DAIRY FARMING DAIRYING AGROTECHNY. 373 



clearly defined. Numerous recommendations are made with a view to securing 

 a better supervision of the milk supply of the District and suggestions are made 

 concerning the duties of consumers. 



The following papers are included in the report: Diseases and Conditions of 

 Cattle that may Affect the Quality of the Milk, by ,J. R. Mohler ; Milk Sediments 

 or Dirty Milk in Relation to Disease, by G. ISI. Kober ; Sanitary Inspection of 

 Dairies and Distributing Depots, by E. II. Webster; The Water Supply of 

 Dairy Farms, by G. L. Magruder; Milk during Transportation, by E. Berliner; 

 Commercial Classes of Milk, by A. D. Melvin ; and Pasteurization, by M. J. 

 Rosenau. 



Several committee reports are also included. 



The milk supply of Washington, D. C, G. L. Magruder {Jour. Amer. Med. 

 Assoc, JfO {1901), Ao. 13, pp. 1088, 1089).— A brief statement relating to the 

 studies being made of the milk supply of Washington. 



Boston's campaign for clean milk, J. O. Jordan {Jour. Amer. Med. Assoc, 

 .'(9 {1907). No. 13, pp. 1082-1087, figs. 2).— In 19U4 the board of health of Bos- 

 ton adopted milk regulations prohibiting the sale of milk having more than 

 500,000 bacteria per cubic centimeter or a temperature above 50° F. Of the 

 samples examined during 1905, 87.6 per cent conformed to the bacteriological 

 standard, and of those examined during 1906, 89.98 per cent. The percentage 

 of infected samples as indicated by the presence of streptococci or pus was 

 10.48 per cent in 1905 and 4.9 per cent in 1906. The article gives much data 

 concerning the work done, and shows that a decided improvement of the city 

 milk supply has resulted from the vigorous efforts made by the board of health. 



The methods of dealing with the milk supply of New York City, T. Dar- 

 lington {Jour. Amer. Med. Assoc, J,9 {1907), 2Vo. 13, pp. 1079-1082) .—An out- 

 line of the methods employed by the board of health in regulating the milk 

 supply of New York City. 



The quality of Danish milk sold in Berlin, B. Proskauer, E. Seligmann, 

 and F. Croner {Ztschr. Uyn. u. hifelctlonsknuik., 57 {1907), No. 2, pp. 173- 

 2.'i7). — Chemical and biological examinations were made of 13 samples of winter 

 milk from Denmark and 8 samples of summer milk. 



The specific gravity of the summer milk averaged 1.032 and of the winter 

 milk 1.033. The fat content averaged, respectively, 3.04 and 3.20 per cent. 

 The bacterial content of the summer milk was about 5,000,000 per cubic centi- 

 meter and of the winter milk about 2,100,000. This was much higher than 

 Berlin market milk. The catalyzing power of the Danish milk was much lower 

 than that of the Berlin milk. Coagulation with alcohol and on heating occurred 

 earlier with Danish than with Berlin milk. On the whole, the Danish milk 

 was superior to Berlin market milk as regards composition, but inferior as 

 regards biological i)roperties. 



Dairy department, W. J. Elliott {Montana Sta. Rpt. 1906, pp. 168-180, figs. 

 8). — In experiments with cream kept for various periods up to 4 days before 

 churning it was found that the churnability of the cream was not affected by 

 the lengths of time the cream was kept. There was some difference in melting 

 point between the butter fat from the fresh cream and that from the older 

 cream, but in all cases the melting point was higher 2 weeks after the butter 

 was made than while it was fresh ; then it decreased on keeping for 6 or 8 

 weeks. 



As a result of experiments it was found that with the same separator and the 

 same cows the percentage of fat in the cream may vary more or less from day 

 to day in accordance with differences in the following factors: (1) Temperature 

 of milk separated; (2) high or low speed of separator crank, or speed of sepa- 



