472 EXPERIMENT STATION RECORD. 



After discussing data obtained from a great many sources, tlie author con- 

 cludes, that " from all these facts it appears that in the United States the gen- 

 eral supply of milk for household use has an average fat content of from 3.S to 4 

 per cent; that when the herds are turned to pasture a reduction to the average 

 extent of 0.2 or 0.3 per cent occurs in the fat, and that the daily variations of 

 herd's milk below the average do not usually exceed 0.1.5 to 0.20 per cent. It 

 furthermore appears that, while the lowland breeds are being more largely 

 used in certain communities, thus reducing the average richness of the milk 

 there produced, with proper care in the feeding and in the selection of the 

 family strain of these breeds, the tendency toward such reduction can be kept 

 from going to an extreme. Finally, a widespread movement toward higher 

 fat standards is apparent in communities where the 3 per cent standard now 

 appears. 



" With respect to the solids, on the other hand, the tendency is to swing back 

 from the higher standards of 13 per cent to a position of 12 or 12.5 per cent." 



Third International Dairy Congress, held at The Hague, September, 1907 

 {Hyg. Viande et Lait, 1 {1901), No. 9. jip. .'i28-^32; Indus. Latt. e Zootec, o 

 (1907), No. 18, p. 131; Indus. Lait. |/'a//.s|. 32 {1901), No. 38, pp. 693-698).— 

 The rules and regualtions of the congress, the programme for the different sec- 

 tions, and the resolutions finally adopted by tlie several sections of the congress 

 on laws and regulations, industry, and hygiene, pertaining to dairying and dairy 

 products are given. 



A statute regarding the care of milk and various milk products in Bruns- 

 wick (Veroffcittl. K. Gsndlitsaiut., 31 {1907), No. 38, pp. 968-97 1 ) .—The ordi- 

 nance of the city of Brunswick governing the inspection of milk and milk 

 products, the designation and quality of different kinds, the care and handling 

 of milk, the requirements to be observed during the sickness of milk producers' 

 families or helpers, the care of milk vessels, and the punishment for violation 

 of the statute are given. 



City milk inspection, J. Q. Emery {I'ioc. Coiir. Nnt. Asfioc. i^fatr Dairy and 

 Food Drpts., 10 (1906), pp. 89-95, figs. 3). — The author discusses the results 

 obtained in the examination of milk in a number of cities in Wisconsin, and 

 calls attention particularly to the use made of the Wisconsin curd test which 

 he designates as " the simplest, quickest, most practicable and effective method 

 known, whereby the imperfections present in milk can be readily and accurately 

 ascertained, not only by the butter maker and cheese maker, but by the city 

 milk inspector and the housewives as well." 



Perhydrase milk according to Much and Romer, H. .StreliN(ier {Ztschi: 

 Fleisch n. MilchJii/g., 18 {1907), No. 1, pp. 15-21).— The author gives the details 

 of his application of the method of Much and Romer for the commercial pro- 

 duction and distribution of perhydrase milk. He states that milk thus pro- 

 duced will keep for months, and that it can then be freed of its hydrogen peroxid 

 and will be so little changed that it tastes like fresh raw milk. The article 

 includes reports by different investigators on bacteriological and hygienic tests 

 of the product and on the results of experiments in feeding the milk to infants. 



The conservation of milk by hydrogen peroxid, C. Porcher and E. Nicolas 

 {Rev. Gen. Med. Vet.. 10 {1907). No. 115-116, pp. 3-'i5-358).— The authors re- 

 view the deductions from the research of different investigators regarding the 

 use of this antiseptic for the preservation of milk, and conclude that there is 

 still need for investigation before absolutely certain decisions can be made with 

 reference to the desirability of its use, and that, as is true of any method of 

 preserving milk, it should not be used, in any case except when the milk is pro- 

 duced under strictly hygienic conditions. 



