

 cf hand separator cream for making butter, by C. E. Lee; benefits to be derived 

 from educational butter contests, by B. D. White; milking machines, by H, H. 

 Dean; advantages of the organization of dairy instructors and investigators, by 

 E. H. AVebster ; opportunities for research work in the manufacture of dairy 

 products, by C. F. Doane ; how shall we conduct feeding experiments with dairy 

 cows? by B. E. Carmichael ; dairy instruction, by II. E. Van Norman; soft 

 cheese jiroblems, by C. Thorn ; reaching the farmer, by E. S. Guthrie; and testing 

 dairy herds, by H. A. Ilojiper. 



The preparation of unfermented appie juice, II. C. Gore (T\ S. Dept. Agr. 

 Yea I hook 1906, pp. 239-2'i6, fig. 1). — This article gives the results of experi- 

 mental work in preparing unfermented apple juice. The method evolved con- 

 sists in clarifying the juice by passing it through a centrifugal cream separator. 



