DAIRY FARMING— DAIRYING AGROTECHNY. 1077 



Pasteurizing' milk and pathogenic bacteria, especially the tubercle bacillus, 

 I). A. i)K .I().\(i {Milchtr. Zciithl.. ', (IHOS), Xo. J, pi,. 1.^-/7).— The exiterinients 

 considered iiidic.ito that pasteurization is not sufticient under all circumstances 

 to render milk free from pathogenic organisms. To avoid danger from tuber- 

 culosis it is necessary to use milk that is sterilized or cooked, or produced by 

 COXA'S that show no symptoms of tuberculosis and do not react to tuberculin. 



Bf.cteria in milk and artificial refrigeration for dairymen, J. H. Stewart 

 and H. Atwood (West Viifjinia Sta. Bui. Ill, pp. 31-.')',, pis. 15, fig. 1). — The 

 advantages of refrigeration as a means of restraining the growth and develop- 

 ment of bacteria in milk are explained, with particular reference to exi)erinients 

 at the AVest Virginia Experiment Station in the study of the adaptability of 

 artificial refrigeration for the purposes of the dairy farmer, with a small ice 

 machine installed with that object in view.- With this apparatus the milk 

 from the station herd of about 20 cows is cooled to the freezing temperature 

 as soon as it is milked. It is then bottled and stored in the cold storage room 

 until delivered to the consumers in the local market. Only one delivery is 

 made per day, even in the hottest weather of summer, and the milk bottles are 

 not iced when taken out of cold storage, yet there has not been a single com- 

 plaint from any of the consumers on account of sour milk. The machinery has 

 been run without a single breakdown or accident of any kind for an entire 

 season by a man who has had no previous experience in the handling of 

 machinery. 



The authors believe that " small refrigerating plants have a big field of 

 usefulness on the better class of dairy farms which supply milk and cream to 

 our towns and cities for direct consumption." Though a refrigerating apparatus 

 is rather expensive and the cost of operating it must be taken into account, on 

 the other hand only one delivery a day is necessary, the milk is so much im- 

 proved in quality that it commands a better price, and surplus milk can be kept 

 longer in a marketable condition. 



An account is given of the history and theory of ice machines and several 

 types are illustrated, as well as the methods of piping refrigerator boxes. 

 Appended to the discussion are lists of manufacturers of ice machines and insu- 

 lating materials ajul of books on refrigeration and trade journals. 



Producing milk with few micro-organisms, W. Kuntze (Ccitthl. Bakt. 

 [etc.], 2. Aht, 20 {190S), No. 12-1',, pp. .',20-',.',3).—The importance of such 

 factors as cleanliness in the dairy, special feeding, use of sterile utensils, pas- 

 teurization or cooking the milk, healthy cows, etc., are considered, with a dis- 

 cussion of results obtained in experiments by the author and other investigators. 



A new systematic method of milking' in the case of sound and diseased 

 udders, Sonderuaard {AJjs. in Dcut. Landic. Prcssc, 35 (1908), Xo. 6, pp. 56, 

 57, figs. 7).— Like that of Hegelund (E. S. K., 14, p. 2SG), this method has for 

 its object the removal of the milk that after ordinary milking remains in the 

 capillary i)assages of the udder. This is accomplishetl by certain manii)ulatious 

 of the udder, which work the milk down through the larger channels into the 

 milk cistern. Success depends upon the i)roper manipulation of the udder. 

 The system of manipulation devised by the .author differs from that of Hegelund. 



Birmingham milk and preservatives, J. F. Liverseege (Jour. Roy. Inst. Pub. 

 Health, 16 (1008), Xo. J,, pp. 225-230).— \ discussion of data compiled from 

 records of tests for boric acid and formic aldehyde in milk by the food and drug 

 insi)ectors of Birmingham. 



Contribution to the study of milk sold in Montevideo, II. Vande Venne 

 (Ix'cr. i-!cc(: Af/roii. I'nir. Montrridco, 1907. Xo. 2, pp. l(i(>-19',). — Data ol)tained 

 iu the examination of 100 samples of milk are rei)orted and discussed With ref- 



